Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products

Autores
Nieto Calvache, Jhon Edinson; Roa Acosta, Diego Fernando; de Escalada Pla, Marina Francisca
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Objectives: To analyze the drying kinetics and functional properties of Dietary Fiber Concentrates (DFCs), produced from papaya by-products (pulp or peel) dehydrated by microwave or hot air convection at 40°C. Methods/Statistical analysis:The DFCs were produced by modulating three variables through a response surface design. Drying curve of each design system was fitted to the Page model. Subsequently, DFCs dehydrated by microwave or hot air convection at 40°C wereproduced. The results of these two drying methods were compared in terms of the drying kinetics (Page or Logarithmic model) and the water and oil absorption properties of the DFCs. Findings: It was found that the temperature applied for drying had a significantly negative effect on the drying time and a positive effect on the K constant of the Page model. Drying times for dehydration assisted by microwave were lower than for convection drying. In general, DFCs dehydrated by microwave presented better water and oil absorption properties. These results may be related to structural differences in the matrix, which was found to be more porous, especially in the pulp DFC dehydrated by microwaves. These studies contribute to the understanding of the effect of the drying mechanism on the drying time and functional properties of the DFCs. Application/Improvements: This study shows that papaya by-products dehydrated by microwaves have huge potential to be reprocessed and used as food ingredients as sorbent of water and/or oil.
Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Cauca; Colombia
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Materia
DRYING
DRYING KINETICS
HOT AIR CONVECTION
HYDRATION PROPERTIES
MICROWAVE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/88665
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/88665
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-ProductsNieto Calvache, Jhon EdinsonRoa Acosta, Diego Fernandode Escalada Pla, Marina FranciscaDRYINGDRYING KINETICSHOT AIR CONVECTIONHYDRATION PROPERTIESMICROWAVEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Objectives: To analyze the drying kinetics and functional properties of Dietary Fiber Concentrates (DFCs), produced from papaya by-products (pulp or peel) dehydrated by microwave or hot air convection at 40°C. Methods/Statistical analysis:The DFCs were produced by modulating three variables through a response surface design. Drying curve of each design system was fitted to the Page model. Subsequently, DFCs dehydrated by microwave or hot air convection at 40°C wereproduced. The results of these two drying methods were compared in terms of the drying kinetics (Page or Logarithmic model) and the water and oil absorption properties of the DFCs. Findings: It was found that the temperature applied for drying had a significantly negative effect on the drying time and a positive effect on the K constant of the Page model. Drying times for dehydration assisted by microwave were lower than for convection drying. In general, DFCs dehydrated by microwave presented better water and oil absorption properties. These results may be related to structural differences in the matrix, which was found to be more porous, especially in the pulp DFC dehydrated by microwaves. These studies contribute to the understanding of the effect of the drying mechanism on the drying time and functional properties of the DFCs. Application/Improvements: This study shows that papaya by-products dehydrated by microwaves have huge potential to be reprocessed and used as food ingredients as sorbent of water and/or oil.Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Cauca; ColombiaFil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaIndian Society of Education and Environment2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/88665Nieto Calvache, Jhon Edinson; Roa Acosta, Diego Fernando; de Escalada Pla, Marina Francisca; Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products; Indian Society of Education and Environment; Indian Journal of Science and Technology; 11; 38; 10-2018; 1-90974-68460974-5645CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.indjst.org/index.php/indjst/article/view/130101info:eu-repo/semantics/altIdentifier/doi/10.17485/ijst/2018/v11i38/130101info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:30Zoai:ri.conicet.gov.ar:11336/88665instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:30.739CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
title Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
spellingShingle Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
Nieto Calvache, Jhon Edinson
DRYING
DRYING KINETICS
HOT AIR CONVECTION
HYDRATION PROPERTIES
MICROWAVE
title_short Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
title_full Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
title_fullStr Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
