Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds

Autores
Roman, María Celia; Fabani, Maria Paula; Luna, Lorena Celina; Feresin, Gabriela Egly; Mazza, German Delfor; Rodriguez, Rosa
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The Angaco INTA onion variety is the most cultivated and its production, mostly is destined for export. Due to their high-quality standards of these markets, many onions are discarded. The drying process seems to be a promising solution that not only give added value to this product, but also extend shelf life. In this work, the influence of convective drying process, at 60 and 70 °C, on the kinetic behavior, antioxidant activity, phenolic and flavonoid contents of discarded onion slices were investigated. Considering that, the Angaco INTA onion is a variety genetically developed to have shorter cultivation times in this region; the phenolic compounds content in this onion variety, the drying kinetics and its influence on this content have never been studied. In this study, the phenolic compounds contributions to dehydrated product quality was evaluated, observing that the convective drying increased the total soluble phenolic and flavonoid contents and antioxidant properties for both temperatures, being highest at 70 °C. The rehydration ratios were similar to the slices dried at 60 and 70 °C. Several models were used for describing the obtained drying curve equation of onion slices, being the Midilli’s model the one that presented the best fit. Ficks’s model of water diffusion fitted all experimental data with acceptable correlation coefficients. Considering the achieved findings, 70 °C is the optimum temperature to produce the dehydrated Angaco INTA onion.
Fil: Roman, María Celia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Rodriguez, Rosa. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Materia
DRYING
ANTIOXIDANT ACTIVITY
PHENOLIC CONTENTS
KINETIC MODEL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/139561
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/139561
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compoundsRoman, María CeliaFabani, Maria PaulaLuna, Lorena CelinaFeresin, Gabriela EglyMazza, German DelforRodriguez, RosaDRYINGANTIOXIDANT ACTIVITYPHENOLIC CONTENTSKINETIC MODELhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The Angaco INTA onion variety is the most cultivated and its production, mostly is destined for export. Due to their high-quality standards of these markets, many onions are discarded. The drying process seems to be a promising solution that not only give added value to this product, but also extend shelf life. In this work, the influence of convective drying process, at 60 and 70 °C, on the kinetic behavior, antioxidant activity, phenolic and flavonoid contents of discarded onion slices were investigated. Considering that, the Angaco INTA onion is a variety genetically developed to have shorter cultivation times in this region; the phenolic compounds content in this onion variety, the drying kinetics and its influence on this content have never been studied. In this study, the phenolic compounds contributions to dehydrated product quality was evaluated, observing that the convective drying increased the total soluble phenolic and flavonoid contents and antioxidant properties for both temperatures, being highest at 70 °C. The rehydration ratios were similar to the slices dried at 60 and 70 °C. Several models were used for describing the obtained drying curve equation of onion slices, being the Midilli’s model the one that presented the best fit. Ficks’s model of water diffusion fitted all experimental data with acceptable correlation coefficients. Considering the achieved findings, 70 °C is the optimum temperature to produce the dehydrated Angaco INTA onion.Fil: Roman, María Celia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Rodriguez, Rosa. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaElsevier Science2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139561Roman, María Celia; Fabani, Maria Paula; Luna, Lorena Celina; Feresin, Gabriela Egly; Mazza, German Delfor; et al.; Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds; Elsevier Science; Information Processing in Agriculture; 7; 2; 7-2019; 333-3412214-3173CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.inpa.2019.07.002info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214317319300253info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:22:58Zoai:ri.conicet.gov.ar:11336/139561instacron: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:34982025-10-15 14:22:58.969CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
title Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
spellingShingle Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
Roman, María Celia
DRYING
ANTIOXIDANT ACTIVITY
PHENOLIC CONTENTS
KINETIC MODEL
title_short Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
title_full Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
title_fullStr Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
title_full_unstemmed Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
title_sort Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds
dc.creator.none.fl_str_mv Roman, María Celia
Fabani, Maria Paula
Luna, Lorena Celina
Feresin, Gabriela Egly
Mazza, German Delfor
Rodriguez, Rosa
author Roman, María Celia
author_facet Roman, María Celia
Fabani, Maria Paula
Luna, Lorena Celina
Feresin, Gabriela Egly
Mazza, German Delfor
Rodriguez, Rosa
author_role author
author2 Fabani, Maria Paula
Luna, Lorena Celina
Feresin, Gabriela Egly
Mazza, German Delfor
Rodriguez, Rosa
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv DRYING
ANTIOXIDANT ACTIVITY
PHENOLIC CONTENTS
KINETIC MODEL
topic DRYING
ANTIOXIDANT ACTIVITY
PHENOLIC CONTENTS
KINETIC MODEL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The Angaco INTA onion variety is the most cultivated and its production, mostly is destined for export. Due to their high-quality standards of these markets, many onions are discarded. The drying process seems to be a promising solution that not only give added value to this product, but also extend shelf life. In this work, the influence of convective drying process, at 60 and 70 °C, on the kinetic behavior, antioxidant activity, phenolic and flavonoid contents of discarded onion slices were investigated. Considering that, the Angaco INTA onion is a variety genetically developed to have shorter cultivation times in this region; the phenolic compounds content in this onion variety, the drying kinetics and its influence on this content have never been studied. In this study, the phenolic compounds contributions to dehydrated product quality was evaluated, observing that the convective drying increased the total soluble phenolic and flavonoid contents and antioxidant properties for both temperatures, being highest at 70 °C. The rehydration ratios were similar to the slices dried at 60 and 70 °C. Several models were used for describing the obtained drying curve equation of onion slices, being the Midilli’s model the one that presented the best fit. Ficks’s model of water diffusion fitted all experimental data with acceptable correlation coefficients. Considering the achieved findings, 70 °C is the optimum temperature to produce the dehydrated Angaco INTA onion.
Fil: Roman, María Celia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mazza, German Delfor. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Rodriguez, Rosa. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
description The Angaco INTA onion variety is the most cultivated and its production, mostly is destined for export. Due to their high-quality standards of these markets, many onions are discarded. The drying process seems to be a promising solution that not only give added value to this product, but also extend shelf life. In this work, the influence of convective drying process, at 60 and 70 °C, on the kinetic behavior, antioxidant activity, phenolic and flavonoid contents of discarded onion slices were investigated. Considering that, the Angaco INTA onion is a variety genetically developed to have shorter cultivation times in this region; the phenolic compounds content in this onion variety, the drying kinetics and its influence on this content have never been studied. In this study, the phenolic compounds contributions to dehydrated product quality was evaluated, observing that the convective drying increased the total soluble phenolic and flavonoid contents and antioxidant properties for both temperatures, being highest at 70 °C. The rehydration ratios were similar to the slices dried at 60 and 70 °C. Several models were used for describing the obtained drying curve equation of onion slices, being the Midilli’s model the one that presented the best fit. Ficks’s model of water diffusion fitted all experimental data with acceptable correlation coefficients. Considering the achieved findings, 70 °C is the optimum temperature to produce the dehydrated Angaco INTA onion.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
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/11336/139561
Roman, María Celia; Fabani, Maria Paula; Luna, Lorena Celina; Feresin, Gabriela Egly; Mazza, German Delfor; et al.; Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds; Elsevier Science; Information Processing in Agriculture; 7; 2; 7-2019; 333-341
2214-3173
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139561
identifier_str_mv Roman, María Celia; Fabani, Maria Paula; Luna, Lorena Celina; Feresin, Gabriela Egly; Mazza, German Delfor; et al.; Convective drying of yellow discarded onion (Angaco INTA): Modelling of moisture loss kinetics and effect on phenolic compounds; Elsevier Science; Information Processing in Agriculture; 7; 2; 7-2019; 333-341
2214-3173
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.inpa.2019.07.002
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214317319300253
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 13.22299

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