Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven

Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetiti...

Full description

Autores:
Torregroza Espinosa , Angélica María
García, Carlos A
Romero, Fray R
Tipo de recurso:
Article of investigation
Fecha de publicación:
2018
Institución:
Corporación Universitaria del Caribe - CECAR
Repositorio:
Repositorio Digital CECAR
Idioma:
eng
OAI Identifier:
oai:repositorio.cecar.edu.co:cecar/10824
Acceso en línea:
https://repositorio.cecar.edu.co/handle/cecar/10824
Palabra clave:
Empirical models
model fitting
moisture
power
water adsorption
Rights
openAccess
License
Derechos reservados. Corporación universitaria del caribe-cecar
id RepoCECAR2_bea4e05c357072b845db05e86c00fa1b
oai_identifier_str oai:repositorio.cecar.edu.co:cecar/10824
network_acronym_str RepoCECAR2
network_name_str Repositorio Digital CECAR
repository_id_str
dc.title.eng.fl_str_mv Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
title Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
spellingShingle Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
Empirical models
model fitting
moisture
power
water adsorption
title_short Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
title_full Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
title_fullStr Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
title_full_unstemmed Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
title_sort Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven
dc.creator.fl_str_mv Torregroza Espinosa , Angélica María
García, Carlos A
Romero, Fray R
dc.contributor.author.none.fl_str_mv Torregroza Espinosa , Angélica María
García, Carlos A
Romero, Fray R
dc.contributor.researchgroup.none.fl_str_mv Gestión de la innovación empresarial y social
dc.subject.proposal.eng.fl_str_mv Empirical models
model fitting
moisture
power
water adsorption
topic Empirical models
model fitting
moisture
power
water adsorption
description Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p<0.05). The maximum water absorption is given under the conditions of 700 W power and 70 g mass. Data obtained were evaluated through the following empirical models: Exponential Model, Peleg Model, First-order Kinetics, Weibull Distribution and Normalized Weibull Distribution. The results showed that Peleg model fitted much better (R2>97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.
publishDate 2018
dc.date.issued.none.fl_str_mv 2018
dc.date.accessioned.none.fl_str_mv 2025-08-29T16:35:51Z
dc.type.none.fl_str_mv Artículo de revista
dc.type.coar.none.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.content.none.fl_str_mv Text
dc.type.driver.none.fl_str_mv info:eu-repo/semantics/article
dc.type.redcol.none.fl_str_mv http://purl.org/redcol/resource_type/ART
dc.type.version.none.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.coarversion.none.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
format http://purl.org/coar/resource_type/c_2df8fbb1
status_str publishedVersion
dc.identifier.uri.none.fl_str_mv https://repositorio.cecar.edu.co/handle/cecar/10824
dc.identifier.eissn.none.fl_str_mv 042-4876
url https://repositorio.cecar.edu.co/handle/cecar/10824
identifier_str_mv 042-4876
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.citationendpage.none.fl_str_mv 229
dc.relation.citationstartpage.none.fl_str_mv 255
dc.relation.citationvolume.none.fl_str_mv Volumen 15
dc.relation.ispartofjournal.none.fl_str_mv Advance journal of food science and technology
dc.relation.references.none.fl_str_mv AACC, 1983. Approved Methods of the American Association of Cereal Chemists. 8th Edn., AACC International, The Association, St. Paul, MN, Method 88-04
Agronet, 2014. Sistemas de estadísticas AgropecuariasSEA. Estadísticas Agroforestales MADR_DANE_ GREMIOS_1987-2014 - Consolidado Nacional. Retrieved from: http://bibliotecadigital.agronet.gov.co/bitstream/11 348/4401/2/FichaMetodologicaEVAV1.pdf.
