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• W2188601123 abstract "Infrared dehydration and effects of operating conditions on quality of dried fruits were studied on blueberries. O'Neal, Misty, Reveille, Georgia Gem and Blue Cuinex varieties of blueberries, grown in Salto Grande region (Argentina Republic), were dried immediately after harvesting in a far infrared dryer, with a power of 400 W and an air velocity of 0.3 m / s. Process variables were fruit solid content (10-12 oBrix), concentration (0-0,751,5 %) and immersion time (0-15-30 seconds) of soda solution used for skin treatment, and drying temperature (105-110-115 °C). Observed variables were anthocyanins retention, firmness of the dried fruits and drying time. It was found that the growth of molds in dried blueberries requires a minimum water activity of 0.89. A safety margin prolonging drying cycles until reaching water activities in the range from 0.77 to 0.80 (which corresponds to 0.45 to 0.59 g water per g of dry matter) was taken. We have obtained the equilibrium moisture isotherms at 25, 45 and 105 °C, which fit with high correlation to the model described by Guggenheim-Anderson-de Boer (GAB). Effective diffusivity of humidity was also calculated, obtaining values of 6.54, 7.27 and 7.75 x 10 m/s for temperatures of 105, 110 and 115 °C respectively. The activation energy calculated by the Arrenhius equation from the average effective diffusivity was 20.73 kJ / mol, and 34.30 kJ / mol when calculated from the parameter K (min) of the Page equation. It was found that the temperature in the center of a blueberry rises faster with infrared drying than in hot air at the same temperature. After 60 minutes of drying at 105 °C, respective temperatures of 105 oC and 67 oC were reached. Blueberry firmness tended to rise as drying proceeded, but it did very slowly when the moisture of the fruit remained above 0.35 (dry basis). It is not necessary to achieve this level of residual moisture but, even in this case, firmness would achieve" @default.
• W2188601123 created "2016-06-24" @default.
• W2188601123 creator A5001382256 @default.
• W2188601123 date "2013-01-01" @default.
• W2188601123 modified "2023-09-27" @default.
• W2188601123 title "UNIVERSIDAD POLITÉCNICA DE VALENCIA DEPARTAMENTO DE TECNOLOGÍA DE ALIMENTOS OPTIMIZACIÓN DEL PROCESO DE SECADO DE ARÁNDANOS POR INFRARROJOS" @default.
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