Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin
Descripción del Articulo
ABSTRACT Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective drying was performed at 40 °C and air velocity 1 m/s. Different aspects wer...
Autores: | , , , |
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Formato: | artículo |
Fecha de Publicación: | 2020 |
Institución: | Universidad Privada del Norte |
Repositorio: | UPN-Institucional |
Lenguaje: | inglés |
OAI Identifier: | oai:repositorio.upn.edu.pe:11537/26612 |
Enlace del recurso: | https://hdl.handle.net/11537/26612 https://doi.org/10.1007/s11947-020-02542-6 |
Nivel de acceso: | acceso abierto |
Materia: | Etanol Deshidratación de alimentos Conservación de alimentos https://purl.org/pe-repo/ocde/ford#2.11.00 |
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dc.title.es_PE.fl_str_mv |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
title |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
spellingShingle |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin Carvalho, Gisandro Reis Etanol Deshidratación de alimentos Conservación de alimentos https://purl.org/pe-repo/ocde/ford#2.11.00 |
title_short |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
title_full |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
title_fullStr |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
title_full_unstemmed |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
title_sort |
Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin |
author |
Carvalho, Gisandro Reis |
author_facet |
Carvalho, Gisandro Reis Rojas, Meliza Lindsay Silveira, Isabela Duarte Augusto, Pedro Esteves |
author_role |
author |
author2 |
Rojas, Meliza Lindsay Silveira, Isabela Duarte Augusto, Pedro Esteves |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Carvalho, Gisandro Reis Rojas, Meliza Lindsay Silveira, Isabela Duarte Augusto, Pedro Esteves |
dc.subject.es_PE.fl_str_mv |
Etanol Deshidratación de alimentos Conservación de alimentos |
topic |
Etanol Deshidratación de alimentos 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 |
ABSTRACT Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective drying was performed at 40 °C and air velocity 1 m/s. Different aspects were evaluated: drying kinetics, structural changes (microstructure and macrostructure), thermal profile and viscoelastic and rehydration behaviours. The microstructure was modified by pre-treatments, being more pronounced with AC and AA. Thinner cell walls, changes on turgor and extraction of components and air were reported, affecting the mass transfer. Moreover, the microstructural changes reinforced anisotropy and also affected the macrostructure, changing the viscoelastic behaviour. All pre-treatments resulted in a super-diffusive behaviour, decreasing the drying time from 9% (ISO) to 22% (AC). Possible relations were discussed among the compounds’ physical properties, sample temperature profile, drying kinetics and equilibrium moisture. Rehydration was improved by ET and ISO, but impaired by AA. Although AC accelerates drying, it did not affect the rehydration. The viscoelasticity reflected the structure and composition, with the pre-treatments with higher structure modifications (AA and AC) losing elastic properties. In conclusion, the pre-treatments with isopropanol and ethanol showed better results, improving drying and rehydration, and are thus recommended. |
publishDate |
2020 |
dc.date.accessioned.none.fl_str_mv |
2021-05-26T00:08:55Z |
dc.date.available.none.fl_str_mv |
2021-05-26T00:08:55Z |
dc.date.issued.fl_str_mv |
2020-10-13 |
dc.type.es_PE.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
dc.identifier.citation.es_PE.fl_str_mv |
Carvalho, G. ...[et al]. (2020). Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, 13(11). https://doi.org/10.1007/s11947-020-02542-6 |
dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/11537/26612 |
dc.identifier.journal.es_PE.fl_str_mv |
Food and Bioprocess Technology |
dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1007/s11947-020-02542-6 |
identifier_str_mv |
Carvalho, G. ...[et al]. (2020). Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, 13(11). https://doi.org/10.1007/s11947-020-02542-6 Food and Bioprocess Technology |
url |
https://hdl.handle.net/11537/26612 https://doi.org/10.1007/s11947-020-02542-6 |
dc.language.iso.es_PE.fl_str_mv |
eng |
language |
eng |
dc.rights.es_PE.fl_str_mv |
info:eu-repo/semantics/openAccess |
dc.rights.*.fl_str_mv |
Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América |
dc.rights.uri.*.fl_str_mv |
https://creativecommons.org/licenses/by-nc-sa/3.0/us/ |
eu_rights_str_mv |
openAccess |
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Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América https://creativecommons.org/licenses/by-nc-sa/3.0/us/ |
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application/pdf |
dc.publisher.es_PE.fl_str_mv |
Springer |
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BR |
dc.source.es_PE.fl_str_mv |
Universidad Privada del Norte Repositorio Institucional - UPN |
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spelling |
Carvalho, Gisandro ReisRojas, Meliza LindsaySilveira, IsabelaDuarte Augusto, Pedro Esteves2021-05-26T00:08:55Z2021-05-26T00:08:55Z2020-10-13Carvalho, G. ...[et al]. (2020). Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin. Food and Bioprocess Technology, 13(11). https://doi.org/10.1007/s11947-020-02542-6https://hdl.handle.net/11537/26612Food and Bioprocess Technologyhttps://doi.org/10.1007/s11947-020-02542-6ABSTRACT Different drying accelerators were studied to improve vegetable drying: acetone (AC), ethanol (ET), isopropanol (ISO) and acetic acid (AA). Pre-treatments were performed by immersion of pumpkin cylinders. Convective drying was performed at 40 °C and air velocity 1 m/s. Different aspects were evaluated: drying kinetics, structural changes (microstructure and macrostructure), thermal profile and viscoelastic and rehydration behaviours. The microstructure was modified by pre-treatments, being more pronounced with AC and AA. Thinner cell walls, changes on turgor and extraction of components and air were reported, affecting the mass transfer. Moreover, the microstructural changes reinforced anisotropy and also affected the macrostructure, changing the viscoelastic behaviour. All pre-treatments resulted in a super-diffusive behaviour, decreasing the drying time from 9% (ISO) to 22% (AC). Possible relations were discussed among the compounds’ physical properties, sample temperature profile, drying kinetics and equilibrium moisture. Rehydration was improved by ET and ISO, but impaired by AA. Although AC accelerates drying, it did not affect the rehydration. The viscoelasticity reflected the structure and composition, with the pre-treatments with higher structure modifications (AA and AC) losing elastic properties. In conclusion, the pre-treatments with isopropanol and ethanol showed better results, improving drying and rehydration, and are thus recommended.Trujillo San Isidroapplication/pdfengSpringerBRinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 3.0 Estados Unidos de Américahttps://creativecommons.org/licenses/by-nc-sa/3.0/us/Universidad Privada del NorteRepositorio Institucional - UPNreponame:UPN-Institucionalinstname:Universidad Privada del Norteinstacron:UPNEtanolDeshidratación de alimentosConservación de alimentoshttps://purl.org/pe-repo/ocde/ford#2.11.00Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkininfo:eu-repo/semantics/articleCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81037https://repositorio.upn.edu.pe/bitstream/11537/26612/1/license_rdf80294ba9ff4c5b4f07812ee200fbc42fMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.upn.edu.pe/bitstream/11537/26612/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5211537/26612oai:repositorio.upn.edu.pe:11537/266122021-05-25 19:09:00.654Repositorio Institucional UPNjordan.rivero@upn.edu.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 |
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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).