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Anghel L, Milea AȘ, Constantin OE, Barbu V, Chițescu C, Enachi E, Râpeanu G, Mocanu G–D, Stănciuc N. Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders. Food Chem X 2023; 19:100777. [PMID: 37780302 PMCID: PMC10534120 DOI: 10.1016/j.fochx.2023.100777] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 10/03/2023] Open
Abstract
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C. The Page model allowed to calculate the drying constant (0.188-0.404 s-1), whereas the effective moisture diffusivity ranged from 6.64 × 10-9 to 9.38 × 10-9 m2/s for CD and from 8.83 × 10-9 to 11.16 × 10-9 m2/s for IR, respectively. Chromatographic analysis highlighted the presence of 28 anthocyanins, with cyanidin-3-O-monoglucoside as a main bioactive in both powder. The probiotic survivale rate reached 7.0 log CFU/g dry weight after 14 days of storage at 4 °C. The extracts affected conformation of α-amylase, with binding constants lower for IR extract (15.94 ± 1.61 × 10-2 Mol/L) when compared with CD (25.09 ± 2.14 × 10-2 Mol/L). The IC50 values were significant higher for the IR (6.92 ± 0.09 μMol C3G/mL) when compared with CD extract (10.70 ± 0.12 μMol C3G/mL).
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Affiliation(s)
- Larisa Anghel
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Adelina Ștefania Milea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Vasilica Barbu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Carmen Chițescu
- Faculty of Medicine and Pharmacy, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
- Faculty of Medicine and Pharmacy, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Gabriel – Dănuț Mocanu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galați, 800008 Galați, Romania
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Brahmi F, Mateos-Aparicio I, Mouhoubi K, Guemouni S, Sahki T, Dahmoune F, Belmehdi F, Bessai C, Madani K, Boulekbache-Makhlouf L. Kinetic Modeling of Convective and Microwave Drying of Potato Peels and Their Effects on Antioxidant Content and Capacity. Antioxidants (Basel) 2023; 12:antiox12030638. [PMID: 36978886 PMCID: PMC10045004 DOI: 10.3390/antiox12030638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/08/2023] Open
Abstract
This study deals with drying properties and focuses on the drying kinetics of potato peels (PP) by two processes, namely convection drying (CD) at various temperatures (40, 60, 80, 100, and 120 °C) and microwave drying (MD) at different powers (200, 400, 600, and 800 W). In addition, the effectiveness of the adopted processes was evaluated in terms of antioxidant contents and antioxidant capacity. A total of 22 mathematical models were undertaken to predict the drying kinetics, and the best model was selected based on the highest R2 values and the lowest χ2 and RMSE values. The Sledz model was the more appropriate for both methods with values of 0.9995 ≤ R2 ≤ 0.9999, χ2 = 0.0000, and 0.0054 ≤ RMSE ≤ 0.0030 for CD, and the results of MD were 0.9829 ≤ R2 ≤ 0.9997, 0.0000 ≤ χ2 ≤ 0.0010, and 0.0304 ≤ RMSE ≤ 0.0053. The best drying rates (DR) of PP were assigned to a temperature of 120 °C and a power of 600 W with values of 0.05 and 0.20 kg water/kg dw min, respectively. A potential explanation is that as PP’s moisture content decreased during the drying process, there was a drop in absorption, which led to a reduction in the DR. The energy consumption of both processes was assessed, and it rose with increasing temperature or power. The microwave process reduced the drying time, consumed lower energy, and presented a higher drying efficiency at a moderate power level compared to the convection process. Furthermore, MD preserved antioxidants better compared to CD and improved the antioxidant capacity. Therefore, the proposed microwave process for drying PP is suggested for its expected use in various fields, including the food processing industries.
