Alberto Claudio Miano Pastor

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• Doctor of Science in Food Science and Technology
• Research Professor at Private University of the North

This research aimed to optimize the microwave popping process of 5 cultivars of ñuña beans under different moisture content. This work was divided into two stages: determining the optimal time and microwave power for maximum popping and studying the effect of initial grain moisture content on popping percentage. For this, grains were conditioned to...

Este trabajo tuvo como objetivo comparar el uso de tres diferentes sondas para estudiar la cinética de ablandamiento de leguminosas durante su cocción. Para lo cual se emplearon las sondas: aguja (2 mm), esférica (6,35 mm) y de plato (75 mm), para evaluar la cinética de ablandamiento de dos especies de leguminosas: frijol castilla (Vigna unguiculat...

Essential oils (EOs) have turned a promising alternative to using antibiotics in poultry production due to their antimicrobial properties. EOs could effectively combat pathogenic bacteria affecting poultry. Particularly, Citrus EOs, a by-product of citrus processing industries, could be a feasible alternative to this end due to their vast availabil...

This study aimed to evaluate the application of ultrasound and/or ethanol technologies prior to convective drying in samples with a particular vascular structure (pineapple core). Pineapple cores were cut in parallel (Lc) or perpendicularly (Tc) oriented to vascular bundles (VB). Effects on drying kinetics (50°C, ~1.0 m/s), shrinkage, rehydration k...

This opinion paper discusses how ultrasound can be used to modify the structure of plant-based beverages (juices and “milk”) and proteins, achieving new functionalities. Both positive (such as increasing the nutrient and bioactive compounds bioaccessibility, improving protein solubility and modifying its digestibility) and negative (such as degrada...

This work aimed to evaluate how cut orientation affects mass transfer during the drying and rehydration process. Sweet potato cylinders of 1.90 cm of diameter and 0.50 cm of height were prepared. Three cut orientations were carried out regarding the vascular tissue orientation, preparing longitudinal, transverse and oblique (45°) cuts. In addition,...

Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (Deff1) Models. In addition, mass transfer parameters (drying coefficient (S), lag factor (G), Biot number (Bi), effective diffusivity (Deff2), external mass transfer (hm)); and the activatio...

El presente libro muestra lo logrado en el proyecto de Investigación financiado por el Consejo Nacional de Ciencia, Tecnología e Innovación (CONCYTEC) mediante el fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación tecnológica (FONDECYT) y el Banco Mundial. Inicialmente mostramos en que consistió el proyecto y quienes fueron parte...

This work studied three emerging approaches to improve the convective drying (50 °C, 0.8 m/s) of celery. Celery slices of 2 mm thick were pretreated for 5 min using ultrasound (32 W/L, 40 kHz), vacuum (75 kPa vacuum pressure) and ethanol (99.8% v/v, as drying accelerator) applied individually or in combination. To evaluate individual effects of ult...

This work aimed to evaluate how cut orientation of squash, eggplant, and turnip affects the damage of tissues due to freeze/thawing process. For that, cylinders of 2 cm diameter and 0.5 cm height were cut in two orientations according to vascular tissues: longitudinal and transversal. Then, they were frozen at −20°C for 53 hr and thawed at 6.1°C fo...

The industrial processing of crude propolis generates residues. Essential oils (EOs) from propolis residues could be a potential source of natural bioactive compounds to replace antibiotics and synthetic antioxidants in pig production. In this study, we determined the antibacterial/antioxidant activity of EOs from crude organic propolis (EOP) and f...

This work studied the effect of ultrasound power and sodium bicarbonate (NaHCO3) concentration during soaking process on the hydration and cooking kinetics of pigeon pea (Cajanus cajan). The pigeon pea grains were hydrated using 0, 1, 1.5, and 2% m/m NaHCO3 solutions without and with ultrasound assistance (17 W/L; 40 kHz and 43 W/L; 40 kHz) at 27°C...

La espectrometría THz en el dominio del tiempo es una técnica útil para determinar algunas características físicas de los materiales, la cual está basada en la absorción selectiva de frecuencias de un pulso electromagnético de amplio espectro. Con el fin de investigar el potencial de esta tecnología para clasificar los estados de madurez de queso t...

This work aimed to automate the most popular method to determine the cooking time of grains: the Mattson Bean Cooker apparatus. The proposed system is a low‐cost and a simple approach, offering the possibility of calibration according to the size of the analyzed grains. The automation is based on the use of magnets, Hall effect sensors, potentiomet...

