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Grant support

The authors acknowledge financial support from the Sao Paulo Research Foundation (FAPESP) under grants 2011/22398-0 and 2013/07914-8, the scholarship provided by the Coordination for the Improvement of Higher Education Personnel (CAPES) and by CNPq (National Council for Scientific and Technological Development) under grant 306440/2013-0. Thanks for Prof. Elizabete Wenzel de Menezes and Aline de Oliveira Santos (Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo), for help with resistant starch analyses.

Analysis of institutional authors

La Fuente, Carla I AAuthor
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Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound - Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches

Publicated to:International Journal Of Food Engineering. 13 (11): 20170178- - 2017-11-01 13(11), DOI: 10.1515/ijfe-2017-0178

Authors: La Fuente, Carla I A; Tadini, Carmen C

Affiliations

Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, Brazil - Author
Univ Sao Paulo, Food Res Ctr FoRC NAPAN, Sao Paulo, Brazil - Author

Abstract

In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the "sponge effect" (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.

Keywords
AntioxidantAppleBehaviorDehydrationFoodKineticMicro-channelsMusa-cavendishiiPhysicochemical propertiesPower ultrasoundPretreatmentResistant starcTechnologies

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal International Journal Of Food Engineering due to its progression and the good impact it has achieved in recent years, according to the agency Scopus (SJR), it has become a reference in its field. In the year of publication of the work, 2017, it was in position , thus managing to position itself as a Q2 (Segundo Cuartil), in the category Engineering (Miscellaneous). Notably, the journal is positioned en el Cuartil Q3 for the agency WoS (JCR) in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-05-02:

  • WoS: 9
  • Scopus: 9
  • OpenCitations: 6
Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-05-02:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 24 (PlumX).
Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Brazil.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (La Fuente Arias, Carla Ivonne) .