Héctor J. Ciro-Velásquez

Héctor J. Ciro-Velásquez
National University of Colombia | UNAL · Department of Agricultural Engineering and Food (Medellín)

About

90
Publications
27,120
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
579
Citations
Citations since 2016
21 Research Items
399 Citations
20162017201820192020202120220204060
20162017201820192020202120220204060
20162017201820192020202120220204060
20162017201820192020202120220204060

Publications

Publications (90)
Article
Pumpkin (Cucurbita maxima), also called squash is a mass consumption fruit used in agroindustrial transformations to obtain new food products. This study aimed to evaluate the physical, physiological and physicochemical properties during a storage period of 42 days and the nutritional compounds of the freshly harvested fruit fractions. According to...
Article
Full-text available
La sedimentación de partículas es un fenómeno común en dispersiones alimentarias, que está asociado con una calidad deficiente y se puede controlar usando diferentes aditivos, dentro de los cuales, se destacan el uso de hidrocoloides. Se evaluó el efecto de la concentración de goma xantano (0,025-0,075%), carboximetilcelulosa sódica (0,025-0,075%)...
Article
Full-text available
The aim of this study was to assess the effect of the incorporation of hydrocolloids and aloe vera on the physicochemical properties and the degree of stability of Tree Tomato Beverages (TTB). The addition of hydrocolloids was used to control the phenomenon of phase separation in TTB during storage. Concentrations of Xanthan Gum (XG) and carboxymet...
Article
Full-text available
High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (...
Article
Full-text available
Currently, comes up the need to develop and produce modified starches that allow enhancing their applicability as additives in food industry. In this, the effect of biocatalysis time and type of drying (forced convection and vacuum drying) on the morphological, structural and pasting properties of enzymatically modified cassava starch granules was...
Article
Full-text available
El objetivo de este estudio fue evaluar el efecto de las condiciones de secado y presecado en muestras de café pergamino, almacenadas durante 6 meses, en condiciones controladas de humedad relativa, 70% y temperatura, 25°C, determinando la Conductividad Eléctrica (CE), Lixiviación de Potasio (LK) y Acidez Grasa (AG), de granos secos de café. El pro...
Article
Rheological and thermal characterization was performed in emulsions formulated from avocado oil and sacha inchi oil structured with soy lecithin, glyceryl monostearate and shortening (palm oil). For oleogel formulations, a completely randomized factorial design was considered to study the effect of the type of emulsifier and the proportions of avoc...
Article
Este artículo presenta una metodología de control para mejorar el comportamiento transitorio y la eficiencia energética de un sistema de refrigeración que utiliza un compresor de velocidad variable. El objetivo de control es mantener la temperatura del compartimento en el punto de ajuste deseado, a pesar de las condiciones variables de carga térmic...
Article
Full-text available
Los productos obtenidos mediante secado por aspersión poseen estructuras amorfas cuya capacidad de absorción de agua durante el almacenamiento afecta sus propiedades fisicoquímicas. En este estudio se evaluó la cinética de absorción de agua y el cambio de las propiedades fisicoquímicas de un producto obtenido a partir de jugo de caña panelera (JCP)...
Article
Sugarcane juice (JCP) and whey protein concentrate (WPC) are products of great interest due to their contributions of carbohydrates and proteins, respectively, and they have the ability to be transformed into powdered products. In this work, the influence of spray drying conditions on the processing performance and physicochemical properties of the...
Article
Full-text available
Las propiedades reológicas de las suspensiones alimenticias pueden modificarse añadiendo hidrocoloides para mejorar la estabilidad. En este trabajo se evaluó el efecto de la goma xantana (XG) (0,025-0,075% p/p), carboximetilcelulosa sódica (CMC) (0,025-0,075% p/p) y gel de aloe vera (AV) (0,5-1,5% p/p) sobre las propiedades reológicas de una bebida...
Article
The aim of this work was to evaluate the operation of spray drying to obtain powder curcumin from turmeric extract blended with maltodextrin. An experimental design (central composite design) with two statistical factors was used. These factors were the inlet air temperature (140-160ºC) and outlet air temperature (75-95ºC), with the rotation speed...
Article
Full-text available
This study evaluates the inactivation of Bacillus licheniformis in liquid coffee extract using heating microwaves. To achieve accurate measurements of temperatures, an optical fiber sensor was developed and calibrated for real-time and in situ measurements of the extract. Using a central composite design, the effects of the processing time, power l...