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Affiliation(s)
- Fatiha Brahmi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Correspondence: (F.B.); (I.M.-A.); Tel.: +213-776-52-54-87 (F.B.); +34-91394-1807 (I.M.-A.)
| | - Inmaculada Mateos-Aparicio
- Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
- Correspondence: (F.B.); (I.M.-A.); Tel.: +213-776-52-54-87 (F.B.); +34-91394-1807 (I.M.-A.)
| | - Khokha Mouhoubi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Agri-Food Technologies Research Center, Targua Ouzemmour Rouad, Bejaia 06000, Algeria
| | - Sara Guemouni
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Tassadit Sahki
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Farid Dahmoune
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life and Earth Sciences Sciences, University of Bouira, Bouira 10000, Algeria
| | - Ferroudja Belmehdi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Chafiaa Bessai
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
| | - Khodir Madani
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
- Department of Nutrition and Food Science, Universidad Complutense de Madrid, 28040 Madrid, Spain
| | - Lila Boulekbache-Makhlouf
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, Bejaia 06000, Algeria
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Wanderley RDOS, de Figueirêdo RMF, Queiroz AJDM, dos Santos FS, Paiva YF, Ferreira JPDL, de Lima AGB, Gomes JP, Costa CC, da Silva WP, Santos DDC, Maracajá PB. The Temperature Influence on Drying Kinetics and Physico-Chemical Properties of Pomegranate Peels and Seeds. Foods 2023; 12:286. [PMID: 36673378 PMCID: PMC9857956 DOI: 10.3390/foods12020286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without restrictions. In this sense, the objective of this work is to determine the drying kinetics of pomegranate peels and seeds in a hot air circulation oven, at temperatures of 50, 60, and 70 °C, adjust mathematical models to experimental data, determine the effective diffusivities and thermodynamic properties of the process and the physicochemical characteristics of peels and seeds of fresh pomegranates and in their flours. Twelve models were used to adjust the drying kinetics, obtaining better results with the Diffusion Approximation model, Verma, and modified Henderson and Pabis. The effective diffusivities were well represented by an Arrhenius equation, with activation energies of 31.39 kJ/mol for seeds and 10.60 kJ/mol for peels. In the drying process, the seeds showed higher values of enthalpy, entropy, and Gibbs free energy concerning peels. Pomegranate peel and seed flours have proximal composition and distinct physicochemical characteristics, with high fiber, carbohydrate, and energy content. In addition, peel flours stand out for their mineral content, and seed flours do for their lipid and protein content.
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Affiliation(s)
| | | | | | | | - Yaroslávia Ferreira Paiva
- Department of Process Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - João Paulo de Lima Ferreira
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | | | - Josivanda Palmeira Gomes
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Caciana Cavalcanti Costa
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Wilton Pereira da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
| | - Dyego da Costa Santos
- Department of Technology in Agroindustry, Federal Institute of Education, Scienceand Technology of RioGrande do Norte, Paus dos Ferros 59900-000, Brazil
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Drying Kinetics of Pretreated Drumstick (Moringa oleifera) Leaves During Lyophillization. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02380-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Ferreira JPL, Silva WP, Queiroz AJM, Figueirêdo RMF, Gomes JP, Melo BA, Santos DC, Lima TLB, Branco RRC, Hamawand I, Lima AGB. Description of Cumbeba ( Tacinga inamoena) Waste Drying at Different Temperatures Using Diffusion Models. Foods 2020; 9:foods9121818. [PMID: 33297526 PMCID: PMC7762374 DOI: 10.3390/foods9121818] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/28/2020] [Accepted: 12/02/2020] [Indexed: 11/16/2022] Open
Abstract
One approach to improve sustainable agro-industrial fruit production is to add value to the waste generated in pulp extraction. The processing of cumbeba (Tacinga inamoena) fruits generates a significant amount of waste, which is discarded without further application but can be a source of bioactive compounds, among other nutrients. Among the simplest and most inexpensive forms of processing, convective drying appears as the first option for the commercial utilization of fruit derivatives, but it is essential to understand the properties of mass transfer for the appropriate choice of drying conditions. In this study, cumbeba waste was dried at four temperatures (50, 60, 70 and 80 °C). Three diffusion models were fitted to the experimental data of the different drying conditions. Two boundary conditions on the sample surface were considered: equilibrium condition and convective condition. The simulations were performed simultaneously with the estimation of effective mass diffusivity coefficients (Def) and convective mass transfer coefficients (h). The validation of the models was verified by the agreement between the theoretical prediction (simulation) and the experimental results. The results showed that, for the best model, the effective mass diffusivities were 2.9285 × 10−9, 4.1695 × 10−9, 8.1395 × 10−9 and 1.2754 × 10−8 m2/s, while the convective mass transfer coefficients were 6.4362 × 10−7, 8.7273 × 10−7, 8.9445 × 10−7 and 1.0912 × 10−6 m/s. The coefficients of determination were greater than 0.995 and the chi-squares were lower than 2.2826 × 10−2 for all simulations of the experiments.
