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Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process

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Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process

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dc.contributor.author Rodríguez Cortina, Jader es_ES
dc.contributor.author Ortuño Cases, Carmen es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Bon Corbín, José es_ES
dc.date.accessioned 2017-05-19T12:13:04Z
dc.date.available 2017-05-19T12:13:04Z
dc.date.issued 2013-04
dc.identifier.issn 0926-6690
dc.identifier.uri http://hdl.handle.net/10251/81500
dc.description.abstract [EN] The antioxidant properties of medicinal plants have been at the center of research for their use as preservatives or nutraceuticals by the food industry; additionally, to obtain quality products at a minimum cost and maximum yield, through optimal operating parameters, is a challenge for the food industry. The aims of this work was to effect operating conditions drying process on antioxidant capacity of the thyme and optimize the drying process creating a process management system to formulate and solve an optimization problem. The thyme drying process was analyzed under different drying air temperatures (T) (40-80 degrees C) and drying air velocity (V) (1-2 m/s). The essential oil was extracted by applying a super-critical fluid extraction method (35 degrees C, 35 x 10(3) kPa). To formulate and solve the optimization problem, artificial neural networks were developed. The optimum value of the optimization problem depend of the constraints established, shorting the drying time to research the final moisture content fixed. (C) 2013 Elsevier B.V. All rights reserved. es_ES
dc.description.sponsorship The authors would like to acknowledge the financial support of the Government of Spain through the MICINN (DPI2009-14549-C04), from CARNISENUSA project (CSD2007-00016) included in the program CONSOLIDER-INGENIO-2010. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MICINN (DPI2009-14549-C04) es_ES
dc.relation CONSOLIDER-INGENIO-2010 CARNISENUSA project (CSD2007-00016) es_ES
dc.relation.ispartof Industrial Crops and Products es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Process management es_ES
dc.subject Optimization es_ES
dc.subject Neural networks es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.indcrop.2013.02.002
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Rodriguez Cortina, J.; Ortuño Cases, C.; Benedito Fort, JJ.; Bon Corbín, J. (2013). Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process. Industrial Crops and Products. 46:258-263. doi:10.1016/j.indcrop.2013.02.002 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.indcrop.2013.02.002 es_ES
dc.description.upvformatpinicio 258 es_ES
dc.description.upvformatpfin 263 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 46 es_ES
dc.relation.senia 248379 es_ES
dc.identifier.eissn 1872-633X


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