Guadalupe Luna‐Solano

Instituto Tecnologico de Orizaba

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Denis Cantú-Lozano

Instituto Tecnologico de Orizaba

Galo Rafael Urrea-García

Instituto Tecnologico de Orizaba

Juan Arturo Ragazzo‐Sánchez

Instituto Tecnológico de Tepic

Maribel Jiménez‐Fernández

Universidad Veracruzana

Montserrat Calderón‐Santoyo

Instituto Tecnológico de Tepic

Isaac Andrade‐González

Tecnológico Nacional de México

Javier Telis‐Romero

Universidade Estadual Paulista (Unesp)

Alfredo Domínguez‐Niño

Universidad Nacional Autónoma de México

M.A. Salgado-Cervantes

Instituto Tecnologico de Veracruz

Ramón Aparicio

Instituto de la Grasa

Cooperative Institutions

Instituto Tecnologico de Orizaba

Tecnológico Nacional de México

Universidad Veracruzana

Instituto Tecnológico de Tepic

Instituto Tecnologico de Veracruz

Universidad Nacional Autónoma de México

Instituto Politécnico Nacional

Universidad Autónoma Metropolitana

Universidade de São Paulo

Universidade Estadual Paulista (Unesp)

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Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents

Czech Journal of Food Sciences (2020)

Vania Sbeyde Farías-Cervantes Yolanda Salinas‐Moreno Alejandra Chávez‐Rodríguez Guadalupe Luna‐Solano Hiram Medrano-Roldán

The present study shows the effect of agave fructans as a carrier agent compared with maltodextrin to evaluate the particle stability of blackberry and raspberry juices. A pilot spray dryer was used with feed flow of 20 mL h-1 and atomization rate of 28 000 rpm. The inlet air temperature of 180 °C and outlet air temperature of 80 °C were used as parameter constants. Only the parameters of the carrier agent concentration of 5, 7.5 to 10% (w/v) were changed. The concentration of 10% agave fructans was high enough to recover the higher yields of 89% only for blackberry, for raspberry the concentration of 7.5% agave fructans was sufficient to recover the yield of 67%. The stability diagrams show the conditions of the particles that should not be exceeded when leaving spray drying, as well as the storage conditions that must be followed to avoid agglomeration.

Maltodextrin

Agave

Blowing a raspberry

Fructan

10.17221/350/2018-cjfs

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Citations (14)

DEXTRAN TREATMENT AND ITS RHEOLOGY AT BIOETHANOL PRODUCTION PROCESS FROM MOLASSES

Revista Mexicana de Ingeniería Química (2018)

E. Oropeza-De la Rosa L.G. López-Ávila Guadalupe Luna‐Solano Galo Rafael Urrea-García

Sugar cane molasses are, locally, the main raw material in bioethanol production process, which is affected by hydrocolloids presence, mainly dextran, raising fluids viscosity, generating clogging and embedding problems in equipment. The main goal of this study is to degrade those compounds, increasing the bioethanol production process efficiency by reducing sludge generation and its embedding in the first distillation column inner wall. Physicochemical, microbiological and rheological characterization was carried out at mash and fermented mash samples. Dextran degradation was accomplish by enzymatic hydrolysis in presence of dextranase enzyme, evaluating the enzyme-substrate relation, substrate type, and temperature effects, applying a factorial design. It was found that Leuconostoc mesenteroides bacteria does exists in the fermented mash. Both mash and fermented mash showed a non-Newtonian behavior, with a flow behavior index greater than one (n > 1), fitting well to Herschel-Bulkley model. The highest enzyme activity was observed at 40°C, obtaining a lower viscous product (0.017 Pa s, 28.978% of reduction) and a lower dextran concentration product (173.220 ppm, 64.767% of reduction).

Enzymatic Hydrolysis

10.24275/uam/izt/dcbi/revmexingquim/2019v18n2/oropeza

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Citations (1)

Energy requirements and production cost of the spray drying process of cheese whey

Drying Technology (2017)

Alfredo Domínguez‐Niño Denis Cantú-Lozano Juan Arturo Ragazzo‐Sánchez Isaac Andrade‐González Guadalupe Luna‐Solano

The influence of spray drying conditions on the energy required, production cost, and physicochemical characteristics of cheese whey was researched. The factors investigated were the inlet air temperature (180–220°C), outlet air temperature (80–100°C), and silica and maltodextrin (DE-10) as additives at 2 and 5% (w/w), respectively. Analysis of variance revealed that the inlet and outlet air temperatures, and the addition of additives had significant effects (p < 0.10) on the response variables. The best drying conditions were a Tinlet of 180°C, Toutlet of 80°C, and the addition of 5% additive material. Under these conditions, 0.2165 kg/h of dried product was obtained, with a moisture content of 2.08% and water activity of 0.125, and the product cost was $17.06 kg with an energy consumption of 2.0490 kW · h/kg of dry product.

Maltodextrin

Water activity

Production cost

10.1080/07373937.2017.1350863

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Citations (19)

FLUIDIZED BED DRYING PROCESS OF MINIFLAKES BANANA (Musa acuminata)

BIOtecnia (2013)

Montserrat Calderón‐Santoyo JA López-Hurtado Guadalupe Luna‐Solano Pedro Ulises Bautista-Rosales JA Ragazzo-Sánchez

The influence of pre-treatment and drying conditions on physical characteristics (moisture content, water activity, net colour difference, shrinking and effective diffusivity) of banana miniflakes during fluidized bed drying was investigated. Banana miniflakes in physiological state (diameters 1.0 - 2.0 cm) were pre-treated with citric acid solution (0-1 % w/w) before to be submitted to the drying process. Drying process (air temperature 50-70 oC) timed 90 min and was monitored every 5 min. A surface response model was used in order to analyse the effect of factors. Citric acid solution (1 % w/w) decrease colour difference since a minor difference of 2.72 was obtained. Banana miniflakes showed aw<0.2 after 60 min treatment, supposing a microbiological stable product. Miniflakes shrinking turned out to be independent of diameter, then, values from 20-25 % were achieved for the whole samples. It was found an inverse function between diffusivity coefficient (E-10) and diameter sample. Drying of banana miniflakes was influenced by pre-treatment, drying temperature and miniflakes diameter.

