Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures

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: Rurush, Eduardo, Alvarado, María, Palacios, Paola, Flores, Yeimy, Lindsay Rojas, Meliza, Miano, Alberto Claudio
Formato: artículo
Fecha de Publicación:2021
Institución:Universidad Privada del Norte
Repositorio:UPN-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.upn.edu.pe:11537/30108
Enlace del recurso:https://hdl.handle.net/11537/30108
https://doi.org/10.1016/j.jfoodeng.2021.110929
Nivel de acceso:acceso cerrado
Materia:Deshidratación de alimentos
Tratamiento térmico de los alimentos
Frutas
Secado de alimentos
Transferencia de agua
https://purl.org/pe-repo/ocde/ford#2.11.00
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dc.title.es_PE.fl_str_mv Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
title Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
spellingShingle Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
Rurush, Eduardo
Deshidratación de alimentos
Tratamiento térmico de los alimentos
Frutas
Secado de alimentos
Transferencia de agua
https://purl.org/pe-repo/ocde/ford#2.11.00
title_short Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
title_full Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
title_fullStr Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
title_full_unstemmed Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
title_sort Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
author Rurush, Eduardo
author_facet Rurush, Eduardo
Alvarado, María
Palacios, Paola
Flores, Yeimy
Lindsay Rojas, Meliza
Miano, Alberto Claudio
author_role author
author2 Alvarado, María
Palacios, Paola
Flores, Yeimy
Lindsay Rojas, Meliza
Miano, Alberto Claudio
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rurush, Eduardo
Alvarado, María
Palacios, Paola
Flores, Yeimy
Lindsay Rojas, Meliza
Miano, Alberto Claudio
dc.subject.es_PE.fl_str_mv Deshidratación de alimentos
Tratamiento térmico de los alimentos
Frutas
Secado de alimentos
Transferencia de agua
topic Deshidratación de alimentos
Tratamiento térmico de los alimentos
Frutas
Secado de alimentos
Transferencia de agua
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 2021
dc.date.accessioned.none.fl_str_mv 2022-04-28T14:25:31Z
dc.date.available.none.fl_str_mv 2022-04-28T14:25:31Z
dc.date.issued.fl_str_mv 2021-12-30
dc.type.es_PE.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.citation.es_PE.fl_str_mv Rurush, E., ...[et al.]. (2021). Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures. Journal of food engineering, 320. https://doi.org/10.1016/j.jfoodeng.2021.110929
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/11537/30108
dc.identifier.journal.es_PE.fl_str_mv Journal of food engineering
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.jfoodeng.2021.110929
identifier_str_mv Rurush, E., ...[et al.]. (2021). Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures. Journal of food engineering, 320. https://doi.org/10.1016/j.jfoodeng.2021.110929
Journal of food engineering
url https://hdl.handle.net/11537/30108
https://doi.org/10.1016/j.jfoodeng.2021.110929
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 Elsevier
dc.publisher.country.es_PE.fl_str_mv ES
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/11537/30108/1/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 Rurush, EduardoAlvarado, MaríaPalacios, PaolaFlores, YeimyLindsay Rojas, MelizaMiano, Alberto Claudio2022-04-28T14:25:31Z2022-04-28T14:25:31Z2021-12-30Rurush, E., ...[et al.]. (2021). Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures. Journal of food engineering, 320. https://doi.org/10.1016/j.jfoodeng.2021.110929https://hdl.handle.net/11537/30108Journal of food engineeringhttps://doi.org/10.1016/j.jfoodeng.2021.110929El texto completo de este trabajo no está disponible en el Repositorio Académico UPN por restricciones de la casa editorial donde ha sido publicado.Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (Deff1) Models. In addition, mass transfer parameters (drying coefficient (S), lag factor (G), Biot number (Bi), effective diffusivity (Deff2), external mass transfer (hm)); and the activation energy were analysed. As results, the Page model showed the best fit, Deff1 and k parameters increased with temperature, especially for RW drying at 95 °C. RW method reduced the HA drying time by more than 30%. Furthermore, the 0<Bi<0.4 values were related to variations in internal resistance with temperature, except for HA drying at 95 °C, where the external resistance was also reduced. In conclusion, mass transfer parameters suggested that internal resistance was more important during HA drying, while RW was the most effective method since it needed lower time to dry samples.Revisión por paresTrujillo San Isidroapplication/pdfengElsevierESinfo:eu-repo/semantics/closedAccessUniversidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNDeshidratación de alimentosTratamiento térmico de los alimentosFrutasSecado de alimentosTransferencia de aguahttps://purl.org/pe-repo/ocde/ford#2.11.00Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperaturesinfo:eu-repo/semantics/articleLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/30108/1/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5111537/30108oai:repositorio.upn.edu.pe:11537/301082022-04-28 09:25:36.578Repositorio Institucional UPNjordan.rivero@upn.edu.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Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
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