TY - JOUR
T1 - Exploring drying conditions for Mexican mesquite pods (Prosopis laevigata)
AU - Méndez Lagunas, Lilia Leticia
AU - Rodríguez Ramírez, Juan
AU - Sandoval Torres, Sadoth
AU - Aquino González, Laura Victoria
AU - López Cravioto, Daniel
PY - 2018/9/7
Y1 - 2018/9/7
N2 - Mesquite pods contain a high nutritional content, then a protein rich flour can be obtained. Prosopis Laevigata pods were collected from Oaxaca and Durango. Three stages of maturity were identified. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried at 40°C, 50°C and 60°C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, the characteristic curve was obtained. SEM Images showed a heterogeneous and tortuous structure. The internal structure of the material is a limiting factor for mass transfer. The effective coefficient diffusion for each drying experiment was determinated.
AB - Mesquite pods contain a high nutritional content, then a protein rich flour can be obtained. Prosopis Laevigata pods were collected from Oaxaca and Durango. Three stages of maturity were identified. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried at 40°C, 50°C and 60°C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, the characteristic curve was obtained. SEM Images showed a heterogeneous and tortuous structure. The internal structure of the material is a limiting factor for mass transfer. The effective coefficient diffusion for each drying experiment was determinated.
M3 - Artículo de la conferencia
SP - 1711
EP - 1718
JO - Proceedings of 21st International Drying Symposium. 978-84-9048-688-7
JF - Proceedings of 21st International Drying Symposium. 978-84-9048-688-7
ER -