Browsing by Author "Orrego C.E."

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Optimization of convective drying assisted by ultrasound for Mango Tommy (Mangifera indica L.)
(Blackwell Publishing Inc., 2018) Méndez-Calderón E.K.; Ocampo-Castaño J.C.; Orrego C.E.
Convective drying is a conventional method to prolong the shelf-life of foods that could negatively affect the product quality due to the long exposure time to high temperature. Ultrasound (US) has been used for reducing the drying time while maintaining the product quality. In this study a Box-Behnken design of Response Surface Methodology (RSM) was used to evaluate the effects of US time-frequency (t), US power level (Pot), and hot air temperature (T) on the drying process time (DPT), apparent density (AD), and color difference (ΔE) of the dried mango slices (10.0 ± 1.0% wet basis). Fisher's statistical testing was performed for the analysis of variance (ANOVA) for quadratic regression equations. The optimization goals were to minimize the responses. Modeled optimized conditions were 52–55 °C, 45–60 W, and 3 min/30 min for T, Pot, and t, respectively. Energy consumption and carbon footprint were also estimated during the validation of the optimal drying conditions. Practical applications: This research explored the use of response surface methodology polynomial models fitted to the experimental data of US assisted drying assays to find the best values of air temperature, time-frequency, and power of sonication for minimization of the drying process time (DPT) apparent density, and color difference of mango slices. The results specified ranges for the input-variables where lower DPT and properly dried mango quality parameters co-exist with important reductions in operational costs and carbon foot-print compared with those estimated for conventional dehydration process. These findings are of interest toward the development of greener and more sustainable food drying processes. © 2017 Wiley Periodicals, Inc.
Organic versus conventional: A comparative study on the shelf life of passion fruit (Passiflora edulis Sims) crops
(Universiti Putra Malaysia, 2019) Méndez E.K.; Orrego C.E.; Giraldo G.I.
Yellow passion fruit (Passiflora edulis Sims) is one of the most appetising fruits worldwide due to its intense flavour. There have been few published studies comparing the evolution of storage quality parameters and shelf life of organic and conventional tropical fruit crops. The aim of the present work was therefore to compare the temporal changes in various physicochemical parameters and commercial shelf life of fresh organic passion fruit (OPF) and conventional passion fruit (CPF), under the same storage (20.0 ± 1.0°C, 85.0 ± 2.0% relative humidity) and initial maturity conditions. Colour measurements and total soluble solid contents showed significant differences between OPF and CPF. Increasing colour difference (ΔE) and decreasing hue angle values were observed during the storage in both crops. Nonetheless, the rate of growth of ΔE in CPF was higher than that in OPF. In contrast, the initial temporal rate of reduction in the hue angle was more rapid in CPF. Total solid soluble content remained almost unaltered during the observation period, and there were insignificant differences in the measured values between OPF and CPF. Firmness and active acidity did not manifest significant differences between the crops. The same loss of weight (30.0% ± 1.0%) was observed in both crops at the end of the storage period. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.