Roberto Lemus-Mondaca

Roberto Lemus-Mondaca
University of Chile · Departamento de Ciencia de los Alimentos y Tecnología Química

Ph.D. Process Engineering
Lab. Food Process Engineering - UNIVERSITY OF CHILE

About

115
Publications
95,100
Reads
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4,179
Citations
Introduction
My interest in research is mainly to study the quality characteristics and functional properties related to the thermal (Drying, Freezing) and non-thermal processing (HHP, PEF) of food products, biological materials and by-products or wastes of the agro-food and/or fishery industry. In addition, include the determination of engineering and functional properties along with modeling/simulation in order to understand, predict and optimize processes and produce food products with high added value.
Additional affiliations
November 2019 - March 2021
Kyushu University
Position
  • PostDoc Position
January 2017 - present
University of Chile
Position
  • Professor (Assistant)
January 2006 - December 2016
University of La Serena
Position
  • Research Associate
Education
November 2019 - March 2021
Kyushu University
Field of study
  • Food Process Engineering
March 2014 - December 2014
Kyushu University
Field of study
  • Food Process Engineering
March 2008 - March 2012
University of Santiago, Chile
Field of study
  • Process Engineering

Publications

Publications (115)
Article
Full-text available
A 3D model considering heat and mass transfer for food dehydration inside a direct contact dryer is studied. The k– ε model is used to describe turbulent air flow. The samples thermophysical properties as density, specific heat, and thermal conductivity are assumed to vary non-linearly with temperature. FVM, SIMPLE algorithm based on a FORTRAN code...
Article
Full-text available
Stevia leaves are usually used in dried state and undergo the inevitable effect of drying process that changes the quality characteristics of the final product. The aim of this study was to assess temperature effect on Stevia leaves through analysis of relevant bioactive components, antioxidant capacity and content of natural sweeteners and mineral...
Article
Osmotic dehydration of abalone slices was carried out in order to look into the influence of osmotic concentration (15, 20 and 25% NaCl w/v) and solution temperature (25, 45 and 65C) on mass transfer kinetics and diffusion coefficients. Moisture and solid diffusivities values were 2.70–10.76 × 10−10 and 1.31–2.41 × 10−10 m2/s, respectively. Activat...
Article
Full-text available
We are organizing a Special Issue "Bioactive Compounds from Plants-Based Functional Foods" - in the open access journal "Plants" and invite all research groups around the globe to contribute to this Special Issue by submitting comprehensive/short reviews or original articles. The articles for this Special Issue should focus on original research:...
Article
This study aimed to evaluate the effect of high pressure impregnation (HPI) (pressure: 350, 450, and 500 MPa; time: 5 min; osmotic solution: 15 % NaCl) as a pretreatment to the drying process of abalone samples (temperature: 60 °C), and subsequent evaluation of physicochemical properties thereof. The protein conformational changes of HPI- dried sam...
Article
Full-text available
It is common in the numerical simulations for drying of food to suppose that the food does not experience a change of volume. The few numerical studies that include volume changes assume that the shrinkage occurs symmetrically in all directions. Therefore, this effect has not been fully studied, and it is known that not considering it can be detrim...
Article
Full-text available
Liposomes provide protection, transport, and delivery systems for drugs and functional ingredients. This review studied liposome-based functional ingredients, effects of electric fields on lipid membranes, methods to determine the degree of electroporation and some governing equations of the electroporation phenomenon. The objective of this review...
Article
Background: Novel food matrices with high protein content and biological value, good amino acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins have been explored. 3D food printing (3D-FP) is one of the promising development techniques used in the food industry. This technology has evolved, and different fo...
Article
BACKGROUND: There is consumer interest for berries due to their nutritional properties, especially biologically active compounds. Spray drying technologies improve products stability and shelf life, and agglomeration process subsequently enhances powder instantaneousness and flow properties. OBJECTIVE: The aim was to evaluate the effect of the flui...
Article
A strategy for effective utilization of food wastes is a key challenge nowadays. In this study 3D printing technology was used to develop a suitable material based on salmon industry by-products. The objective of this work was to evaluate the printability of salmon skin gelatin gels (SGGs) at different concentrations (2%, 5%, 8%, 11%, and 14%) by s...
