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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25786
Acceder
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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 Técnicas2025-09-29T10:34:03Zoai: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:34982025-09-29 10:34:03.671CONICET 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_ 1844614356825800704
score 13.069144

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