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dc.contributor.authorVillegas Santiago, Juliana
dc.contributor.authorGómez Navarro, Francisco
dc.contributor.authorDomínguez Niño, Alfredo
dc.contributor.authorGarcía Alvarado, Miguel Angel
dc.contributor.authorSalgado Cervantes, Marco Antonio
dc.contributor.authorLuna Solano, Guadalupe
dc.date.accessioned2022-07-03T00:19:23Z
dc.date.available2022-07-03T00:19:23Z
dc.date.issued2020-01-19
dc.identifier.issn1665-2738
dc.identifier.urihttp://repositorios.orizaba.tecnm.mx:8080/xmlui/handle/123456789/640
dc.description.abstractIn this work, the effect of spray drying conditions on the moisture content and particle size of coffee extract was studied. The factors investigated were the inlet temperature (150 to 220 °C), air flow (537 to 691 kg·h−1 ), and frequency of the rotary atomizer (60 to 90 Hz). An analysis of variance revealed that the independent variables had significant effects (p < 0.10) on the response variables. An increase in the frequency of the rotary atomizer from 60 to 90 Hz produced an increase in the outlet temperature and, therefore, a decrease in the product moisture content. The luminosity of the powders increased as the inlet temperature and air flow increased from 150 to 220 °C and from 537 to 691 kg·h−1 , respectively; therefore, the coffee powder turned brighter. A decrease in hysteresis was observed as the air flow rate increased from 537 to 691 kg·h−1.es
dc.language.isoenes
dc.publisherRMIQes
dc.subjectSpray dryinges
dc.subjectcoffeees
dc.subjectparticle sizees
dc.subjectsorption isothermses
dc.subjectGAB and BET modeles
dc.titleEffect of spray-drying conditions on moisture content and particle size of coffee extract in a prototype dryeres
dc.typeArticlees


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