San Juan Bautista Tuxtepec, Mexico

Tuxtepec Institute of Technology
San Juan Bautista Tuxtepec, Mexico
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Aguirre-Cruz A.,University of Papaloapan | Alvarez-Castillo A.,Zacatepec Institute of Technology | Castrejon-Rosales T.,Zacatepec Institute of Technology | Carmona-Garcia R.,Tuxtepec Institute of Technology
Starch/Staerke | Year: 2010

The moisture sorption isotherms of untreated banana flour (UBF) and acid treated banana flours (ATBFs) were determined using the static gravimetric method of saturated salt solutions at temperatures of 30°C. The range of water activities (aw) was calculated to be between 0.14 and 0.97. The equilibrium moisture content absorption data were fitted to four sorption models that differ in the information that can be obtained from each one: Brunauer-Emmett-Teller equation (BET), Guggenheim, Anderson and de Boer (GAB), Smith, and Iglesias-Chirife. Monolayer moisture content (X0) for UBF and ATBFs were found in the range of 4.06-5.47 (BET model) and 3.87-5.88 (GAB model). The GAB model was found to be the most suitable model to describe the isothermal water sorption of UBF and ATBFs in the intervals proposed of a w. The X0 values of both models (BET and GAB) increase with increasing aw. The Banana flour treated for 11 days (ATBF 3) presents the highest value of X0 compared with all samples. This result suggests that mechanism of adsorption of water and molecular structure in ATBFs was affected, attributed to changes in morphology and crystallinity of the samples with treatment. Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Perez Silva A.,Tuxtepec Institute of Technology | Gunata Z.,Montpellier University | Lepoutre J.-P.,French National Institute for Agricultural Research | Odoux E.,CIRAD - Agricultural Research for Development
Food Research International | Year: 2011

Green vanilla beans were subjected to the traditional curing process in Mexico. Odor-active potential from beans including 23 compounds was monitored through the analysis of both free and glucosidically bound volatiles. 8 of them were aliphatic aldehydes, acids, alcohol and ketone. 15 molecules were shikimate derivatives in which 13 were detected in glucosylated form. Some glucosides were efficiently hydrolyzed while some others partly or not at all after 90. days of curing. Moreover kinetics of hydrolysis of glucosides were not the same. A major part of glucovanillin was hydrolyzed at the first stages of curing while some other glucosides at the advanced stages. Data support hypothesis that hydrolysis of glucosides during curing is rather enzymatic origin than chemical one. Free shikimate derivatives or those liberated from glucosides are prone to chemical or enzymatic interconversions leading to a significant change in the aroma profile of cured vanilla. © 2011 Elsevier Ltd.

Rodriguez-Miranda J.,Tuxtepec Institute of Technology | Ruiz-Lopez I.I.,Autonomous University of Puebla | Herman-Lara E.,Tuxtepec Institute of Technology | Martinez-Sanchez C.E.,Tuxtepec Institute of Technology | And 2 more authors.
LWT - Food Science and Technology | Year: 2011

Extruded snacks were prepared from flour blends made with taro and nixtamalized (TF-NMF) or non-nixtamalized maize (TF-MF) using a single-screw extruder. A central composite design was used to investigate the effects of taro flour proportion in formulations (0-100 g/100 g) and extrusion temperatures (140-180 °C) on the following indices: expansion (EI), water solubility (WSI), water absorption (WAI) and fat absorption (FAI). Moreover, selected TF-NMF and TF-MF extruded products were partially characterized through proximate chemical analysis, resistant starch, color, pH, water activity, apparent density, hardness, and sensory analysis. Results indicated that EI and WSI of both TF-MF and TF-NMF extrudates were significantly increased by the use of higher proportions of taro flour, while the opposite behavior was observed for the FAI (p < 0.05). Taro flour at higher proportions in both extrudates did not produce a significant change of WAI, while the use of higher extrusion temperatures only caused a significant increase of FAI in TF-MF extrudates (p < 0.05). This study showed that flour mixtures made from taro and nixtamalized maize flour produced puffed extruded snacks with good consumer acceptance. © 2010 Elsevier Ltd.