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Affiliation(s)
- João P. L. Ferreira
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
- Correspondence: ; Tel.: +55-83-996594641
| | - Wilton P. Silva
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | - Alexandre J. M. Queiroz
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | - Rossana M. F. Figueirêdo
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | - Josivanda P. Gomes
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | - Bruno A. Melo
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | | | - Thalis L. B. Lima
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | - Rodolfo R. C. Branco
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
| | - Ihsan Hamawand
- University of Southern Queensland, Toowoomba, QLD 4350, Australia;
| | - Antonio G. B. Lima
- Federal University of Campina Grande, Campina Grande 58428-830, Brazil; (W.P.S.); (A.J.M.Q.); (R.M.F.F.); (J.P.G.); (B.A.M.); (T.L.B.L.); (R.R.C.B.); (A.G.B.L.)
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Mphahlele RR, Pathare PB, Opara UL. Drying kinetics of pomegranate fruit peel (cv. Wonderful). SCIENTIFIC AFRICAN 2019. [DOI: 10.1016/j.sciaf.2019.e00145] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Santos DDC, Leite DDDF, Lisbôa JF, Ferreira JPDL, Santos FSD, Lima TLBD, Figueiredo RMFD, Costa TND. Modelagem e propriedades termodinâmicas da secagem de fatias de acuri. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.03118] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O acuri é uma fruta pouco explorada industrialmente, mas com grandes perspectivas e possibilidades de uso. Para tanto, torna-se necessário reduzir o seu teor de água, aumentando então a sua vida útil, o que possibilitará sua utilização em mercados distantes dos locais de produção. Nesse sentido, objetivou-se secar fatias de acuri, com espessura de aproximadamente 4,07 mm, nas temperaturas de 60, 70, 80 e 90 °C, ajustar diferentes modelos matemáticos aos dados experimentais e determinar os coeficientes de difusão, a energia de ativação e as propriedades termodinâmicas. Observou-se que o aumento de temperatura de 30°C reduziu em 36% o tempo total de processo, sendo obtidas taxas de secagem máximas de 1,22; 1,88; 2,16, e 2,45 kg de água kg de matéria seca min-1 nas temperaturas de 60, 70, 80 e 90 °C, respectivamente. Dentre os modelos matemáticos testados, o modelo logarítmico apresentou os melhores parâmetros de ajustes aos dados experimentais e foi selecionado como o mais adequado para representar o fenômeno investigado. Os coeficientes de difusão efetivos aumentaram com o incremento de temperatura, apresentando-se na ordem de 10-10 m2 s-1 , e sua dependência com a temperatura foi descrita pela Equação de Arrhenius, que apresentou energia de ativação de 17,66 kJ mol-1 . Os valores de entalpia e entropia reduziram com a elevação da temperatura de secagem, enquanto que a energia livre de Gibbs foi ampliada na faixa de temperatura avaliada.
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Cauliflower waste utilization for sustainable biobutanol production: revelation of drying kinetics and bioprocess development. Bioprocess Biosyst Eng 2017; 40:1493-1506. [PMID: 28674730 DOI: 10.1007/s00449-017-1806-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Accepted: 06/18/2017] [Indexed: 01/03/2023]
Abstract
Efficient yet economic production of biofuel(s) using varied second-generation feedstock needs to be explored in the current scenario to cope up with global fuel demand. Hence, the present study was performed to reveal the use of cauliflower waste for acetone-butanol-ethanol (ABE) production using Clostridium acetobutylicum NRRL B 527. The proximate analysis of cauliflower waste demonstrated to comprise 17.32% cellulose, 9.12% hemicellulose, and 5.94% lignin. Drying of cauliflower waste was carried out in the temperature range of 60-120 °C to investigate its effect on ABE production. The experimental drying data were simulated using moisture diffusion control model. The cauliflower waste dried at 80 °C showed maximum total sugar yield of 26.05 g L-1. Furthermore, the removal of phenolics, acetic acid, and total furans was found to be 90-97, 10-40, and 95-97%, respectively. Incidentally, maximum ABE titer obtained was 5.35 g L-1 with 50% sugar utilization.
