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dc.creatorUribe, Elsa-
dc.creatorLemus Mondaca, Roberto-
dc.creatorVega Gálvez, Antonio-
dc.creatorZamorano, Marcela-
dc.creatorQuispe Fuentes, Issis-
dc.creatorPasten, Alex-
dc.creatorDi Scala, Karina Cecilia-
dc.date2018-01-29T12:22:45Z-
dc.date2018-01-29T12:22:45Z-
dc.date2014-08-
dc.date2018-01-26T18:56:08Z-
dc.date.accessioned2019-04-29T15:51:17Z-
dc.date.available2019-04-29T15:51:17Z-
dc.date.issued2014-08-
dc.identifierUribe, Elsa; Lemus Mondaca, Roberto; Vega Gálvez, Antonio; Zamorano, Marcela; Quispe Fuentes, Issis; et al.; Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake; Elsevier; Food Chemistry; 147; 8-2014; 170-176-
dc.identifier0308-8146-
dc.identifierhttp://hdl.handle.net/11336/34816-
dc.identifierCONICET Digital-
dc.identifierCONICET-
dc.identifier.urihttp://rodna.bn.gov.ar:8080/jspui/handle/bnmm/303780-
dc.descriptionThe objective of this study was to determine the effect of drying temperature on the drying kinetics, proximal analysis, energy consumption and the antioxidant capacity of the olive-waste cake “Picual” variety from 40 to 90 °C. Evaluation of proximal analysis evidenced the influence of temperature on the waste parameters. Values of effective moisture coefficients were in the range of 1.97–6.05 × 10−9 m2 s−1 under the studied conditions. Activation energy was found to be 28.24 kJ mol−1. The Weibull model was successfully applied (r2 > 0.973). Specific energy consumption decreased as temperature increased, showing the effect of drying times over temperature. Although dehydrated samples decreased the initial total phenolic content, significant differences were not detected. Effects of drying temperatures did not present significant differences on antioxidant capacity (ORAC and DPPH) when compared to fresh samples. The oleic acid (main fatty acid in fresh samples) presented a maximum increased at 90 °C.-
dc.descriptionFil: Uribe, Elsa. Universidad de la Serena; Chile-
dc.descriptionFil: Lemus Mondaca, Roberto. Universidad de la Serena; Chile-
dc.descriptionFil: Vega Gálvez, Antonio. Universidad de la Serena; Chile. Centro de Estudios Avanzados en Zonas Áridas. La Serena; Chile-
dc.descriptionFil: Zamorano, Marcela. Universidad de Santiago de Chile; Chile-
dc.descriptionFil: Quispe Fuentes, Issis. Universidad de la Serena; Chile-
dc.descriptionFil: Pasten, Alex. Universidad de la Serena; Chile-
dc.descriptionFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería; Argentina-
dc.formatapplication/pdf-
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherElsevier-
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2013.09.121-
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814613013861-
dc.rightsinfo:eu-repo/semantics/restrictedAccess-
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/-
dc.sourcereponame:CONICET Digital (CONICET)-
dc.sourceinstname:Consejo Nacional de Investigaciones Científicas y Técnicas-
dc.sourceinstacron:CONICET-
dc.subjectOlive-waste cake-
dc.subjectPhenolic compounds-
dc.subjectAntioxidant activity-
dc.subjectFatty acid profile-
dc.subjectConvective dehydration-
dc.subjectAlimentos y Bebidas-
dc.subjectOtras Ingenierías y Tecnologías-
dc.subjectINGENIERÍAS Y TECNOLOGÍAS-
dc.titleInfluence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.typeinfo:ar-repo/semantics/articulo-
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