Al-Muhtaseb, A.H., W.A.M. McMinn and T.R.A. Magee, 2004. Water sorption isotherms of starch powders: Part 1: Mathematical description of experimental data. J. Food Eng., 61(3): 297-307
Cunningham, S.E., W.A.M. McMinn, T.R.A. Magee and P.S. Richardson, 2008. Experimental study of rehydration kinetics of potato cylinders. Food Bioprod. Process., 86(1): 15-24
Darvishi, H., M. Azadbakht, A. Rezaeiasl and A. Farhang, 2013. Drying characteristics of sardine fish dried with microwave heating. J. Saudi Soc. Agric. Sci., 12(2): 121-127
Darvishi, H., A. Rezaie Asl, A. Asghari, M. Azadbakht, G. Najafi and J. Khodaei, 2014. Study of the drying kinetics of pepper. J. Saudi Soc. Agric. Sci., 13(2): 130-138
Delgado, A. and D.W. Sun, 2002. Desorption isotherms for cooked and cured beef and park. J. Food Eng., 51(2): 163-170.
Doymaz, I. and O. Ismail, 2013. Modeling of rehydration kinetics of green bell peppers. J. Food Process. Preserv., 37(5): 907-913
Ertekin, C. and O. Yaldiz, 2005. Draying of eggplant and selection of a suitable thin layer drying model. J. Food Eng., 63(3): 349-359.
Espinosa, Y., 2009. Influencia de las condiciones de extracción sobre el rendimiento del proceso de lixiviación de almidón en tres clones de ñame pertenecientes a la especie Dioscoreaalata (0506- 112. 9303-036. 9605-055). Thesis, Universidad de Córdoba, Cordoba, Colombia
Falade, K.O. and E.S. Abbo, 2007. Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. J. Food Eng., 79(2): 724-730.
Farahnaky, A. and E. Kamali, 2015. Texture hysteresis of pistachio kernels on drying and rehydration. J. Food Eng., 166: 335-341
García, C., A. Alvis-Bermúdez and P. RomeroBarragán, 2016. Capacidad de rehidratación y cambio de color de yuca (Manihot esculenta crantz) deshidratada en microondas. Inf. Tecnol., 27(1): 53-60
Ho, Q.T., J. Carmeliet, A.K. Datta, T. Defraeye, M.A. Delele, E. Herremans, L. Opara, H. Ramon, E. Tijskens, R. Van der Sman, P. Van Liedekerke, P. Verboven and B.M. Nicolaï, 2013. Multiscale modeling in food engineering. J. Food Eng., 114(3): 279-291
Hogekamp, S. and H. Schubert, 2003. Rehydration of food powders. Food Sci. Technol. Int., 9(3): 223-235.
Krokida, M.K. and D. Marinos-Kouris, 2003. Rehydration kinetics of dehydrated products. J. Food Eng., 57(1): 1-7.
Marabi, A., S. Livings, M. Jacobson and I.S. Saguy, 2003. Normalized Weibull distribution for modeling rehydration of food particulates. Eur. Food Res. Technol., 217(4): 311-318.
Marquas, L.G., M.M. Prado and J.T. Freire, 2009. Rehydration characteristics of freeze-dried tropical fruits. LWT-Food Sci. Technol., 42(7): 1232-1237
Martínez, D. and E.I. Ortiz, 2009. Evaluación de las propiedades tecnofuncionales de los almidones de ñame a partir de tres clones de la especie Discorea rotundata (9811-083. 9811-089. 9811- 091). Thesis, Universidad de Córdoba, Cordoba, Colombia
Melquíades, Y.I., C. López and M.E. Rosas, 2009. Estudio de la cinética de rehidratación de zanahoria (Daucus carota) deshidratadas. Inform. Tecnol., 20(3): 65-72
Montes, E.J.M., R.T. Gallo, R.D.A. Pizarro, O.A.P. Sierra, J.L.M. Escobar and I.I.M. Herazo, 2008. Modelado de la cinética de secado de Ñame (Dioscorea Rotundata) en capa delgada. Rev. Ing. Invest., 28(2): 45-52.
Moreira, R., F. Chenlo, L. Chaguri and C. Fernandes, 2008. Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. J. Food Eng., 86(4): 584-594.
