Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake

Autores
Uribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Zamorano, Marcela; Quispe Fuentes, Issis; Pasten, Alex; Di Scala, Karina Cecilia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to 90 °C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97–6.05 × 10−9 m2 s−1 under the studied conditions. Activation energy was found to be 28.24 kJ mol−1. The Weibull model was successfully applied (r2 > 0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90 °C.
Fil: Uribe, Elsa. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas. La Serena; Chile
Fil: Zamorano, Marcela. Universidad de Santiago de Chile; Chile
Fil: Quispe Fuentes, Issis. Universidad de la Serena; Chile
Fil: Pasten, Alex. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
Materia
Olive-Waste Cake
Phenolic Compounds
Antioxidant Activity
Fatty Acid Profile
Convective Dehydration
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:11336/34816
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/34816
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cakeUribe, ElsaLemus Mondaca, RobertoVega Gálvez, AntonioZamorano, MarcelaQuispe Fuentes, IssisPasten, AlexDi Scala, Karina CeciliaOlive-Waste CakePhenolic CompoundsAntioxidant ActivityFatty Acid ProfileConvective Dehydrationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to 90 °C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97–6.05 × 10−9 m2 s−1 under the studied conditions. Activation energy was found to be 28.24 kJ mol−1. The Weibull model was successfully applied (r2 > 0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90 °C.Fil: Uribe, Elsa. Universidad de la Serena; ChileFil: Lemus Mondaca, Roberto. Universidad de la Serena; ChileFil: Vega Gálvez, Antonio. Universidad de la Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas. La Serena; ChileFil: Zamorano, Marcela. Universidad de Santiago de Chile; ChileFil: Quispe Fuentes, Issis. Universidad de la Serena; ChileFil: Pasten, Alex. Universidad de la Serena; ChileFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; ArgentinaElsevier2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34816Uribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Zamorano, Marcela; Quispe Fuentes, Issis; et al.; Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake; Elsevier; Food Chemistry; 147; 8-2014; 170-1760308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2013.09.121info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814613013861info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:39:24Zoai:ri.conicet.gov.ar:11336/34816instacron: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 09:39:24.645CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
title Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
spellingShingle Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
Uribe, Elsa
Olive-Waste Cake
Phenolic Compounds
Antioxidant Activity
Fatty Acid Profile
Convective Dehydration
title_short Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
title_full Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
title_fullStr Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
title_full_unstemmed Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
title_sort Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake
dc.creator.none.fl_str_mv Uribe, Elsa
Lemus Mondaca, Roberto
Vega Gálvez, Antonio
Zamorano, Marcela
Quispe Fuentes, Issis
Pasten, Alex
Di Scala, Karina Cecilia
author Uribe, Elsa
author_facet Uribe, Elsa
Lemus Mondaca, Roberto
Vega Gálvez, Antonio
Zamorano, Marcela
Quispe Fuentes, Issis
Pasten, Alex
Di Scala, Karina Cecilia
author_role author
author2 Lemus Mondaca, Roberto
Vega Gálvez, Antonio
Zamorano, Marcela
Quispe Fuentes, Issis
Pasten, Alex
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Olive-Waste Cake
Phenolic Compounds
Antioxidant Activity
Fatty Acid Profile
Convective Dehydration
topic Olive-Waste Cake
Phenolic Compounds
Antioxidant Activity
Fatty Acid Profile
Convective Dehydration
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to 90 °C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97–6.05 × 10−9 m2 s−1 under the studied conditions. Activation energy was found to be 28.24 kJ mol−1. The Weibull model was successfully applied (r2 > 0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90 °C.
Fil: Uribe, Elsa. Universidad de la Serena; Chile
Fil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile
Fil: Vega Gálvez, Antonio. Universidad de la Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas. La Serena; Chile
Fil: Zamorano, Marcela. Universidad de Santiago de Chile; Chile
Fil: Quispe Fuentes, Issis. Universidad de la Serena; Chile
Fil: Pasten, Alex. Universidad de la Serena; Chile
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina
description The objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to 90 °C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97–6.05 × 10−9 m2 s−1 under the studied conditions. Activation energy was found to be 28.24 kJ mol−1. The Weibull model was successfully applied (r2 > 0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90 °C.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/34816
Uribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Zamorano, Marcela; Quispe Fuentes, Issis; et al.; Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake; Elsevier; Food Chemistry; 147; 8-2014; 170-176
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34816
identifier_str_mv Uribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Zamorano, Marcela; Quispe Fuentes, Issis; et al.; Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake; Elsevier; Food Chemistry; 147; 8-2014; 170-176
0308-8146
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.foodchem.2013.09.121
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814613013861
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 Elsevier
publisher.none.fl_str_mv Elsevier
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_ 1844613246381719552
score 13.070432

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