Evolution of the porous structure of cocoa beans during microwave drying
Digital
- Autores:
-
Alean, Jader
Chejne, Farid
Maya, Juan C.
Camargo-Trillos, Diego
Ramírez, Say
Rincon-Baron, Edgar Javier
Rojano, Benjamin
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Santander
- Repositorio:
- Repositorio Universidad de Santander
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.udes.edu.co:001/6727
- Acceso en línea:
- https://doi.org/10.1080/07373937.2019.1635617
https://repositorio.udes.edu.co/handle/001/6727
- Palabra clave:
- Dryin
Cocoa bean
Sporous structure
Coalescence of pores
Blockage of pores
- Rights
- closedAccess
- License
- Copyright © 2020 The Authors, Informa UK Limited
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Alean, Jaderef14dbfe-9706-4f37-bcde-5101500db8b6-1Chejne, Farid220445a4-85b6-4908-8a3f-9a1c785a3944-1Maya, Juan C.7df7126c-47ff-4f19-bc64-c12ab4ca5874-1Camargo-Trillos, Diegob6d4c73b-ddee-4cfd-a952-89612276f25e-1Ramírez, Say0b44a827-4acc-4909-9ead-1615e1e99a69-1Rincon-Baron, Edgar Javier6b203434-61ef-4fbb-bac7-072a3786a7ab-1Rojano, Benjaminad574342-f86a-4939-b734-85ee2f1c0884-1Microbiota2022-05-09T13:59:38Z2022-05-09T13:59:38Z2020-07-05DigitalIn this work, it was evaluated the morphological changes of the porous structure of the cocoa bean samples subjected to microwave drying. The use of microwaves (MWs) applied by ON-OFF on cocoa bean samples allowed to avoid both the burning and the roasting of the beans. During the MWs drying process, phenomena of breakage of cellular structure, coalescence and, pore plugging altered the average pore diameter, the pore volume, surface area, and Pore Size Distribution (PSD). When the results of sun-dried beans were compared with those of beans dried by MWs, it was concluded that the average pore diameter, the pore volume, the surface area and, PSD were also affected by the solar drying; however, the breakage of cellular structure did not occur.Biotecnología Agroambiente y Salud10 papplication/pdfhttps://doi.org/10.1080/07373937.2019.16356171532230007373937https://repositorio.udes.edu.co/handle/001/6727engUSA132210131338Jader Alean, Farid Chejne, Say Ramírez, Edgar Rincón, Andrés F. Alzate-Arbelaez, Benjamin Rojano. (2022) Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying. Drying Technology 40:3, pages 559-570.ScopusDrying TechnologyCopyright © 2020 The Authors, Informa UK Limitedinfo:eu-repo/semantics/closedAccessAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)https://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_14cbhttps://www.tandfonline.com/doi/full/10.1080/07373937.2019.1635617?scroll=top&needAccess=trueDryinCocoa beanSporous structureCoalescence of poresBlockage of poresEvolution of the porous structure of cocoa beans during microwave dryingArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85Todas las AudienciasPublicationORIGINALEvolution of the porous structure of cocoa beans during microwave drying.pdfEvolution of the porous structure of cocoa beans during microwave drying.pdfapplication/pdf274647https://repositorio.udes.edu.co/bitstreams/ddc56642-7a2e-45af-8580-0e8c86453921/download2a2065584c87e694a45e5bc62ed5f35eMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-859https://repositorio.udes.edu.co/bitstreams/c186237d-f926-4015-a9d0-5fdbe9b19114/download38d94cf55aa1bf2dac1a736ac45c881cMD52TEXTEvolution of the porous structure of cocoa beans during microwave drying.pdf.txtEvolution of the porous structure of cocoa beans during microwave drying.pdf.txtExtracted texttext/plain5https://repositorio.udes.edu.co/bitstreams/1d0d2d1a-03ba-4bcb-ac99-d2de49294bb1/download5dbe86c1111d64f45ba435df98fdc825MD53THUMBNAILEvolution of the porous structure of cocoa beans during microwave drying.pdf.jpgEvolution of the porous structure of cocoa beans during microwave drying.pdf.jpgGenerated Thumbnailimage/jpeg7037https://repositorio.udes.edu.co/bitstreams/37c39f2a-8714-448e-8ea6-d2a47e3c34cc/downloadeefaa50919c1e2dc87955702e499b9a3MD54001/6727oai:repositorio.udes.edu.co:001/67272023-10-11 10:55:29.434https://creativecommons.org/licenses/by-nc/4.0/Copyright © 2020 The Authors, Informa UK Limitedhttps://repositorio.udes.edu.coRepositorio Universidad de Santandersoporte@metabiblioteca.comTGljZW5jaWEgZGUgUHVibGljYWNpw7NuIFVERVMKRGlyZWN0cmljZXMgZGUgVVNPIHkgQUNDRVNPCgo= |
| dc.title.spa.fl_str_mv |
Evolution of the porous structure of cocoa beans during microwave drying |
| title |
Evolution of the porous structure of cocoa beans during microwave drying |
| spellingShingle |
Evolution of the porous structure of cocoa beans during microwave drying Dryin Cocoa bean Sporous structure Coalescence of pores Blockage of pores |
| title_short |
Evolution of the porous structure of cocoa beans during microwave drying |
| title_full |
Evolution of the porous structure of cocoa beans during microwave drying |
| title_fullStr |
Evolution of the porous structure of cocoa beans during microwave drying |
| title_full_unstemmed |
Evolution of the porous structure of cocoa beans during microwave drying |
| title_sort |
Evolution of the porous structure of cocoa beans during microwave drying |
| dc.creator.fl_str_mv |
Alean, Jader Chejne, Farid Maya, Juan C. Camargo-Trillos, Diego Ramírez, Say Rincon-Baron, Edgar Javier Rojano, Benjamin |
| dc.contributor.author.none.fl_str_mv |
Alean, Jader Chejne, Farid Maya, Juan C. Camargo-Trillos, Diego Ramírez, Say Rincon-Baron, Edgar Javier Rojano, Benjamin |
| dc.contributor.researchgroup.spa.fl_str_mv |
Microbiota |
| dc.subject.proposal.eng.fl_str_mv |
Dryin Cocoa bean Sporous structure Coalescence of pores |
| topic |
Dryin Cocoa bean Sporous structure Coalescence of pores Blockage of pores |
| dc.subject.proposal.spa.fl_str_mv |
Blockage of pores |
| description |
Digital |
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2020 |
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2020-07-05 |
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2022-05-09T13:59:38Z |
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2022-05-09T13:59:38Z |
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Jader Alean, Farid Chejne, Say Ramírez, Edgar Rincón, Andrés F. Alzate-Arbelaez, Benjamin Rojano. (2022) Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying. Drying Technology 40:3, pages 559-570. |
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Scopus |
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Drying Technology |
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Copyright © 2020 The Authors, Informa UK Limited |
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Copyright © 2020 The Authors, Informa UK Limited Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0) https://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_14cb |
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