naa a22 4500 510725600 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0677-5 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0677-5 Rehydration Capacity of Chilean Papaya ( Vasconcellea pubescens ): Effect of Process Temperature on Kinetic Parameters and Functional Properties [Elektronische Daten] [Liliana Zura, Elsa Uribe, Roberto Lemus-Mondaca, Jorge Saavedra-Torrico, Antonio Vega-Gálvez, Karina Di Scala] Slabs of Chilean papaya hot air-dried at 60°C were rehydrated at 20, 40, 60, and 80°C to study the influence of process temperature on mass transfer kinetics during rehydration. Diffusive and empirical models were selected to simulate the experimental rehydration curves. All models parameters showed dependence with temperature, thus activation energy could be estimated according to an Arrhenius-type equation. Among the applied models, Weibull provided the best fit for each rehydration curve based on the statistical tests RMSE, SSE, and chi-square. According to these results, this model could be used to estimate the rehydration time of Chilean papaya. In addition, rehydration ratio and water-holding capacity were analyzed. Both indices showed a decrease with increasing rehydration temperature indicating modification of the papaya cell structure due to thermal treatment which resulted in a reduction of the rehydration ability, in particular at high rehydration temperatures. Springer Science+Business Media, LLC, 2011 Chilean papaya nationallicence Rehydration kinetics nationallicence Mathematical modeling nationallicence Water-holding capacity nationallicence Rehydration ratio nationallicence a w : Water activity (−) nationallicence A : Parameter of Eq.3 (in minutes gram d.m. per gram water) nationallicence B : Parameter of Eq.3 (in grams d.m. per gram water) nationallicence C : Parameter of Eq.5 (in grams water per gram d.m) nationallicence D : Parameter of Eq.5 (in minutes·gram water per gram d.m.) nationallicence D eff : Effective moisture diffusivity (in meters per second) nationallicence α : Shape parameter of Weibull model (−) nationallicence β : Scale parameter of Weibull model (min) nationallicence λ : Parameter of Eq.5 (−) nationallicence E a : Activation energy (in kilojoules per mole) nationallicence ϕ o : Arrhenius factor (in square meters per second) nationallicence L : Thickness half (in meters) nationallicence MR : Moisture ratio (−) nationallicence N : Number of data nationallicence R : Universal gas constant (8.314Jmol−1K−1) nationallicence RR : Rehydration ratio (in grams absorbed water per gram d.m.) nationallicence WHC : Water-holding capacity (in grams retained water per gram water) nationallicence t : Process time (in minutes) nationallicence T : Absolute temperature (in Kelvin) nationallicence X wt : Sample moisture content (in grams water per gram d.m.) nationallicence X wo : Initial sample moisture content (in grams water per gram d.m.) nationallicence X d : Sample moisture content after the drying process (in grams water per gram d.m.) nationallicence X eq : Equilibrium sample moisture content (in grams water per gram d.m.) nationallicence X r : Sample moisture content after rehydration (in grams water per gram d.m.) nationallicence W r : Sample weight after the rehydration process (in grams) nationallicence W d : Sample weight after the drying process (in grams) nationallicence W l : Weight of the drained liquid after centrifugation (in grams) nationallicence z : Number of constants nationallicence exp : Experimental nationallicence cal : Calculated nationallicence ∞ : Infinite nationallicence Zura Liliana Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut Uribe Elsa Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut Lemus-Mondaca Roberto Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut Saavedra-Torrico Jorge Department of Food Engineering, Pontificia Universidad Católica de Valparaiso, Waddington 716, Playa Ancha, Valparaiso, Chile aut Vega-Gálvez Antonio Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut Di Scala Karina Food Engineering Research Group, Universidad Nacional de Mar del Plata, Facultad de Ingeniería. Av. Juan B. Justo 4302, Mar del Plata, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 844-850 1935-5130 6:3<844 2013 6 11947 https://doi.org/10.1007/s11947-011-0677-5 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0677-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Zura Liliana Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut NATIONALLICENCE 700 1- Uribe Elsa Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut NATIONALLICENCE 700 1- Lemus-Mondaca Roberto Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut NATIONALLICENCE 700 1- Saavedra-Torrico Jorge Department of Food Engineering, Pontificia Universidad Católica de Valparaiso, Waddington 716, Playa Ancha, Valparaiso, Chile aut NATIONALLICENCE 700 1- Vega-Gálvez Antonio Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, La Serena, Chile aut NATIONALLICENCE 700 1- Di Scala Karina Food Engineering Research Group, Universidad Nacional de Mar del Plata, Facultad de Ingeniería. Av. Juan B. Justo 4302, Mar del Plata, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 844-850 1935-5130 6:3<844 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer