Drying kinetics and quality changes during drying of red pepper

Autores
Di Scala, Karina Cecilia; Crapiste, Guillermo Hector
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A mathematical model is proposed to simulate the process of drying of individual pieces of red pepper under constant external conditions and to predict changes in some nutritional and organoleptic attributes of the product. The model was solved numerically to obtain moisture content and temperature as well as ascorbic acid and carotenoids concentration in the product as a function of time. A good agreement between predictions and experimental data at different drying temperatures was obtained. Water sorption isotherms of red pepper were determined in the range 20-50 °C and represented by two different sorption equations. Drying kinetics were represented by a diffusive model, the effective moisture diffusivity ranging from 5.01 to 8.32×10-10 m2/s with an activation energy of 23.35 kJ/mol. Degradation kinetics for ascorbic acid and total carotenoids were measured in the range 50-70 °C and modelled as first-order reactions. The rate constants increased with temperature and product moisture content. Average activation energies for carotenoids and vitamin C degradation were 50.1 and 26.9 kJ/mol, respectively. © 2007 Swiss Society of Food Science and Technology.
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Crapiste, Guillermo Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Ascorbic Acid
Carotenoids
Drying
Red Pepper
Sorption Isotherm
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:11336/62544
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/62544
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Drying kinetics and quality changes during drying of red pepperDi Scala, Karina CeciliaCrapiste, Guillermo HectorAscorbic AcidCarotenoidsDryingRed PepperSorption Isothermhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2A mathematical model is proposed to simulate the process of drying of individual pieces of red pepper under constant external conditions and to predict changes in some nutritional and organoleptic attributes of the product. The model was solved numerically to obtain moisture content and temperature as well as ascorbic acid and carotenoids concentration in the product as a function of time. A good agreement between predictions and experimental data at different drying temperatures was obtained. Water sorption isotherms of red pepper were determined in the range 20-50 °C and represented by two different sorption equations. Drying kinetics were represented by a diffusive model, the effective moisture diffusivity ranging from 5.01 to 8.32×10-10 m2/s with an activation energy of 23.35 kJ/mol. Degradation kinetics for ascorbic acid and total carotenoids were measured in the range 50-70 °C and modelled as first-order reactions. The rate constants increased with temperature and product moisture content. Average activation energies for carotenoids and vitamin C degradation were 50.1 and 26.9 kJ/mol, respectively. © 2007 Swiss Society of Food Science and Technology.Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Crapiste, Guillermo Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier Science2008-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/62544Di Scala, Karina Cecilia; Crapiste, Guillermo Hector; Drying kinetics and quality changes during drying of red pepper; Elsevier Science; LWT - Food Science and Technology; 41; 5; 6-2008; 789-7950023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643807002289info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2007.06.007info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:46Zoai:ri.conicet.gov.ar:11336/62544instacron: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:34982025-09-03 09:48:46.578CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Drying kinetics and quality changes during drying of red pepper
title Drying kinetics and quality changes during drying of red pepper
spellingShingle Drying kinetics and quality changes during drying of red pepper
Di Scala, Karina Cecilia
Ascorbic Acid
Carotenoids
Drying
Red Pepper
Sorption Isotherm
title_short Drying kinetics and quality changes during drying of red pepper
title_full Drying kinetics and quality changes during drying of red pepper
title_fullStr Drying kinetics and quality changes during drying of red pepper
title_full_unstemmed Drying kinetics and quality changes during drying of red pepper
title_sort Drying kinetics and quality changes during drying of red pepper
dc.creator.none.fl_str_mv Di Scala, Karina Cecilia
Crapiste, Guillermo Hector
author Di Scala, Karina Cecilia
author_facet Di Scala, Karina Cecilia
Crapiste, Guillermo Hector
author_role author
author2 Crapiste, Guillermo Hector
author2_role author
dc.subject.none.fl_str_mv Ascorbic Acid
Carotenoids
Drying
Red Pepper
Sorption Isotherm
topic Ascorbic Acid
Carotenoids
Drying
Red Pepper
Sorption Isotherm
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A mathematical model is proposed to simulate the process of drying of individual pieces of red pepper under constant external conditions and to predict changes in some nutritional and organoleptic attributes of the product. The model was solved numerically to obtain moisture content and temperature as well as ascorbic acid and carotenoids concentration in the product as a function of time. A good agreement between predictions and experimental data at different drying temperatures was obtained. Water sorption isotherms of red pepper were determined in the range 20-50 °C and represented by two different sorption equations. Drying kinetics were represented by a diffusive model, the effective moisture diffusivity ranging from 5.01 to 8.32×10-10 m2/s with an activation energy of 23.35 kJ/mol. Degradation kinetics for ascorbic acid and total carotenoids were measured in the range 50-70 °C and modelled as first-order reactions. The rate constants increased with temperature and product moisture content. Average activation energies for carotenoids and vitamin C degradation were 50.1 and 26.9 kJ/mol, respectively. © 2007 Swiss Society of Food Science and Technology.
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Crapiste, Guillermo Hector. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description A mathematical model is proposed to simulate the process of drying of individual pieces of red pepper under constant external conditions and to predict changes in some nutritional and organoleptic attributes of the product. The model was solved numerically to obtain moisture content and temperature as well as ascorbic acid and carotenoids concentration in the product as a function of time. A good agreement between predictions and experimental data at different drying temperatures was obtained. Water sorption isotherms of red pepper were determined in the range 20-50 °C and represented by two different sorption equations. Drying kinetics were represented by a diffusive model, the effective moisture diffusivity ranging from 5.01 to 8.32×10-10 m2/s with an activation energy of 23.35 kJ/mol. Degradation kinetics for ascorbic acid and total carotenoids were measured in the range 50-70 °C and modelled as first-order reactions. The rate constants increased with temperature and product moisture content. Average activation energies for carotenoids and vitamin C degradation were 50.1 and 26.9 kJ/mol, respectively. © 2007 Swiss Society of Food Science and Technology.
publishDate 2008
dc.date.none.fl_str_mv 2008-06
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/11336/62544
Di Scala, Karina Cecilia; Crapiste, Guillermo Hector; Drying kinetics and quality changes during drying of red pepper; Elsevier Science; LWT - Food Science and Technology; 41; 5; 6-2008; 789-795
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/62544
identifier_str_mv Di Scala, Karina Cecilia; Crapiste, Guillermo Hector; Drying kinetics and quality changes during drying of red pepper; Elsevier Science; LWT - Food Science and Technology; 41; 5; 6-2008; 789-795
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643807002289
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2007.06.007
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
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 13.13397

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