Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology

Conventional convective drying is one of the latest techniques used to reduce the amount of water in foods, however, due to the long times of exposure to high temperatures, these techniques can reduce the sensory quality, in addition to generating high costs associated with consumption of energy. An...

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Autores:
Orrego, C.E.
Méndez, E.K.
DelaHoz, E.J.
Tipo de recurso:
Fecha de publicación:
2019
Institución:
Universidad Tecnológica de Bolívar
Repositorio:
Repositorio Institucional UTB
Idioma:
eng
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oai:repositorio.utb.edu.co:20.500.12585/12250
Acceso en línea:
https://hdl.handle.net/20.500.12585/12250
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dc.title.spa.fl_str_mv Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
title Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
spellingShingle Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
title_short Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
title_full Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
title_fullStr Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
title_full_unstemmed Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
title_sort Evaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodology
dc.creator.fl_str_mv Orrego, C.E.
Méndez, E.K.
DelaHoz, E.J.
dc.contributor.author.none.fl_str_mv Orrego, C.E.
Méndez, E.K.
DelaHoz, E.J.
description Conventional convective drying is one of the latest techniques used to reduce the amount of water in foods, however, due to the long times of exposure to high temperatures, these techniques can reduce the sensory quality, in addition to generating high costs associated with consumption of energy. An alternative to improve efficiency in these processes is to use innovative tools such ultrasound (US) application by using direct contact during drying to improve quality and keep nutritional content of the product with reduction in time, cost and temperatures of operation.
publishDate 2019
dc.date.issued.none.fl_str_mv 2019
dc.date.accessioned.none.fl_str_mv 2023-07-19T21:29:54Z
dc.date.available.none.fl_str_mv 2023-07-19T21:29:54Z
dc.date.submitted.none.fl_str_mv 2023
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dc.identifier.citation.spa.fl_str_mv Méndez, E. K., Orrego, C. E., & Enrique, J. (2019, November). Evaluation of Ultrasound By Direct Contact on Convective Drying of Banana (Musa paradisiaca) Slices Using Principal Component Analysis and Response Surface Methodology. In 2019 AIChE Annual Meeting. AIChE.
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dc.identifier.instname.spa.fl_str_mv Universidad Tecnológica de Bolívar
dc.identifier.reponame.spa.fl_str_mv Repositorio Universidad Tecnológica de Bolívar
identifier_str_mv Méndez, E. K., Orrego, C. E., & Enrique, J. (2019, November). Evaluation of Ultrasound By Direct Contact on Convective Drying of Banana (Musa paradisiaca) Slices Using Principal Component Analysis and Response Surface Methodology. In 2019 AIChE Annual Meeting. AIChE.
Universidad Tecnológica de Bolívar
Repositorio Universidad Tecnológica de Bolívar
url https://hdl.handle.net/20.500.12585/12250
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dc.language.iso.spa.fl_str_mv eng
language eng
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dc.publisher.place.spa.fl_str_mv Cartagena de Indias
dc.source.spa.fl_str_mv AIChE Annual Meeting, Conference Proceedings
institution Universidad Tecnológica de Bolívar
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spelling Orrego, C.E.a2b4f990-1c7c-4fbe-bf29-df38409a618dMéndez, E.K.b9d99cfc-56e1-4071-883f-638261591c26DelaHoz, E.J.8c2da059-a0e7-465d-bf55-1d7d414206212023-07-19T21:29:54Z2023-07-19T21:29:54Z20192023Méndez, E. K., Orrego, C. E., & Enrique, J. (2019, November). Evaluation of Ultrasound By Direct Contact on Convective Drying of Banana (Musa paradisiaca) Slices Using Principal Component Analysis and Response Surface Methodology. In 2019 AIChE Annual Meeting. AIChE.https://hdl.handle.net/20.500.12585/12250https://scopus.utb.elogim.com/record/display.uri?eid=2-s2.0-85095682485&origin=resultslist&sort=plf-f&src=s&sid=32854409342855a816e89846c88cc974&sot=b&sdt=b&s=TITLE-ABS-KEY%28Evaluation+of+ultrasound+by+direct+contact+on+convective+drying+of+banana%29&sl=182&sessionSearchId=32854409342855a816e89846c88cc974Universidad Tecnológica de BolívarRepositorio Universidad Tecnológica de BolívarConventional convective drying is one of the latest techniques used to reduce the amount of water in foods, however, due to the long times of exposure to high temperatures, these techniques can reduce the sensory quality, in addition to generating high costs associated with consumption of energy. An alternative to improve efficiency in these processes is to use innovative tools such ultrasound (US) application by using direct contact during drying to improve quality and keep nutritional content of the product with reduction in time, cost and temperatures of operation.application/pdfenghttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://purl.org/coar/access_right/c_abf2AIChE Annual Meeting, Conference ProceedingsEvaluation of ultrasound by direct contact on convective drying of banana (Musa paradisiaca) slices using Principal Component Analysis and Response Surface Methodologyinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/drafthttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_b1a7d7d4d402bccehttp://purl.org/coar/resource_type/c_2df8fbb1Cartagena de IndiasHassini, L., Azzouz, S., Peczalski, R., Belghith, A. Estimation of potato moisture diffusivity from convective drying kinetics with correction for shrinkage (2007) Journal of Food Engineering, 79 (1), pp. 47-56. Cited 141 times. http://www.sciencedirect.com/science/journal/02608774 doi: 10.1016/j.jfoodeng.2006.01.025Dissa, A.O., Desmorieux, H., Ouattara, F., Degraeve, P., Bathiebo, D.J., Koulidiati, J. Influence of fruit maturity on water diffusivity during convective drying of mango (2011) Physical and Chemical News, 60, pp. 122-132.(2016) Greenhouse Gas Equivalencies Calculator. Cited 13 times. EPA. Mayo. Retrieved April 21, 2016, from https://www.epa.gov/energy/greenhouse-gas-equivalencies-calculatorMidilli, A., Kucuk, H., Yapar, Z. A new model for single-layer drying (2002) Drying Technology, 20 (7), pp. 1503-1513. Cited 1035 times. doi: 10.1081/DRT-120005864Cadena Monroy, A. I. Cadena del gas licuado de petróleo (2013) Ministerio de Minas y Energía, 53 (9), pp. 1689-1699. Cited 2265 times.Kowalski, S.J. Ultrasound in wet materials subjected to drying: A modeling study (2015) International Journal of Heat and Mass Transfer, 84, pp. 998-1007. Cited 22 times. http://www.journals.elsevier.com/international-journal-of-heat-and-mass-transfer/ doi: 10.1016/j.ijheatmasstransfer.2015.01.086Schössler, K., Jäger, H., Knorr, D. Effect of continuous and intermittent ultrasound on drying time and effective diffusivity during convective drying of apple and red bell pepper (2012) Journal of Food Engineering, 108 (1), pp. 103-110. Cited 141 times. http://www.sciencedirect.com/science/journal/02608774 doi: 10.1016/j.jfoodeng.2011.07.018Romero J., C.A., Yépez V., B.D. Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth) (2015) Ultrasonics Sonochemistry, 22, pp. 205-210. 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