Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots

Autores
Balzarini, Maria Florencia; Reinheimer, Maria Agustina; Ciappini, Maria Cristina; Scenna, Nicolas Jose
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior.
Fil: Balzarini, Maria Florencia. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina
Fil: Reinheimer, Maria Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina
Fil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina
Materia
3-D
CHICORY ROOTS
DRYING
EFFECTIVE MOISTURE DIFFUSIVITY
FIRST-PRINCIPLES MODELING
PHYSICOCHEMICAL PROPERTIES
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:11336/102023
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory rootsBalzarini, Maria FlorenciaReinheimer, Maria AgustinaCiappini, Maria CristinaScenna, Nicolas Jose3-DCHICORY ROOTSDRYINGEFFECTIVE MOISTURE DIFFUSIVITYFIRST-PRINCIPLES MODELINGPHYSICOCHEMICAL PROPERTIEShttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior.Fil: Balzarini, Maria Florencia. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Reinheimer, Maria Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaSpringer2018-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/102023Balzarini, Maria Florencia; Reinheimer, Maria Agustina; Ciappini, Maria Cristina; Scenna, Nicolas Jose; Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots; Springer; Journal of Food Science and Technology; 55; 10; 10-2018; 4067-40780022-1155CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/10.1007/s13197-018-3333-5info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3333-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:44:30Zoai:ri.conicet.gov.ar:11336/102023instacron: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 14:44:31.195CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
title Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
spellingShingle Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
Balzarini, Maria Florencia
3-D
CHICORY ROOTS
DRYING
EFFECTIVE MOISTURE DIFFUSIVITY
FIRST-PRINCIPLES MODELING
PHYSICOCHEMICAL PROPERTIES
title_short Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
title_full Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
title_fullStr Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
title_full_unstemmed Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
title_sort Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots
dc.creator.none.fl_str_mv Balzarini, Maria Florencia
Reinheimer, Maria Agustina
Ciappini, Maria Cristina
Scenna, Nicolas Jose
author Balzarini, Maria Florencia
author_facet Balzarini, Maria Florencia
Reinheimer, Maria Agustina
Ciappini, Maria Cristina
Scenna, Nicolas Jose
author_role author
author2 Reinheimer, Maria Agustina
Ciappini, Maria Cristina
Scenna, Nicolas Jose
author2_role author
author
author
dc.subject.none.fl_str_mv 3-D
CHICORY ROOTS
DRYING
EFFECTIVE MOISTURE DIFFUSIVITY
FIRST-PRINCIPLES MODELING
PHYSICOCHEMICAL PROPERTIES
topic 3-D
CHICORY ROOTS
DRYING
EFFECTIVE MOISTURE DIFFUSIVITY
FIRST-PRINCIPLES MODELING
PHYSICOCHEMICAL PROPERTIES
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 effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior.
Fil: Balzarini, Maria Florencia. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina
Fil: Reinheimer, Maria Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina
Fil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina
description The effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior.
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/11336/102023
Balzarini, Maria Florencia; Reinheimer, Maria Agustina; Ciappini, Maria Cristina; Scenna, Nicolas Jose; Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots; Springer; Journal of Food Science and Technology; 55; 10; 10-2018; 4067-4078
0022-1155
CONICET Digital
CONICET
url http://hdl.handle.net/11336/102023
identifier_str_mv Balzarini, Maria Florencia; Reinheimer, Maria Agustina; Ciappini, Maria Cristina; Scenna, Nicolas Jose; Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots; Springer; Journal of Food Science and Technology; 55; 10; 10-2018; 4067-4078
0022-1155
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://link.springer.com/10.1007/s13197-018-3333-5
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3333-5
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
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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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