Publicación:
EFFECT OF ELECTROHYDRODYNAMIC PRETREATMENT ON DRYING RATE AND REHYDRATION PROPERTIES OF CHILEAN SEA CUCUMBER (ATHYONIDIUM CHILENSIS)

Vista sencilla de ítem
dc.creatorYANARA TAMARIT PINO
dc.creatorMARCO FERNANDO GUZMÁN MEZA
dc.creatorRODRIGO EMILIO DÍAZ ÁLVAREZ
dc.creatorJOSÉ MIGUEL BASTÍAS MONTES
dc.creatorLUIS ANDRÉS SEGURA PONCE
dc.date2020
dc.date.accessioned2025-01-10T15:14:24Z
dc.date.available2025-01-10T15:14:24Z
dc.date.issued2020
dc.description.abstractTHE OBJECTIVE OF THIS STUDY WAS TO APPLY ELECTROHYDRODYNAMIC (EHD) AS A PRETREATMENT, INCLUDING SEVERAL VOLTAGES AND AN APPLICATION TIME OF LESS THAN 1 H, COMBINED WITH FREEZE DRYING (FD) TO DETERMINE THEIR INFLUENCE ON DRYING KINETICS AND DRYING RATE, FINAL MOISTURE CONTENT, REHYDRATION RATE, AND WATER ABSORPTION CAPACITY, ALSO, REHYDRATION AND WATER ABSORPTION CAPACITY RATES DERIVED FROM THE WEIBULL MODEL. THE BEST COMBINATION WAS COMPARED WITH SUN DRYING (SD) AND FD. INITIAL DRYING RATE INCREASED BECAUSE EHD INFLUENCED THE MOISTURE CONTENT ON THE PRODUCT SURFACE AS EXPOSURE VOLTAGE INCREASED. REHYDRATION AND WATER ABSORPTION HAD A HETEROGENEOUS BEHAVIOR, REGARDLESS OF VOLTAGE. THE 30 KV-30 MIN PRETREATMENT HAD BETTER DRYING KINETICS AND RATE AND WAS THEREFORE COMPARED WITH FD AND SD, SHOWING BETTER RESULTS IN THE DRYING PARAMETERS. HOWEVER, FOR REHYDRATION BEFORE 2.5 H, FD BEHAVED BETTER. THE WEIBULL MODEL HAD A GOOD FIT TO THE EXPERIMENTAL DATA FOR THE THREE TREATMENTS. CRUST FORMATION WAS GREATER IN THE SD TREATMENT, FOLLOWED BY EHD COMBINED WITH FD, WHICH WAS REFLECTED IN REHYDRATION.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.fbp.2020.07.012
dc.identifier.issn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/11074
dc.languagespa
dc.publisherFOOD AND BIOPRODUCTS PROCESSING
dc.relation.uri10.1016/j.fbp.2020.07.012
dc.rightsPUBLICADA
dc.subjectRehydration properties
dc.subjectElectrohydrodynamics
dc.subjectDrying rate
dc.subjectDried Chilean sea cucumber
dc.titleEFFECT OF ELECTROHYDRODYNAMIC PRETREATMENT ON DRYING RATE AND REHYDRATION PROPERTIES OF CHILEAN SEA CUCUMBER (ATHYONIDIUM CHILENSIS)
dc.title.alternativeEFECTO DEL PRETRATAMIENTO ELECTROHIDRODINÁMICO SOBRE LA VELOCIDAD DE SECADO Y LAS PROPIEDADES DE REHIDRATACIÓN DEL PEPINO DE MAR CHILENO (ATHYONIDIUM CHILENSIS)
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionFACULTAD DE CIENCIAS DE LA SALUD Y DE LOS ALIMENTOS
ubb.Otra ReparticionSUBDIRECCION DE INNOVACION
ubb.Otra ReparticionSUBDIRECCION DE INNOVACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
Archivos
Colecciones
Artículos científicos