Show simple item record

Impact of Instant Controlled Pressure Drop treatment on dehydration and rehydration kinetics of Green Moroccan Pepper (Capsicum annuum)

dc.creatorMONTEJANO GAITAN, JOSE GERARDO; 234707
dc.creatorCandador Martínez, Ma. Anaberta; 121490
dc.creatorMONTEJANO GAITAN, JOSE GERARDO; 234707es
dc.creatorCandador Martínez, Ma. Anaberta; 121490es
dc.date2012
dc.date.accessioned2018-10-19T14:22:11Z
dc.date.available2018-10-19T14:22:11Z
dc.identifier.issn18777058
dc.identifier.doi10.1016/j.proeng.2012.07.491
dc.identifier.urihttp://hdl.handle.net/11285/630651
dc.descriptionA comparative study of various drying techniques were carried out on Green Moroccan Peppers GMPs, Traditional Hot Air Drying, Swell Drying SD, and freeze drying, in order to compare the dried product's behavior during drying and rehydration. Moreover, starting accessibility, and water effective diffusivity during drying and rehydration were studied. The water holding capacity of dried GMPs were investigated as well. The impacts of Instant Controlled Pressure Drop process (DIC) on dehydration and rehydration kinetics and functional properties (water holding capacity) were compared to Freeze Drying (FD) and Traditional Hot Air Drying processes (THD). DIC treatment was carried out on pre-dried peppers (classical hot air drying at 50 °C, 265 Pa initial partial pressure of vapor in the air flux, 1.2 m s-1) to reach a moisture content of 20% dry basis varying the saturated steam pressure (ranged from 0.1 to 0.6 MPa) and heating time (ranged from 9 to 35 s) and keeping the initial water content constant at 20% db. Drying and rehydration kinetics of DIC-textured and untreated peppers were well interpreted by a specific model coupling a starting superficial interaction with Fickian diffusion. Response parameters (dependent variables) were the dehydration and rehydration starting accessibility δWs (g H2O/g dry matter), effective diffusivity Deff (m2 s-1) and drying time t d0,05% (min). Response Surface Methodology RSM was employed. Compared to THD, DIC treatment dramatically increased the starting accessibility and the effective water diffusivity during hot air drying; it allowed the drying time needed to get a final water content of 0.05% db, to decrease by 1.7 times. Regarding the rehydration ability, the time needed to reach 300% db, were reduced 3.7 times under optimum DIC conditions. Fickian diffusion model could not explain FD rehydration, which appeared as a pure water/surface interaction. Water Holding Capacity of DIC dried products was higher than FD and THD. © 2012 Published by Elsevier Ltd.
dc.languageeng
dc.publisherElsevier Ltd
dc.relationhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84891672295&doi=10.1016%2fj.proeng.2012.07.491&partnerID=40&md5=a32693c1e2eb1088d7801974e0db68bb
dc.relationInvestigadores
dc.relationEstudiantes
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceProcedia Engineering
dc.subject.classification7 INGENIERÍA Y TECNOLOGÍA
dc.titleImpact of Instant Controlled Pressure Drop treatment on dehydration and rehydration kinetics of Green Moroccan Pepper (Capsicum annuum)
dc.typeConferencia
dc.identifier.volume42
dc.identifier.startpage978
dc.identifier.endpage1003
refterms.dateFOA2018-10-19T14:22:11Z


Files in this item

Thumbnail
Name:
9784454.pdf
Size:
1.294Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record

info:eu-repo/semantics/openAccess
Except where otherwise noted, this item's license is described as info:eu-repo/semantics/openAccess