Rehydration of Rosa rubiginosa Fruits Dried with Hot Air

Autores
Ohaco Dominguez, Elizabeth Haydee; 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.
EEA Bariloche
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina.
Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnologia de los Alimentos; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentina
Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Drying Technology 33 (6) : 696-703 (2015)
Materia
Rosa (género)
Secado
Fruto
Reconstitución
Secado por Aire Caliente
Rosa
Drying
Fruit
Reconstitution
Hot Air Drying
Rosa rubiginosa
Rosa Mosqueta
Rehidratación (productos secos)
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4932
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4932
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network_name_str INTA Digital (INTA)
spelling Rehydration of Rosa rubiginosa Fruits Dried with Hot AirOhaco Dominguez, Elizabeth HaydeeIchiyama, BeatrizLozano, Jorge EnriqueDe Michelis, AntonioRosa (género)SecadoFrutoReconstituciónSecado por Aire CalienteRosaDryingFruitReconstitutionHot Air DryingRosa rubiginosaRosa MosquetaRehidratación (productos secos)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.EEA BarilocheFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina.Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnologia de los Alimentos; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; ArgentinaFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaTaylor & Francis2019-04-17T14:06:49Z2019-04-17T14:06:49Z2015-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638http://hdl.handle.net/20.500.12123/49320737-39371532-2300https://doi.org/10.1080/07373937.2014.981638Drying Technology 33 (6) : 696-703 (2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:55Zoai:localhost:20.500.12123/4932instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:56.645INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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 Dominguez, Elizabeth Haydee
Rosa (género)
Secado
Fruto
Reconstitución
Secado por Aire Caliente
Rosa
Drying
Fruit
Reconstitution
Hot Air Drying
Rosa rubiginosa
Rosa Mosqueta
Rehidratación (productos secos)
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 Dominguez, Elizabeth Haydee
Ichiyama, Beatriz
Lozano, Jorge Enrique
De Michelis, Antonio
author Ohaco Dominguez, Elizabeth Haydee
author_facet Ohaco Dominguez, Elizabeth Haydee
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 Rosa (género)
Secado
Fruto
Reconstitución
Secado por Aire Caliente
Rosa
Drying
Fruit
Reconstitution
Hot Air Drying
Rosa rubiginosa
Rosa Mosqueta
Rehidratación (productos secos)
topic Rosa (género)
Secado
Fruto
Reconstitución
Secado por Aire Caliente
Rosa
Drying
Fruit
Reconstitution
Hot Air Drying
Rosa rubiginosa
Rosa Mosqueta
Rehidratación (productos secos)
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.
EEA Bariloche
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina.
Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnologia de los Alimentos; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentina
Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; 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 2015-03
2019-04-17T14:06:49Z
2019-04-17T14:06:49Z
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 https://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638
http://hdl.handle.net/20.500.12123/4932
0737-3937
1532-2300
https://doi.org/10.1080/07373937.2014.981638
url https://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638
http://hdl.handle.net/20.500.12123/4932
https://doi.org/10.1080/07373937.2014.981638
identifier_str_mv 0737-3937
1532-2300
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv Drying Technology 33 (6) : 696-703 (2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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