ETHANOL EXTRACTION OF RED-PEPPER - 3 KINETIC-STUDIES AND MICROSTRUCTURE

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorESCOBAR, GA
dc.contributor.authorDELVALLE, JM
dc.contributor.authorMARTIN, RS
dc.date.accessioned2025-01-23T19:25:44Z
dc.date.available2025-01-23T19:25:44Z
dc.date.issued1987
dc.description.abstractA three-parameter kinetic equation was developed for ethanol extraction of oleoresin from dry red peppers under different solute to solvent ratios, particle sizes and condition of structural damage. The model distinguished two main mechanisms of extraction: a fast, washing step and a diffusion-controlled process. Flaking and, to a lesser extent, blanching induced significant cellular damage resulting in more oleoresin being washed, a faster extraction rate and a higher final concentration in the solvent, compared to untreated material. The activation energy for extraction derived from the study was 6.1 kcal/mol, typical of diffusion-controlled processes. Light micrographs related microstructure to variations in extraction parameters.
dc.fuente.origenWOS
dc.identifier.eissn1365-2621
dc.identifier.issn0950-5423
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/99520
dc.identifier.wosidWOS:A1987H821900004
dc.issue.numero3
dc.language.isoen
dc.pagina.final232
dc.pagina.inicio225
dc.revistaInternational journal of food science and technology
dc.rightsacceso restringido
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleETHANOL EXTRACTION OF RED-PEPPER - 3 KINETIC-STUDIES AND MICROSTRUCTURE
dc.typeartículo
dc.volumen22
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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