Producción de gírgolas: algunas alternativas para su procesamiento

Dentro de las posibilidades de procesar gírgolas es importante evaluar su estabilidad durante el proceso de escaldado previo al secado con aire caliente, como así también el efecto del rehidratado en soluciones ácidas.Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El BolsónFil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; ArgentinaFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentin

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (“shrinkage”) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.Facultad de Ciencias Exacta

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (?shrinkage?) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.Fil: de Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extension Rural El Bolson; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Marquez, Carlos Alberto. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Mabellini, Alejandra. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ohaco, Elizabeth. Universidad Nacional del Comahue. Facultad de Ciencias y Tecnologia de los Alimentos; ArgentinaFil: Giner, Sergio Adrian. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape

Macro and micro-structural changes take place during food dehydration. Macro-structural changes encompass modifications in shape, area and volume. Studies of such changes are important because dehydration kinetics (essential for calculating industrial dryers) may be highly influenced by changes in food shape and dimensions. The overall changes in volume, surface area (“shrinkage”) and shape (Heywood factor, with provides a close description of food shape) were determined experimentally, and the results were correlated with simple expressions. Hence, although dehydration kinetics can be modeled with simplified overall shrinkage expressions, the possibility of selecting a suitable geometry and predicting the characteristics dimensions will provide higher accuracy. An additional unresolved problem is the lack of a general model that predicts macro-structural changes for various foods and diverse geometries. In this work, based on experimental data of sweet and sour cherries, and rose hip fruits, a simplified general model to predict changes in volume and surface area are proposed. To estimate how the changes in characteristic dimensions affect the kinetic studies, experimental drying curves for the three fruits by means of a diffusional model considered the following variants for the characteristic dimensions: (i) The radius of the fresh food, assumed constant; (ii) The radius of the partially dehydrated product; (iii) The radius predicted by the correlation for structural changes, especially volume, obtained in this work and generalized for the three fruits, and (iv) to demonstrate the need to study the macro-structural changes for all dehydrated foods, also be present the case of a restructured food.Facultad de Ciencias Exacta

Elaboración de un sucedáneo de queso– Tofu- con el agregado de gírgolas (Pleurotus Ostreatus)

Actualmente el mercado demanda productos alimenticios de procedencia natural con beneficios para la salud del consumidor. Asimismo, crecen las preparaciones gastronómicas con reemplazo de proteína animal por vegetal. El objetivo de este trabajo fue obtener un sucedáneo de queso de alto valor nutricional derivado del grano de soja con gírgolas y evaluar su aceptabilidad por parte del consumidorEstación Experimental Agropecuaria BarilocheFil: Mellado, Julio Cesar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Esquel; ArgentinaFil: Coria, Santiago R. Universidad Nacional del Comahue; ArgentinaFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; ArgentinaFil: Luján, Maria I. Universidad Nacional del Comahue; ArgentinaFil: Ohaco, Elizabeth Haydee. Universidad Nacional del Comahue; Argentin

Modern Yoga : transmission of theory and practice

This thesis was digitised by the British Library from microfilm. You can acquire a single copy of this thesis for research purposes by clicking on the padlock icon on the thesis file. Please be aware that the text in the supplied thesis pdf file may not be as clear as text in a thesis that was born digital or digitised directly from paper due to the conversion in format. However, all of the theses in Apollo that were digitised from microfilm are readable and have been processed by optical character recognition (OCR) technology which means the reader can search and find text within the document. If you are the author of this thesis and would like to make your work openly available, please contact us: [email protected]

Effect of perforation on drying kinetics of Rosa rubiginosa fruits

The effect of perforation and drying air operating variables on drying kinetics of Rosa rubiginosa fruits was investigated. Before drying, half the fruit sample was perforated in order to speed up the drying process. Samples were dried at air temperatures: 60, 70, and 80ºC, air velocity: 1 m/s and 5 m/s, and relative humidity: 5% and 50%. Among the studied factors, drying temperature and perforation were found to affect the drying of those fruits. The drying kinetics was fitted by two mathematical models, Becker and Fick's second law, considering fruit shrinkage during drying. Both models satisfactorily predict the fruit drying, in perforated and non-perforated fruits. The effective diffusivity coefficients (Deff) increased 20 % with the perforation applied to the fruit, except at 50ºC. This indicates that perforation at low temperatures of drying was not effective.Temperature dependence of Deff were: for nonperforated fruits, Ea = 48.91 kJ/mol (analytical solution) and 50.25 kJ/mol (Becker), and for perforated fruits, Ea = 37.04 kJ/mol (analytical solution) and 41.16 kJ/mol (Becker).EEA BarilocheFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahia Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentina. Universidad Nacional del Sur; Argentin