Article
Full-text available
The purpose of this study was to apply different pulsed electric fields (PEF) conditions as a pretreatment to the freeze-drying (FD) process of Chilean abalone and assessment the effects on protein quality, microstructure, and digestibility in the freeze-dried product. The treatments were applied PEF (0.5, 1.0, and 2.0 kV cm-1) and cooking (CO) at...
Article
Full-text available
The rehydration process has been traditionally modeled by Fick's second law; however, due to the poor goodness of fit, empirical models such as Peleg's and Weibull models have been implemented. The aim of this work was to demonstrate that the anomalous diffusion model based on fractional calculus can be used to model rehydration process and simulta...
Article
Effects of pulsed electric fields (PEF: 1–2 kV/cm, 20 μs) used alone and combined with carbon dioxide (CO2: 70%) and high hydrostatic pressure (HP: 150 MPa, 5 min) on the physicochemical properties and microbiological shelf life of coho salmon under pre- and post-rigor conditions were studied during refrigerated storage (25 days). The PEF + CO2 + H...
Article
Background: Drying is one of the oldest preservation techniques used in the food industry. This technology has evolved and different drying systems have been applied, such as convection, conduction, or radiation, and combinations thereof. Scope and approach: This review studies the VMD process whose principle is based on the electromagnetic radiat...
Article
Full-text available
Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigar...
Article
Background Stevia leaves were subjected to convective hot‐air, infrared, and vacuum drying at 40, 60, and 80 °C, followed by an assessment of thermophysical properties and microstructure, along with drying kinetics modelling and evaluation of energy features for all drying operations. Results Effective moisture diffusivity (Deff) showed dependency...
Article
Full-text available
In this study, Kageneckia oblonga leaves were dried under different drying conditions and techniques (oven drying (NC), vacuum drying (VNC), convective drying (FC) and microwave-assisted convective drying (MWFC)). Thus, the effect of temperature, vacuum and microwave on the drying features of K. oblonga leaves was determined. Fick’s second law was...
Article
Hardness Chilean abalone A B S T R A C T The aim of this study was to evaluate the effect of enzymatic impregnation by papaya latex with three different techniques (injection, immersion and high hydrostatic pressure) as a pretreatment for the tenderization process of "Chilean abalone" (C. concholepas). The impregnated latex activity was evaluated a...
Article
Vinasse (pisco distillation waste) is a promising feedstock for developing new high value-added bioproducts because it is supporting sustainable production as an agroindustrial byproduct. The aims of this study were to evaluate experimental drying curves (60 and 80 ºC); mathematical modeling of films and the effect of the drying conditions on quali...
Article
Full-text available
The objective of this work was to study the influence of the drying temperature, infrared (IR) radiation assistance and the Mylar™ film thickness during Physalis fruit purée drying by RW™ method. For this, a RW™ dryer layout with a regulated bath at working temperatures of 60, 75 and 90 °C, Mylar™ thicknesses of 0.19, 0.25, 0.30 mm and IR radiation...
Article
Full-text available
This study focused on applying different high hydrostatic pressure + carbon dioxide (HHP + CO2) processing conditions on refrigerated (4 °C, 25 days) farmed coho salmon (Oncorhynchus kisutch) to inactivate endogenous enzymes (protease, lipase, collagenase), physicochemical properties (texture, color, lipid oxidation), and microbial shelf life. Salm...
Article
Full-text available
The need to obtain nutritious foods from new sources and lower waste in industry has created a high interest in studying different parts of plants or foods that today are considered waste, but could be considered by-products with high nutritional value with potential use in human diets. Pumpkin seeds are commonly considered as waste but they have a...
Article
Hydroxytyrosol (HT), tyrosol (TY), and oleuropein (OL) are valuable compounds that can be obtained from olive oil production waste. This study implemented liquid–liquid extraction to obtain HT, TY, and OL from model solutions using two organic solvents, namely, ethyl acetate and n-butyl acetate, and three ionic liquids (ILs), namely, [P6,6,6,14][Tf...
