Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
Descripción del Articulo
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project n° 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7 and the productivity grant of P.E.D. Augusto (306557/20...
| Autores: | , |
|---|---|
| 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:20.500.12390/598 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/598 https://doi.org/10.1016/j.ifset.2018.08.005 |
| Nivel de acceso: | acceso abierto |
| Materia: | Water treatment Drying Ethanol Microstructure Textures Ultrasonics Viscoelasticity Control samples Innovative method Microstructure analysis Possible mechanisms Rehydration Starch granules Ultrasound pre treatments Viscoelastic properties Infrared drying https://purl.org/pe-repo/ocde/ford#2.09.00 |
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oai:repositorio.concytec.gob.pe:20.500.12390/598 |
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CONCYTEC-Institucional |
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| dc.title.none.fl_str_mv |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| title |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| spellingShingle |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices Rojas M.L. Water treatment Drying Ethanol Microstructure Textures Ultrasonics Viscoelasticity Control samples Innovative method Microstructure analysis Possible mechanisms Rehydration Starch granules Ultrasound pre treatments Viscoelastic properties Infrared drying https://purl.org/pe-repo/ocde/ford#2.09.00 |
| title_short |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| title_full |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| title_fullStr |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| title_full_unstemmed |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| title_sort |
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices |
| 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 |
Water treatment |
| topic |
Water treatment Drying Ethanol Microstructure Textures Ultrasonics Viscoelasticity Control samples Innovative method Microstructure analysis Possible mechanisms Rehydration Starch granules Ultrasound pre treatments Viscoelastic properties Infrared drying https://purl.org/pe-repo/ocde/ford#2.09.00 |
| dc.subject.es_PE.fl_str_mv |
Drying Ethanol Microstructure Textures Ultrasonics Viscoelasticity Control samples Innovative method Microstructure analysis Possible mechanisms Rehydration Starch granules Ultrasound pre treatments Viscoelastic properties Infrared drying |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#2.09.00 |
| description |
The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project n° 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7 and the productivity grant of P.E.D. Augusto (306557/2017-7); 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”. |
| 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/20.500.12390/598 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.ifset.2018.08.005 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85051120702 |
| url |
https://hdl.handle.net/20.500.12390/598 https://doi.org/10.1016/j.ifset.2018.08.005 |
| identifier_str_mv |
2-s2.0-85051120702 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Innovative Food Science and Emerging Technologies |
| 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 |
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Consejo Nacional de Ciencia Tecnología e Innovación |
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CONCYTEC |
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CONCYTEC |
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CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175634948980736 |
| spelling |
Publicationrp01185600rp01010500Rojas M.L.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/598https://doi.org/10.1016/j.ifset.2018.08.0052-s2.0-85051120702The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project n° 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project n° 401004/2014-7 and the productivity grant of P.E.D. Augusto (306557/2017-7); 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”.Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR) drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment), samples immersed in ethanol (Ethanol treated) and treated with US using ethanol (Ethanol + US) and water medium (Water + US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Water + US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanol + US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanol + US provided the highest reduction. In contrast, a slight decrease in rehydration properties was observed. The dried and rehydrated samples presented similar viscoelasticity among them but differed significantly with the in-natura (fresh potato) samples. Possible mechanisms were discussed. The results open new perspectives about an innovative method to improve drying.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdInnovative Food Science and Emerging Technologiesinfo:eu-repo/semantics/openAccessWater treatmentDrying-1Ethanol-1Microstructure-1Textures-1Ultrasonics-1Viscoelasticity-1Control samples-1Innovative method-1Microstructure analysis-1Possible mechanisms-1Rehydration-1Starch granules-1Ultrasound pre treatments-1Viscoelastic properties-1Infrared drying-1https://purl.org/pe-repo/ocde/ford#2.09.00-1Ethanol and ultrasound pre-treatments to improve infrared drying of potato slicesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/598oai:repositorio.concytec.gob.pe:20.500.12390/5982024-05-30 15:22:22.378http://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="899ecaca-506b-4796-aa86-52c5fc15e2b5"> <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 and ultrasound pre-treatments to improve infrared drying of potato slices</Title> <PublishedIn> <Publication> <Title>Innovative Food Science and Emerging Technologies</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.ifset.2018.08.005</DOI> <SCP-Number>2-s2.0-85051120702</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>Water treatment</Keyword> <Keyword>Drying</Keyword> <Keyword>Ethanol</Keyword> <Keyword>Microstructure</Keyword> <Keyword>Textures</Keyword> <Keyword>Ultrasonics</Keyword> <Keyword>Viscoelasticity</Keyword> <Keyword>Control samples</Keyword> <Keyword>Innovative method</Keyword> <Keyword>Microstructure analysis</Keyword> <Keyword>Possible mechanisms</Keyword> <Keyword>Rehydration</Keyword> <Keyword>Starch granules</Keyword> <Keyword>Ultrasound pre treatments</Keyword> <Keyword>Viscoelastic properties</Keyword> <Keyword>Infrared drying</Keyword> <Abstract>Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR) drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment), samples immersed in ethanol (Ethanol treated) and treated with US using ethanol (Ethanol + US) and water medium (Water + US). Effects on microstructure, drying, rehydration, and viscoelasticity were studied. Microstructure analyses suggested that ethanol affected the potato cell wall. The Water + US pre-treatment impacted the starch granules dispersion inside cells. However, higher modifications were observed when Ethanol + US was applied. Compared to the Control, all pre-treatments decreased the drying time, while Ethanol + US provided the highest reduction. In contrast, a slight decrease in rehydration properties was observed. The dried and rehydrated samples presented similar viscoelasticity among them but differed significantly with the in-natura (fresh potato) samples. Possible mechanisms were discussed. The results open new perspectives about an innovative method to improve drying.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.4481325 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
