INVESTIGADORES
DI SCALA Karina Cecilia
artículos
Título:
Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modelling and Quality Assessment
Autor/es:
LUIS PUENTE DÍAZ; KHONG, AH-HEN; ANTONIO VEGA-GÁLVEZ; LEMUS MONDACA, ROBERTO; DI SCALA, KARINA
Revista:
DRYING TECHNOLOGY
Editorial:
TAYLOR & FRANCIS INC
Referencias:
Lugar: Londres; Año: 2013 vol. 31 p. 329 - 338
ISSN:
0737-3937
Resumen:
Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-infrared conditions at 40, 50 and 60C and 400800W in order to determine the drying characteristics and to compare the dried products quality. To model the drying kinetics, seven mathematical equations were fitted to experimental data. According to statistical tests performed, the Midilli-Kuc¸uk model best fitted experimental data and was closely followed by the logarithmic model. Effective moisture diffusivity also showed dependency on drying conditions and varied between 7.591010 to 44.181010m2/s and 11.341010 to 85.411010m2/s for air-convective drying and combined infrared-convective drying. As to quality attributes of the berries, total surface color difference (DE) and total phenolic content (TPC) were determined. It was found that chromaticity coefficients a and b changed significantly, showing DE to be dependent on the mode of heat supply. TPC under all drying conditions decreased and was significantly different from the initial value in fresh samples. However, at a constant drying temperature, an increase in infrared power enhanced retention of TPC in samples. In particular, working at 40C/800W resulted in dried samples with the highest TPC.