Rehidratación de frutos de la Rosa rubiginosa secados con aire caliente

El objetivo de este trabajo es evaluar la efectividad de un tratamiento físico previo al secado de los frutos de Rosa rubiginosa (rosa mosqueta) , a través de dos modelos matemáticos, sobre la cinética de rehidratación. El pretratamiento consistía en realizar tres perforaciones superficiales de 1mm por fruto en la zona ecuatorial y en puntos equidistantes. El secado se efectuó en un equipo experimental con flujo de aire vertical bajo las siguientes condiciones de trabajo: velocidad de aire de 5m/s, 5% de humedad relativa y a distintas temperaturas: 60, 70 y 80ºC; comparando con muestras sin pretratar. Se utilizaron dos modelos empíricos para evaluar la cinética de rehidratación: Peleg y Weibull. Los parámetros cinéticos de ambos modelos empíricos (k1 y β) muestran el mismo comportamiento: aumentan a medida que disminuye la temperatura de rehidratación, tanto en frutos sin tratamiento como en frutos pretratados, independientemente de la temperatura de deshidratación. Esto significa que a mayor temperatura de rehidratación los frutos de rosa mosqueta, pretratados o no, tienen una mayor facilidad de absorber agua. De acuerdo a los resultados del análisis estadístico, los dos modelos que se utilizaron son adecuados para describir la cinética de rehidratación de los frutos de rosa mosqueta: sin tratamiento y pretratados mecánicamente.Fil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: de Michelis, Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Patagonia Norte. Estación Experimental Agropecuaria San Carlos de Bariloche. Agencia de Extensión Rural El Bolsón; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (I). Grupo Vinculado al Plapiqui - Investigación y Desarrollo en Tecnología Química; Argentin

Drying kinetics of frozen oyster mushrooms (Pleurotus ostreatus)

The kinetics of drying of frozen oyster mushrooms (Pleurotus ostreatus) was evaluated. Air temperatures of 50 C, 60 C and 70 C, at 2 m/s and 5% relative humidity, were used for drying experiments. In this work, we studied different mathematical models representing mushroom drying kinetics in order to select the best model for drying curves. Statistics used for comparison and selection of models were based on residual standard error and Akaike’s information criterion. From all models evaluated, Page was selected as the best model on the basis of its simplicity and good fit of experimental data. The effective diffusivity coefficient (Deff) and the activation energy (Ea) were calculated for working conditions. The Deff ranged from 6.64 x 10-10 to 1.024 x 10-8 m2 /s for the temperature range studied. The Ea for the diffusion water was 23.02 kJ/mol.Se evaluó el secado de gírgolas (Pleurotus ostreatus) previamente congeladas, bajo las siguientes condiciones experimentales: temperaturas de 50 C, 60 C y 70 C; velocidad de aire de 2 m/s; y 5% de humedad relativa. El objetivo de este trabajo fue estudiar distintos modelos matemáticos que representen la variación del contenido de humedad de los hongos para seleccionar aquel que mejor se ajuste a los datos experimentales. El error estándar residual y la función de información de Akaike fueron los dos estadísticos utilizados como criterio de bondad de ajuste para la selección y comparación de modelos. De todos los modelos evaluados, Page es el más apropiado por su simplicidad y ajuste a los datos experimentales. El coeficiente de difusividad efectiva (Deff) y la energía de activación (Ea) fueron calculados para las condiciones del trabajo. El Deff varió entre 6.64 x 10-10 y 1.024 x 10-8 m2/s en las temperaturas estudiadas y la Ea obtenida fue de 23.02 kJ/mol.EEA BarilocheFil: Ohaco Dominguez, Elizabeth Haydee. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; ArgentinaFil: Valiente, Liliana. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; ArgentinaFil: Ichiyama, Beatriz. Universidad Nacional del Comahue. Facultad de Tecnología de Alimentos; ArgentinaFil: De Michelis, Antonio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Bariloche. Agencia de Extensión Rural El Bolsón; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin