Sandoval Torres, SadothLópez, D.Rodríguez, J.Mendez, L.Aquino, L. V.2019-03-052019-03-052018-09-079788490486887https://riunet.upv.es/handle/10251/117657[EN] Mesquite pods contain a high nutritional content, then a protein rich flour can be obtained. Prosopis Laevigata pods were collected from Oaxaca and Durango. Three stages of maturity were identified. The internal structure of the pods was analyzed by scanning electron microscopy (SEM). The pods were dried at 40°C, 50°C and 60°C, 10% relative humidity and air velocity of 2.6 m/s. From experimental data, the characteristic curve was obtained. SEM Images showed a heterogeneous and tortuous structure. The internal structure of the material is a limiting factor for mass transfer. The effective coefficient diffusion for each drying experiment was determinated.8Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)MesquiteDryingDehydrationDewateringEmerging technologiesProducts qualityProcess controlEnvironmentalEvaporationSublimationDiffusionEnergyIntensificationPodsCapítulo de libro10.4995/IDS2018.2018.7708Abierto