Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Jader Alean"'
Autor:
Jader Alean, Juan C. Maya, Farid Chejne, Say Ramírez, Carlos F. Valdés, Gloria Marrugo, Andrés F. Alzate-Arbelaez, Benjamín Rojano
Publikováno v:
Food Research International. 170:112979
Autor:
Ricardo Duran Baron, María Ximena Quintanilla-Carvajal, Marcelo Fernando Valle-Vargas, Jader Alean, Greilis Quintero-Gamero
Publikováno v:
Powder Technology. 385:455-465
The aim of this work was to encapsulate of citrulline extract from watermelon rind (by-product) by spray drying. Two different pectins were probed as wall materials in addition to maltodextrin. A Box-Behnken design was applied and three different par
Publikováno v:
Revista Ingenierías Universidad de Medellín. 20:167-183
The aim of this study was to model the drying kinetics of microwave and fluidised bed of parchment coffee bean (Coffea arabica L.) using a semi-theoretical approach. A completely randomized design with six treatments: three with microwave drying (MD)
Autor:
Benjamín Alberto Rojano, Farid Chejne, Say Ramírez, Andrés Felipe Alzate-Arbelaez, Edgar Rincón, Jader Alean
Publikováno v:
Drying Technology. 40:559-570
Digital
In this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in cocoa beans before and after drying. Total phenolics content
In this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in cocoa beans before and after drying. Total phenolics content
Publikováno v:
Heat and Mass Transfer. 55:3317-3325
A phenomenological basis model was developed to describe behavior of gas adsorption at multi-length scales; from the macroscale (fixed bed scale) to mass transport, into the mesopores and micropores (microscale). The multiscale mass transport model i
Publikováno v:
Información tecnológica. 29:57-66
espanolEn este trabajo se evaluo la actividad antioxidante de aceites esenciales obtenidos a partir de eucaliptos sembrados en el Departamento de Cesar (Colombia). Los rendimientos de extraccion de los aceites esenciales oscilan entre 0.59-1.24%. La
Autor:
Benjamín Alberto Rojano, Juan C. Maya, Farid Chejne, Diego Camargo-Trillos, Say Ramírez, Edgar Rincón, Jader Alean
Digital
In this work, it was evaluated the morphological changes of the porous structure of the cocoa bean samples subjected to microwave drying. The use of microwaves (MWs) applied by ON-OFF on cocoa bean samples allowed to avoid both the burni
In this work, it was evaluated the morphological changes of the porous structure of the cocoa bean samples subjected to microwave drying. The use of microwaves (MWs) applied by ON-OFF on cocoa bean samples allowed to avoid both the burni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd2d9dab3a145ded898f0cd1f96bed4b
https://repositorio.udes.edu.co/handle/001/6727
https://repositorio.udes.edu.co/handle/001/6727
Publikováno v:
Journal of Food Engineering. 233:28-39
The transport of species in a vegetable matrix was modelled and studied based on a phenomenological model, in which a solid composed by the cells, pores and tissues was considered. The model is able to predict the multi-scale mass transport by defini
Publikováno v:
Journal of Food Engineering. 189:99-105
The effect of cocoa drying process on polyphenols was studied. The least degradation of polyphenols during the process of drying was accomplished at a temperature of 40 °C, with a concentration of polyphenols was of 3329.76 mg Ac. Gallic/100 g dried