Musa acuminata

10.18633/bt.v15i2.149

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Citations (1)

Rheological Characterization of Vegetal Pear (Sechium edule)

AIP conference proceedings (2008)

José A. Castillo-Reyes Guadalupe Luna‐Solano Denis Cantú-Lozano Albert Co Gary L. Leal

The national production of Mexican vegetal pear (Sechium edule) is located at the present time in more than 130,000 ton/year. The vegetal pear that produced in the center zone of the state of Veracruz is known in international markets; however it is a product that practically has not been studied. This work identifies the rheological behavior of vegetal pear (Sechium edule). A rheometer MCR301 of Anton Paar was utilized for viscosity and shear stress measurements. The objective of this experimental was modeling the rheological behavior of vegetal pear suspensions at three concentrations (1, 2 and 3% w/w), three particle size (1.00, 1.19 and 1.40 mm), at the same conditions of temperature (25, 40 and 70 °C). The results showed that all the suspensions there was a phenomenological behavior as a dilatants fluid (n>1) the performance of flow was represented by the Herschel‐Bulkley model, and present values of “yield stress” between from 0.1 to 15 Pa for the different experiments. During evaluation of the activation energy of the suspensions of vegetal pear was found that decreases from 154.4039 kJ/mol to 9.1086 kJ/mol for a particle size of 1.00 mm to 1.4 mm, which implies that the effect of temperature is higher with smaller grains, in this case 1.00 mm. Furthermore, we assessed the effect of particle size by the Péclet number, showing an increase of the viscosity when the Péclet number also increases.

10.1063/1.2964534

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Citations (1)

Proceso de secado por aspersión de pulque proveniente de Agave salmiana

Yesenia Núñez Galindo Guadalupe Luna‐Solano Yolanda Sonia Pliego Bravo

Source

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Citations (0)

Monitoring of Lactic Fermentation with a Coupling Electronic Nose and Gas Chromatography

Engineering (2013)

Montserrat Calderón‐Santoyo Pedro Ulises Bautista-Rosales Guadalupe Luna‐Solano C. Ghommidh Juan Arturo Ragazzo‐Sánchez

In this work, the performance of dehydratation-desalcoholization system based on an electronic nose coupled to gas chromatography was tested. The system was used for monitoring the volatile compounds produced during a lactic fermentation with a heterofermentative bacteria (Lactobacillus fermentum Ogi E1). The monitoring was carried out with dehydratation and desalcoholization or dehydratation only, on the basis of low ethanol concentration produced by this bacteria. In the first case, fermentation head-space analyses showed low signals from each gas sensor, then the principal components analyses (PCA) resulted confused. However with the only dehydratation system, the electronic nose was able to detect some volatile compounds during bioprocess. The PCA showed a single distribution, permitting to conclude that principal component 1 represented the ethanol concentration. The system is appropriate to monitor some parameters during the fermentations process as ethanol, lactate and biomass concentration.

Electronic Nose

10.4236/eng.2013.59a002

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Citations (5)

Evaluation of Selectivity and Yield in the Design of Control Systems for the Production of Maleic Anhydride Carried Out in a Tubular Reactor

Lecture notes in networks and systems (2024)

Isai Garcia-Rojas Galo Rafael Urrea-García Guadalupe Luna‐Solano Denis Cantú-Lozano

Maleic anhydride

10.1007/978-981-99-7569-3_13

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Citations (0)

Improving Breakthrough Curve Calculations in Dynamic PSA Processes Through a Rigorous Cubic State Equation

Processes (2025)

D. Gutiérrez-González Guadalupe Luna‐Solano Denis Cantú-Lozano María Guadalupe Aguilar‐Uscanga Javier Gómez Rodríguez

This study evaluates the improvement of numerical accuracy in the PSA model for ethanol dehydration using molecular sieves. By incorporating cubic state equations for vapor density determination, significant errors were identified when applying the ideal gas assumption to the ethanol–water mixture, particularly under moderate pressure conditions. The integration of the Peng–Robinson equation demonstrated a 5–10% improvement in calculation accuracy compared to the ideal gas law. This enhancement is crucial for achieving reliable predictions under non-ideal conditions, enabling more accurate estimations of real process dynamics across varying scenarios. Notably, improved accuracy in the PSA model is essential for designing more efficient and reliable industrial applications, especially at moderate pressures. The results indicate that the Peng–Robinson equation provides a more accurate representation of the density of the ethanol–water vapor mixture, contributing significantly to more accurate simulation results of the PSA process.

10.3390/pr13020547

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Citations (0)

Numerical solution of adsorption cycle in ethanol dehydration process.

Procedia Manufacturing (2020)

D. Gutiérrez-González Galo Rafael Urrea-García Guadalupe Luna‐Solano Denis Cantú-Lozano Javier Gómez Rodríguez

A water removal process was investigated by pressure swing adsorption-desorption cycle. Simulation calculations were carried out for the conditions of the dehydration process. The adsorption stage was simulated using a mathematical model based on material and momentum balances for water and for the ethanol-water mixture. The mathematical model of the process was solved by the method of finite differences centered. It is shown that mathematical model adequately describes the process.

Momentum (technical analysis)

10.1016/j.promfg.2020.06.007

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Citations (2)