Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models

Autores
Mabellini, Alejandra; Ohaco Dominguez, Elizabeth Haydee; Marquez, Carlos Alberto; Lozano, Jorge Enrique; De Michelis, Antonio
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick?s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.
EEA Bariloche
Fil: Mabellini, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina
Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de 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.
Fuente
International Journal of Food Engineering 9 (4) : 481-486 (2013)
Materia
Rosa (género)
Secado
Transferencia de Masa
Rosa
Rose Hips
Drying
Mass Transfer
Rosa eglanteria
Rosa Mosqueta
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4348
Acceder
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spelling Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer modelsMabellini, AlejandraOhaco Dominguez, Elizabeth HaydeeMarquez, Carlos AlbertoLozano, Jorge EnriqueDe Michelis, AntonioRosa (género)SecadoTransferencia de MasaRosaRose HipsDryingMass TransferRosa eglanteriaRosa MosquetaThe aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick?s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.EEA BarilocheFil: Mabellini, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; ArgentinaFil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de 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; ArgentinaFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina.De Gruyter2019-01-29T14:18:17Z2019-01-29T14:18:17Z2013-11-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.degruyter.com/view/j/ijfe.2013.9.issue-4/ijfe-2012-0001/ijfe-2012-0001.xmlhttp://hdl.handle.net/20.500.12123/43481556-3758https://doi.org/10.1515/ijfe-2012-0001International Journal of Food Engineering 9 (4) : 481-486 (2013)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:47Zoai:localhost:20.500.12123/4348instacron: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 09:47:47.837INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
title Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
spellingShingle Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
Mabellini, Alejandra
Rosa (género)
Secado
Transferencia de Masa
Rosa
Rose Hips
Drying
Mass Transfer
Rosa eglanteria
Rosa Mosqueta
title_short Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
title_full Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
title_fullStr Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
title_full_unstemmed Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
title_sort Calculation of the effective diffusion coefficients in drying of chemical and mechanical pretreated Rosehip Fruits (Rosa eglanteria L.) with selected mass transfer models
dc.creator.none.fl_str_mv Mabellini, Alejandra
Ohaco Dominguez, Elizabeth Haydee
Marquez, Carlos Alberto
Lozano, Jorge Enrique
De Michelis, Antonio
author Mabellini, Alejandra
author_facet Mabellini, Alejandra
Ohaco Dominguez, Elizabeth Haydee
Marquez, Carlos Alberto
Lozano, Jorge Enrique
De Michelis, Antonio
author_role author
author2 Ohaco Dominguez, Elizabeth Haydee
Marquez, Carlos Alberto
Lozano, Jorge Enrique
De Michelis, Antonio
author2_role author
author
author
author
dc.subject.none.fl_str_mv Rosa (género)
Secado
Transferencia de Masa
Rosa
Rose Hips
Drying
Mass Transfer
Rosa eglanteria
Rosa Mosqueta
topic Rosa (género)
Secado
Transferencia de Masa
Rosa
Rose Hips
Drying
Mass Transfer
Rosa eglanteria
Rosa Mosqueta
dc.description.none.fl_txt_mv The aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick?s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.
EEA Bariloche
Fil: Mabellini, Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina
Fil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Tecnología de 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.
description The aim of this work was to select models of mass transfer to estimate effective mass diffusion coefficients during the dehydration of Rosa eglanteria fruits with air at 70°C. Fruits were pretreated chemically and mechanically (dipping it in NaOH and ethyl oleate solutions and cutting or perforating the fruit cuticle). Selected models were those of Becker and Fick?s second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, and the different pretreatments, to total or partially remove this waxen cuticle, noticeably improved water diffusion, reducing the time of processing from 28% (NaOH) to 52% (oleate and mechanical pretreatments). Mechanical pretreatments were the more effective, because oleate presents quality problems.
publishDate 2013
dc.date.none.fl_str_mv 2013-11-20
2019-01-29T14:18:17Z
2019-01-29T14:18:17Z
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.degruyter.com/view/j/ijfe.2013.9.issue-4/ijfe-2012-0001/ijfe-2012-0001.xml
http://hdl.handle.net/20.500.12123/4348
1556-3758
https://doi.org/10.1515/ijfe-2012-0001
url https://www.degruyter.com/view/j/ijfe.2013.9.issue-4/ijfe-2012-0001/ijfe-2012-0001.xml
http://hdl.handle.net/20.500.12123/4348
https://doi.org/10.1515/ijfe-2012-0001
identifier_str_mv 1556-3758
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 De Gruyter
publisher.none.fl_str_mv De Gruyter
dc.source.none.fl_str_mv International Journal of Food Engineering 9 (4) : 481-486 (2013)
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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