A5052548057- Food Chemistry and Fat Analysis
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Food Drying and Modeling
- Drilling and Well Engineering
- Hydrocarbon exploration and reservoir analysis
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Hydraulic Fracturing and Reservoir Analysis
- Reservoir Engineering and Simulation Methods
- Biochemical Analysis and Sensing Techniques
University of La Guajira
2023
Universidad Nacional de Colombia
2019-2020
In this work, it was evaluated the morphological changes of porous structure cocoa bean samples subjected to microwave drying. The use microwaves (MWs) applied by ON-OFF on allowed avoid both burning and roasting beans. During MWs drying process, phenomena breakage cellular structure, coalescence and, pore plugging altered average diameter, volume, surface area, Pore Size Distribution (PSD). When results sun-dried beans were compared with those dried MWs, concluded that area PSD also...
In this work, the oxidation of polyphenols during drying cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified before and after drying. Total phenolics content analyzed some analytical techniques such as Fourier transform infrared (FTIR) spectroscopy, high-performance liquid chromatography (HPLC). To study process in-situ, innovative methodology proposed based on counting coloring contained parenchyma cells (cotyledon). The level...