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dc.contributor.author
Miranda, Margarita  
dc.contributor.author
Vega Gálvez, Antonio  
dc.contributor.author
García, Purificación  
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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  
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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