Color, chlorophyll, caffeine, and water content variation during yerba maté processing

The objective of this research was the determination of color (L, a and b values, hue, chroma and ΔE), chlorophylls, caffeine and water content variation during industrial processing of yerba maté (Ilex paraguariensis Saint Hillarie). For leaves, the greatest variation in color, total chlorophyll co...

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Detalles Bibliográficos
Autores principales: Schmalko, Miguel E., Alzamora, Stella Maris
Publicado: 2001
Materias:
Blanching
Caffeine
Chlorophyll
Color
Drying
Yerba maté
Gases
Hot air heating
Thermal effects
colorimetric evaluation
drying
food processing
water content
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p599_Schmalko
http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p599_Schmalko
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_07373937_v19_n3-4_p599_Schmalko
record_format dspace
spelling paper:paper_07373937_v19_n3-4_p599_Schmalko2023-06-08T15:44:16Z Color, chlorophyll, caffeine, and water content variation during yerba maté processing Schmalko, Miguel E. Alzamora, Stella Maris Blanching Caffeine Chlorophyll Color Drying Yerba maté Chlorophyll Color Gases Hot air heating Thermal effects Blanching Drying colorimetric evaluation drying food processing water content The objective of this research was the determination of color (L, a and b values, hue, chroma and ΔE), chlorophylls, caffeine and water content variation during industrial processing of yerba maté (Ilex paraguariensis Saint Hillarie). For leaves, the greatest variation in color, total chlorophyll concentration (> 80%) and water content (approximately 70%) was found during blanching, operation performed with hot gases at temperatures above 500°C. On the contrary, caffeine loss (about 20%) in leaves mainly occurred during hot air drying, carried out in two stages, with inlet air temperatures about 110°C. Moisture content variation in twigs were more important in the drying steps, the values being strongly dependent on twig diameter. Fil:Schmalko, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p599_Schmalko http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p599_Schmalko
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Blanching
Caffeine
Chlorophyll
Color
Drying
Yerba maté
Chlorophyll
Color
Gases
Hot air heating
Thermal effects
Blanching
Drying
colorimetric evaluation
drying
food processing
water content
spellingShingle Blanching
Caffeine
Chlorophyll
Color
Drying
Yerba maté
Chlorophyll
Color
Gases
Hot air heating
Thermal effects
Blanching
Drying
colorimetric evaluation
drying
food processing
water content
Schmalko, Miguel E.
Alzamora, Stella Maris
Color, chlorophyll, caffeine, and water content variation during yerba maté processing
topic_facet Blanching
Caffeine
Chlorophyll
Color
Drying
Yerba maté
Chlorophyll
Color
Gases
Hot air heating
Thermal effects
Blanching
Drying
colorimetric evaluation
drying
food processing
water content
description The objective of this research was the determination of color (L, a and b values, hue, chroma and ΔE), chlorophylls, caffeine and water content variation during industrial processing of yerba maté (Ilex paraguariensis Saint Hillarie). For leaves, the greatest variation in color, total chlorophyll concentration (> 80%) and water content (approximately 70%) was found during blanching, operation performed with hot gases at temperatures above 500°C. On the contrary, caffeine loss (about 20%) in leaves mainly occurred during hot air drying, carried out in two stages, with inlet air temperatures about 110°C. Moisture content variation in twigs were more important in the drying steps, the values being strongly dependent on twig diameter.
author Schmalko, Miguel E.
Alzamora, Stella Maris
author_facet Schmalko, Miguel E.
Alzamora, Stella Maris
author_sort Schmalko, Miguel E.
title Color, chlorophyll, caffeine, and water content variation during yerba maté processing
title_short Color, chlorophyll, caffeine, and water content variation during yerba maté processing
title_full Color, chlorophyll, caffeine, and water content variation during yerba maté processing
title_fullStr Color, chlorophyll, caffeine, and water content variation during yerba maté processing
title_full_unstemmed Color, chlorophyll, caffeine, and water content variation during yerba maté processing
title_sort color, chlorophyll, caffeine, and water content variation during yerba maté processing
publishDate 2001
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p599_Schmalko
http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p599_Schmalko
work_keys_str_mv AT schmalkomiguele colorchlorophyllcaffeineandwatercontentvariationduringyerbamateprocessing
AT alzamorastellamaris colorchlorophyllcaffeineandwatercontentvariationduringyerbamateprocessing
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