Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties

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The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project nº 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project nº 401004/2014-7; and to Cienciactiva for the M.L. Rojas Ph.D. scholarsh...

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Detalles Bibliográficos
Autores: Rojas M.L., Augusto P.E.D.
Formato: artículo
Fecha de Publicación:2018
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/599
Enlace del recurso:https://hdl.handle.net/20.500.12390/599
https://doi.org/10.1016/j.jfoodeng.2018.03.028
Nivel de acceso:acceso abierto
Materia:Viscoelasticity
Cylinders (shapes)
Ethanol
Heat convection
Kinetics
Microstructure
Thermal processing (foods)
Microstructure modifications
Page models
Peleg model
Rehydration
Rehydration kinetic
Rehydration process
Viscoelastic properties
Drying
https://purl.org/pe-repo/ocde/ford#2.11.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/599
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
title Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
spellingShingle Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
Rojas M.L.
Viscoelasticity
Cylinders (shapes)
Ethanol
Heat convection
Kinetics
Kinetics
Microstructure
Thermal processing (foods)
Microstructure modifications
Page models
Peleg model
Rehydration
Rehydration kinetic
Rehydration process
Viscoelastic properties
Drying
https://purl.org/pe-repo/ocde/ford#2.11.01
title_short Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
title_full Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
title_fullStr Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
title_full_unstemmed Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
title_sort Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
author Rojas M.L.
author_facet Rojas M.L.
Augusto P.E.D.
author_role author
author2 Augusto P.E.D.
author2_role author
dc.contributor.author.fl_str_mv Rojas M.L.
Augusto P.E.D.
dc.subject.none.fl_str_mv Viscoelasticity
topic Viscoelasticity
Cylinders (shapes)
Ethanol
Heat convection
Kinetics
Kinetics
Microstructure
Thermal processing (foods)
Microstructure modifications
Page models
Peleg model
Rehydration
Rehydration kinetic
Rehydration process
Viscoelastic properties
Drying
https://purl.org/pe-repo/ocde/ford#2.11.01
dc.subject.es_PE.fl_str_mv Cylinders (shapes)
Ethanol
Heat convection
Kinetics
Kinetics
Microstructure
Thermal processing (foods)
Microstructure modifications
Page models
Peleg model
Rehydration
Rehydration kinetic
Rehydration process
Viscoelastic properties
Drying
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.01
description The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project nº 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project nº 401004/2014-7; and to Cienciactiva for the M.L. Rojas Ph.D. scholarship (CONCYTEC, Peru; Contract 087-2016-FONDECYT), from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica”. The authors are also grateful to the “Laboratório de Análise de Imagens” (LPV-ESALQ/USP) for the support and facilities of X-ray analysis.
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/599
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.jfoodeng.2018.03.028
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85047417594
url https://hdl.handle.net/20.500.12390/599
https://doi.org/10.1016/j.jfoodeng.2018.03.028
identifier_str_mv 2-s2.0-85047417594
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Food Engineering
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier Ltd
publisher.none.fl_str_mv Elsevier Ltd
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883019341496320
spelling Publicationrp01185600rp01010500Rojas M.L.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/599https://doi.org/10.1016/j.jfoodeng.2018.03.0282-s2.0-85047417594The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project nº 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project nº 401004/2014-7; and to Cienciactiva for the M.L. Rojas Ph.D. scholarship (CONCYTEC, Peru; Contract 087-2016-FONDECYT), from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica”. The authors are also grateful to the “Laboratório de Análise de Imagens” (LPV-ESALQ/USP) for the support and facilities of X-ray analysis.Drying is a complex unit operation widely applied in food processing. There is still an increasing interest to enhance the process, as well as the product quality and properties. In this work, ethanol was used to enhance drying of pumpkin, which has been considered as a structurally representative material of plant foods. The effect of ethanol treatment on microstructure, convective drying kinetics (Page model), rehydration kinetics (Peleg model) and viscoelastic properties (generalized Maxwell model) was evaluated. The pre-treatment was conducted by immersing pumpkin cylinders in ethanol before convective drying. The ethanol treatment accelerated both drying and rehydration processes. Microstructure modifications were observed after the ethanol treatment, drying and rehydration. The rehydrated samples (control and ethanol treated) showed different viscoelastic properties compared with those in natura, which presented low stress decay and more residual elasticity. A possible mechanism was proposed. In conclusion, the ethanol improved both drying and rehydration processes, without negatively impacting on the microstructure and viscoelastic properties of pumpkin cylinders.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdJournal of Food Engineeringinfo:eu-repo/semantics/openAccessViscoelasticityCylinders (shapes)-1Ethanol-1Heat convection-1Kinetics-1Kinetics-1Microstructure-1Thermal processing (foods)-1Microstructure modifications-1Page models-1Peleg model-1Rehydration-1Rehydration kinetic-1Rehydration process-1Viscoelastic properties-1Drying-1https://purl.org/pe-repo/ocde/ford#2.11.01-1Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic propertiesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/599oai:repositorio.concytec.gob.pe:20.500.12390/5992024-05-30 15:22:23.167http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="b6c4b775-aab5-4bb9-8735-15ff1f54cb9d"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties</Title> <PublishedIn> <Publication> <Title>Journal of Food Engineering</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.jfoodeng.2018.03.028</DOI> <SCP-Number>2-s2.0-85047417594</SCP-Number> <Authors> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Viscoelasticity</Keyword> <Keyword>Cylinders (shapes)</Keyword> <Keyword>Ethanol</Keyword> <Keyword>Heat convection</Keyword> <Keyword>Kinetics</Keyword> <Keyword>Kinetics</Keyword> <Keyword>Microstructure</Keyword> <Keyword>Thermal processing (foods)</Keyword> <Keyword>Microstructure modifications</Keyword> <Keyword>Page models</Keyword> <Keyword>Peleg model</Keyword> <Keyword>Rehydration</Keyword> <Keyword>Rehydration kinetic</Keyword> <Keyword>Rehydration process</Keyword> <Keyword>Viscoelastic properties</Keyword> <Keyword>Drying</Keyword> <Abstract>Drying is a complex unit operation widely applied in food processing. There is still an increasing interest to enhance the process, as well as the product quality and properties. In this work, ethanol was used to enhance drying of pumpkin, which has been considered as a structurally representative material of plant foods. The effect of ethanol treatment on microstructure, convective drying kinetics (Page model), rehydration kinetics (Peleg model) and viscoelastic properties (generalized Maxwell model) was evaluated. The pre-treatment was conducted by immersing pumpkin cylinders in ethanol before convective drying. The ethanol treatment accelerated both drying and rehydration processes. Microstructure modifications were observed after the ethanol treatment, drying and rehydration. The rehydrated samples (control and ethanol treated) showed different viscoelastic properties compared with those in natura, which presented low stress decay and more residual elasticity. A possible mechanism was proposed. In conclusion, the ethanol improved both drying and rehydration processes, without negatively impacting on the microstructure and viscoelastic properties of pumpkin cylinders.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.361153
Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties
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