Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)

Autores
Mabellini, Alejandra; Ohaco Dominguez, Elizabeth Haydee; Marquez, Carlos Alberto; De Michelis, Antonio; Lozano, Jorge Enrique
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.
EEA Bariloche
Fil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. 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: 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
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
Fuente
International Journal of Food Studies 1 (1) : 42–51 (2012)
Materia
Rosa (género)
Secado
Preservación
Rosa
Rose Hips
Drying
Preservation
Rosa eglanteria
Rosa Mosqueta
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4350
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4350
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)Mabellini, AlejandraOhaco Dominguez, Elizabeth HaydeeMarquez, Carlos AlbertoDe Michelis, AntonioLozano, Jorge EnriqueRosa (género)SecadoPreservaciónRosaRose HipsDryingPreservationRosa eglanteriaRosa MosquetaThe aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.EEA BarilocheFil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. 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: 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; 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; ArgentinaISEKI Food Association2019-01-29T14:49:12Z2019-01-29T14:49:12Z2012-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/39/50http://hdl.handle.net/20.500.12123/43502182-1054https://dx.doi.org/10.7455/ijfs/1.1.2012.a5International Journal of Food Studies 1 (1) : 42–51 (2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:47:47Zoai:localhost:20.500.12123/4350instacron: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 09:47:47.853INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
title Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
spellingShingle Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
Mabellini, Alejandra
Rosa (género)
Secado
Preservación
Rosa
Rose Hips
Drying
Preservation
Rosa eglanteria
Rosa Mosqueta
title_short Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
title_full Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
title_fullStr Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
title_full_unstemmed Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
title_sort Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria)
dc.creator.none.fl_str_mv Mabellini, Alejandra
Ohaco Dominguez, Elizabeth Haydee
Marquez, Carlos Alberto
De Michelis, Antonio
Lozano, Jorge Enrique
author Mabellini, Alejandra
author_facet Mabellini, Alejandra
Ohaco Dominguez, Elizabeth Haydee
Marquez, Carlos Alberto
De Michelis, Antonio
Lozano, Jorge Enrique
author_role author
author2 Ohaco Dominguez, Elizabeth Haydee
Marquez, Carlos Alberto
De Michelis, Antonio
Lozano, Jorge Enrique
author2_role author
author
author
author
dc.subject.none.fl_str_mv Rosa (género)
Secado
Preservación
Rosa
Rose Hips
Drying
Preservation
Rosa eglanteria
Rosa Mosqueta
topic Rosa (género)
Secado
Preservación
Rosa
Rose Hips
Drying
Preservation
Rosa eglanteria
Rosa Mosqueta
dc.description.none.fl_txt_mv The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.
EEA Bariloche
Fil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. 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: 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
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
description The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.
publishDate 2012
dc.date.none.fl_str_mv 2012-02
2019-01-29T14:49:12Z
2019-01-29T14:49:12Z
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.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/39/50
http://hdl.handle.net/20.500.12123/4350
2182-1054
https://dx.doi.org/10.7455/ijfs/1.1.2012.a5
url https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/39/50
http://hdl.handle.net/20.500.12123/4350
https://dx.doi.org/10.7455/ijfs/1.1.2012.a5
identifier_str_mv 2182-1054
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ISEKI Food Association
publisher.none.fl_str_mv ISEKI Food Association
dc.source.none.fl_str_mv International Journal of Food Studies 1 (1) : 42–51 (2012)
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
_version_ 1842341362996871168
score 12.623145

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