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Mathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oven

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dc.contributor.authorTorregroza, Angélica María
dc.contributor.authorGarcía, Carlos Andrés
dc.contributor.authorRomero, Fray
dc.contributor.researchgroupGestión de la innovación empresarial y social
dc.date.accessioned2025-09-02T14:39:59Z
dc.date.issued2018
dc.description.abstractAim of study was to model rehydration of yam chips dried in a microwave oven at different power levels. We used a completely randomized32 factorial design corresponding to the numeric variables of power (420, 560 and 700 W) and mass (50, 60 and 70 g) in 1 cm thick×3 cm-diameter yam chips. 3 repetitions were made for a total of 27 experimental units. 2, 5 g yam chips were rehydrated using a 2.5 g/100 mL NaCl solution at 25°C. Power and mass variables showed significant differences (p<0.05). The maximum water absorption is given under the conditions of 700 W power and 70 g mass. Data obtained were evaluated through the following empirical models: Exponential Model, Peleg Model, First-order Kinetics, Weibull Distribution and Normalized Weibull Distribution. The results showed that Peleg model fitted much better (R2>97,9% and 0,001<SSE<0,01), which suggests that this is the model that best describes the rehydration characteristics of yam.eng
dc.description.researchareaInnovación en tic
dc.description.researchareaInnovación social
dc.description.researchareaInnovación tecnológica para el desarrollo de productos con insumos de la región
dc.format.extent6 páginas
dc.format.mimetypeapplication/pdf
dc.identifier.eissn2042-4876
dc.identifier.urihttps://repositorio.cecar.edu.co/handle/cecar/10832
dc.language.isoeng
dc.publisher.placeColombia
dc.relation.citationendpage229
dc.relation.citationstartpage225
dc.relation.citationvolumeVolumen 18
dc.relation.ispartofjournalAdvance journal of food science and technology
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dc.rightsCorporación universitaria del caribe - Cecarspa
dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2
dc.rights.licenseAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourcehttps://doi.org/10.19026/ajfst.15.5899
dc.subject.proposalEmpirical modelseng
dc.subject.proposalmodel fittingeng
dc.subject.proposalmoistureeng
dc.subject.proposalpowereng
dc.subject.proposalwater adsorptioneng
dc.titleMathematical modelling of the rehydration kinetics of yam (dioscorea rotundata) chips in a microwave oveneng
dc.typeArtículo de revista
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coarversionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/article
dc.type.redcolhttp://purl.org/redcol/resource_type/ART
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dspace.entity.typePublication

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