Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders

Descripción del Articulo

El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.
Detalles Bibliográficos
Autores: Ramírez, Karla, Silva, Laurita, Gavidia, Francisco, Miano, Alberto Claudio, Rojas, Meliza Lindsay
Formato: artículo
Fecha de Publicación:2022
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.upn.edu.pe:11537/30281
Enlace del recurso:https://hdl.handle.net/11537/30281
https://doi.org/10.1080/07373937.2022.2053987
Nivel de acceso:acceso cerrado
Materia:Tubérculos
Patatas
Deshidratación de alimentos
Orientación de corte
Conservación de alimentos
https://purl.org/pe-repo/ocde/ford#2.11.00
id UUPN_30ea0b38d0f59ad0b638ae8633268ced
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network_name_str UPN-Institucional
repository_id_str 1873
dc.title.es_PE.fl_str_mv Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
title Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
spellingShingle Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
Ramírez, Karla
Tubérculos
Patatas
Deshidratación de alimentos
Orientación de corte
Conservación de alimentos
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
title_full Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
title_fullStr Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
title_full_unstemmed Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
title_sort Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
author Ramírez, Karla
author_facet Ramírez, Karla
Silva, Laurita
Gavidia, Francisco
Miano, Alberto Claudio
Rojas, Meliza Lindsay
author_role author
author2 Silva, Laurita
Gavidia, Francisco
Miano, Alberto Claudio
Rojas, Meliza Lindsay
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Ramírez, Karla
Silva, Laurita
Gavidia, Francisco
Miano, Alberto Claudio
Rojas, Meliza Lindsay
dc.subject.es_PE.fl_str_mv Tubérculos
Patatas
Deshidratación de alimentos
Orientación de corte
Conservación de alimentos
topic Tubérculos
Patatas
Deshidratación de alimentos
Orientación de corte
Conservación de alimentos
https://purl.org/pe-repo/ocde/ford#2.11.00
dc.subject.ocde.es_PE.fl_str_mv https://purl.org/pe-repo/ocde/ford#2.11.00
description El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.
publishDate 2022
dc.date.accessioned.none.fl_str_mv 2022-05-10T17:09:35Z
dc.date.available.none.fl_str_mv 2022-05-10T17:09:35Z
dc.date.issued.fl_str_mv 2022-04-07
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.citation.es_PE.fl_str_mv Ramírez, K., ...[et al.]. (2022). Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders. Drying Technology. https://doi.org/10.1080/07373937.2022.2053987
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/30281
dc.identifier.journal.es_PE.fl_str_mv Drying Technology
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1080/07373937.2022.2053987
identifier_str_mv Ramírez, K., ...[et al.]. (2022). Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders. Drying Technology. https://doi.org/10.1080/07373937.2022.2053987
Drying Technology
url https://hdl.handle.net/11537/30281
https://doi.org/10.1080/07373937.2022.2053987
dc.language.iso.es_PE.fl_str_mv eng
language eng
dc.rights.es_PE.fl_str_mv info:eu-repo/semantics/closedAccess
eu_rights_str_mv closedAccess
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Taylor & Francis Group
dc.publisher.country.es_PE.fl_str_mv GB
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
dc.source.none.fl_str_mv reponame:UPN-Institucional
instname:Universidad Privada del Norte
instacron:UPN
instname_str Universidad Privada del Norte
instacron_str UPN
institution UPN
reponame_str UPN-Institucional
collection UPN-Institucional
bitstream.url.fl_str_mv https://repositorio.upn.edu.pe/bitstream/11537/30281/1/license.txt
bitstream.checksum.fl_str_mv 8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositorio Institucional UPN
repository.mail.fl_str_mv jordan.rivero@upn.edu.pe
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spelling Ramírez, KarlaSilva, LauritaGavidia, FranciscoMiano, Alberto ClaudioRojas, Meliza Lindsay2022-05-10T17:09:35Z2022-05-10T17:09:35Z2022-04-07Ramírez, K., ...[et al.]. (2022). Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders. Drying Technology. https://doi.org/10.1080/07373937.2022.2053987https://hdl.handle.net/11537/30281Drying Technologyhttps://doi.org/10.1080/07373937.2022.2053987El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.This work aimed to evaluate how cut orientation affects mass transfer during the drying and rehydration process. Sweet potato cylinders of 1.90 cm of diameter and 0.50 cm of height were prepared. Three cut orientations were carried out regarding the vascular tissue orientation, preparing longitudinal, transverse and oblique (45°) cuts. In addition, osmotic pretreatment (50°Brix sucrose solution) was also evaluated. Convective drying and rehydration kinetics were evaluated at a constant temperature. As results, cut orientation and osmotic pretreatment did not affect the drying kinetics. However, transverse cut without osmotic pretreatment presented less shrinkage than the other cut orientations. On the other hand, rehydration process was affected by cut orientation, being longitudinal cut the slowest sample absorbing water. In conclusion, both the cut orientation and osmotic dehydration did not show important effects on convective drying. Despite that, cut orientation affected shrinkage and rehydration kinetics of sweet potato cylinders.Revisión por paresTrujillo San Isidroapplication/pdfengTaylor & Francis GroupGBinfo:eu-repo/semantics/closedAccessUniversidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNTubérculosPatatasDeshidratación de alimentosOrientación de corteConservación de alimentoshttps://purl.org/pe-repo/ocde/ford#2.11.00Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylindersinfo:eu-repo/semantics/articleLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/30281/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5111537/30281oai:repositorio.upn.edu.pe:11537/302812022-05-10 12:09:40.169Repositorio Institucional UPNjordan.rivero@upn.edu.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
score 13.9061165
Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
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