Teran G.,ESIQIE | Capula-Colindres S.,National Polytechnic Institute of Mexico | Angeles-Herrera D.,Mexican Institute of Petroleum | Velazquez J.C.,ESIQIE | Fernandez-Cueto M.J.,Tuxtepec Institute of Technology
Engineering Fracture Mechanics | Year: 2016

This work presents, for the first time, and estimation of fracture toughness KIC correlations from Charpy V-notch (CVN) impact test data extracted from T-welded connections repaired with rectangular grinding and filled by wet welding. To obtain KIC values, equations based on the yield stress (σYS) of the wet welding beads were used. The estimated KIC data decreased with increasing water depth. These two characteristics (porosity and microstructures for low carbon steels) did not improve the mechanical properties, such as Charpy impact and KIC values. © 2015 Elsevier Ltd.

Ruiz-Lopez I.I.,Tuxtepec Institute of Technology | Castillo-Zamudio R.I.,Colegio de Mexico | Salgado-Cervantes M.A.,Instituto Tecnologico De Veracruz | Rodriguez-Jimenes G.C.,Instituto Tecnologico De Veracruz | Garcia-Alvarado M.A.,Instituto Tecnologico De Veracruz
Food and Bioprocess Technology | Year: 2010

The study of mass transfer during osmotic dehydration process in limited volume solutions was carried out to evaluate the diffusion coefficients of sucrose and water in the osmotic treatment of hexahedral pineapple slices. The experimental osmotic dehydration kinetics for pineapple slices of two different sizes were conducted at 25 °C using a 1:1 solution to fruit weight ratio. The analytical solution of a 3D mass transfer model considering a limited volume of osmotic solution (i. e., an osmotic media of variable solute concentration) was used for describing the mass transfer in osmotic dehydration of pineapple slices. This model was fitted to the experimental kinetics by means of nonlinear regression to obtain the diffusion coefficients. Additionally, the diffusion coefficients were evaluated considering an infinite volume of osmotic solution (i. e., an osmotic media of constant solute concentration). Results showed that the proposed model may be fitted accurately to the experimental osmotic dehydration kinetics and allows the estimation of diffusion coefficients when solute concentration in the osmotic media varies along the process. © 2008 Springer Science + Business Media, LLC.

Pacheco-Angulo H.,Instituto Tecnologico De Veracruz | Herman-Lara E.,Tuxtepec Institute of Technology | Garcia-Alvarado M.A.,Instituto Tecnologico De Veracruz | Ruiz-Lopez I.I.,Autonomous University of Puebla
Food and Bioproducts Processing | Year: 2016

The aim of this study was to model both the dynamic and equilibrium mass transfer periods for water, osmotic solute and food solids interchange between product and solution during an osmotic dehydration (OD) process. The OD model is able to represent situations where concentration of osmotic media changes during the process or where interfacial resistance to mass transfer cannot be neglected. Water and solute are considered to move within the product by a diffusion mechanism based on Fick's second law, while external convective mass transfer is considered in the fluid. The state-space form of the model is analytically solved for one-dimensional mass transfer in products with flat slab, infinite cylinders and sphere geometries. The developed theory was applied to the analysis of equilibrium and OD dehydration curves of carrot slices obtained at 40 °C in sodium chloride solutions with and without stirring and different ratios between solution volume and product mass. Water and NaCl diffusivities were identified in the narrow ranges of 6.0-7.6 × 10-10 m2/s and 3.5-4.1 × 10-10 m2/s, respectively, demonstrating the applicability of the proposed model under a wide range of operating conditions. © 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

PubMed | Instituto Tecnologico De Veracruz and Tuxtepec Institute of Technology
Type: | Journal: Ultrasonics sonochemistry | Year: 2016

The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5-30 min) and the response variables amplitude (25-100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P<0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75-4.93% oleic acid), PV (1.67-4.68 meq/kg), AV (1.94-3.69) and TV (6.25-12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality.

