International Journal of Food Studies
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Influence of Organic Material and Biofilms on Disinfectant Efficacy Against Listeria monocytogenes

Effects of Pretreatments in Convective Dehydration of Rosehip (Rosa eglanteria)

Determination of Phenolic Compounds in Wines

Treatment of Olive Mill Wastewater and the Use of Polyphenols Obtained After Treatment

Moisture Adsorption and Thermodynamic Properties of California Grown Almonds (Varieties: Nonpareil and Monterey)

Effects of Pretreatments in Convective Dehydration of Rosehip (Rosa eglanteria)

Alejandra Mabellini ,
Alejandra Mabellini
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Elizabeth Ohaco ,
Elizabeth Ohaco
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Carlos Alberto Márquez ,
Carlos Alberto Márquez
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Antonio De Michelis ,
Antonio De Michelis
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Jorge Enrique Lozano
Jorge Enrique Lozano
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Published: 01.12.2011.

Volume 1, Issue 1 (2012)

https://doi.org/10.7455/ijfs/1.1.2012.a5

Abstract

The aim of this work was to experimentally determine drying curves for thin layer and bed drying of rosehip fruits, with and without pretreatments, to reduce processing times as a function of drying air operating variables, to propose dehydration kinetics of fruits and to determine its kinetic parameters for further use within drying simulation software. Fruits were pre-treated both chemically and mechanically, which included dipping the fruits in NaOH and ethyl oleate solutions; and cutting or perforating the fruit cuticle, respectively. Simulation models were then adopted to fit the kinetics drying data considering fruit volume shrinkage. These simple models minimized the calculation time during the simulation of deep-bed driers. Results show that pre-treatments reduced processing times up to 57%, and evaluated models satisfactorily predicted the drying of rosehip fruit. Effective mass diffusion coefficients were up to 4-fold greater when fruit was submitted to mechanical pretreatments.

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