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Mathematical modeling of uvaia byproduct drying and evaluation of quality parameters. Food Sci Biotechnol 2017; 26:643-651. [PMID: 30263588 DOI: 10.1007/s10068-017-0078-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 02/08/2017] [Accepted: 03/04/2017] [Indexed: 10/19/2022] Open
Abstract
Uvaia (Eugenia pyriformis) frozen pulp processing generates a solid byproduct that can potentially contain important components of human nutrition. In this study, the drying of uvaia byproduct was studied. Two different drying treatments were tested: drying of wet waste and drying of waste with prior removal of water by centrifugation. Three drying temperatures were used: 40, 60, and 80 °C. Eight models were applied to fit the drying curves: Page, Lewis, Modified Page, Logarithmic, Midilli, Wang and Singh, Henderson and Pabis, and Weibull. Midilli presented an excellent fit to the curves. The effective moisture diffusivity of the uvaia byproduct ranged between 8.52 × 10-10 and 3.22 × 10-9 m2/s. The activation energy was 25.65 and 24.97 kJ/mol for non-centrifuged and centrifuged assays, respectively. The dried byproducts had a reduction of 3-21% of the total phenolic content against the control. The assay performed at 40 °C with centrifugation presented the lowest total color difference value.
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Khedkar MA, Nimbalkar PR, Gaikwad SG, Chavan PV, Bankar SB. Sustainable biobutanol production from pineapple waste by using Clostridium acetobutylicum B 527: Drying kinetics study. BIORESOURCE TECHNOLOGY 2017; 225:359-366. [PMID: 27939964 DOI: 10.1016/j.biortech.2016.11.058] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 11/12/2016] [Accepted: 11/14/2016] [Indexed: 05/23/2023]
Abstract
Present investigation explores the use of pineapple peel, a food industry waste, for acetone-butanol-ethanol (ABE) production using Clostridium acetobutylicum B 527. Proximate analysis of pineapple peel shows that it contains 35% cellulose, 19% hemicellulose, and 16% lignin on dry basis. Drying experiments on pineapple peel waste were carried out in the temperature range of 60-120°C and experimental drying data was modeled using moisture diffusion control model to study its effect on ABE production. The production of ABE was further accomplished via acid hydrolysis, detoxification, and fermentation process. Maximum total sugar release obtained by using acid hydrolysis was 97g/L with 95-97% and 10-50% removal of phenolics and acetic acid, respectively during detoxification process. The maximum ABE titer obtained was 5.23g/L with 55.6% substrate consumption when samples dried at 120°C were used as a substrate (after detoxification).
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Affiliation(s)
- Manisha A Khedkar
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India
| | - Pranhita R Nimbalkar
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India
| | - Shashank G Gaikwad
- Chemical Engineering and Process Development, CSIR-National Chemical Laboratory, Dr. Homi Bhabha Road, Pune 411 008, India
| | - Prakash V Chavan
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India
| | - Sandip B Bankar
- Department of Chemical Engineering, College of Engineering, Bharati Vidyapeeth University, Dhankawadi, Pune-Satara Road, Pune 411 043, India; Department of Biotechnology and Chemical Technology, School of Chemical Technology, Aalto University, P.O. Box 16100, FI-00076 Aalto, Finland.
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11
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Chakraborty R, Samanta R. Alphonso Mango Enrichment with Aloe Vera (A
loe barbadensis
) by Sequential Drying: Optimization, Kinetics and Quality Evaluation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12520] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajat Chakraborty
- Chemical Engineering Department; Jadavpur University; Kolkata 700032 India
| | - Ritika Samanta
- Chemical Engineering Department; Jadavpur University; Kolkata 700032 India
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