Muñoz, I., Garcia-Gil, J. Arnau and P. Gou, 2012. Rehydration kinetics at 5 and 15°C of dry salted meat. J. Food Eng., 110(3): 465-471
Ogawa, T. and S. Adachi, 2014. Measurement of moisture profiles in pasta during rehydration based on image processing. Food Bioprocess Tech., 7(5): 1465-1471.
Peleg, M., 1988. An empirical model for the description of moisture sorption curves. J. Food Sci., 53(4): 1216-1219
Rastogi, N.K., C.A. Nayak and K.S.M.S. Raghavarao, 2004. Influence of osmotic pre-treatments on rehydration characteristics of carrots. J. Food Eng., 65(2): 287-292.
Reina Aranza, Y.C., 2012. El Cultivo del Ñame en Colombia. Documentos de Trabajo Sobre Economía Regional. Centro de estudios regionales – CEER, Banco de la República, Cartagena, Colombia. Retrieved from: http://www.banrep.gov.co/docum/Lectura_finanzas /pdf/dtser_168.pdf.
Sanjuán, N., J.A. Cárcel, G. Clemente and A. Mulet, 2001. Modelling of the rehydration process of brocolli florets. Eur. Food Res. Technol., 212(4): 449-453
Ulloa, J.A., P.R. Ulloa, J.C. Ramírez-Ramírez and B.E. Ulloa-Rangel, 2016. Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México. Cienc.UAT, 10(2): 52- 62.
Van der Sman, R.G.M., A. Voda, G. van Dalen and A. Duijster, 2013. Ice crystal interspacing in frozen foods. J. Food Eng., 116(2): 622-626.
Van der Sman, R.G.M., F.J. Vergeldt, H. Van As, G. Van Dalen, A. Voda and J.P.M. Van Duynhoven, 2014. Multiphysics pore-scale model for the rehydration of porous food. Innov. Food Sci. Emerg., 24: 69-79.
Vega, A.A. and R.A. Lemus, 2006. Modelado de la cinética de secado de la papaya chilena (Vasconcellea pubescens). Inf. Tecnol. 17(3): 23- 31
Vergeldt, F.J., G. van Dalen, A.J. Duijster, A. Voda, S. Khalloufi, L.J. van Vliet, H. Van As, J.P.M. van Duynhoven and R.G.M. van der Sman, 2014. Rehydration kinetics of freeze-dried carrots. Innov. Food Sci. Emerg., 24: 40-47
Wallach, R., O. Troygot and I.S. Saguy, 2011. Modeling rehydration of porous food materials: II. The dual porosity approach. J. Food Eng., 105(3): 416-421.
Zambrano, M.L., D.B. Rodríguez and A. Álvarez, 2007. Estudio cinético y de superficie de respuesta para la rehidratación de zanahorias (Daucus carota) liofilizadas. Inf. Tecnol. 18(4): 47-56
Zarein, M., S.H. Samadi and B. Ghobadian, 2015. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. J. Saudi Soc. Agric. Sci., 14(1): 41-47.
Zura, L., A. Vega-Gálvez, R. Lemus-Mondaca, K. AhHen and K. Di Scala, 2013. Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. Hungarian (Capsicum annuum L.). J. Food Process. Pres., 37(1): 74-85.
