Rehydration of Rosa rubiginosa Fruits Dried with Hot Air
- Autores
- Ohaco, Elizabeth; Ichiyama, Beatriz; Lozano, Jorge Enrique; de Michelis, Antonio
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits.
Fil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina
Fil: Lozano, Jorge Enrique. 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
Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Rehidration
Rosa Rubiginosa
Fruit
Drying - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/25786
Ver los metadatos del registro completo
id |
CONICETDig_e819825bb75712a0d5bcc764401196ce |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/25786 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Rehydration of Rosa rubiginosa Fruits Dried with Hot AirOhaco, ElizabethIchiyama, BeatrizLozano, Jorge Enriquede Michelis, AntonioRehidrationRosa RubiginosaFruitDryinghttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits.Fil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Lozano, Jorge Enrique. 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; ArgentinaFil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaTaylor & Francis2015-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25786Ohaco, Elizabeth; Ichiyama, Beatriz; Lozano, Jorge Enrique; de Michelis, Antonio; Rehydration of Rosa rubiginosa Fruits Dried with Hot Air; Taylor & Francis; Drying Technology; 33; 6; 4-2015; 696-7030737-39371532-2300CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2014.981638info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:37Zoai:ri.conicet.gov.ar:11336/25786instacron: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 10:07:38.029CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
title |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
spellingShingle |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air Ohaco, Elizabeth Rehidration Rosa Rubiginosa Fruit Drying |
title_short |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
title_full |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
title_fullStr |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
title_full_unstemmed |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
title_sort |
Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
dc.creator.none.fl_str_mv |
Ohaco, Elizabeth Ichiyama, Beatriz Lozano, Jorge Enrique de Michelis, Antonio |
author |
Ohaco, Elizabeth |
author_facet |
Ohaco, Elizabeth Ichiyama, Beatriz Lozano, Jorge Enrique de Michelis, Antonio |
author_role |
author |
author2 |
Ichiyama, Beatriz Lozano, Jorge Enrique de Michelis, Antonio |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Rehidration Rosa Rubiginosa Fruit Drying |
topic |
Rehidration Rosa Rubiginosa Fruit Drying |
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 effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits. Fil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina Fil: Lozano, Jorge Enrique. 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 Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-04 |
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/11336/25786 Ohaco, Elizabeth; Ichiyama, Beatriz; Lozano, Jorge Enrique; de Michelis, Antonio; Rehydration of Rosa rubiginosa Fruits Dried with Hot Air; Taylor & Francis; Drying Technology; 33; 6; 4-2015; 696-703 0737-3937 1532-2300 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/25786 |
identifier_str_mv |
Ohaco, Elizabeth; Ichiyama, Beatriz; Lozano, Jorge Enrique; de Michelis, Antonio; Rehydration of Rosa rubiginosa Fruits Dried with Hot Air; Taylor & Francis; Drying Technology; 33; 6; 4-2015; 696-703 0737-3937 1532-2300 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1080/07373937.2014.981638 info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638 |
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 |
Taylor & Francis |
publisher.none.fl_str_mv |
Taylor & Francis |
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_ |
1842270010156777472 |
score |
13.13397 |