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Authordc.contributor.authorCortés, Lionel 
Authordc.contributor.authorPérez Won, Mario 
Authordc.contributor.authorLemus Mondaca, Roberto 
Authordc.contributor.authorGiovagnoli Vicuña, Claudia 
Authordc.contributor.authorUribe, Elsa 
Admission datedc.date.accessioned2020-06-10T19:20:42Z
Available datedc.date.available2020-06-10T19:20:42Z
Publication datedc.date.issued2020
Cita de ítemdc.identifier.citationJ Food Process Preserv. 2020; 00: e14477.es_ES
Identifierdc.identifier.other10.1111/jfpp.14477
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/175379
Abstractdc.description.abstractVinasse (pisco distillation waste) is a promising feedstock for developing new high value-added bioproducts because it is supporting sustainable production as an agroindustrial by-product. The aims of this study were to evaluate experimental drying curves (60 degrees C and 80 degrees C); mathematical modeling of films and the effect of the drying conditions on quality properties of vinasse films plasticized with glycerol at different pH. The results indicated that as the drying temperature increased, the moisture ratio decreased for all films. The Weibull model obtained the best-fit quality of experimental results. The effective moisture diffusivity varied between 2.234 and 2.513 x 10(-11) m(2)/s. The optimal conditions were found at 80 degrees C and pH 11 for films. Under these conditions, the films presented a higher tensile strength (26.54 MPa), lower elongation at break (6.82%), and a higher Young ' s Modulus (385.32 MPa). Thus, vinasse films could be used as packaging or coating materials in the food industry. Practical applications Currently, one of the most relevant challenges is the valorization of agroindustrial wastes, since promoting the sustainability and bioconversion of agro-industrial residues. In the case of the winery, this produces high amounts of wastes per annum in the different processes of production. These wastes can represent important environmental problems caused by their composition and organic burden. Therefore, the agro-industrial liquid residue generated in the distillation step from wine for pisco elaboration in Chile can be to able an opportunity for the valorization of this waste as biofilms or coatings.es_ES
Patrocinadordc.description.sponsorshipDepartamento de Ingeniería en Alimentos, Universidad de La Serena: PR16331, PEQ16334. Compania Pisquera de Chile.es_ES
Lenguagedc.language.isoenes_ES
Publisherdc.publisherWileyes_ES
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile*
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/*
Sourcedc.sourceJournal of Food Processing and Preservationes_ES
Keywordsdc.subjectMechanical propertieses_ES
Keywordsdc.subjectDrying kineticses_ES
Keywordsdc.subjectMoisture diffusivityes_ES
Keywordsdc.subjectBioactive compoundses_ES
Keywordsdc.subjectChitosan filmses_ES
Keywordsdc.subjectBy-productses_ES
Keywordsdc.subjectStarches_ES
Keywordsdc.subjectTemperaturees_ES
Keywordsdc.subjectExtractiones_ES
Keywordsdc.subjectThicknesses_ES
Títulodc.titleQuality properties and mathematical modeling of vinasse films obtained under different conditionses_ES
Document typedc.typeArtículo de revistaes_ES
Catalogueruchile.catalogadorrvhes_ES
Indexationuchile.indexArtículo de publicación ISIes_ES


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile