Effect of perforation on drying kinetics of Rosa rubiginosa fruits
The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Asian Academic Research Associates
2018
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| Subjects: | |
| Online Access: | https://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf http://hdl.handle.net/20.500.12123/4119 |
| _version_ | 1855035264509935616 |
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| author | Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio Lozano, Jorge Enrique |
| author_browse | De Michelis, Antonio Lozano, Jorge Enrique Ohaco Dominguez, Elizabeth Haydee |
| author_facet | Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio Lozano, Jorge Enrique |
| author_sort | Ohaco Dominguez, Elizabeth Haydee |
| collection | INTA Digital |
| description | The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker). |
| format | info:ar-repo/semantics/artículo |
| id | INTA4119 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Asian Academic Research Associates |
| publisherStr | Asian Academic Research Associates |
| record_format | dspace |
| spelling | INTA41192018-12-20T11:43:29Z Effect of perforation on drying kinetics of Rosa rubiginosa fruits Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio Lozano, Jorge Enrique Rosa (género) Fruto Secado Modelos Matemáticos Rosa Fruit Drying Mathematical Models Rosa rubiginosa Rosa Mosqueta The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker). EEA Bariloche Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentina 2018-12-20T11:40:19Z 2018-12-20T11:40:19Z 2015-10 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf http://hdl.handle.net/20.500.12123/4119 2319-2801 eng info:eu-repo/semantics/restrictedAccess application/pdf Asian Academic Research Associates Asian Academic Research Journal of Multidisciplinary 2 (5) : 114-130 (October 2015) |
| spellingShingle | Rosa (género) Fruto Secado Modelos Matemáticos Rosa Fruit Drying Mathematical Models Rosa rubiginosa Rosa Mosqueta Ohaco Dominguez, Elizabeth Haydee De Michelis, Antonio Lozano, Jorge Enrique Effect of perforation on drying kinetics of Rosa rubiginosa fruits |
| title | Effect of perforation on drying kinetics of Rosa rubiginosa fruits |
| title_full | Effect of perforation on drying kinetics of Rosa rubiginosa fruits |
| title_fullStr | Effect of perforation on drying kinetics of Rosa rubiginosa fruits |
| title_full_unstemmed | Effect of perforation on drying kinetics of Rosa rubiginosa fruits |
| title_short | Effect of perforation on drying kinetics of Rosa rubiginosa fruits |
| title_sort | effect of perforation on drying kinetics of rosa rubiginosa fruits |
| topic | Rosa (género) Fruto Secado Modelos Matemáticos Rosa Fruit Drying Mathematical Models Rosa rubiginosa Rosa Mosqueta |
| url | https://www.asianacademicresearch.org/2015_abstract/october_md_2015/10.pdf http://hdl.handle.net/20.500.12123/4119 |
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