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dc.contributor.author
Miranda, Margarita
dc.contributor.author
Vega Gálvez, Antonio
dc.contributor.author
García, Purificación
dc.contributor.author
Di Scala, Karina Cecilia
dc.contributor.author
Shi, John
dc.contributor.author
Xue, Sophia
dc.contributor.author
Uribe, Elsa
dc.date.available
2024-08-20T10:02:05Z
dc.date.issued
2010-06
dc.identifier.citation
Miranda, Margarita; Vega Gálvez, Antonio; García, Purificación; Di Scala, Karina Cecilia; Shi, John; et al.; Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process; Elsevier; Food and Bioproducts Processing; 88; 2-3; 6-2010; 138-144
dc.identifier.issn
0960-3085
dc.identifier.uri
http://hdl.handle.net/11336/242781
dc.description.abstract
Aloe vera (Aloe barbadensis Miller) gel was dried at five inlet temperatures 50, 60, 70, 80 and 90 ◦C, in a convective dryer with a constant air flow of 2.0±0.2 m/s. Rehydration ratio, water holding capacity, texture, microstructure and total polysaccharide content were evaluated. Drying kinetics was estimated using the Weibull distribution (r2 > 0.97 and Chi-square < 0.0009). Values of scale and shape parameters ranged from 90.94 to 341.06 (min) and 1.43 to 1.49, respectively. Furthermore, the influence of temperature on the model parameters as well as on the quality attributes was analysed using a least significant difference test (p-value < 0.05). These effects were more evident for the long drying period (e.g. 810 min at 50 ◦C). However, minor alterations in the structural properties and total polysaccharide content were produced at drying temperatures of 60–70 ◦C, resulting in a high quality gel.
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
ALOE VERA
dc.subject
MICROSTRUCTURE
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TEXTURE
dc.subject
DRYING
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-08-19T11:35:56Z
dc.journal.volume
88
dc.journal.number
2-3
dc.journal.pagination
138-144
dc.journal.pais
Reino Unido
dc.description.fil
Fil: Miranda, Margarita. Universidad de La Serena; Chile
dc.description.fil
Fil: Vega Gálvez, Antonio. Universidad de La Serena; Chile
dc.description.fil
Fil: García, Purificación. Universidad Politécnica de Valencia; España
dc.description.fil
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.description.fil
Fil: Shi, John. University of Guelph; Canadá
dc.description.fil
Fil: Xue, Sophia. University of Guelph; Canadá
dc.description.fil
Fil: Uribe, Elsa. Universidad de La Serena; Chile
dc.journal.title
Food and Bioproducts Processing
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096030850900042X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbp.2009.06.001
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