Browsing by Author "Moreno Constenla, María Carolina"
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- ItemA different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying(2008) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro
- ItemEffect of food surface roughness on oil uptake by deep-fat fried products(ELSEVIER SCI LTD, 2010) Moreno Constenla, María Carolina; Brown, Christopher A.; Bouchon Aguirre, Pedro Alejandro
- ItemEvaluating the Ability of Different Characterization Parameters to Describe the Surface of Fried Foods(WILEY-HINDAWI, 2010) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro; Brown, Christopher A.
- ItemMicrostructural approach to understand oil absorption during vacuum and atmospheric frying(ELSEVIER SCI LTD, 2012) Dueik González, Verónica Paula; Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro
- ItemMicrostructural characterization of deep-fat fried formulated products using confocal scanning laser microscopy and a non-invasive double staining procedure(2013) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro
- ItemMicrostructure and transport phenomena in deep-fat fried formulated products(2012) Moreno Constenla, María Carolina; Bouchon Aguirre, Pedro Alejandro; Pontificia Universidad Católica de Chile. Escuela de IngenieríaLos productos fritos son apetecidos y consumidos en grandes cantidades en todo el mundo. Durante el proceso de fritura, el alimento retiene aceite, el cual puede llegar a ser uno de los principales componentes del producto final. Desafortunadamente, el consumo de grasas y aceites se considera un factor de riesgo para la salud de la población. Debido a eso, el fenómeno de absorción de aceite en alimentos fritos ha sido objeto de varios estudios. Pese a ello, aún no ha sido completamente elucidado. Se ha establecido que los esfuerzos deben orientarse a entender lo que ocurre a nivel microscópico, ya que la microestructura de los alimentos podría ser de vital relevancia para la absorción de aceite. Es por ello que existe la necesidad de caracterizar matrices alimentarias fritas a través de la utilización de parámetros microestructurales para dilucidar el efecto real de la microestructura en el fenómeno de transporte de aceite. Este conocimiento permitiría mejorar el diseño de los futuros alimentos fritos. Para ello, un enfoque ingenieril sustentado en la construcción de estructuras controladas a través de la formulación de productos, mediante la comprensión de la funcionalidad de los elementos estructurales, o ingredientes, podría permitir comprender con mayor precisión este fenómeno.
- ItemRheological and tribological properties of seaweed powders as thickeners for liquid foods(2024) Covacevich Flores, Leyla Francisca; Aguilera Radic, José Miguel; Moreno Constenla, María Carolina; Brossard Aravena, Natalia Daniela; Osorio Lira, Fernando AlbertoThickened liquid foods are particularly interesting in culinary applications and the management of swallowing disorders. Polysaccharide molecules and suspended soft particles play a major role in increasing viscosity and mouthfeel. In this work, tribo-rheological effects of finely ground particles (less than 75 microns) of Durvillaea antarctica seaweed (SP) as a minimally processed and natural alternative to commercial thickeners were studied. Shear viscosity (η), viscoelastic moduli (G’, G’’), and the coefficient of friction (CoF) were determined for SP dispersions, using as controls two commercial thickeners: modified maize starch-based (TE) and xanthan gum-based (TU). SP and SP dispersions were characterized microstructurally and evaluated at concentrations of 1.2%, 2.4%, and 4.8% w/v, with and without artificial saliva (AS). SP dispersions exhibited a pseudoplastic behavior in the range of shear rates 0.1-100 s-1 and viscoelasticity (G’>G”) in the 0.1-80 rad/s frequency range. The incorporation of AS had a dilution effect in SP and TU dispersions, but additionally, in the case of TE, a hydrolyzing effect decreased the values of the responses. In the tribology experiments, all samples followed a Stribeck curve. SP dispersions were more lubricating than AS and controls in the physiological range of velocities during oral processing and swallowing (e.g.,>100 mm/s). The thickening, viscoelastic, and lubrication behavior of SP dispersions were attributed to the soluble solids released from the SP (37%-51% d.w.) and interactions with ghosts of SP particles in the continuous aqueous phase. Fine seaweed particles may be a sustainable and low-cost alternative to commercial thickeners in some food applications