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dc.creator Ana Isabel MIRELES-ARRIAGA
dc.creator Irving Israel RUIZ-LÓPEZ
dc.creator Pedro Abel HERNÁNDEZ-GARCÍA
dc.creator Enrique ESPINOSA-AYALA
dc.creator Leticia Xóchitl LÓPEZ-MARTÍNEZ
dc.creator Ofelia MÁRQUEZ-MOLINA
dc.date 2016
dc.date.accessioned 2019-01-17T23:54:54Z
dc.date.available 2019-01-17T23:54:54Z
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 en
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.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.title The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
dc.type Artículo


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  • Título
  • The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)
  • Editor
  • Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Tipo de documento
  • Artículo
  • Palabras clave
  • 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)

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