dc.rights.spa.fl_str_mv Derechos reservados. Corporación universitaria del caribe-cecar
dc.rights.uri.none.fl_str_mv https://creativecommons.org/licenses/by-nc/4.0/
dc.rights.license.none.fl_str_mv Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)
dc.rights.accessrights.none.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.coar.none.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv Derechos reservados. Corporación universitaria del caribe-cecar
https://creativecommons.org/licenses/by-nc/4.0/
Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.extent.none.fl_str_mv 5 páginas
dc.format.mimetype.none.fl_str_mv application/pdf
dc.publisher.place.none.fl_str_mv Colombia
dc.source.none.fl_str_mv http://creativecommons.org/licenses/by/4.0/
institution Corporación Universitaria del Caribe - CECAR
bitstream.url.fl_str_mv https://repositorio.cecar.edu.co/bitstreams/e985ecf8-4b41-48c4-a381-0a9986514fea/download
https://repositorio.cecar.edu.co/bitstreams/1bc44a3b-2c1b-45ef-9de3-00223febc2be/download
https://repositorio.cecar.edu.co/bitstreams/bd7346ef-3823-464e-9728-684f74e53ce2/download
https://repositorio.cecar.edu.co/bitstreams/53a546ce-0ee1-47b9-be4a-7e0096d10a39/download
bitstream.checksum.fl_str_mv 85023f4e375b24c7e3aeca20b91cb3e8
b76e7a76e24cf2f94b3ce0ae5ed275d0
0a174124eba9968c54e06ab2763765ed
c1ad2452cc54349795c1251bf7165b77
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Digital de la Corporación Universitaria Del Caribe (Cecar)
repository.mail.fl_str_mv biblioteca@cecar.edu.co
_version_ 1851054130989105152
spelling Torregroza Espinosa , Angélica MaríaGarcía, Carlos ARomero, Fray RGestión de la innovación empresarial y social2025-08-29T16:35:51Z2018https://repositorio.cecar.edu.co/handle/cecar/10824042-4876Aim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p<0.05). The maximum water absorption is given under the conditions of 700 W power and 70 g mass. Data obtained were evaluated through the following empirical models: Exponential Model, Peleg Model, First-order Kinetics, Weibull Distribution and Normalized Weibull Distribution. The results showed that Peleg model fitted much better (R2>97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.Innovación en TICInnovación SocialInnovación tecnológica para el desarrollo de productos con insumos de la región5 páginasapplication/pdfengDerechos reservados. Corporación universitaria del caribe-cecarhttps://creativecommons.org/licenses/by-nc/4.0/Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2http://creativecommons.org/licenses/by/4.0/Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave ovenArtículo de revistahttp://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_970fb48d4fbd8a85Colombia229255Volumen 15Advance journal of food science and technologyAACC, 1983. Approved Methods of the American Association of Cereal Chemists. 8th Edn., AACC International, The Association, St. Paul, MN, Method 88-04Agronet, 2014. Sistemas de estadísticas AgropecuariasSEA. Estadísticas Agroforestales MADR_DANE_ GREMIOS_1987-2014 - Consolidado Nacional. Retrieved from: http://bibliotecadigital.agronet.gov.co/bitstream/11 348/4401/2/FichaMetodologicaEVAV1.pdf.Al-Muhtaseb, A.H., W.A.M. McMinn and T.R.A. Magee, 2004. Water sorption isotherms of starch powders: Part 1: Mathematical description of experimental data. J. Food Eng., 61(3): 297-307Cunningham, S.E., W.A.M. McMinn, T.R.A. Magee and P.S. Richardson, 2008. Experimental study of rehydration kinetics of potato