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Narvaez-Flores M.,Autonomous University of Chihuahua | Sanchez-Madrigal M.A.,Autonomous University of Chihuahua | Quintero-Ramos A.,Autonomous University of Chihuahua | Paredes-Lizarraga M.A.,Technological Institute of Los Mochis | And 4 more authors.
Food and Bioproducts Processing | Year: 2015

The effect of ultrasound power and temperature on the extraction of carbohydrates from agave was evaluated. Extraction kinetics of fructans (F), total carbohydrates (TC) and reducing sugars (RS) were obtained at different ultrasound powers (28-49 mW/mL) and temperatures (20-40 °C). The mass transfer coefficients of F, TC and RS were calculated and a model using the production functions of Cobb-Douglas was developed. Microstructural analysis was performed to evaluate the effect of ultrasound and temperature on carbohydrates extraction. Ultrasound and temperature had impact on F, TC and RS extractions. After 5 min, no increases in carbohydrates content were observed, showing an asymptotic tendency. Results showed a strong sonication effect in carbohydrate extraction at any extraction temperature. The maximum F, TC and RS contents were 7.2, 7.79 and 0.54 g/100 g d.m., respectively, at 49 mW/mL and 40 °C. The fructans volumetric mass transfer coefficients ranged from 0.0585 ± 4.2 × 10-4 to 0.0834 ± 12.51 × 10-4 s-1 (R2 = 0.86-0.92). An overall model was developed based on the Cobb-Douglas function, which was adjusted adequately to estimate the fructans extraction assisted with ultrasound (R2 = 0.954). Tissue structural changes were present due to cell-wall modifications and breakdowns of sonicated agave samples, which have enhanced the carbohydrates extraction. © 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. Source


Technological Institute of Los Mochis | Entity website


Technological Institute of Los Mochis | Entity website

MAESTRA EN PLANIFICACIN DE EMPRESAS Y DESARROLLO REGIONAL El ITLM les da la ms cordial bienvenida a todos los profesionistas interesados en capacitarse para responder a la demanda de mercados que requieren de planificadores, especialistas que con una visin amplia, tanto en el tiempo como en los espacios econmico, financiero, poltico, tecnolgico y ambiental, sean capaces de elaborar planes, programas y proyectos que optimicen el uso de los recursos de la sociedad para lograr mejores condiciones de bienestar. Objetivo General Formar profesionales con las competencias necesarias para la planificacin y desarrollo de empresas de bienes y/o servicios, con un sentido de tica profesional y responsabilidad social, a travs de la adquisicin de conocimientos, habilidades y tcnicas que generen un espritu emprendedor, con procesos de innovacin que les permitan participar en procesos de investigacin, planificacin e intervencin para contribuir al desarrollo econmico y tecnolgico sustentable ...


Technological Institute of Los Mochis | Entity website


Technological Institute of Los Mochis | Entity website

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