Study of Drying Kinetics and Functional Properties of Dietary Fiber Concentrates from Papaya by-Products
| Autor: | Diego Fernando Roa Acosta, Jhon Edinson Nieto Calvache, Marina F. de Escalada Pla |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Multidisciplinary Otras Ingenierías y Tecnologías Chemistry DRYING KINETICS 04 agricultural and veterinary sciences INGENIERÍAS Y TECNOLOGÍAS 040401 food science 01 natural sciences DRYING HYDRATION PROPERTIES Alimentos y Bebidas 0404 agricultural biotechnology purl.org/becyt/ford/2 [https] 010608 biotechnology Dietary fiber Food science HOT AIR CONVECTION MICROWAVE purl.org/becyt/ford/2.11 [https] |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET |
| Popis: | Objectives: To analyze the drying kinetics and functional properties of Dietary Fiber Concentrates (DFCs), produced from papaya by-products (pulp or peel) dehydrated by microwave or hot air convection at 40°C. Methods/Statistical analysis:The DFCs were produced by modulating three variables through a response surface design. Drying curve of each design system was fitted to the Page model. Subsequently, DFCs dehydrated by microwave or hot air convection at 40°C wereproduced. The results of these two drying methods were compared in terms of the drying kinetics (Page or Logarithmic model) and the water and oil absorption properties of the DFCs. Findings: It was found that the temperature applied for drying had a significantly negative effect on the drying time and a positive effect on the K constant of the Page model. Drying times for dehydration assisted by microwave were lower than for convection drying. In general, DFCs dehydrated by microwave presented better water and oil absorption properties. These results may be related to structural differences in the matrix, which was found to be more porous, especially in the pulp DFC dehydrated by microwaves. These studies contribute to the understanding of the effect of the drying mechanism on the drying time and functional properties of the DFCs. Application/Improvements: This study shows that papaya by-products dehydrated by microwaves have huge potential to be reprocessed and used as food ingredients as sorbent of water and/or oil. Fil: Nieto Calvache, Jhon Edinson. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Roa Acosta, Diego Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad del Cauca; Colombia Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina |
| Databáze: | OpenAIRE |
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