Rehydration of Rosa rubiginosa Fruits Dried with Hot Air
The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up th...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Taylor & Francis
2019
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| Acceso en línea: | https://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638 http://hdl.handle.net/20.500.12123/4932 https://doi.org/10.1080/07373937.2014.981638 |
| _version_ | 1855483522685337600 |
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| author | Ohaco Dominguez, Elizabeth Haydee Ichiyama, Beatriz Lozano, Jorge Enrique De Michelis, Antonio |
| author_browse | De Michelis, Antonio Ichiyama, Beatriz Lozano, Jorge Enrique Ohaco Dominguez, Elizabeth Haydee |
| author_facet | Ohaco Dominguez, Elizabeth Haydee Ichiyama, Beatriz Lozano, Jorge Enrique De Michelis, Antonio |
| author_sort | Ohaco Dominguez, Elizabeth Haydee |
| collection | INTA Digital |
| description | The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits. |
| format | Artículo |
| id | INTA4932 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Taylor & Francis |
| publisherStr | Taylor & Francis |
| record_format | dspace |
| spelling | INTA49322019-04-22T11:44:42Z Rehydration of Rosa rubiginosa Fruits Dried with Hot Air Ohaco Dominguez, Elizabeth Haydee Ichiyama, Beatriz Lozano, Jorge Enrique De Michelis, Antonio Rosa (género) Secado Fruto Reconstitución Secado por Aire Caliente Rosa Drying Fruit Reconstitution Hot Air Drying Rosa rubiginosa Rosa Mosqueta Rehidratación (productos secos) The effect of perforation, drying temperature, and rehydration temperature on the rehydration kinetics of Rosa rubiginosa fruits was investigated. Before drying, half of the fruit sample was perforated three times at equidistant points along the equatorial plane of the fruit, in order to speed up the drying process. Samples were dried at various air temperatures (60, 70, and 80°C), with an air velocity of 5 m/s and 5% relative humidity. Then, dried samples were rehydrated at different temperatures (20, 40, 60, and 80°C). The rehydration kinetics was fitted by two empirical models, Peleg and Weibull, and both represented the phenomenon well, in perforated and nonperforated fruits. Regardless of the drying temperature, the higher the rehydration temperature of rose hip fruits, perforated or not, the higher the water absorption capacity. Temperature dependence of the kinetic parameters was Ea = 47.5 kJ/mol (Peleg) and 55.9 kJ/mol (Weibull) for nonperforated fruits and Ea = 40.1 kJ/mol (Peleg) and 45.5 kJ/mol (Weibull) for perforated fruits; thus, perforated fruits were influenced more by rehydration temperature than nonperforated fruits. Perforated fruits rehydrated 30% faster than nonperforated fruits. EEA Bariloche Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Fil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnologia de los Alimentos; 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 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 2019-04-17T14:06:49Z 2019-04-17T14:06:49Z 2015-03 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638 http://hdl.handle.net/20.500.12123/4932 0737-3937 1532-2300 https://doi.org/10.1080/07373937.2014.981638 eng info:eu-repo/semantics/restrictedAccess application/pdf Taylor & Francis Drying Technology 33 (6) : 696-703 (2015) |
| spellingShingle | Rosa (género) Secado Fruto Reconstitución Secado por Aire Caliente Rosa Drying Fruit Reconstitution Hot Air Drying Rosa rubiginosa Rosa Mosqueta Rehidratación (productos secos) Ohaco Dominguez, Elizabeth Haydee Ichiyama, Beatriz Lozano, Jorge Enrique De Michelis, Antonio Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
| title | Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
| title_full | Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
| title_fullStr | Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
| title_full_unstemmed | Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
| title_short | Rehydration of Rosa rubiginosa Fruits Dried with Hot Air |
| title_sort | rehydration of rosa rubiginosa fruits dried with hot air |
| topic | Rosa (género) Secado Fruto Reconstitución Secado por Aire Caliente Rosa Drying Fruit Reconstitution Hot Air Drying Rosa rubiginosa Rosa Mosqueta Rehidratación (productos secos) |
| url | https://www.tandfonline.com/doi/abs/10.1080/07373937.2014.981638 http://hdl.handle.net/20.500.12123/4932 https://doi.org/10.1080/07373937.2014.981638 |
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