Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana)
Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established a...
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| Autor*in: |
García-Valladares, Octavio [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2024 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s) 2024 |
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| Übergeordnetes Werk: |
Enthalten in: Plant foods for human nutrition - Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952, 79(2024), 1 vom: 08. Feb., Seite 194-201 |
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| Übergeordnetes Werk: |
volume:79 ; year:2024 ; number:1 ; day:08 ; month:02 ; pages:194-201 |
| Links: |
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| DOI / URN: |
10.1007/s11130-024-01147-0 |
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| Katalog-ID: |
SPR054866839 |
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| 100 | 1 | |a García-Valladares, Octavio |e verfasserin |0 (orcid)0000-0001-9478-4157 |4 aut | |
| 245 | 1 | 0 | |a Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) |
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| 520 | |a Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. | ||
| 650 | 4 | |a Edible flower |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Zompantle |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Solar drying |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Ultraviolet radiation |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Proteins |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Solar energy |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Domínguez-Niño, Alfredo |0 (orcid)0000-0001-5411-8264 |4 aut | |
| 700 | 1 | |a Lucho-Gómez, Ana María |0 (orcid)0000-0001-9775-4113 |4 aut | |
| 700 | 1 | |a Jiménez-Montiel, Andrea Gail |0 (orcid)0009-0008-8930-7020 |4 aut | |
| 700 | 1 | |a Rodríguez-Mendoza, Arcel Siareth |0 (orcid)0009-0004-1346-9518 |4 aut | |
| 700 | 1 | |a Castillo-Téllez, Beatriz |0 (orcid)0000-0003-3747-6320 |4 aut | |
| 700 | 1 | |a Luna-Flores, Mario |0 (orcid)0000-0003-4272-4560 |4 aut | |
| 700 | 1 | |a Castillo-Téllez, Margarita |0 (orcid)0000-0001-9639-1736 |4 aut | |
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| 773 | 1 | 8 | |g volume:79 |g year:2024 |g number:1 |g day:08 |g month:02 |g pages:194-201 |
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10.1007/s11130-024-01147-0 doi (DE-627)SPR054866839 (SPR)s11130-024-01147-0-e DE-627 ger DE-627 rakwb eng García-Valladares, Octavio verfasserin (orcid)0000-0001-9478-4157 aut Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. Edible flower (dpeaa)DE-He213 Zompantle (dpeaa)DE-He213 Solar drying (dpeaa)DE-He213 Ultraviolet radiation (dpeaa)DE-He213 Proteins (dpeaa)DE-He213 Solar energy (dpeaa)DE-He213 Domínguez-Niño, Alfredo (orcid)0000-0001-5411-8264 aut Lucho-Gómez, Ana María (orcid)0000-0001-9775-4113 aut Jiménez-Montiel, Andrea Gail (orcid)0009-0008-8930-7020 aut Rodríguez-Mendoza, Arcel Siareth (orcid)0009-0004-1346-9518 aut Castillo-Téllez, Beatriz (orcid)0000-0003-3747-6320 aut Luna-Flores, Mario (orcid)0000-0003-4272-4560 aut Castillo-Téllez, Margarita (orcid)0000-0001-9639-1736 aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 79(2024), 1 vom: 08. Feb., Seite 194-201 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:79 year:2024 number:1 day:08 month:02 pages:194-201 https://dx.doi.org/10.1007/s11130-024-01147-0 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 79 2024 1 08 02 194-201 |
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10.1007/s11130-024-01147-0 doi (DE-627)SPR054866839 (SPR)s11130-024-01147-0-e DE-627 ger DE-627 rakwb eng García-Valladares, Octavio verfasserin (orcid)0000-0001-9478-4157 aut Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. Edible flower (dpeaa)DE-He213 Zompantle (dpeaa)DE-He213 Solar drying (dpeaa)DE-He213 Ultraviolet radiation (dpeaa)DE-He213 Proteins (dpeaa)DE-He213 Solar energy (dpeaa)DE-He213 Domínguez-Niño, Alfredo (orcid)0000-0001-5411-8264 aut Lucho-Gómez, Ana María (orcid)0000-0001-9775-4113 aut Jiménez-Montiel, Andrea Gail (orcid)0009-0008-8930-7020 aut Rodríguez-Mendoza, Arcel Siareth (orcid)0009-0004-1346-9518 aut Castillo-Téllez, Beatriz (orcid)0000-0003-3747-6320 aut Luna-Flores, Mario (orcid)0000-0003-4272-4560 aut Castillo-Téllez, Margarita (orcid)0000-0001-9639-1736 aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 79(2024), 1 vom: 08. Feb., Seite 194-201 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:79 year:2024 number:1 day:08 month:02 pages:194-201 https://dx.doi.org/10.1007/s11130-024-01147-0 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 79 2024 1 08 02 194-201 |
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10.1007/s11130-024-01147-0 doi (DE-627)SPR054866839 (SPR)s11130-024-01147-0-e DE-627 ger DE-627 rakwb eng García-Valladares, Octavio verfasserin (orcid)0000-0001-9478-4157 aut Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. Edible flower (dpeaa)DE-He213 Zompantle (dpeaa)DE-He213 Solar drying (dpeaa)DE-He213 Ultraviolet radiation (dpeaa)DE-He213 Proteins (dpeaa)DE-He213 Solar energy (dpeaa)DE-He213 Domínguez-Niño, Alfredo (orcid)0000-0001-5411-8264 aut Lucho-Gómez, Ana María (orcid)0000-0001-9775-4113 aut Jiménez-Montiel, Andrea Gail (orcid)0009-0008-8930-7020 aut Rodríguez-Mendoza, Arcel Siareth (orcid)0009-0004-1346-9518 aut Castillo-Téllez, Beatriz (orcid)0000-0003-3747-6320 aut Luna-Flores, Mario (orcid)0000-0003-4272-4560 aut Castillo-Téllez, Margarita (orcid)0000-0001-9639-1736 aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 79(2024), 1 vom: 08. Feb., Seite 194-201 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:79 year:2024 number:1 day:08 month:02 pages:194-201 https://dx.doi.org/10.1007/s11130-024-01147-0 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 79 2024 1 08 02 194-201 |
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10.1007/s11130-024-01147-0 doi (DE-627)SPR054866839 (SPR)s11130-024-01147-0-e DE-627 ger DE-627 rakwb eng García-Valladares, Octavio verfasserin (orcid)0000-0001-9478-4157 aut Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2024 Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. Edible flower (dpeaa)DE-He213 Zompantle (dpeaa)DE-He213 Solar drying (dpeaa)DE-He213 Ultraviolet radiation (dpeaa)DE-He213 Proteins (dpeaa)DE-He213 Solar energy (dpeaa)DE-He213 Domínguez-Niño, Alfredo (orcid)0000-0001-5411-8264 aut Lucho-Gómez, Ana María (orcid)0000-0001-9775-4113 aut Jiménez-Montiel, Andrea Gail (orcid)0009-0008-8930-7020 aut Rodríguez-Mendoza, Arcel Siareth (orcid)0009-0004-1346-9518 aut Castillo-Téllez, Beatriz (orcid)0000-0003-3747-6320 aut Luna-Flores, Mario (orcid)0000-0003-4272-4560 aut Castillo-Téllez, Margarita (orcid)0000-0001-9639-1736 aut Enthalten in Plant foods for human nutrition Dordrecht [u.a.] : Springer Science + Business Media B.V, 1952 79(2024), 1 vom: 08. Feb., Seite 194-201 (DE-627)315297476 (DE-600)2016222-4 1573-9104 nnns volume:79 year:2024 number:1 day:08 month:02 pages:194-201 https://dx.doi.org/10.1007/s11130-024-01147-0 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 79 2024 1 08 02 194-201 |
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Enthalten in Plant foods for human nutrition 79(2024), 1 vom: 08. Feb., Seite 194-201 volume:79 year:2024 number:1 day:08 month:02 pages:194-201 |
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Edible flower Zompantle Solar drying Ultraviolet radiation Proteins Solar energy |
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Plant foods for human nutrition |
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García-Valladares, Octavio @@aut@@ Domínguez-Niño, Alfredo @@aut@@ Lucho-Gómez, Ana María @@aut@@ Jiménez-Montiel, Andrea Gail @@aut@@ Rodríguez-Mendoza, Arcel Siareth @@aut@@ Castillo-Téllez, Beatriz @@aut@@ Luna-Flores, Mario @@aut@@ Castillo-Téllez, Margarita @@aut@@ |
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García-Valladares, Octavio |
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García-Valladares, Octavio misc Edible flower misc Zompantle misc Solar drying misc Ultraviolet radiation misc Proteins misc Solar energy Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) |
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Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) Edible flower (dpeaa)DE-He213 Zompantle (dpeaa)DE-He213 Solar drying (dpeaa)DE-He213 Ultraviolet radiation (dpeaa)DE-He213 Proteins (dpeaa)DE-He213 Solar energy (dpeaa)DE-He213 |
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misc Edible flower misc Zompantle misc Solar drying misc Ultraviolet radiation misc Proteins misc Solar energy |
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Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) |
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Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) |
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García-Valladares, Octavio |
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Plant foods for human nutrition |
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García-Valladares, Octavio Domínguez-Niño, Alfredo Lucho-Gómez, Ana María Jiménez-Montiel, Andrea Gail Rodríguez-Mendoza, Arcel Siareth Castillo-Téllez, Beatriz Luna-Flores, Mario Castillo-Téllez, Margarita |
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García-Valladares, Octavio |
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| title_sort |
mixed-mode solar drying and its effect on physicochemical and colorimetric properties of zompantle (erythrina americana) |
| title_auth |
Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) |
| abstract |
Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. © The Author(s) 2024 |
| abstractGer |
Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. © The Author(s) 2024 |
| abstract_unstemmed |
Abstract A mixed-mode solar drying was developed to evaluate the physicochemical and colorimetric properties of Zompantle (Erythrina americana). A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. Dehydrated Zompantle’s flowers could have several practical applications, such as an additive in traditional Mexican cuisine. © The Author(s) 2024 |
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Mixed-Mode Solar Drying and its Effect on Physicochemical and Colorimetric Properties of Zompantle (Erythrina Americana) |
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https://dx.doi.org/10.1007/s11130-024-01147-0 |
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Domínguez-Niño, Alfredo Lucho-Gómez, Ana María Jiménez-Montiel, Andrea Gail Rodríguez-Mendoza, Arcel Siareth Castillo-Téllez, Beatriz Luna-Flores, Mario Castillo-Téllez, Margarita |
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Domínguez-Niño, Alfredo Lucho-Gómez, Ana María Jiménez-Montiel, Andrea Gail Rodríguez-Mendoza, Arcel Siareth Castillo-Téllez, Beatriz Luna-Flores, Mario Castillo-Téllez, Margarita |
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| doi_str |
10.1007/s11130-024-01147-0 |
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2024-07-04T03:19:11.191Z |
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A $ 2^{2} $-factorial design was used; the operation mode (mesh shade and direct) and airflow (natural convection and forced convection) were established as factors in this design. The initial moisture content in the Zompantle flower was reduced from 89.03% (w.b) to values that ranged from 3.84% to 5.84%; depending on the operation mode of the dryer, the final water activity ranged from 0.25 to 0.33. The Zompantle’s components as proteins (4.28%), antioxidant activity (18.8%), carbohydrates (4.83%), fat (0.92%), fiber (3.71%), ash (0.94%), and total soluble solids (3°Brix) increased as the water was evaporated during the drying. The increment in the Zompantle’s components depends on the operation mode; in direct mode and natural convection, the proteins, antioxidant activity, carbohydrates, fat, fiber, ash, and total soluble solids were 6.99%, 61.69%, 79.05%, 1.20%, 3.84%, 8.70%, and 45 °Brix, respectively. The total drying efficiency was 14.84% with the direct mode and natural convection (DM-NC) and 17.10% with the mesh shade and natural convection (MS-NC). The Hue angle measures the property of the color; the indirect mode and natural convection keep the hue angle close to the initial value (29.2 °). The initial chroma value of the Zompantle flower was 55.07; the indirect mode and natural convection kept high saturation (37.58); these dry conditions ensured a red color in the dehydrated Zompantle. 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