G.C. Rodrı́guez-Jimenes

Instituto Tecnologico de Veracruz

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M.A. Garcı́a-Alvarado

Instituto Tecnologico de Veracruz

M.A. Salgado-Cervantes

Instituto Tecnologico de Veracruz

V.J. Robles-Olvera

Instituto Tecnologico de Veracruz

Gerardo F. Barbero

Universidad de Cádiz

José Arturo Olguín-Rojas

Technological University of Mexico

Miguel Palma

Universidad de Cádiz

Lucio Abel Vázquez‐León

Universidad del Papaloapan

I.I. Ruiz-López

Benemérita Universidad Autónoma de Puebla

J. Carrillo-Ahumada

Universidad del Papaloapan

Delia E. Páramo‐Calderón

Universidad del Papaloapan

Cooperative Institutions

Instituto Tecnologico de Veracruz

Tecnológico Nacional de México

Centre de Coopération Internationale en Recherche Agronomique pour le Développement

Universidad de Cádiz

Université de Montpellier

UMR QualiSud

Agropolis International

Universidad Nacional Autónoma de México

Centre National de la Recherche Scientifique

Universidad Veracruzana

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Moisture and temperature evolution during food drying: effect of variable properties

Journal of Food Engineering (2003)

I.I. Ruiz-López Alvaro Córdova G.C. Rodrı́guez-Jimenes M.A. Garcı́a-Alvarado

Constant (computer programming)

Slab

10.1016/s0260-8774(03)00290-5

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Citations (83)

Efecto de las condiciones de liofilización en propiedades fisicoquímicas, contenido de pectina y capacidad de rehidratación de rodajas de ciruela (Spondias purpurea L.)

Agrociencia (2018)

Cinthia Muñoz-López Galo Rafael Urrea-García Maribel Jiménez‐Fernández G.C. Rodrı́guez-Jimenes Guadalupe Luna‐Solano

espanolLa ciruela mexicana ( Spondias purpurea L.) es originaria del sur de Mexico y America Central, se clasifica como fruto exotico y es un alimento con potencial de exportacion por su contenido nutricional y sabor. Su comercializacion es limitada porque se dana aceleradamente en post-cosecha. La liofilizacion es una alternativa para industrializar este fruto y prolongar su vida de anaquel; pero, la calidad de los productos liofilizados depende de las condiciones de operacion. El objetivo de este estudio fue evaluar las condiciones de liofilizacion en las propiedades fisicoquimicas, contenido de pectina y rehidratacion de rodajas de ciruela ecotipo betabel y amarilla. El diseno experimental fue en arreglo factorial al azar con tres repeticiones. La unidad experimental fue una muestra de ciruela de cada ecotipo. Las muestras se congelaron a  5 y  20 °C (Tc) y se liofilizaron a 0.05 y 0.1 mbar (Pr) en condiciones de laboratorio. Pr tuvo efecto significativo en el contenido de humedad en ambos ecotipos, con valores menores a 0.02 g H 2 O g s s  1 . Tc afecto significativamente la actividad de agua. La luminosidad aumento con respecto a la fruta fresca con el decremento de Tc. La liofilizacion no afecto significativamente el contenido de pectina. La correlacion entre Tc, Pr y rehidratacion de las rodajas de ciruela betabel no fue significativa. Tc tuvo efecto significativo en las muestras rehidratadas (agua a 30 °C) en la ciruela amarilla, y debilito la estructura de la matriz solida. La liofilizacion es un metodo fiable para deshidratar ciruela, con calidad alta para rehidratacion, adecuada para conservar y diversificar su consumo como bocadillos, agregada a cereales, yogur y productos de panaderia. EnglishThe Mexican plum ( Spondias purpurea L.) classified as an exotic fruit is native to southern Mexico and Central America. It has export potential due to its nutritional content and taste. Its commercialization is limited because it highly sensitive to physical damage during postharvest. Freeze- drying is an alternative that allows the industrialization of this fruit and extends its shelf life; but the quality of lyophilized products depends on the operating conditions. The objective of this study was to evaluate the effect of freeze- drying conditions on the physicochemical properties, pectin content, and rehydration of plum slices (beetroot and yellow ecotypes). The experimental design was a factorial randomized arrangement with three replications. The experimental unit was a plum sample from each ecotype. Samples were frozen at  5 and  20 °C (Tc) and lyophilized at 0.05 and 0.1 mbar (Pr) under laboratory conditions. Pr had a significant effect on the moisture content in both ecotypes, with values lower than 0.02 g H 2 O g s s  1 . Tc significantly affected water activity. Luminosity increased with respect to fresh fruit as Tc decreased. Freeze-drying did not have a significant effect on pectin content. The correlation between Tc, Pr, and rehydration of beetroot plum slices was not significant. Tc had a significant effect on the rehydrated samples (water at 30 °C), and weakened the structure of the solid matrix of the yellow plum. Freeze-drying is a reliable method to dehydrate plums, with high-quality rehydration, suitable for preservation and a diversified use as snacks, or as an additional ingredient for cereals, yoghurt, and bakery products.

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Citations (1)

Effect of Temperature, pH and Water Activity on <i>Penicillium digitatum</i> Growth

Journal of Applied Mathematics and Physics (2014)

María Luisa Carrillo-Inungaray Madeleine Hidalgo‐Morales G.C. Rodrı́guez-Jimenes M.A. Garcı́a-Alvarado Mario Ramírez‐Lepe

Growth curves fitted Penicillium digitatum were used to analyze the effect of temperature, pH and aw on their growth. To asses observance of independent variable effects on all growth parameters (λ, latency time, μ, growth rate and ymax maximal growth) a slow growth strain of P. digitatum was employed. Growth curves were obtained at different conditions of temperature (10?C - 40?C), pH (3.0 - 7.0) and water activity (0.800 - 0.990) and growth parameters were calculated by fitting of logistic model. Polynomial models were made by linear regression and all terms (linear, quadratic and interactive effects) were statistically significant (p P. digitatum, are very similar to modeling of bacterial growth.

Penicillium digitatum

Water activity

Maximum temperature

10.4236/jamp.2014.210105

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Citations (6)

Analysis of mass transfer equations during solid-liquid extraction and its application for vanilla extraction kinetics modeling

Journal of Food Engineering (2016)

K. Castillo-Santos I.I. Ruiz-López G.C. Rodrı́guez-Jimenes J. Carrillo-Ahumada M.A. Garcı́a-Alvarado

Dimensionless quantity

Mass transfer coefficient

Constant (computer programming)

10.1016/j.jfoodeng.2016.07.020

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Citations (25)

An optimization based algorithm for solving design problems of counter-current multistage batch solid–liquid extractors for complex systems: Application to vanilla extract

Computers & Chemical Engineering (2016)

K. Castillo-Santos R.O. Aguirre-Alonso G.C. Rodrı́guez-Jimenes V.J. Robles-Olvera M.A. Salgado-Cervantes

Component (thermodynamics)

Dilution

Unit operation

10.1016/j.compchemeng.2016.03.004

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Citations (10)

Robust MIMO PID controllers tuning based on complex/real ratio of the characteristic matrix eigenvalues

Chemical Engineering Science (2006)

I.I. Ruiz-López G.C. Rodrı́guez-Jimenes M.A. Garcı́a-Alvarado

Matrix (chemical analysis)

10.1016/j.ces.2006.02.015

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Citations (28)

Risk assessment of exposure to mycotoxins (aflatoxins and fumonisins) through corn tortilla intake in Veracruz City (Mexico)

Food Additives & Contaminants Part A (2019)

Hiram A. Wall-Martínez Alejandra Ramírez-Martínez N. Wesolek Catherine Brabet Noël Durand

This study aimed to assess aflatoxin and fumonisin intake through corn tortilla consumption in Veracruz city. Between October 2013 and February 2015, a total of 120 corn tortilla samples (2 kg samples, 40 samples per year) were randomly collected. Aflatoxins and fumonisins were quantified by high performance liquid chromatography coupled with a fluorescence detector. A probability density function (PDF) was used for describing corn tortilla intake, body weight of the Veracruz city population, mycotoxin content of corn tortilla samples and estimated mycotoxin daily intake. The Monte Carlo method with 10,000 iterations was employed to assess the population exposure risk. The highest level of total aflatoxins (AFT) was 22.17 μg kg-1, and 526.6 μg kg-1 for fumonisins B1 plus B2, with 85% and 90% of contaminated samples respectively. Up to 69.7 % of the population was estimated to consume a higher aflatoxin dose than that recommended by the JECFA (1 ng kg-1 of body weight per day); it was found that the recommended dose was exceeded to a greater extent in the male population, due to higher consumption of corn. The risk of fumonisin intake was less than 5 % due to the low presence and levels of these toxins in corn tortillas. The results suggest that corn tortilla consumers are at dietary risk caused by AFT contamination; this information should be considered when taking action to protect public health.

Fumonisin

Tolerable daily intake

10.1080/19440049.2019.1588997

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Citations (25)

Bioactive Compounds During Drying of Chili Peppers

Drying Technology (2014)

L.C. Montoya-Ballesteros Alberto González-León M.A. Garcı́a-Alvarado G.C. Rodrı́guez-Jimenes

Abstract Chili pepper (Capsicum annuum L.) is one of the most popular fresh vegetables or ingredients (condiments) that provide natural flavor and color. Its color is provided by carotenoids and its flavor is provided by capsaicinoids, which are considered bioactive compounds due to their beneficial effect on health. Moreover, the chili pepper also contains other bioactive compounds, such as phenols and vitamin C. The main process for its preservation and marketing is drying, during which bioactive compounds can be degraded. This review describes the effect of drying on the bioactive compounds of chili peppers using conventional and unconventional technologies. Keywords: Bioactive compoundsCapsaicinoidsCarotenoidsChili peppersDrying ACKNOWLEDGEMENTS The authors acknowledge the help provided by CIAD A.C. and UNIDA of ITV of Mexico, as well as the technical support by Francisco Alfonso Aguilar Valenzuela, Aida Sonia. Notes T: Temperature. Color versions of one or more of the figures in the article can be found online at www.tandfonline.com/ldrt.

Chili pepper

Health Benefits

Capsicum annuum

10.1080/07373937.2014.902381

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Citations (44)

Optimization of a coconut oil extraction process with supercritical CO2 considering economical and thermal variables

The Journal of Supercritical Fluids (2021)

E. Torres-Ramón C.M. García-Rodríguez Karen Hariantty Estévez-Sánchez I.I. Ruiz-López G.C. Rodrı́guez-Jimenes

Coconut oil

Supercritical fluid extraction

10.1016/j.supflu.2020.105160

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Citations (19)

MATHEMATICAL MODELING FOR FIXED-BED DRYING CONSIDERING HEAT AND MASS TRANSFER AND INTERFACIAL PHENOMENA

Drying Technology (2001)

E. Herman G.C. Rodrı́guez-Jimenes M.A. Garcı́a-Alvarado

A mathematical model for fixed-bed drying with air cross-flow was obtained to simulate the drying process. Special attention was placed on the interfacial conditions. A system of four couple nonlineal partial differential equations in conjunction with three nonlineal algebraic equations was applied and solved numerically by both finite differences and Runge–Kutta methods. Simulations were compared with experimental data from carrot slabs in deep fixed-bed drying. Slab thicknesses were 1.0 and 0.1 cm, and air drying temperatures were 50–60°C. Simulation predicted that water transport was controlled by internal diffusion in slabs with 1.0 cm of thickness; therefore, the interfacial conditions may be considered in steady state. Nevertheless, the predominant phenomenon in slabs with 0.1 cm of thickness was by convection; therefore, the interfacial conditions varied with respect to space and time. In the proposed phenomenological representation of fixed-bed drying, the properties and variables of the system defined the type of mechanism controlling of the drying process without previous assumptions.

Slab

10.1081/drt-100001357

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Citations (5)