El Repositorio Institucional tendrá una ventana de mantenimiento por lo que no estará disponible el viernes 20 de septiembre en un horario de 19:00 a 21:00 hrs

Mostrar el registro sencillo del objeto digital

dc.contributor.author Mireles Arriaga, Ana Isabel
dc.contributor.author RUIZ LOPEZ, IRVING ISRAEL
dc.contributor.author HERNANDEZ GARCIA, PEDRO ABEL
dc.contributor.author Espinosa Ayala, Enrique
dc.contributor.author LOPEZ MARTINEZ, LETICIA XOCHITL
dc.contributor.author MARQUEZ MOLINA, OFELIA
dc.creator Mireles Arriaga, Ana Isabel; 298362
dc.creator RUIZ LOPEZ, IRVING ISRAEL; 102420
dc.creator HERNANDEZ GARCIA, PEDRO ABEL; 41875
dc.creator Espinosa Ayala, Enrique; 101868
dc.creator LOPEZ MARTINEZ, LETICIA XOCHITL; 70869
dc.creator MARQUEZ MOLINA, OFELIA; 89392
dc.date.accessioned 2019-01-17T23:54:54Z
dc.date.available 2019-01-17T23:54:54Z
dc.date.issued 2016
dc.identifier http://www.redalyc.org/articulo.oa?id=395949545004
dc.identifier.uri http://hdl.handle.net/20.500.11799/98346
dc.description The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10 -9 m 2 /s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit.
dc.format application/pdf
dc.language.iso spa es
dc.publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation http://www.redalyc.org/revista.oa?id=3959
dc.rights Ciência e Tecnologia de Alimentos
dc.rights openAccess es
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0
dc.source Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.36
dc.subject Agrociencias
dc.subject Antioxidants
dc.subject natural convection
dc.subject noni drying
dc.subject Agrociencias es
dc.subject Antioxidants es
dc.subject natural convection es
dc.subject noni drying es
dc.subject.classification CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
dc.title The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
dc.title The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.) es
dc.type Artículo
dc.type Artículo es
dc.road Dorada es
dc.ambito Nacional es
dc.audience students es
dc.audience researchers es
dc.type.conacyt article
dc.identificator 6


Ficheros en el objeto digital

Ficheros Tamaño Formato Ver documento

No hay resultados asociados a este ítem.

Este ítem aparece en la(s) siguiente(s) colección(ones)

Visualización del Documento

  • Título
  • The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
  • The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
  • Autor
  • Mireles Arriaga, Ana Isabel
  • RUIZ LOPEZ, IRVING ISRAEL
  • HERNANDEZ GARCIA, PEDRO ABEL
  • Espinosa Ayala, Enrique
  • LOPEZ MARTINEZ, LETICIA XOCHITL
  • MARQUEZ MOLINA, OFELIA
  • Fecha de publicación
  • 2016
  • Editor
  • Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Tipo de documento
  • Artículo
  • Artículo
  • Palabras clave
  • Agrociencias
  • Antioxidants
  • natural convection
  • noni drying
  • Agrociencias
  • Antioxidants
  • natural convection
  • noni drying
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

Mostrar el registro sencillo del objeto digital

Ciência e Tecnologia de Alimentos Excepto si se señala otra cosa, la licencia del ítem se describe cómo Ciência e Tecnologia de Alimentos

Buscar en RI


Buscar en RI

Usuario

Estadísticas