INFLUENCE OF THICKNESS ON THE DRYING OF PAPAYA PUREE (Carica papaya L.) THROUGH REFRACTANCE WINDOWTM TECHNOLOGY
Fuente:
Redalyc
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidad Nacional de Colombia
2013
|
| Soggetti: | |
| Accesso online: | |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
| _version_ | 1876491187197575168 |
|---|---|
| author | MARÍA U. OCORÓ-ZAMORA |
| author_facet | MARÍA U. OCORÓ-ZAMORA |
| contents | INFLUENCE OF THICKNESS ON THE DRYING OF PAPAYA PUREE (Carica papaya L.) THROUGH REFRACTANCE WINDOWTM TECHNOLOGY MARÍA U. OCORÓ-ZAMORA ALFREDO A. AYALA-APONTE Ingeniería Drying papaya refractance window diffusion coefficient mathematical modeling The aim of this study was to evaluate the influence of sample thickness (2, 3 and 4 mm) on the drying kinetics, water activity (aw) and color (∆E) of papaya puree slices processed through Refractance WindowTM technology (RWTM). Additionally, the water diffusion coefficient (Deff) was evaluated taking into account the shrinkage effect. The experimental values of moisture were fitted using Newton’s and Midilli’s models. The results showed that the lower the thickness, the faster the drying, the lower the values of aw and the higher the ∆E. The samples reached 0.0652, 0.1132 and 0.2624 g water/ g dry solid in 60 min for 2, 3 and 4 mm slices, respectively. Midilli’s model was the most appropriate to predict the experimental curves of papaya drying through RWTM. Deff decreased at a lower thickness and its order of magnitude was of 10-10 m2/s. 2013 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49629318019 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.182 Vol.80 |
| format | Artículo científico |
| id | redalyc_49629318019 |
| institution | Redalyc |
| language | en |
| publishDate | 2013 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | INFLUENCE OF THICKNESS ON THE DRYING OF PAPAYA PUREE (Carica papaya L.) THROUGH REFRACTANCE WINDOWTM TECHNOLOGY MARÍA U. OCORÓ-ZAMORA Ingeniería Drying papaya refractance window diffusion coefficient mathematical modeling INFLUENCE OF THICKNESS ON THE DRYING OF PAPAYA PUREE (Carica papaya L.) THROUGH REFRACTANCE WINDOWTM TECHNOLOGY MARÍA U. OCORÓ-ZAMORA ALFREDO A. AYALA-APONTE Ingeniería Drying papaya refractance window diffusion coefficient mathematical modeling The aim of this study was to evaluate the influence of sample thickness (2, 3 and 4 mm) on the drying kinetics, water activity (aw) and color (∆E) of papaya puree slices processed through Refractance WindowTM technology (RWTM). Additionally, the water diffusion coefficient (Deff) was evaluated taking into account the shrinkage effect. The experimental values of moisture were fitted using Newton’s and Midilli’s models. The results showed that the lower the thickness, the faster the drying, the lower the values of aw and the higher the ∆E. The samples reached 0.0652, 0.1132 and 0.2624 g water/ g dry solid in 60 min for 2, 3 and 4 mm slices, respectively. Midilli’s model was the most appropriate to predict the experimental curves of papaya drying through RWTM. Deff decreased at a lower thickness and its order of magnitude was of 10-10 m2/s. 2013 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49629318019 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.182 Vol.80 |
| title | INFLUENCE OF THICKNESS ON THE DRYING OF PAPAYA PUREE (Carica papaya L.) THROUGH REFRACTANCE WINDOWTM TECHNOLOGY |
| topic | Ingeniería Drying papaya refractance window diffusion coefficient mathematical modeling |
| url | https://www.redalyc.org/articulo.oa?id=49629318019 |