title_full_unstemmed Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
title_sort Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
dc.creator.none.fl_str_mv Nieto Calvache, Jhon Edinson
Roa Acosta, Diego Fernando
de Escalada Pla, Marina Francisca
author Nieto Calvache, Jhon Edinson
author_facet Nieto Calvache, Jhon Edinson
Roa Acosta, Diego Fernando
de Escalada Pla, Marina Francisca
author_role author
author2 Roa Acosta, Diego Fernando
de Escalada Pla, Marina Francisca
author2_role author
author
dc.subject.none.fl_str_mv DRYING
DRYING KINETICS
HOT AIR CONVECTION
HYDRATION PROPERTIES
MICROWAVE
topic DRYING
DRYING KINETICS
HOT AIR CONVECTION
HYDRATION PROPERTIES
MICROWAVE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Objectives: To analyze the drying kinetics and functional properties of Dietary Fiber Concentrates (DFCs), produced from papaya by-products (pulp or peel) dehydrated by microwave or hot air convection at 40°C. Methods/Statistical analysis:The DFCs were produced by modulating three variables through a response surface design. Drying curve of each design system was fitted to the Page model. Subsequently, DFCs dehydrated by microwave or hot air convection at 40°C wereproduced. The results of these two drying methods were compared in terms of the drying kinetics (Page or Logarithmic model) and the water and oil absorption properties of the DFCs. Findings: It was found that the temperature applied for drying had a significantly negative effect on the drying time and a positive effect on the K constant of the Page model. Drying times for dehydration assisted by microwave were lower than for convection drying. In general, DFCs dehydrated by microwave presented better water and oil absorption properties. These results may be related to structural differences in the matrix, which was found to be more porous, especially in the pulp DFC dehydrated by microwaves. These studies contribute to the understanding of the effect of the drying mechanism on the drying time and functional properties of the DFCs. Application/Improvements: This study shows that papaya by-products dehydrated by microwaves have huge potential to be reprocessed and used as food ingredients as sorbent of water and/or oil.
Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Cauca; Colombia
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
description Objectives: To analyze the drying kinetics and functional properties of Dietary Fiber Concentrates (DFCs), produced from papaya by-products (pulp or peel) dehydrated by microwave or hot air convection at 40°C. Methods/Statistical analysis:The DFCs were produced by modulating three variables through a response surface design. Drying curve of each design system was fitted to the Page model. Subsequently, DFCs dehydrated by microwave or hot air convection at 40°C wereproduced. The results of these two drying methods were compared in terms of the drying kinetics (Page or Logarithmic model) and the water and oil absorption properties of the DFCs. Findings: It was found that the temperature applied for drying had a significantly negative effect on the drying time and a positive effect on the K constant of the Page model. Drying times for dehydration assisted by microwave were lower than for convection drying. In general, DFCs dehydrated by microwave presented better water and oil absorption properties. These results may be related to structural differences in the matrix, which was found to be more porous, especially in the pulp DFC dehydrated by microwaves. These studies contribute to the understanding of the effect of the drying mechanism on the drying time and functional properties of the DFCs. Application/Improvements: This study shows that papaya by-products dehydrated by microwaves have huge potential to be reprocessed and used as food ingredients as sorbent of water and/or oil.
publishDate 2018
dc.date.none.fl_str_mv 2018-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/88665
Nieto Calvache, Jhon Edinson; Roa Acosta, Diego Fernando; de Escalada Pla, Marina Francisca; Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products; Indian Society of Education and Environment; Indian Journal of Science and Technology; 11; 38; 10-2018; 1-9
0974-6846
0974-5645
CONICET Digital
CONICET
url http://hdl.handle.net/11336/88665
identifier_str_mv Nieto Calvache, Jhon Edinson; Roa Acosta, Diego Fernando; de Escalada Pla, Marina Francisca; Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products; Indian Society of Education and Environment; Indian Journal of Science and Technology; 11; 38; 10-2018; 1-9
0974-6846
0974-5645
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.indjst.org/index.php/indjst/article/view/130101
info:eu-repo/semantics/altIdentifier/doi/10.17485/ijst/2018/v11i38/130101
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Indian Society of Education and Environment
publisher.none.fl_str_mv Indian Society of Education and Environment
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613067842781184
score 13.070432

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