Article
Highly monodispersed oil-in-water (O/W) emulsions with narrow droplet size distribution (span) were prepared using swirl flow membrane emulsification at high dispersed phase fluxes (up to 15.6m3/m2h) greater than the droplet dripping mode of droplet formation and at very low concentrations of sodium dodecyl sulphate (SDS) surfactant (as low as 0.01...
Article
Full-text available
The influence of diverse hot-air drying temperature on bioactive compounds, nutritional components, and physical aspects of apricot (Prunus armeniaca L. var. Tilton) fruits from 40°C to 80°C was evaluated. Firstly, drying kinetics was modeled by Diffusion model and Weibull equation, this last provided a good fit to the experimental data. The effect...
Article
Olive-waste cake has the potential to be used as source material in many agroindustry applications once dried. In this study, a tridimensional model including heat and mass transfer for olive-waste cake dehydration was implemented. The κ - ε model was used to describe turbulent air flow around the cake. Olive-waste cake was treated as a porous mate...
Article
Full-text available
In this study an assessment through sensory analysis and physico-chemical characterization of prepared infusions made of the cocoa husks, discarded during the roasting process to obtain cocoa paste, mixed with aromatic herbs was performed. Infusion of the husks from Cocoa Arriba (Theobroma cacao L.) was prepared mixed with 3 different varieties of...
Article
To evaluate the effect of drying methods on Stevia rebaudiana Bertoni quality, the content of bioactive compounds, antioxidant capacity, antimicrobial and anti-inflammatory activity of Stevia leaves dehydrated by seven different methods was compared. Polyphenols and antioxidant capacity increased in all dried samples where Freeze (FD) and shade dry...
Article
Full-text available
Jumbo squid is an important marine resource commercialized in Chile as well as American countries such as Perú, México, and USA. In order to find the best conditions for prevention of squid meat degradation, this study presented the simultaneous application of high hydrostatic pressure and osmotic dehydration (high-pressure impregnation (HPI)) on j...
Article
Full-text available
The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40-80 ∘ C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was establishe...
Article
Full-text available
The focus of this research was based on the application of an osmotic pretreatment (15% NaCl) for drying abalone slices, and it evaluates the influence of hot-air drying temperature (40–80°C) on the product quality. In addition, the mass transfer kinetics of salt and water was also studied. The optimal time of the osmotic treatment was established...
Article
Full-text available
Numerical prediction of heat transfer by natural convection of a Herschel-Bulkley non-Newtonian fluid inside a square cavity has been computationally analyzed. Unsteady 2D fluid mechanics and heat transfer were described in terms of the non-linear coupled continuity, momentum and heat equations. These equations were solved by the control volume fin...
Article
Full-text available
The aim of the study was to characterize the bioactivity and storability of a steam juicer extract from murta (Ugni molinae T.) berries, comparing with the bioactive quality of the fresh fruit. An extraction assay was performed at three different processing times and quality of the extract was assessed by determining bioactives content, antioxidant...
Article
Full-text available
Fish and fish products are characterized for having a short shelf life. Nonthermal processing techniques such as high hydrostatic pressure (HHP) have increasingly been employed to extend shelf life of food products. The aim of this study was to evaluate changes on flesh physicochemical spoilage parameters (pH, total volatile bases (TVB-N), trimethy...
Article
Full-text available
Abalone (Haliotis spp.) is an exotic seafood product recognized as a protein source of high biological value. Traditional methods used to preserve foods such as drying technology can affect their nutritional quality (protein quality and digestibility). A 28-day rat feeding study was conducted to evaluate the effects of the drying process assisted b...
Article
Full-text available
One of the problem of geotechnical engineering is the analysis of the retaining walls stability, where are several uncertainty sources. Some of these uncertainties relate to the inherent variability of fill soil, retained by the retaining wall, strength parameters. This feature can be quantified through a retaining wall stability probabilistic anal...
Article
Full-text available
The aim of this work was to evaluate the retention of anthocyanin during a nanofiltration process of cranberry juice. Nanofiltration membranes, HC-50P DDS with an effective area of 0.36 m ² in a plate/frame nanofilter system, DDS Lab Module, were used for the experiments. Juice feed flow rate varied from 1.0 to 12.0 L min ⁻¹ at transmembrane pressu...