cylinders. Food Bioprod. Process., 86(1): 15-24Darvishi, H., M. Azadbakht, A. Rezaeiasl and A. Farhang, 2013. Drying characteristics of sardine fish dried with microwave heating. J. Saudi Soc. Agric. Sci., 12(2): 121-127Darvishi, H., A. Rezaie Asl, A. Asghari, M. Azadbakht, G. Najafi and J. Khodaei, 2014. Study of the drying kinetics of pepper. J. Saudi Soc. Agric. Sci., 13(2): 130-138Delgado, A. and D.W. Sun, 2002. Desorption isotherms for cooked and cured beef and park. J. Food Eng., 51(2): 163-170.Doymaz, I. and O. Ismail, 2013. Modeling of rehydration kinetics of green bell peppers. J. Food Process. Preserv., 37(5): 907-913Ertekin, C. and O. Yaldiz, 2005. Draying of eggplant and selection of a suitable thin layer drying model. J. Food Eng., 63(3): 349-359.Espinosa, Y., 2009. Influencia de las condiciones de extracción sobre el rendimiento del proceso de lixiviación de almidón en tres clones de ñame pertenecientes a la especie Dioscoreaalata (0506- 112. 9303-036. 9605-055). Thesis, Universidad de Córdoba, Cordoba, ColombiaFalade, K.O. and E.S. Abbo, 2007. Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits. J. Food Eng., 79(2): 724-730.Farahnaky, A. and E. Kamali, 2015. Texture hysteresis of pistachio kernels on drying and rehydration. J. Food Eng., 166: 335-341García, C., A. Alvis-Bermúdez and P. RomeroBarragán, 2016. Capacidad de rehidratación y cambio de color de yuca (Manihot esculenta crantz) deshidratada en microondas. Inf. Tecnol., 27(1): 53-60Ho, Q.T., J. Carmeliet, A.K. Datta, T. Defraeye, M.A. Delele, E. Herremans, L. Opara, H. Ramon, E. Tijskens, R. Van der Sman, P. Van Liedekerke, P. Verboven and B.M. Nicolaï, 2013. Multiscale modeling in food engineering. J. Food Eng., 114(3): 279-291Hogekamp, S. and H. Schubert, 2003. Rehydration of food powders. Food Sci. Technol. Int., 9(3): 223-235.Krokida, M.K. and D. Marinos-Kouris, 2003. Rehydration kinetics of dehydrated products. J. Food Eng., 57(1): 1-7.Marabi, A., S. Livings, M. Jacobson and I.S. Saguy, 2003. Normalized Weibull distribution for modeling rehydration of food particulates. Eur. Food Res. Technol., 217(4): 311-318.Marquas, L.G., M.M. Prado and J.T. Freire, 2009. Rehydration characteristics of freeze-dried tropical fruits. LWT-Food Sci. Technol., 42(7): 1232-1237Martínez, D. and E.I. Ortiz, 2009. Evaluación de las propiedades tecnofuncionales de los almidones de ñame a partir de tres clones de la especie Discorea rotundata (9811-083. 9811-089. 9811- 091). Thesis, Universidad de Córdoba, Cordoba, ColombiaMelquíades, Y.I., C. López and M.E. Rosas, 2009. Estudio de la cinética de rehidratación de zanahoria (Daucus carota) deshidratadas. Inform. Tecnol., 20(3): 65-72Montes, E.J.M., R.T. Gallo, R.D.A. Pizarro, O.A.P. Sierra, J.L.M. Escobar and I.I.M. Herazo, 2008. Modelado de la cinética de secado de Ñame (Dioscorea Rotundata) en capa delgada. Rev. Ing. Invest., 28(2): 45-52.Moreira, R., F. Chenlo, L. Chaguri and C. Fernandes, 2008. Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration. J. Food Eng., 86(4): 584-594.Muñoz, I., Garcia-Gil, J. Arnau and P. Gou, 2012. Rehydration kinetics at 5 and 15°C of dry salted meat. J. Food Eng., 110(3): 465-471Ogawa, T. and S. Adachi, 2014. Measurement of moisture profiles in pasta during rehydration based on image processing. Food Bioprocess Tech., 7(5): 1465-1471.Peleg, M., 1988. An empirical model for the description of moisture sorption curves. J. Food Sci., 53(4): 1216-1219Rastogi, N.K., C.A. Nayak and