PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Effects of pretreatments on convective drying of rosehip (Rosa eglanteria)
Autor/es:
MABELLINI, A.; OHACO, E.; MARQUEZ, C. A.; DEMICHELIS, A.; LOZANO J. E.
Revista:
INTERNATIONAL JOURNAL OF FOOD STUDIES
Editorial:
ISEKI
Referencias:
Año: 2012 vol. 1 p. 33 - 42
ISSN:
2182-1054
Resumen:
The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic param- eters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to t the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. E ective mass di usion coecients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.