A5091048825- Food Drying and Modeling
- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Spectroscopy and Chemometric Analyses
- Dye analysis and toxicity
- Agricultural and Food Sciences
- Fungal Biology and Applications
- Antioxidant Activity and Oxidative Stress
- Heat Transfer and Optimization
- Fermentation and Sensory Analysis
- Freezing and Crystallization Processes
- Geological and Tectonic Studies in Latin America
- Food Supply Chain Traceability
- Fluid Dynamics and Heat Transfer
- Escherichia coli research studies
- Sensory Analysis and Statistical Methods
- Fluid Dynamics and Mixing
- Plant Gene Expression Analysis
- Plant and soil sciences
- Nanofluid Flow and Heat Transfer
- Social Skills and Education
- Geological and Geophysical Studies Worldwide
National University of Villa María
2015-2024
Consejo Nacional de Investigaciones Científicas y Técnicas
2011-2024
Universidad Nacional de La Plata
2010-2014
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
2008-2012
Red de Investigación Cardiovascular
2010
Colciencias
2010
Centro Científico Tecnológico - Tandil
2010
Centro Científico Tecnológico - La Plata
2008
El efecto de la incorporación bagazo uva en dietas gallinas sobre productividad, el peso medio del huevo, color huevo y capacidad antioxidante yemas fue medido. La evaluada usando método ORAC; intensidad yema se evaluó tanto carta YolkFan Roche® (DSM), utilizando 15 panelistas (color sensorial) e instrumentalmente un colorímetro LS170 (Smart Colorimeter), que midió (L*, a* b*) espacio CIELab (Lab). Los valores L*, b* asociado cada nivel numérico cartilla DSM también fueron medidos...
In this study, a comprehensive computer simulation model was developed to evaluate and compare temperature distribution, flow pattern, slowest heating zone (SHZ) location, processing time in prepackaged milk during microwave-assisted pasteurization (MWP) conventional (CNP). Temperatures predicted by simulations were successfully validated against experimental data. C value, color, thiamine kinetics coupled temperatures used assess the impact of process on product quality. Considering an...
ABSTRACT Natural convection heating of liquid food packed in glass jars different sizes and volumes during sterilization is simulated by solving the governing equations for continuity, momentum energy conservation, using finite element method. The effect aspect ratio container on temperature distribution, flow pattern, position slowest zone (SHZ) cooking value were analyzed. SHZ varied – depending volume range 49.39–76.83% 5.81–19.09% jar radius height, respectively. Sterilization times...
Abstract The aim of this work was to determine natural convective heat transfer rates in bottled liquid food pasteurized using different container orientations; conventional vertical, inverted and horizontal bottle positions. For purpose, a computational fluid dynamic (CFD) model applied predict the temperature distribution, flow pattern, quality changes non‐Newtonian foods for three orientations. numerically predicted temperatures were successfully validated against experimental data...
Abstract The influence of particle size (PZ) and processing temperature (PT) on quality attributes time pumpkin cubes packaged in glass jars were evaluated during their pasteurization. Second-order polynomial models developed for the following responses: texture retention (TR), total colour change (TCC) heating (HT), using multiple linear regression a range operating conditions (20–30 mm 85–100°C PZ PT, respectively). A combination with methodology desirability function was used optimization...
Abstract This work evaluated the heat transfer, fluid flow, and different reactions that occur during pasteurization of raspberry pulp. The pulp was packed in glass jars thermal processing conducted by immersion a water bath. process multiphysics modeling, with aim determining temperature distribution, flow pattern, slowest heating zone (SHZ) location, microbial inactivation, quality changes taking place processing. In order to simulate accurately, model developed using experimentally...
Se ha demostrado que las frutas, especialmente bayas y sus derivados procesados, contienen buenas fuentes de compuestos bioactivos, como vitamina C fenólicos capacidad antioxidante. utilizaron temperaturas almacenamiento en congelación -5, -10 -15 °C para determinar la degradación cinética del contenido C, el total fenol antioxidante congeladores domésticos no industriales. La se ajustó satisfactoriamente al modelo Weibull. tasa Murta durante fue notablemente mayor comparación con...
Barley (Hordeum vulgare L.) shoots were frozen stored at four temperatures (−5, −10, −15 and −20°C) over a period of 5 months. The chlorophyll b content evaluated using spectrometry changes in during storage adjusted applying first-order kinetics (r > 0.90). Degradation rates established for between 0.00217 mg/kg per day −5°C 0.00065 −20°C; b, 0.00315 0.00012 −5 −20°C, respectively. correlated with temperature following an Arrhenius-type relationship In accordance shelf-life predictions,...
Pasteurization of dairy products with the long-time low-temperature method is a simple an effective heat treatment that requires low investment, which makes it attractive for low-scale milk production. However, cooling period pasteurization often overlooked and not considered design process. The aim this work was to evaluate transfer during process batch treatment, between two concentric vertical enclosed cylinders filled water. For process, temperature outer enclosure ranged 2 ºC 4 ºC, i.e....