Waste from fruit processing can be used for obtaining additives as colorants and antioxidant compounds by extraction processes. Despite there are many works optimizing parameters as temperature and solvent concentration during this process, the mixture of solvents has not been optimized yet. Therefore, the present work aimed to find the optimum sol...

Cassava, corn and potato starches were subjected to ozone processing under the same conditions, in order to allow comparisons. The molecular structure was evaluated using two chromatographic analyses: high-performance size-exclusion chromatography (HPSEC) coupled to multiangle laser light scattering (MALLS) and differential refractive index (RI) de...

This work aimed to select the best lines of pigeon pea for human nutrition according to their nutritional and technological properties. Nutritional content such as starch, protein, fiber, phenolics, minerals content; technological properties as hydration kinetics and cooking kinetics were studied. As results, the lines of pigeon pea presented high...

Post-weaning diarrhea (PWD) is an often disease affecting piglets. It is caused mainly by enterotoxigenic Escherichia coli (ETEC) colonization in pig gut. Antibiotics have been used to prevent, combat and control PWD and its negative impact on the productivity of pig breeding sector. Nonetheless, antibiotics due to their wide antibacterial spectrum...

Irradiation is an effective and emerging technology that is being used to improve food safety. This physical process involves the direct exposure of a product to ionizing electromagnetic rays, whose high-energy rays generate free radicals within the materials. Consequently, it can be used to desirably modify products – although this approach is rar...

The present work studied, for the first time, the effect of two technologies on the hydration and germination process of beans: ionizing irradiation and ultrasound. In addition, this work proposed a possible biological effect of ultrasound to describe its effect on grain hydration. Carioca beans were irradiated at doses of 2.3 and 3.8 kGy using γ‐r...

The present work aimed to study which nutritional advantages can be obtained by malting quinoa grains. For that, three varieties of quinoa: “Negra Collana”, “Passankalla Roja” and “INIA Salcedo” were studied. Malting process consisted of hydration (4 h - 25 °C), germination (48 h −25 °C), drying (24 h–55 °C) and deculming (radicle removing) steps....

Chapter Outline 8.1 Introduction 8.2 Principles and Fundamentals of Emerging Technologies 8.2.1 High Power Ultrasound 8.2.2 Ultraviolet 8.2.3 High Hydrostratic Pressure 8.2.4 High Pressure Homogenization 8.2.5 Pulsed Electric Fields 8.3 Application of Emerging Technologies on Noncarbonated Beverages 8.3.1 Microbiological and Biochemical Stability 8...

This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 and 10 kGy) of γ-radiation using 60Co as source. The composition and nutritional properties (protein, fat, ash, tannin, phytic acid content...

This article presents results about the potential use of ultrasound technology on the hydration and debittering process of Andean lupin grains (Lupinus albus Sweet). The hydration process was conducted conventionally and also assisted by ultrasound technology (ultrasonic water bath, 25 kHz, 41 W/L). Further than the hydration kinetics, the alkaloid...

In this work, the effect of Gamma-irradiation was evaluated on the characteristics of mung bean (Vigna radiata) grains and starches, considering doses up to 5 kGy. For this purpose, the starch structure and properties were evaluated, as well as the grains’ hydration, germination and cooking. The irradiation process was able to change the characteri...

This Thesis had as objectives to study the hydration process of grains with sigmoidal behavior, evaluating ultrasound technology to improve it, the possible effects on germination, cooking and a possible incorporation of nutrients. The work was developed in three parts. The first part consisted of describing the hydration kinetics of many grains to...

This chapter present the possible uses of high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields for processing tomato fruit and tomato-based products. First, the principles of each technology are presented, focusing on mechanisms and general aspects. Then, the effect of these technologies on toma...

This chapter provides an overview of the rheological characterization of tomato-based products, the importance of which is related to processing design, quality control, and sensory acceptance. First, we present some general principles of rheology, covering the fundamental concepts and rheological classification of fluid foods. Then, we discuss ste...

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary veget...

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary veget...

As results, the hydration kinetics presented sigmoidal behaviour and the presence of ferrous sulphate did not affect this kinetics. The relation between the water and iron uptakes had a positive linear correlation, suggesting that the iron enters following similar entrance pathway and behaviour of water. It was demonstrated that iron enters into th...

The use of hot water and ultrasound have demonstrated efficiency on enhancing the hydration process of pulses with sigmoidal behaviour. This work evaluated if the ultrasound assisted hydration of beans at different temperatures affects the following cooking process. The hydration of white kidney beans was conducted from 25ºC to 55ºC with and withou...

This work aimed to demonstrate the internal and external structural changes in potato cylinders caused by different times of ultrasound pretreatment. In addition, the structural changes were associated with the viscoelasticity and mass transfer. For which, potato cylinders were immersed in distilled water and pretreated with and without ultrasound...

Ozone is used in grains to guarantee mycotoxin degradation, microbial inactivation, and insect disinfestation. However, its oxidizing properties can promote changes in the grain constituents, affecting both product properties and process behavior. Even so, the effect of ozone processing on quality properties of grains and their process, was rarely...

Each harvest of beans, grains losses occur due to many aspects, being the irradiation one of the ways to preserve them. However, the grain composition can be changed by this technology. Therefore, this study aimed to evaluate the effects of irradiation on nutritional quality of carioca beans. Carioca beans were subjected to ionizing radiation (1, 5...

Starch modification is an important and widely used technique, allowing to achieve starches with specific functional properties for their innumerous industrial applications. Most of the methods, however, are complex, time consuming and/or generates undesirable wastes. In this scenario, the irradiation – a high-energy and ionizing physical technolog...

Although many technologies have been applied to enhance the hydration process of grains, some combinations and mechanisms still need better description. Consequently, this work studied how the combination of ultrasound and temperature affected the hydration process of one variety of legume grain, as well as described their thermodynamic properties...

Hydration is an important but long step in processing beans. Consequently, any ways of taking advantage of this processing time are desirable. One possibility is to fortify the beans during the hydration process, especially with water-soluble nutrients. This work studied the incorporation of iron into beans during hydration with and without ultraso...

This work explained how the intrinsic properties of beans affects the hydration process. For that, different properties of six cultivars of carioca bean (a variety of common bean) were analyzed to verify the correlation with their hydration kinetics characteristics (hydration rate, lag phase time and equilibrium moisture content), using a Multiple...

Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due t...

This work aimed to describe how the ultrasound assisted acidification process can change the viscoelastic properties of food. For that, two model foods were used, with similar composition and the same dimensions (4 cm height; 1.5 cm diameter), but different structure: (1) natural melon (yellow melon pulp cylinders) and (2) restructured melon (which...

This work aimed to study the relation among different properties of six cultivars of carioca bean with their hydration kinetics behavior. The cultivars were from the same variety of common bean, but each one has specific agronomic characteristics and enhancement. They were growth and storaged at the same conditions. Using the Multiple Factorial Ana...

The acidification of food has as objective to decrease pH in order to reduce the microorganism development and the thermal processes severity. This process is described by two phenomena: mass transfer and acid dissociation equilibrium. The ultrasound technology has been very useful for accelerating many mass transfer unit operations as hydration, d...

Mung bean is an important pulse used for direct consumption and for sprout production. In both cases, a previous hydration process must be performed, which is a time-consuming and a batch step. Therefore, its enhancement is desirable. One way to improve this process is using the ultrasound technology. However, the effect of using this technology on...

The effect of ultrasound technology and temperature in the hydration of a sigmoidal grain, the White Kidney Beans.

22 grains were hydrated to evaluate different hypothesis about the hydration kinetics and its relations with grains characteristics. 10 grains were hydrated for the first time.

Biological materials are characterized by complex structures and compositions, leading to viscoelastic behavior. Their viscoelastic characterization is important for the evaluation, design, and optimization of processes to ensure high quality products.Proposals of methodologies of analysis and modeling are critical steps in studying the rheological...

Automation of a Mattson Bean Cooker to study the cookability of grains with the employ of an Arduino board, Hall Effect sensors inside a matrix logic, magnets, and the development of a code in C++.

This work described the hydration kinetics of several grains from the legumes and cereal families, which many of them were studied for the first time. In addition, some comparisons among the different hydration kinetics were performed to corroborate some hypothesis about this process. By comparing the hydration kinetics of the studied grains and fi...

Ultrasound is a promising technology, which has been used in many food mass transfer unit operations with excellent results, such as drying, osmotic dehydration, extraction, hydration, salting/brining and desalting. During a mass transfer unit operation, external and internal resistances can exist. Then, the reduction of both is necessary to accele...