K.S.M.S. Raghavarao, 2004. Influence of osmotic pre-treatments on rehydration characteristics of carrots. J. Food Eng., 65(2): 287-292.Reina Aranza, Y.C., 2012. El Cultivo del Ñame en Colombia. Documentos de Trabajo Sobre Economía Regional. Centro de estudios regionales – CEER, Banco de la República, Cartagena, Colombia. Retrieved from: http://www.banrep.gov.co/docum/Lectura_finanzas /pdf/dtser_168.pdf.Sanjuán, N., J.A. Cárcel, G. Clemente and A. Mulet, 2001. Modelling of the rehydration process of brocolli florets. Eur. Food Res. Technol., 212(4): 449-453Ulloa, J.A., P.R. Ulloa, J.C. Ramírez-Ramírez and B.E. Ulloa-Rangel, 2016. Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México. Cienc.UAT, 10(2): 52- 62.Van der Sman, R.G.M., A. Voda, G. van Dalen and A. Duijster, 2013. Ice crystal interspacing in frozen foods. J. Food Eng., 116(2): 622-626.Van der Sman, R.G.M., F.J. Vergeldt, H. Van As, G. Van Dalen, A. Voda and J.P.M. Van Duynhoven, 2014. Multiphysics pore-scale model for the rehydration of porous food. Innov. Food Sci. Emerg., 24: 69-79.Vega, A.A. and R.A. Lemus, 2006. Modelado de la cinética de secado de la papaya chilena (Vasconcellea pubescens). Inf. Tecnol. 17(3): 23- 31Vergeldt, F.J., G. van Dalen, A.J. Duijster, A. Voda, S. Khalloufi, L.J. van Vliet, H. Van As, J.P.M. van Duynhoven and R.G.M. van der Sman, 2014. Rehydration kinetics of freeze-dried carrots. Innov. Food Sci. Emerg., 24: 40-47Wallach, R., O. Troygot and I.S. Saguy, 2011. Modeling rehydration of porous food materials: II. The dual porosity approach. J. Food Eng., 105(3): 416-421.Zambrano, M.L., D.B. Rodríguez and A. Álvarez, 2007. Estudio cinético y de superficie de respuesta para la rehidratación de zanahorias (Daucus carota) liofilizadas. Inf. Tecnol. 18(4): 47-56Zarein, M., S.H. Samadi and B. Ghobadian, 2015. Investigation of microwave dryer effect on energy efficiency during drying of apple slices. J. Saudi Soc. Agric. Sci., 14(1): 41-47.Zura, L., A. Vega-Gálvez, R. Lemus-Mondaca, K. AhHen and K. Di Scala, 2013. Effect of temperature on rehydration kinetics, functional properties, texture and antioxidant activity of red pepper var. Hungarian (Capsicum annuum L.). J. Food Process. Pres., 37(1): 74-85.Empirical modelsmodel fittingmoisturepowerwater adsorptionPublicationORIGINALmsproof.pdfmsproof.pdfapplication/pdf161960https://repositorio.cecar.edu.co/bitstreams/e985ecf8-4b41-48c4-a381-0a9986514fea/download85023f4e375b24c7e3aeca20b91cb3e8MD51trueAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-814837https://repositorio.cecar.edu.co/bitstreams/1bc44a3b-2c1b-45ef-9de3-00223febc2be/downloadb76e7a76e24cf2f94b3ce0ae5ed275d0MD52falseAnonymousREADTEXTmsproof.pdf.txtmsproof.pdf.txtExtracted texttext/plain21163https://repositorio.cecar.edu.co/bitstreams/bd7346ef-3823-464e-9728-684f74e53ce2/download0a174124eba9968c54e06ab2763765edMD53falseAnonymousREADTHUMBNAILmsproof.pdf.jpgmsproof.pdf.jpgGenerated Thumbnailimage/jpeg16621https://repositorio.cecar.edu.co/bitstreams/53a546ce-0ee1-47b9-be4a-7e0096d10a39/downloadc1ad2452cc54349795c1251bf7165b77MD54falseAnonymousREADcecar/10824oai:repositorio.cecar.edu.co:cecar/108242025-08-30 03:00:15.58https://creativecommons.org/licenses/by-nc/4.0/Derechos reservados. Corporación universitaria del caribe-cecaropen.accesshttps://repositorio.cecar.edu.coRepositorio Digital de la Corporación Universitaria Del Caribe (Cecar)biblioteca@cecar.edu.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

Publicaciones similares