Examinando por Autor "Chejne, Farid"

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  • Publicación
    Acceso abierto
    Evolution of the porous structure of cocoa beans during microwave drying
    (2020-07-05) Alean, Jader; Chejne, Farid; Maya, Juan C.; Camargo-Trillos, Diego; Ramírez, Say; Rincon-Baron, Edgar Javier; Rojano, Benjamin; Microbiota
    In this work, it was evaluated the morphological changes of the porous structure of the cocoa bean samples subjected to microwave drying. The use of microwaves (MWs) applied by ON-OFF on cocoa bean samples allowed to avoid both the burning and the roasting of the beans. During the MWs drying process, phenomena of breakage of cellular structure, coalescence and, pore plugging altered the average pore diameter, the pore volume, surface area, and Pore Size Distribution (PSD). When the results of sun-dried beans were compared with those of beans dried by MWs, it was concluded that the average pore diameter, the pore volume, the surface area and, PSD were also affected by the solar drying; however, the breakage of cellular structure did not occur.
  • Publicación
    Acceso abierto
    Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying
    (2022-03-05) Alean, Jader; Chejne, Farid; Ramírez, Say; Rincon-Baron, Edgar Javier; Alzate-Arbelaez, Andrés F.; Rojano, Benjamin; Microbiota
    In this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves (MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in cocoa beans before and after drying. Total phenolics content was analyzed by using some analytical techniques such as Fourier transform infrared (FTIR) spectroscopy, and high-performance liquid chromatography (HPLC). To study the oxidation process in-situ, an innovative methodology was proposed based on the counting of the coloring of the polyphenols contained in the parenchyma cells of the cocoa beans (cotyledon). The level of coloration in the inner zone and the surface of the dried cocoa beans showed that degradation of polyphenol compounds during the drying does not obey to a transport mechanism (diffusion), but in-situ oxidative processes.