Dehydration kinetics of grape (Vitis Vinifera L.): Investigation article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title Dehydration kinetics of grape (Vitis Vinifera L.): Investigation article
Cinética de deshidratación de la uva (Vitis Vinifera L.): Artículo de investigación
 
Creator Bazurto-Vera, Karol
Cevallos-Cedeño, María
Vilcacundo-Alcívar, Anlly
 
Subject deshidratación
uva
tiempo
humedad
temperatura
dehydration
grape
time
humidity
temperature
 
Description The present work is based on the dehydration process of the grape Vitis vinifera L.), this drying process is of great importance since it allows to extend the useful life of any food, obtaining products with higher added value. The objective of this investigation was to evaluate the dehydration kinetics of the grapes from the speed curve against the average humidity and the curve of total humidity against time. The moisture content in the grapes is determined by the forced hot air drying method, the limitations in the weight loss of the grapes in relation to time, the sample from time zero was weighed and every 5 minutes for 1 hour and 25 minutes, the procedure was performed at a temperature of 60 °C. When obtaining the data for each weight, for a total of 15 data, the procedures were performed to calculate the total humidity, average humidity, free humidity and the critical speed of drying. The water content in the grape had a final value of 7.02x10-5 kg of water, with a drying speed of 0.095951332 Kg / h and an average humidity of 0.0001016 KgH2O / Kg dry solid. This reflects that the weight loss of the grape is directly proportional to the time and temperature that the sample was sometimes.
Keywords: dehydration, grape, time, humidity, temperature.
El presente trabajo se fundamenta en el proceso de deshidratación de la uva (Vitis vinifera L.), puesto que el proceso de secado es de gran importancia en diversos procesos químicos industriales, ya que permite alargar la vida útil de cualquier alimento, obteniéndose productos con mayor valor agregado. El objetivo de esta investigación fue evaluar la cinética de deshidratación de la uva a partir de la curva de velocidad contra la humedad media y la curva de humedad total contra el tiempo. El contenido de humedad en la uva se determinó por el método de secado por estufa de aire caliente forzado, basándose en la pérdida de peso de la uva en relación al tiempo, la muestra desde el tiempo cero se pesó y cada 5 minutos durante 1 hora y 25 minutos, se realizó el procedimiento a una temperatura de 60°C. Al obtener los datos de cada peso, siendo un total de 15 datos, se realizó los procedimientos para calcular la humedad total, humedad media, humedad libre y la velocidad crítica de secado. El contenido de agua en la uva tuvo un valor final de 7,02x10-5 kg de agua, con una velocidad de secado de 0,095951332 Kg/h y una humedad media de 0,0001016 KgH2O/Kg sólido seco. Se concluye que la pérdida de peso de la uva es directamente proporcional al tiempo y a la temperatura a la que fue sometida la muestra.
Palabras clave: deshidratación, uva, tiempo, humedad, temperatura.
Abstract
The present work is based on the dehydration process of the grape Vitis vinifera L.), this drying process is of great importance since it allows to extend the useful life of any food, obtaining products with higher added value. The objective of this investigation was to evaluate the dehydration kinetics of the grapes from the speed curve against the average humidity and the curve of total humidity against time. The moisture content in the grapes is determined by the forced hot air drying method, the limitations in the weight loss of the grapes in relation to time, the sample from time zero was weighed and every 5 minutes for 1 hour and 25 minutes, the procedure was performed at a temperature of 60 °C. When obtaining the data for each weight, for a total of 15 data, the procedures were performed to calculate the total humidity, average humidity, free humidity and the critical speed of drying. The water content in the grape had a final value of 7.02x10-5 kg of water, with a drying speed of 0.095951332 Kg / h and an average humidity of 0.0001016 KgH2O / Kg dry solid. This reflects that the weight loss of the grape is directly proportional to the time and temperature that the sample was sometimes.
Keywords: dehydration, grape, time, humidity, temperature.
Información del manuscrito:Fecha de recepción: 30 de abril de 2020 Fecha de aceptación: 22 de junio de 2020Fecha de publicación: 10 de julio de 2020
 
Publisher IBKNORGCORP S.A.
 
Date 2020-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/16
10.46296/ig.v3i6.0016
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 3 No. 6 (2020): INGENIAR Scientific Journal: Engineering, Technology and Research; 23-32
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 3 Núm. 6 (2020): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 23-32
2737-6249
10.46296/ig.v3i6
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/16/33
https://journalingeniar.org/index.php/ingeniar/article/view/16/34
 
Rights Derechos de autor 2020 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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