Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin

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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...

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Detalles Bibliográficos
Autores: Carvalho, Gisandro Reis, Rojas, Meliza Lindsay, Silveira, Isabela, Duarte Augusto, Pedro Esteves
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
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América
https://creativecommons.org/licenses/by-nc-sa/3.0/us/
dc.format.es_PE.fl_str_mv application/pdf
dc.publisher.es_PE.fl_str_mv Springer
dc.publisher.country.es_PE.fl_str_mv BR
dc.source.es_PE.fl_str_mv Universidad Privada del Norte
Repositorio Institucional - UPN
dc.source.none.fl_str_mv reponame:UPN-Institucional
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instacron:UPN
instname_str Universidad Privada del Norte
instacron_str UPN
institution UPN
reponame_str UPN-Institucional
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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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