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dc.contributor.author
Cazzaniga, Amanda
dc.contributor.author
Brousse, Maria Marcela
dc.contributor.author
Linares, A. R.
dc.date.available
2024-01-12T11:23:22Z
dc.date.issued
2022-06
dc.identifier.citation
Cazzaniga, Amanda; Brousse, Maria Marcela; Linares, A. R.; Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch; Wiley Blackwell Publishing, Inc; Journal of Food Science; 87; 6-2022; 2651-2662
dc.identifier.issn
0022-1147
dc.identifier.uri
http://hdl.handle.net/11336/223488
dc.description.abstract
Moisture loss kinetics is a complex process defined as the liquid removal from a solid by thermal application. The purposes of the study were to obtain kinetic curves of moisture loss during the baking of cassava snacks and establish which processes govern the moisture loss, recognize which mathematical models describe the moisture loss curves more precisely, and determine activation energy (Ea) and effective diffusivity (Deff). Experimental data were obtained through baking at four temperatures formulations for snacks with different dehydrated cassava puree (DCP) proportions. Page´s and Chávez Méndez´s models showed the best fits. We calculated Deff and Ea employing the analytical solution of Fick´s Second Law for the geometry of plane plates. Deff values increase with DCP but did not show a trend. The range found was from 5.22E-06 to 2.93E-05 m2/s. The results of Ea showed that the mixture of flours produced an increase in the energy necessary to initiate the effective diffusion (24.84 kJ/mol) compared to the samples without mixing (15.54 kJ/mol). Moisture loss curves show that the diffusion process governs a large part of the process.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CASSAVA
dc.subject
ACTIVATION ENERGY
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EFFECTIVE DIFFUSIVITY
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DIFFUSION
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starch
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-01-11T10:09:22Z
dc.journal.volume
87
dc.journal.pagination
2651-2662
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Cazzaniga, Amanda. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
dc.description.fil
Fil: Brousse, Maria Marcela. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
dc.description.fil
Fil: Linares, A. R.. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina
dc.journal.title
Journal of Food Science
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://doi.org/10.1111/1750-3841.16188
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