Kinetic study and surface response analysis on the rehydration of frozen-dried carrot (Daucus carota);Estudio cinético y de superficie de respuesta para ia rehidratación de zanahorias (Daucus carota) liofilizadas

Informacion Tecnologica

Volumn 18, Issue 4, 2007, Pages 47-56

  Zambrano, María L ^a   Rodríguez, Deborah B ^a   Álvarez, Alfredo ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Daucus carota; First order kinetic; Model response surface; Rehydration

Indexed keywords

CITRIC ACID; DIFFUSION; MATHEMATICAL MODELS; RATE CONSTANTS;

DAUCUS CAROTA; FIRST ORDER KINETIC; MODEL RESPONSE SURFACE; REHYDRATION; SURFACE RESPONSE ANALYSIS;

FOOD PROCESSING;

EID: 34548379598     PISSN: 07168756     EISSN: 07180764     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. AOAC; " Official methods of analysis of AOAC International" I William Horwitz, Ed. Association of Official Analytical Chemists (2005)
2. AACC; "Approved Methods of the American Association of Cereal Chemists". (1983).
3. Barbosa, G.; "Deshidratación de los Alimentos". Editorial Acribia. Zaragoza, España. 203-232 (2000).
4. Femenia, A. y otros cuatro autores; "Efect of rehydration temperature on the cell wall components of broccoli (Brassica olerácea L. Var. itálica) plant tissues" J. Food Eng. 46: 157-163 (2000).
5. thEdition. Vol.II. Cap. 42, 1-14p. AOAC International. Maryland, USA. (2000).
6. Krokida M.K. y B. Maroulis; "Effect of Freeze-drying Conditions on Shrinkage and Porosity of Dehydrated Agricultural Products". Journal of Food Engineering. 35: 369-380 (1998).
7. Krokida, M.K., V.T. Karathanos, Z.B. Maroulis y D. Marinos-Kouris; "Rehydration kinetics of dehydrated products". Journal of Food Engineering.57: 1-7 (2003).
8. Lee T.K., M. Farid y S.K. Nguang; "The mathematical modelling of the rehydration characteristics of fruits" J. Food Eng 76: 16-23 (2006).
9. Litvin S. y J. Milt J.; "Dehydration of Carrots by a Combination of Freeze Drying, Microwave Heating and Air or Vacuum Drying". Food Engineering. 36:103-111. (1997).
10. Madamba. P.S.; "The Response Surface Methodology: An Application to Optimize Dehydration Operations of Selected Agricultural Crops". Institute of Agricultural Engineering, University of the Philippines. 584-592 (2002).
11. Mafart, P.; "Ingeniería Industrial Alimentaria. Procesos Físicos de Conservación". 1: 242-252. Editorial Acribia. Zaragoza, España. (1994).
12. Marabi, A., U. Thieme, M. Jacobson e I.S. Saguy; "Influence of drying method and rehydration time on sensory evaluation of rehydrated carrot particulates. Journal of Food Engineering. 30:1-7. (2004).
13. Rastogi, N.K., Nayak CA. & Raghavarao M. S., "Influence of osmotic pre-treatments on rehydration characteristics of carrots". Journal of Food Engineering. 65:287-292. (2004).
14. Wang, J. y Y.S. Xi; "Drying characteristics & drying quality of carrot using a two-stage microwave process. Journal of food Engineering". 68:505-511 (2005).
15. Zambrano M.L., N.T. Gallardo y P.R. Meléndez; "Propiedades funcionales y metodología para su evaluación en fibra dietética". En: Fibra dietética en Iberoamérica, J.M. Lajolo pp195-209 Valencia, España (2001).