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Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin

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dc.contributor.author Rojas M.L. es_PE
dc.contributor.author Augusto P.E.D. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2018
dc.description The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project nº 2016/18052-5; to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project nº 401004/2014-7; and to Cienciactiva for the M.L. Rojas Ph.D. scholarship (CONCYTEC, Peru; Contract 087-2016-FONDECYT), from the ‘‘Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica”. The authors are also grateful to the “Laboratório de Análise de Imagens” (LPV-ESALQ/USP) for the support and facilities for X-ray analysis.
dc.description.abstract Drying is typically evaluated considering a pure diffusional process in an isotropic sample. However, biological materials are anisotropic, and their structural elements can affect the water flow during processing. In this work, the effect of microstructure elements on sample deformation, drying and rehydration processes (kinetics and mechanisms) was evaluated, using pumpkin cylinders (formed mainly of parenchyma and xylem tissues). The cylinders were obtained considering a transversal (Tc) and longitudinal (Lc) cut orientation. The orientation of the xylem vessels did not affect the drying kinetics (both orientations showed similar k and parameters of Page model). However, it had a significant impact on deformation. The Lc-samples showed more uniform appearance than the Tc ones. Tc showed a tendency towards black in the grey intensity histogram and higher density in the X-ray analysis. The Lc-samples presented the highest rehydration rate (k1 of Peleg model: 2.87 ± 0.16 min d b−1). In contrast, higher equilibrium moisture was observed in samples with Tc (k2 of Peleg model: 0.078 ± 0.003 d b−1). The results showed the anisotropicity of biological materials, and how the microstructural elements affect the mass transfer. Additionally, a water transport mechanism by capillarity through the xylem vessels during drying and hydration was demonstrate
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.lwt.2018.03.031
dc.identifier.scopus 2-s2.0-85043992671
dc.identifier.uri https://hdl.handle.net/20.500.12390/694
dc.language.iso eng
dc.publisher Academic Press
dc.relation.ispartof LWT
dc.rights info:eu-repo/semantics/openAccess
dc.subject Xylem vessels
dc.subject Biological materials es_PE
dc.subject Cylinders (shapes) es_PE
dc.subject Deformation es_PE
dc.subject Flow of water es_PE
dc.subject Hydraulics es_PE
dc.subject Mass transfer es_PE
dc.subject Microstructure es_PE
dc.subject Shrinkage es_PE
dc.subject Thermal processing (foods) es_PE
dc.subject X ray analysis es_PE
dc.subject Equilibrium moisture es_PE
dc.subject Food drying es_PE
dc.subject Intensity histograms es_PE
dc.subject Kinetics and mechanism es_PE
dc.subject Microstructural elements es_PE
dc.subject Microstructure elements es_PE
dc.subject Water flows es_PE
dc.subject Drying es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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