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Abstract:

A new kinetics model, a combined second-order-diffusional kinetics model, was developed and compared with a pseudo first-order model for the aqueous extraction of total water soluble solids (WSS) from yerba mate leaves. The model that coupled two mechanisms fits the experimental data more satisfactorily (E% = 1.2 to 2.2) than the pseudo first-order model (E% = 3.9 to 4.4). The second-order-diffusional model could explain the first seconds of the WSS extraction and how the different mechanisms contributed to the concentration of the extract. Temperature influenced the kinetics parameters, but the equilibrium concentrations and the extraction yield were not significantly influenced in a temperature range between 40 and 70 °C. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Modeling yerba mate aqueous extraction kinetics: Influence of temperature
Autor:Linares, A.R.; Hase, S.L.; Vergara, M.L.; Resnik, S.L.
Filiación:Facultad de Ciencias Exactas, Químicas y Naturales, Universidad Nacional de Misiones, Posadas, Misiones, Argentina
Facultad de Ciencias Exactas, Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
Palabras clave:Activation energy; Aqueous extraction; Kinetics modeling; Yerba mate; Aqueous extraction; Concentration of; Different mechanisms; Equilibrium concentration; Experimental data; Extraction yield; First-order models; Kinetics models; Kinetics parameter; Second orders; Temperature range; Watersoluble; Yerba mate leaves; Activation energy; Solvent extraction; Croton ovalifolius; Ilex paraguariensis
Año:2010
Volumen:97
Número:4
Página de inicio:471
Página de fin:477
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2009.11.003
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v97_n4_p471_Linares

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Citas:

---------- APA ----------
Linares, A.R., Hase, S.L., Vergara, M.L. & Resnik, S.L. (2010) . Modeling yerba mate aqueous extraction kinetics: Influence of temperature. Journal of Food Engineering, 97(4), 471-477.
http://dx.doi.org/10.1016/j.jfoodeng.2009.11.003
---------- CHICAGO ----------
Linares, A.R., Hase, S.L., Vergara, M.L., Resnik, S.L. "Modeling yerba mate aqueous extraction kinetics: Influence of temperature" . Journal of Food Engineering 97, no. 4 (2010) : 471-477.
http://dx.doi.org/10.1016/j.jfoodeng.2009.11.003
---------- MLA ----------
Linares, A.R., Hase, S.L., Vergara, M.L., Resnik, S.L. "Modeling yerba mate aqueous extraction kinetics: Influence of temperature" . Journal of Food Engineering, vol. 97, no. 4, 2010, pp. 471-477.
http://dx.doi.org/10.1016/j.jfoodeng.2009.11.003
---------- VANCOUVER ----------
Linares, A.R., Hase, S.L., Vergara, M.L., Resnik, S.L. Modeling yerba mate aqueous extraction kinetics: Influence of temperature. J Food Eng. 2010;97(4):471-477.
http://dx.doi.org/10.1016/j.jfoodeng.2009.11.003