The quality of juices is defined by its physical, enzymatic, microbiological and sensory stability . The juice physical stability normally refers to the appearance of the product, which is related to a chemical or biochemical reaction (presence of enzymes and/or microorganisms). Taking advantage of the physical and chemical effects, many studies ha...

Practical applications: The stress-relaxation assay is a common technique for characterizing the viscoelastic properties of biological materials. The results obtained are generally evaluated using such compound models as the Generalized Maxwell model. Although this approach is interesting from a fundamental point of view, it results in many parame...

This work aimed to describe the acidification process of two specific model foods using the ultrasound technology, as well as to evaluate the changes on its viscoelasticity properties. For that, two types of model food were used, with similar composition but different structures: natural melon cylinders and restructured melon-agar cylinders. The ac...

Pulses are very important for human consumption due to their relevant nutritional contribution. Since they are dry food, they must be hydrated and cooked to be eaten. However, the hydration is a very slow process, which needs to be enhanced. The ultrasound technology has shown promising results accelerating the hydration of pulses. Nevertheless, it...

Acidification of food is an important process in industry since is performed for reducing the thermal process severity by reducing the food pH. As in other mass transfer unit operations, accelerating the process is very desirable. Nowadays, it has been proven that ultrasound technology, acoustic energy with frequencies higher than 20kHz, is efficie...

The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata...

This work studied the effects of ultrasound treatment on the process of hydration of corn kernels, evaluating both the water uptake and its starch properties. For that, an ultrasound bath at a frequency of 25 kHz and volumetric power of 41 W/L was used. Furthermore, different treatments were applied in order to determine the mechanisms of enhanceme...

This work aimed to study and describe the effect of the ultrasound technology on the hydration kinetics of Andean lupin grains (Lupinus mutabilis Sweet) before its debittering process. The hydration kinetics was performed by immersing the grains (3.65% d.b. of initial moisture content) in a water bath with and without ultrasound application (28 W/L...

To study the effect of the ultrasound technology in mung beans hydration process, as well as to describe the involved mechanisms of improvement.

The pulses hydration is an important step prior to many processes such as cooking, germination, fermentation, components extraction and so on. Describing the behavior of 12 different pulses, in order to optimize this mass transfer unit operation, highlights the importance of this kind of investigation once neither physical resemblances nor taxonomi...

Abstract The hydration process is an important unit operation, being one of the first steps in dry foods processing. The hydration of grains is a complex phenomenon, whose exactly mechanisms are still unknown. In special, the sigmoidal hydration behaviour of grains needs further studies. In fact, the behaviour of many food products is inappropriat...

The present work had as objective to study the hydration process of grains and its possible enhancement using the ultrasound technology. For that, it was studied the hydration kinetics of different grains (Andean lupin, Adzuki beans, sorghum grains and corn kernels) correlating the morphology with mathematical models and the mass transfer mechanism...

The grain soaking process is an important step during industrialization since it is one of the first steps in many processes such as cooking, germination, component extraction and so on. The hydration of grains have two reported behaviors, the downward concave shape (DCS) and the sigmoidal shape. Several grains have a DCS shape, especially cereals,...

The ultrasound technology has been widely studied as an alternative to improve the food processing. In mass transfer unit operations, the ultrasound technology has been successfully used in different processes such as extraction, osmotic dehydration, hydration and desalting. Despite that, the mechanisms of this improvement (direct effects: Inertial...

This work studied the change of the hydration behavior of Adzuki beans (Vigna angularis) as a function of their initial moisture content. By studying the hydration kinetics at different initial moisture contents, it was demonstrated that the hydration behavior of this grain changes from the sigmoidal to the downward concave shape (DCS) when the ini...

The hydration process of grains is an important step since it is used as a previous process for cooking, germination, component extraction and so on. Although being widely used in food processing, the hydration is a discontinuous and time-consuming step, thus limiting the whole process. The grains structure is complex since they have different tiss...

Ultrasound technology has been used to enhance the hydration process of grains and seeds, obtaining positive results. However, the effect of ultrasound treatment on seed quality parameters such as germination and vigour has not been sufficiently studied. This work investigated whether ultrasound technology affected the germination and vigour of fou...

This work describes the hydration kinetics of Andean lupin (Lupinus mutabilis Sweet) grains, correlating its morphology with mathematical models in order to explain the process. Microstructural analysis of the grains was performed using a scanning electron microscope and the hydration kinetics was determined between 23 °C and 60 °C. The hydration k...