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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

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