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dc.contributor.author
Ramallo, Laura Ana
dc.contributor.author
Lovera, Nancy Noelia
dc.contributor.author
Schmalko, Miguel E.
dc.date.available
2021-05-07T11:00:33Z
dc.date.issued
2010-03
dc.identifier.citation
Ramallo, Laura Ana; Lovera, Nancy Noelia; Schmalko, Miguel E.; Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics; Elsevier; Journal of Food Engineering; 97; 2; 3-2010; 188-193
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/131626
dc.description.abstract
The aim of this work was to study the effects of the application of tempering periods on the drying kinetics of yerba maté branches and on the resultant quality parameters of the finished product. Experiments were carried out in a convective pilot plant drier. Air temperature (60, 80 and 100 °C) and tempering time (0, 15 and 30 min) influenced the drying kinetics and the product quality (color parameters L and b, and the sugar and caffeine contents of an infusion prepared with the material). The influence of tempering time was higher at 60 °C than at the other temperatures. There were no differences between tempering times of 15 and 30 min. The Page model yielded a good fit to the experimental data, where the model parameter k varied with drying temperature.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CAFFEINE
dc.subject
ILEX PARAGUARIENSIS
dc.subject
INTERMITTENT DRYING
dc.subject
PAGE MODEL
dc.subject
SUGARS
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of the application of intermittent drying on Ilex paraguariensis quality and drying kinetics
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-04-23T13:48:36Z
dc.identifier.eissn
1873-5770
dc.journal.volume
97
dc.journal.number
2
dc.journal.pagination
188-193
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Lovera, Nancy Noelia. Universidad Nacional de Misiones; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Schmalko, Miguel E.. Universidad Nacional de Misiones; Argentina
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877409005068
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2009.10.008
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