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- Title
Drying Parameters of Half-Cut and Ground Figs (Ficus carica L.) var. Mission and the Effect on Their Functional Properties.
- Authors
Martínez-García, Juan José; Gallegos-Infante, José Alberto; Rocha-Guzmán, Nuria Elizabeth; Ramírez-Baca, Patricia; Candelas-Cadillo, María Guadalupe; González-Laredo, Rubén Francisco
- Abstract
Drying of ground and half-cut figs (Ficus carica L., var. Mission) was investigated at three temperatures (45, 55, and 65°C). Their effective moisture diffusivity (Deff) was estimated by using the slope method. Deff values for ground figs were 5.15 × 10-10, 9.96 × 10-10, 1.07 × 10-9 m² s-1 and for half cut figs 5.88 × 10-10, 1.66 × 10-9, and 2.08 × 10-9 m² s-1 at 45, 55, and 65°C, respectively. Dehydrating fig samples showed a similar behavior: higher Deff values at higher temperatures and activation energy (Ea) values in the range of other foodstuffs. Half-cut figs needed about twice more energy and time than ground figs to carry out the dehydration; Ea values were 56.86 and 28.21 kJmol-1, respectively. The drying process increased the total phenolic content and degraded the anthocyanin content of figs; however, it enhanced the dried figs antioxidant activity. Dehydrating ground figs was faster and maintained its functional properties better than half-cut figs.
- Subjects
FIG; PARAMETER estimation; TEMPERATURE measurements; THERMAL diffusivity; HIGH temperatures; ACTIVATION energy
- Publication
Journal of Engineering (2314-4912), 2013, p1
- ISSN
2314-4904
- Publication type
Article
- DOI
10.1155/2013/710830