Mathematical modeling of gluten-free noodles drying, influence of air velocity
The drying kinetics of gluten-free pasta was modeled mathematically, and the influence of air velocity on experimental data was studied. Spaghetti noodles were made by mixing cassava starch, corn flour, milk powder, egg, margarine and xanthan gum, with water added. They were dried at 40° C and three...
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2019
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464 |
| _version_ | 1814554259173146624 |
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| author | Chigal, Paola Soledad Milde, Laura Beatriz Brumovsky, Luis Alberto |
| author_facet | Chigal, Paola Soledad Milde, Laura Beatriz Brumovsky, Luis Alberto |
| author_sort | Chigal, Paola Soledad |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | The drying kinetics of gluten-free pasta was modeled mathematically, and the influence of air velocity on experimental data was studied. Spaghetti noodles were made by mixing cassava starch, corn flour, milk powder, egg, margarine and xanthan gum, with water added. They were dried at 40° C and three air velocities: 0.4; 0.8 and 1.5 m/s. A decrease in drying times as the air velocity increases was observed. The data were adjusted to three semi-empirical mathematical models of thin layer; for the three velocities analyzed, the Page´s equation was selected as the best fit. The parameter k of Page´s equation presented dependence with the air velocity while the parameter n was considered constant. The results obtained could be used to predict the drying time of the pastas analyzed. |
| format | Online |
| id | ojs-article-464 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2019 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-4642020-03-09T13:56:02Z Mathematical modeling of gluten-free noodles drying, influence of air velocity Modelado matemático del secado de fideos libres de gluten, influencia de la velocidad del aire Chigal, Paola Soledad Milde, Laura Beatriz Brumovsky, Luis Alberto Drying Gluten free noodles Mathematical modeling Thin layer equations Secado Fideos libres de gluten Modelado matemático Ecuaciones de capa fina The drying kinetics of gluten-free pasta was modeled mathematically, and the influence of air velocity on experimental data was studied. Spaghetti noodles were made by mixing cassava starch, corn flour, milk powder, egg, margarine and xanthan gum, with water added. They were dried at 40° C and three air velocities: 0.4; 0.8 and 1.5 m/s. A decrease in drying times as the air velocity increases was observed. The data were adjusted to three semi-empirical mathematical models of thin layer; for the three velocities analyzed, the Page´s equation was selected as the best fit. The parameter k of Page´s equation presented dependence with the air velocity while the parameter n was considered constant. The results obtained could be used to predict the drying time of the pastas analyzed. Se modeló matemáticamente la cinética de secado de pastas libres de gluten, y se estudió la influencia de la velocidad del aire sobre datos experimentales. Los fideos espagueti fueron elaborados mezclando fécula de mandioca, harina de maíz, leche en polvo, huevo, margarina y goma xántica, con agregado de agua. Se secaron a 40° C y a tres velocidades de aire: 0,4; 0,8 y 1,5 m/s. Se observó una disminución del tiempo de secado a medida que aumenta la velocidad del aire. Los datos se ajustaron a tres modelos matemáticos semi-empiricos de capa fina, se seleccionó como mejor ajuste la ecuación de Page (R2 = 99%) para las tres velocidades analizadas. El parámetro k de la ecuación de Page presentó dependencia con la velocidad de aire mientras que el parámetro n se consideró constante. Los resultados obtenidos podrían ser utilizados para la predicción del tiempo de secado de las pastas analizadas. Facultad de Ciencias Exactas, Químicas y Naturales 2019-11-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464 10.36995/j.recyt.2019.32.011 Argentine Journal of Science and Technology; Vol. 32 No. 1 (2019); 71-75 Revista de Ciencia y Tecnología; Vol. 32 Núm. 1 (2019); 71-75 1851-7587 0329-8922 10.36995/j.recyt.2019.32 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464/478 https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464/512 Derechos de autor 2019 Revista de Ciencia y Tecnología |
| spellingShingle | Drying Gluten free noodles Mathematical modeling Thin layer equations Secado Fideos libres de gluten Modelado matemático Ecuaciones de capa fina Chigal, Paola Soledad Milde, Laura Beatriz Brumovsky, Luis Alberto Mathematical modeling of gluten-free noodles drying, influence of air velocity |
| title | Mathematical modeling of gluten-free noodles drying, influence of air velocity |
| title_alt | Modelado matemático del secado de fideos libres de gluten, influencia de la velocidad del aire |
| title_full | Mathematical modeling of gluten-free noodles drying, influence of air velocity |
| title_fullStr | Mathematical modeling of gluten-free noodles drying, influence of air velocity |
| title_full_unstemmed | Mathematical modeling of gluten-free noodles drying, influence of air velocity |
| title_short | Mathematical modeling of gluten-free noodles drying, influence of air velocity |
| title_sort | mathematical modeling of gluten free noodles drying influence of air velocity |
| topic | Drying Gluten free noodles Mathematical modeling Thin layer equations Secado Fideos libres de gluten Modelado matemático Ecuaciones de capa fina |
| topic_facet | Drying Gluten free noodles Mathematical modeling Thin layer equations Secado Fideos libres de gluten Modelado matemático Ecuaciones de capa fina |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/464 |
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RESPONSE SURFACE METHODOLOGY TO OPTIMIZE GLUTEN–FREE BREAD WITH FAT, EGG AND MILK