Effect of perforation on drying kinetics of Rosa rubiginosa fruits

Autores
Ohaco Dominguez, Elizabeth Haydee; De Michelis, Antonio; Lozano, Jorge Enrique
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker).
EEA Bariloche
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentina
Fuente
Asian Academic Research Journal of Multidisciplinary 2 (5) : 114-130 (October 2015)
Materia
Rosa (género)
Fruto
Secado
Modelos Matemáticos
Rosa
Fruit
Drying
Mathematical Models
Rosa rubiginosa
Rosa Mosqueta
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4119
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4119
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Effect of perforation on drying kinetics of Rosa rubiginosa fruitsOhaco Dominguez, Elizabeth HaydeeDe Michelis, AntonioLozano, Jorge EnriqueRosa (género)FrutoSecadoModelos MatemáticosRosaFruitDryingMathematical ModelsRosa rubiginosaRosa MosquetaThe effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker).EEA BarilocheFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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; 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; ArgentinaAsian Academic Research Associates2018-12-20T11:40:19Z2018-12-20T11:40:19Z2015-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdfhttp://hdl.handle.net/20.500.12123/41192319-2801Asian Academic Research Journal of Multidisciplinary 2 (5) : 114-130 (October 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:44Zoai:localhost:20.500.12123/4119instacron: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 09:47:44.977INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effect of perforation on drying kinetics of Rosa rubiginosa fruits
title Effect of perforation on drying kinetics of Rosa rubiginosa fruits
spellingShingle Effect of perforation on drying kinetics of Rosa rubiginosa fruits
Ohaco Dominguez, Elizabeth Haydee
Rosa (género)
Fruto
Secado
Modelos Matemáticos
Rosa
Fruit
Drying
Mathematical Models
Rosa rubiginosa
Rosa Mosqueta
title_short Effect of perforation on drying kinetics of Rosa rubiginosa fruits
title_full Effect of perforation on drying kinetics of Rosa rubiginosa fruits
title_fullStr Effect of perforation on drying kinetics of Rosa rubiginosa fruits
title_full_unstemmed Effect of perforation on drying kinetics of Rosa rubiginosa fruits
title_sort Effect of perforation on drying kinetics of Rosa rubiginosa fruits
dc.creator.none.fl_str_mv Ohaco Dominguez, Elizabeth Haydee
De Michelis, Antonio
Lozano, Jorge Enrique
author Ohaco Dominguez, Elizabeth Haydee
author_facet Ohaco Dominguez, Elizabeth Haydee
De Michelis, Antonio
Lozano, Jorge Enrique
author_role author
author2 De Michelis, Antonio
Lozano, Jorge Enrique
author2_role author
author
dc.subject.none.fl_str_mv Rosa (género)
Fruto
Secado
Modelos Matemáticos
Rosa
Fruit
Drying
Mathematical Models
Rosa rubiginosa
Rosa Mosqueta
topic Rosa (género)
Fruto
Secado
Modelos Matemáticos
Rosa
Fruit
Drying
Mathematical Models
Rosa rubiginosa
Rosa Mosqueta
dc.description.none.fl_txt_mv The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker).
EEA Bariloche
Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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 Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentina
description The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker).
publishDate 2015
dc.date.none.fl_str_mv 2015-10
2018-12-20T11:40:19Z
2018-12-20T11:40:19Z
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.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf
http://hdl.handle.net/20.500.12123/4119
2319-2801
url https://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf
http://hdl.handle.net/20.500.12123/4119
identifier_str_mv 2319-2801
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 Asian Academic Research Associates
publisher.none.fl_str_mv Asian Academic Research Associates
dc.source.none.fl_str_mv Asian Academic Research Journal of Multidisciplinary 2 (5) : 114-130 (October 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
_version_ 1842341361745920000
score 12.623145

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