Article
Full-text available
las características reológicas de la fase continua y aumentan la repulsión electrostática entre partículas, conllevando a la estabilización estérica y electrostática de suspensiones (Genovese and Lozano, 2001). Se ha encontrado que la in-corporación de GX y CMC aumentan la turbidez, controlan la sedimentación de partículas e incrementan la viscosid...
Article
Full-text available
The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (T onset) and the crystallization temperature (T c), were evaluated by DSC and X-ray diffraction. The results showed that the s...
Research
Full-text available
En Colombia, el fruto de la uchuva (Physalis peruviana) está identificado como un fruto promisorio de exportación, por lo que la mejora de su procesamiento representa contribuir a una mayor competitividad de la cadena. Objetivos: el objetivo de este trabajo fue optimizar en función de parámetros fisicoquímicos y reológicos la formulación de una sus...
Article
The objective of this study was to evaluate the thermodynamic and thermal properties of d-limonene, encapsulated by spray drying determining sorption isotherms, glass transition temperature, heat capacity, thermal conductivity and thermal diffusivity, complementing the characterization with thermogravimetric analysis (TGA). Sorption isotherms were...
Article
Full-text available
This study aimed to evaluate the thermodynamic properties of sorption isotherms and glass transition temperature (Tg) and the thermal properties of a dye powder obtained from turmeric extracts using spray drying. The sorption isotherms were evaluated at 15, 25 and 35 ºC using the dynamic gravimetric method, wherein the isotherm data of the experime...
Article
Full-text available
The aim of this study was to evaluate the addition of four emulsifiers (tween 20, tween 60, sodium caseinate and low methoxyl pectin) for the formulation and stability of d-limonene emulsions and to study the emulsifiers' effect on the quality properties of the product obtained by spray drying and on the performance of the process variables. The re...
Article
Studies using the encapsulated flavors of mandarin oranges have not been reported. In this study, the effect of malto-dextrin, soy protein, gum Arabic and surfactant (polysorbate 80) on the emulsion stability of a hydrophobic mandarin flavor for an encapsulation process subsequent to a spray drying process was evaluated. The influence of the emulsi...
Article
The aim of this study was to evaluate the addition of four emulsifiers (tween 20, tween 60, sodium caseinate and low methoxyl pectin) for the formulation and stability of d-limonene emulsions and to study the emulsifiers' effect on the quality properties of the product obtained by spray drying and on the performance of the process variables. The re...
Article
Full-text available
Food powder liquid extracts obtained from fruits and vegetables can be manufactured using spray drying technologies while maintaining the quality attributes that are required by the industrial sector. The aim of this study was to evaluate the effect of maltodextrin and spray drying process conditions on sugarcane juice powder. A central composite d...
Article
This paper presents an autoregressive–moving-average model with exogenous inputs (ARMAX model) and a digital controller for a household refrigeration system that uses a variable speed compressor. The ARMAX model takes as inputs the RPM of the compressor and environmental variables, such as temperature and relative humidity. Additionally, the output...
Article
Full-text available
Background: Sugarcane is one of the world’s largest crop. It grows in the tropical and subtropical regions, and its harvest provides 80% of the world’s sugar. In Latin America unrefined cane sugar is widely available and much less expensive than refined sugar. Sugarcane is a crop of great interest in Colombia due to the economic impact on the rural...
Article
In Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research focused on the evaluation during storage of cape goo...
Article
Full-text available
In Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research focused on the evaluation during storage of cape goo...
Article
Full-text available
RESUMEN Objetivo. Evaluar el efecto de la nisina en la inactivación de Bacillus licheniformis en el extracto líquido de café. Materiales y métodos. Se evaluó la acción de la nisina sobre Bacillus licheniformis en extractos líquidos de café variando su concentración, tiempo de incubación, concentración de solidos solubles (grados Brix) y la concent...
Article
Objetive: To evaluate the effect of nisin on the inactivation of Bacillus licheniformis to coffee liquid extract. Materials and methods: The action of nisin on Bacillus licheniformis into liquid coffee extracts was evaluated by varying its concentration, incubation time, concentration of soluble solids (oBrix) and bacterial contaminant concentratio...
Article
Full-text available
En países tropicales y subtropicales como Brasil, las temperaturas dentro de las instalaciones agrícolas alcanzan valores superiores a los considerados como adecuadas para el confort térmico de los animales y las personas. Para predecir el comportamiento y la distribución de temperatura en todas las direcciones de la estructura y tomar decisiones c...
Article
Full-text available
In order to determine the effect on some rheological properties such as viscosity, elastic modulus (G') and loss tangent (tan δ) of the inclusion of locust bean gum (GA), kappa carrageenan (CK) and iota carrageenan (CI) in brines to inject in cooked ham, a statistical mixture design was established to commercial ham (1% hydrocolloids) in which indi...
Article
Full-text available
The modern poultry industry has been undergone to strict international requirements to ensure the welfare of animals and people, while seeking continuous improvement of its production and maintenance of their competitiveness. For this, the broilers facilities should be designed in such a way that affords the best conditions of thermal comfort in bo...
Article
Full-text available
Fruit consumption is increasing around the world, just as its population. The World Health Organization recommends a minimum consumption of fruit 120 kg/person - year. Fruits such as soursop provide nutrients, phytochemicals and antioxidants which are vital to human health, as well as bioactive substances such as vitamin C, flavonoids, anthocyanins...
Article
Full-text available
l-carrageenan suspensions were dried using a two dimensional spouted fluidized bed dryer with inert particles of ABS (acrylonitrile butadine styrene). The dryer performance (powder production and solid retention) and quality properties of final product (rheological properties and moisture content) were evaluated. According to results the mean powde...
Article
Full-text available
Soursop fruits (Annona muricata L. cv. Elita) at different ripening stages were evaluated for their physico-chemical characteristics: total soluble solids (TSSs), acidity, and pH. Firmness was determined through the application of puncture textural tests. The modeling and simulation of this parameter was carried out on Autodesk Inventor Professiona...
Article
Full-text available
A dryer in deep bed without airflow reversal was adapted to work simultaneously with thermal intermittence and pulsed airflow in the drying of parchment coffee bean. The dryer was operated by cycles of thermal intermittence for a heating temperature of 55 °C and cooling of 40 and 25 °C. The results showed that the increase of temperature in the cyc...
Article
Today, the world is looking for different alternatives in order to solve the increasing difficulties that face its development, the feeding of its population and, in particular the feeding of developing nations. At the same time, the growing energy demand foreshadows the exhaustion of hydrocarbon reserves in the short and medium term and likewise a...
Article
Pineapple pulp was homogenised at different pressures, and its stability investigated by way of flow curves, particle size distribution, morphology, cloudiness and sedimentation. The particle size of the homogenised pulp ranged from 400 to 100 μm for homogenisation pressures of between 0 and 700 bar. The pineapple pulp showed shear thinning behavio...
Article
Full-text available
El modelo de secado en capa delgada desarrollado por Sokhansanj y Bruce (1987) fue implementado para simular el secado de un grano de café pergamino. El modelo computacional fue definido en estado transitorio y unidimensional para una esfera de radio equivalente utilizando la técnica del volumen de control. Los resultados indicaron que el valor num...
Article
Full-text available
The aim of this study was to evaluate thermally a sugar caneburner stove (GP150) validating their results by applying computational fluid dynamics (CFD). The results showed that the computational model is quite stable, allowing to predict the energy of the process without noticeable differences compared with the experimental data.
Article
Full-text available
El objetivo del presente trabajo fue evaluar térmicamente una hornilla panelera (GP150) validando sus resultados aplicando técnicas computacional de CFD. Los resultados mostraron que el modelo computacional es completamente estable y permite predecir energéticamente el proceso sin diferencias notorias con relación a los datos experimentales.
Article
Full-text available
The fluid dynamics of a downer reactor were numerically resolved by adapting a mathematical conservation model. The mathematical model was based on the solid and fluid properties and physical characteristics using a cluster-based approach (CBA). Comparing the numerical results to the experimental data found in the literature indicated that the math...
Article
Full-text available
Xanthan commercial gum was dried using a two-dimensional spouted fluidized bed dryer (2DSFB) with inert particles under different conditions of temperature, suspension feed rate, and air flow in the spout and annulus. Performance characteristics of drying processing, flow characteristics of the bed, and influence of the drying variables on rheologi...