Ruiz-Lopez I.I.,Autonomous University of Puebla | Huerta-Mora I.R.,Tuxtepec Institute of Technology | Vivar-Vera M.A.,Tuxtepec Institute of Technology | Martinez-Sanchez C.E.,Tuxtepec Institute of Technology | Herman-Lara E.,Tuxtepec Institute of Technology
Drying Technology | Year: 2010

In this study the effect of osmotic dehydration (OD) on the air-drying kinetics of chayote (Sechium edule (Jacq.) Swartz) fruits was investigated. Fresh and osmotically dehydrated chayote parallelepipeds (1x1x2 and 4x4x2 cm) were subjected to convective drying at air temperatures of 50 and 60°C, with air velocities of 1.5 and 2.5 m/s. The OD pretreatments were performed in 10 and 25% NaCl solutions (w/w) at 25°C during 3 h using a solution-tofruit mass ratio of 4:1. The use of higher air velocities notably accelerated drying rates as manifested through significantly higher drying rate constants estimated with Page's model, whereas no effect of temperature was observed. A previously reported analytical solution that considers both product shrinkage and variable diffusivity was generalized to describe the drying kinetics of food products with parallelepiped geometry. Selected drying experiments were then fitted to this solution using six different sets of model assumptions. Results indicated that product shrinkage is the main factor to be considered in order to estimate reliable values for diffusion coefficients. The OD pretreatments produced a significant reduction of the initial moisture content of chayote slabs before drying, thus allowing shorter drying time, which may lead to reduced energy consumption. © 2010 Taylor & Francis Group, LLC.

Ruiz-Lopez I.I.,Autonomous University of Puebla | Ruiz-Espinosa H.,Autonomous University of Puebla | Herman-Lara E.,Tuxtepec Institute of Technology | Zarate-Castillo G.,Tuxtepec Institute of Technology
Journal of Food Engineering | Year: 2011

Osmotic dehydration (OD) of carambola slices in sucrose, fructose and glucose solutions has been carried out to evaluate water and solute diffusivities, as well as the final impregnation-dehydration levels of the fruit. OD kinetics was performed in sugar solutions (50 g/100 g) at 45, 60 and 75 °C during 10 h using a syrup-to-fruit mass ratio of 15:1. An analytical solution for unsteady-state mass transfer based on Fick's second law of diffusion was used for the mathematical description of water loss and solute gain kinetics. By following a central composite design, additional OD tests were conducted to evaluate the effect of solute concentration (35.9-64.1 g solute/100 g solution) and process temperature (38.8-81.2 °C) on the equilibrium and distribution data for both solutes and water. Under the described experimental conditions, effective water diffusivity was in the range of 1.00-3.74 × 10-9 m2/s, whereas values for sucrose, fructose and glucose diffusivities were between 0.58-1.79 × 10-9, 0.56-1.34 × 10-9 and 0.56-1.88 × 10 -9 m2/s, respectively. Results demonstrated that sucrose can be considered a better osmotic agent than fructose and glucose for OD of carambola, favoring greater water loss-to-solute gain ratios at comparable mass transfer rates. © 2010 Elsevier Ltd. All rights reserved.

Herman-Lara E.,Tuxtepec Institute of Technology | Martinez-Sanchez C.E.,Tuxtepec Institute of Technology | Pacheco-Angulo H.,Tuxtepec Institute of Technology | Carmona-Garcia R.,Tuxtepec Institute of Technology | And 2 more authors.
Food and Bioproducts Processing | Year: 2013

Equilibrium and dynamic mass transfer properties of water and solute were investigated during osmotic dehydration (OD) of radish slices in sodium chloride (NaCl) solutions. OD experiments were performed in 0.05, 0.15 and 0.25 g/g solutions at different temperatures (25, 40, 55 and 70°C) using a brine-to-vegetable mass ratio of 15:1. An analytical solution for unsteady-state mass transfer based on Fick's second law of diffusion was used to mathematically describe water loss and solute gain curves and for the simultaneous estimation of diffusion coefficients and final dehydration- impregnation levels in product. Under such experimental conditions, effective water diffusivity was in the range of 1.85-2.74 × 10-9 m 2/s, whereas solute diffusivity values were between 0.74 × 10-9 and 2.88 × 10-9 m2/s. Corresponding dehydration and impregnation levels of radish at equilibrium were estimated between 0.25 and 0.81 g water/g fresh product and 0.01-0.11 g solute/g fresh product, respectively. As demonstrated, current results may be applied to determine the set of conditions (process time, brine concentration and process temperature) yielding an osmodehydrated radish product within given specifications. © 2012 The Institution of Chemical Engineers.

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