naa a22 4500 510725848 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0975-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0975-6 Mass Transfer During Vanilla Pods Solid Liquid Extraction: Effect of Extraction Method [Elektronische Daten] [Guadalupe Rodríguez-Jimenes, Armando Vargas-Garcia, Dolores Espinoza-Pérez, Marco Salgado-Cervantes, Victor Robles-Olvera, Miguel García-Alvarado] In this paper, experimental kinetics of vanilla pods' solid-liquid extraction were obtained by three different methods: with agitation, without agitation, and microwave-assisted (MAE) without agitation. The extraction kinetics of aroma compounds (vanillin, p-hydroxybenzaldehyde, and p-hydroxybenzoic acid) was measured in vanilla pods (refined) and extracts by high-performance liquid chromatography. Additionally, the equilibrium distribution of aroma compounds between phases and the retained solution by refined pods were experimentally evaluated. A mechanistic model of two simultaneous algebraic equations was fitted to experimental data in order to estimate the aroma compound diffusivities inside the pods and mass transfer coefficients in the extract. The diffusivities in vanilla pods at 50°C were 4.31 × 10−11, 2.93 × 10−11, and 3.50 × 10−11 m2 s−1 for vanillin, p-hydroxybenzaldehyde, and p-hydroxybenzoic acid, respectively. External mass transfer coefficients were in the order of 1.0 × 10−4 m s−1 for forced convection extraction and MAE and 3.33 × 10−7 m s−1 for natural convection extraction. Springer Science+Business Media New York, 2012 Vanilla extract nationallicence Mass transfer nationallicence Solid-liquid extraction nationallicence Microwave-assisted extraction nationallicence Rodríguez-Jimenes Guadalupe Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut Vargas-Garcia Armando Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut Espinoza-Pérez Dolores Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut Salgado-Cervantes Marco Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut Robles-Olvera Victor Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut García-Alvarado Miguel Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2640-2650 1935-5130 6:10<2640 2013 6 11947 https://doi.org/10.1007/s11947-012-0975-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0975-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rodríguez-Jimenes Guadalupe Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut NATIONALLICENCE 700 1- Vargas-Garcia Armando Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut NATIONALLICENCE 700 1- Espinoza-Pérez Dolores Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut NATIONALLICENCE 700 1- Salgado-Cervantes Marco Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut NATIONALLICENCE 700 1- Robles-Olvera Victor Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut NATIONALLICENCE 700 1- García-Alvarado Miguel Instituto Tecnológico de Veracruz, Unidad de Investigación y Desarrollo en Alimentos, Av. Miguel Angel de Quevedo 2779, 91860, Veracruz, Veracruz, Mexico aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2640-2650 1935-5130 6:10<2640 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer