Exploring drying conditions for Mexican mesquite pods (Prosopis laevigata)
[EN] Mesquite pods contain a high nutritional content, then a protein rich flour can be obtained. Prosopis Laevigata pods were collected from Oaxaca and Durango. Three stages of maturity were identified. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods...
| Autores: | , , , , |
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| Tipo de recurso: | capítulo de libro |
| Fecha de publicación: | 2018 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/117657 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/117657 |
| Access Level: | acceso abierto |
| Palabra clave: | Mesquite Drying Dehydration Dewatering Emerging technologies Products quality Process control Environmental Evaporation Sublimation Diffusion Energy Intensification Pods |
| Sumario: | [EN] Mesquite pods contain a high nutritional content, then a protein rich flour can be obtained. Prosopis Laevigata pods were collected from Oaxaca and Durango. Three stages of maturity were identified. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried at 40°C, 50°C and 60°C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, the characteristic curve was obtained. SEM Images showed a heterogeneous and tortuous structure. The internal structure of the material is a limiting factor for mass transfer. The effective coefficient diffusion for each drying experiment was determinated. |
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