Phenolic content analysis of coffee leaves subjected to htst and convective drying
Análisis del contenido fenólico de hojas de café sujetas a secado htst y convectivo
| dc.creator | Sánchez-Gómez, Carlos | |
| dc.creator | Suaza-Montalvo, Andrea | |
| dc.creator | Caro-Parrado, Miguel | |
| dc.creator | Sánchez-Sáenz, Carolina | |
| dc.date | 2018-06-30 | |
| dc.date.accessioned | 2023-08-28T15:12:45Z | |
| dc.date.available | 2023-08-28T15:12:45Z | |
| dc.identifier | https://revistas.udca.edu.co/index.php/ruadc/article/view/665 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8442673 | |
| dc.description | As a potential beverage, coffee leaf tea may possess both qualities of brewed coffee and regular tea . Thus, making it an attractive beverage in years to come. One of the main qualities is the leaf’s phenolic content, which is chiefly attributed with health benefits. However, the leaf’s total phenolic content may be adversely affected by heat during the drying process. Coffee leaves were dried using a combined drying process, high-temperature short-time (HTST) and convective drying, to assess the optimal drying parameters for both total phenolic content preservation and drying time reduction. To reach conclusions, a central composite rotational design (CCRD) was employed. With both temperature and thickness as independent variables, a response surface using time as dependent variable was generated . The temperature ranged from 80°C to 110°C and the thickness from 1cm to 3cm . Results indicate that the HTST pretreatment significantly reduced the drying time without affecting the total phenolic content; that is, the CCRD analysis on the effect of the HTST pretreatment on the total phenolic content did not yield statistically significant results. | en-US |
| dc.description | Como bebida potencial, el té de hojas de café posee cualidades, tanto de café preparado como de té regular, por lo tanto, será una bebida interesante en los próximos años. Una de las principales cualidades es el contenido fenólico de las hojas, a lo cual, se atribuyen beneficios sobre la salud; sin embargo, el contenido fenólico total (TPC), se puede ver afectado negativamente por el calor, durante el proceso de secado. Hojas de café fueron secadas usando un proceso de secado combinado, tiempo corto y alta temperatura (HTST) y secado convectivo, para establecer los parámetros óptimos de secado, tanto para la preservación del TPC como para la reducción del tiempo de secado . Para obtener conclusiones, un diseño de experimentos rotacional central compuesto (CCRD) fue aplicado. Usando como variables independientes la temperatura y el espesor, se generó una superficie de respuesta, empleando el tiempo, como variable dependiente. El rango de temperatura usado fue entre 80 y 110 y de espesor, entre 1 y 3 cm. Los resultados indican que el pretratamiento de HTST redujo significativamente el tiempo de secado, sin afectar el TPC, es decir, el análisis del CCRD sobre el efecto del pretratamiento del HTST en el TPC no obtuvo resultados estadísticamente significativos. | es-ES |
| dc.format | application/pdf | |
| dc.format | application/xml | |
| dc.language | eng | |
| dc.publisher | Universidad de Ciencias Aplicadas y Ambientales U.D.C.A | es-ES |
| dc.relation | https://revistas.udca.edu.co/index.php/ruadc/article/view/665/666 | |
| dc.relation | https://revistas.udca.edu.co/index.php/ruadc/article/view/665/1445 | |
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| dc.source | Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 21 No. 1 (2018): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 81-88 | en-US |
| dc.source | Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 21 Núm. 1 (2018): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 81-88 | es-ES |
| dc.source | Revista U.D.C.A Actualidad & Divulgación Científica; v. 21 n. 1 (2018): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 81-88 | pt-BR |
| dc.source | 2619-2551 | |
| dc.source | 0123-4226 | |
| dc.source | 10.31910/rudca.v21.n1.2018 | |
| dc.subject | Coffea arabica | es-ES |
| dc.subject | té de hojas de café | es-ES |
| dc.subject | diseño de experimentos rotacional central compuesto | es-ES |
| dc.subject | Folin Ciocalteu | es-ES |
| dc.subject | tiempo de secado | es-ES |
| dc.subject | Coffea arabica | en-US |
| dc.subject | Coffee leaf tea | en-US |
| dc.subject | Central Composite Rotational Design (CCRD) | en-US |
| dc.subject | Folin Ciocalteu | en-US |
| dc.subject | Drying time | en-US |
| dc.subject | phenolic content | en-US |
| dc.title | Phenolic content analysis of coffee leaves subjected to htst and convective drying | en-US |
| dc.title | Análisis del contenido fenólico de hojas de café sujetas a secado htst y convectivo | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |