Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics

Autores
Ramallo, Laura Ana; Lovera, Nancy Noelia; Schmalko, Miguel E.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the effects of the application of tempering periods on the drying kinetics of yerba maté branches and on the resultant quality parameters of the finished product. Experiments were carried out in a convective pilot plant drier. Air temperature (60, 80 and 100 °C) and tempering time (0, 15 and 30 min) influenced the drying kinetics and the product quality (color parameters L and b, and the sugar and caffeine contents of an infusion prepared with the material). The influence of tempering time was higher at 60 °C than at the other temperatures. There were no differences between tempering times of 15 and 30 min. The Page model yielded a good fit to the experimental data, where the model parameter k varied with drying temperature.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lovera, Nancy Noelia. Universidad Nacional de Misiones; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Schmalko, Miguel E.. Universidad Nacional de Misiones; Argentina
Materia
CAFFEINE
ILEX PARAGUARIENSIS
INTERMITTENT DRYING
PAGE MODEL
SUGARS
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:11336/131626
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kineticsRamallo, Laura AnaLovera, Nancy NoeliaSchmalko, Miguel E.CAFFEINEILEX PARAGUARIENSISINTERMITTENT DRYINGPAGE MODELSUGARShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this work was to study the effects of the application of tempering periods on the drying kinetics of yerba maté branches and on the resultant quality parameters of the finished product. Experiments were carried out in a convective pilot plant drier. Air temperature (60, 80 and 100 °C) and tempering time (0, 15 and 30 min) influenced the drying kinetics and the product quality (color parameters L and b, and the sugar and caffeine contents of an infusion prepared with the material). The influence of tempering time was higher at 60 °C than at the other temperatures. There were no differences between tempering times of 15 and 30 min. The Page model yielded a good fit to the experimental data, where the model parameter k varied with drying temperature.Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lovera, Nancy Noelia. Universidad Nacional de Misiones; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Schmalko, Miguel E.. Universidad Nacional de Misiones; ArgentinaElsevier2010-03info: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/11336/131626Ramallo, Laura Ana; Lovera, Nancy Noelia; Schmalko, Miguel E.; Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics; Elsevier; Journal of Food Engineering; 97; 2; 3-2010; 188-1930260-87741873-5770CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877409005068info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2009.10.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:11Zoai:ri.conicet.gov.ar:11336/131626instacron: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 09:49:12.059CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
title Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
spellingShingle Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
Ramallo, Laura Ana
CAFFEINE
ILEX PARAGUARIENSIS
INTERMITTENT DRYING
PAGE MODEL
SUGARS
title_short Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
title_full Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
title_fullStr Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
title_full_unstemmed Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
title_sort Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
dc.creator.none.fl_str_mv Ramallo, Laura Ana
Lovera, Nancy Noelia
Schmalko, Miguel E.
author Ramallo, Laura Ana
author_facet Ramallo, Laura Ana
Lovera, Nancy Noelia
Schmalko, Miguel E.
author_role author
author2 Lovera, Nancy Noelia
Schmalko, Miguel E.
author2_role author
author
dc.subject.none.fl_str_mv CAFFEINE
ILEX PARAGUARIENSIS
INTERMITTENT DRYING
PAGE MODEL
SUGARS
topic CAFFEINE
ILEX PARAGUARIENSIS
INTERMITTENT DRYING
PAGE MODEL
SUGARS
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to study the effects of the application of tempering periods on the drying kinetics of yerba maté branches and on the resultant quality parameters of the finished product. Experiments were carried out in a convective pilot plant drier. Air temperature (60, 80 and 100 °C) and tempering time (0, 15 and 30 min) influenced the drying kinetics and the product quality (color parameters L and b, and the sugar and caffeine contents of an infusion prepared with the material). The influence of tempering time was higher at 60 °C than at the other temperatures. There were no differences between tempering times of 15 and 30 min. The Page model yielded a good fit to the experimental data, where the model parameter k varied with drying temperature.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Lovera, Nancy Noelia. Universidad Nacional de Misiones; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Schmalko, Miguel E.. Universidad Nacional de Misiones; Argentina
description The aim of this work was to study the effects of the application of tempering periods on the drying kinetics of yerba maté branches and on the resultant quality parameters of the finished product. Experiments were carried out in a convective pilot plant drier. Air temperature (60, 80 and 100 °C) and tempering time (0, 15 and 30 min) influenced the drying kinetics and the product quality (color parameters L and b, and the sugar and caffeine contents of an infusion prepared with the material). The influence of tempering time was higher at 60 °C than at the other temperatures. There were no differences between tempering times of 15 and 30 min. The Page model yielded a good fit to the experimental data, where the model parameter k varied with drying temperature.
publishDate 2010
dc.date.none.fl_str_mv 2010-03
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/11336/131626
Ramallo, Laura Ana; Lovera, Nancy Noelia; Schmalko, Miguel E.; Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics; Elsevier; Journal of Food Engineering; 97; 2; 3-2010; 188-193
0260-8774
1873-5770
CONICET Digital
CONICET
url http://hdl.handle.net/11336/131626
identifier_str_mv Ramallo, Laura Ana; Lovera, Nancy Noelia; Schmalko, Miguel E.; Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics; Elsevier; Journal of Food Engineering; 97; 2; 3-2010; 188-193
0260-8774
1873-5770
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/abs/pii/S0260877409005068
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2009.10.008
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
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_ 1842268959034834944
score 13.13397

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