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dc.creatorCorrales Hernández, Carla Vanessa
dc.creatorAchir, Nawel
dc.creatorForestier, Nelly
dc.creatorLebrun, Marc
dc.creatorMaraval, Isabelle
dc.creatorDornier, Manuel
dc.creatorPérez Carvajal, Ana Mercedes
dc.creatorVaillant Barka, Fabrice
dc.creatorFliedel, Genevieve
dc.date.accessioned2019-10-02T16:49:06Z
dc.date.available2019-10-02T16:49:06Z
dc.date.issued2017
dc.identifier.citationhttps://www.sciencedirect.com/science/article/pii/S0260877417302583?via%3Dihubes_ES
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10669/79282
dc.description.abstractAn innovative process combining roasting and tempering was proposed to promote puffing and mechanical dehulling of jicaro seeds. Roasting was performed at three temperatures (120 °C, 140 °C, and 160 °C) and for six residence times (80–180 s). A previous seed tempering was performed at 15% moisture content for 24 h, by spraying the seeds with an amount of water calculated to reach the final moisture content of 15%. The following parameters were monitored as a function of time to optimize the roasting operation: percentage of open seeds, whiteness of cotyledons, and content of two volatile compounds, 2,5-dimethylpyrazine and ethyl-2-methylbutyrate which are considered as the key jicaro note. The optimal roasting was achieved at 160 °C for 150 s with 90% open seeds. The optimal mechanical dehulling was achieved after tempering the roasted seed at 10% moisture content with a yield of 75%. The lightness evolution followed a zero-order kinetic with an activation energy of 103 kJ mol−1. Ethyl-2-methylbutyrate and 2,5-dimethylpyrazine increased with the temperature and period of roasting.es_ES
dc.description.sponsorshipPrograma Regional de Seguridad Alimentaria y Nutricional/[C-15-2012]/PRESANCA II/Italiaes_ES
dc.description.sponsorshipConsejo Superior Universitario Centroamericano/[C-15-2012]/CSUCA/Guatemalaes_ES
dc.description.sponsorshipInstitut Français Amérique Centrale/[]/IFAC/Costa Ricaes_ES
dc.description.sponsorshipEuropean Union Latin America Academic Links/[]/EULAlinks/Alemaniaes_ES
dc.language.isoen_USes_ES
dc.sourceJournal of Food Engineering, vol.212, pp.283-290es_ES
dc.subjectJicaro seedses_ES
dc.subjectTemperinges_ES
dc.subjectRoastinges_ES
dc.subjectKinetic modelinges_ES
dc.subjectPuffinges_ES
dc.subjectDehullinges_ES
dc.titleInnovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.1016/j.jfoodeng.2017.06.011
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)es_ES


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