Article
Full-text available
The fluid dynamics of a downer reactor were numerically resolved by adapting a mathematical conservation model. The mathematical model was based on the solid and fluid properties and physical characteristics using a cluster-based approach (CBA). Comparing the numerical results to the experimental data found in the literature indicated that the math...
Article
Full-text available
Thermal sterilization of food was simulated using the technique of finite differentiation applied to volumes of control. The simulation model was developed in cylindrical coordinates with an application example in a meat product (beef). The results of the simulation showed that the developed algorithm is independent of the selected nodal network, a...
Article
Full-text available
Air quality in animal confinements is directly related to animal metabolisms, releasing heat,humidity and carbon dioxide (CO2) to the air from respiration and gases from digestion and feces such as NH3, CH4, H2S and dust. Heating systems produce CO and NO2 due to incomplete combustion which produces concentrations greater than those allowed by Colo...
Article
Full-text available
Un proceso de esterilización térmica de alimentos fue modelado usando la técnica de diferenciación finita aplicada a volúmenes de control. El modelo de simulación fue desarrollado en coordenadas cilíndricas con un ejemplo de aplicación tomando como referencia un producto cárnico (carne de res). Los resultados de la simulación mostraron que el algor...
Article
Full-text available
Samples of plantain pulp (Musa AAB Simmonds) were subjected to tests of unidirectional compression using an analyzer of texture TA-XT2i. The true flow curves (stress-strain) and rheological properties such as stress, strain and toughness to failure point were evaluated. The material was subjected under two loading direction (longitudinal and transv...
Article
Full-text available
The rupture and flesh firmness forces to Uchuva fruits were determined using the destructive technique under unidirectional compression at constant deformation rate. The statistical results indicated that the flesh firmness and the mechanical resistance to the fracture in two loading directions (longitudinal and transversal) diminishes with the pos...
Article
Full-text available
Usando técnicas destructivas bajo compresión unidireccional bajo una velocidad de carga constante, las fuerza de fractura y la fuerza de firmeza para frutos de uchuva fueron determinadas. Los resultados indicaron que la fuerza de firmeza y la resistencia mecánica a la fractura en dos sentidos de carga longitudinal y transversal disminuyen con el ti...
Article
Full-text available
Pulpa de plátano Dominico-Hartón fue sometida a ensayos de compresión unidireccional usando un analizador de textura TA-XT2i. Las curvas de flujo y las propiedades reológicas del producto a condición de falla como esfuerzo, deformación y tenacidad fueron determinadas. La pulpa fue sometida a dos direcciones de carga (longitudinal y transversal) en...
Article
Full-text available
The technique of image processing was applied to determine the values of the Poisson's ratio for the Guadua angustifolia Kunth, in the “cepa” and the “basa” of the element, besides to analyze the incidence of its internal structure in this property. The results indicated that the Poisson's ratio depends upon the material structure reaching values b...
Article
Full-text available
Se hizo la caracterización reológica de la fruta de lulo (Solanum quitoense x Solanum hirtun) a través de la respuesta mecánica bajo ensayos de compresión unidireccional a pruebas de firmeza y fractura, de acuerdo a dos grados de madurez comercial (pintón y maduro) y tiempos de poscosecha (0, 3, 6, 9 días). Adicionalmente se determinaron propiedade...
Article
Full-text available
In the present work the operation of a system in series was evaluated in the stabilization stage of two biodigesters one of fix cupola GTZ and another type Taiwan in cold time, in addition to find the factors that determine their operation as the biogas production, pH, temperatures of the affluent and the effluent and their efficiency in the DBO5,...
Article
Full-text available
The Guadua angustifolia kunth GAK, was characterized in its microestructure, and founded the effect that this one presents in the resistance to flexion and to stress. The resistance to the flexion diminishes from the external to the internal layer, due to the reduction of the quantity of cells of fibers in this direction. The resistance to flexion...
Article
Full-text available
A rheological characterization under unidirectional compression of uchuva fruits (Physalis peruviana L.) was undertaken measuring the flesh firmness force and the fracture force according to three specifc developmental stages unripe, ripenning, ripe and five postharvest times (1,3,5,7 and 9 days). The results showed that the flesh firmness and the...
Article
Full-text available
Hardness of Edam cheese through penetrometry technique and texture profile analysis (TPA) was studied. The statistical results indicated that product hardness increases with ripening time but its values depends upon the measurement technique (P<0,05). Lineal regression analysis showed a relation of 85 % between two methods where the values of hardn...