Article
The drying characteristics of edible seaweed Durvillaea antarctica subjected to hot‐air drying at 40, 50, 60, 70, and 80°C were investigated. Desorption isotherm was performed to estimate the equilibrium moisture content. Ten mathematical models were applied on the drying kinetics. The effect of drying temperatures on the proximate composition in t...
Article
Full-text available
Effects of high hydrostatic pressure (HHP) on rheological and thermophysical properties of murtilla berries were evaluated after pressure treatments for 5 min between 100 and 500 MPa. Differential scanning calorimetry was employed to measure specific heat capacity. HHP caused a significant decrease in specific heat and density, while thermal diffus...
Article
Full-text available
The objectives of this study were to determine the physicochemical composition, phenolic, tocopherol, flavonoid, flavanol, dietary fiber and β-carotene contents, as well as the antioxidant activity of three olive-waste cakes from varieties Picual, Frantoio and Arbequina. Frantoio presented the highest dietary fiber content and Arbequina showed the...
Article
Full-text available
Adsorption and desorption isotherms of fresh and dried murtilla (Ugni molinae Turcz) berries were determined at 20, 40 and 60 degrees C using a gravimetric technique. The experimental data obtained were fitted to eight models, namely GAB, BET, Henderson, Caurie, Smith, Oswin, Halsey and Iglesias-Chirife. A non-linear least square regression analysi...
Article
Dam break problems for non-Newtonian fluids can be found in sudden collapse of mine tailings, snow avalanches, debris and lava flows, and casting solidification. A numerical simulation and experimental validation of collapse of a shear-thinning fluid column with a high viscosity is presented. The 2D fluid mechanics, described in terms of the non-li...
Article
Full-text available
Olive (Olea europaea L.) oil processing produces significant amount of waste that can be utilized for the production of high value-added ingredients for various industrial applications. In this work, the effects of temperature on drying kinetics and quality indexes of the olive-waste cake during convective dehydration (40-90 degrees C) were investi...
Article
The drying process of Stevia leaves was studied from 30 to 80C. Experimental drying curves showed that the drying process took place only in the falling rate period. Effective moisture diffusivity of Stevia leaves was in the range of 4.67–14.9 × 10−10 m2/s. Several drying models available were evaluated based on statistical tests as a sum squared e...
Article
Full-text available
Adsorption and desorption isotherms of fresh and dried Cape gooseberry (Physalis peruviana L.) were determined at three temperatures (20, 40 and 60 °C) using a gravimetric technique. The data obtained were fitted to several models including Guggenheim-Anderson- De Boer (GAB), Brunauer-Emmett-Teller (BET), Henderson, Caurie, Smith, Oswin, Halsey and...
Article
The aim of the experiment was to investigate the effect of partial or total substitution of wheat flour with oat meal and tapioca starch in extruded salmon feed. A mixture design (simplex centroid mixture design) was used to analyse the effect of starch source on physical quality of extruded feed. Physical quality of the extruded feed was evaluated...
Conference Paper
Full-text available
RESUMEN Nuevos desafíos para mejorar el procesamiento térmico de los alimentos han creado un incentivo en el uso potencial de la ingeniería asistido por computadores para la simulación computacional de estos procesos como una técnica viable para proporcionar soluciones de diseños eficaces y eficientes. Modelos matemáticos conjugados y no conjugados...
Article
Murta (Ugni molinae T.) berries were air-dried at five temperatures (40, 50, 60, 70 and 80 °C), and the changes in β-carotene, phenolic acids, total phenolic and flavonoid contents and antioxidant capacities (DPPH and ORAC) were investigated. The berries showed a high content of β-carotene, which decreased during drying temperature between 40 °C an...
Article
Full-text available
In this study, the effects of hot-air drying conditions on color, water holding capacity, and total phenolic content of dried apple were investigated using artificial neural network as an intelligent modeling system. After that, a genetic algorithm was used to optimize the drying conditions. Apples were dried at different temperatures (40, 60, and...
Article
Full-text available
Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physicochemical properties, color, vitamin C, beta-carotene, total phenolic content (TPC), flavonoids, and an...
Article
An experimental and numerical study for the drying process of a solid food, Chilean papaya slices, was carried out in a range of air temperatures from 40 to 80 °C. The unsteady temperature and moisture distributions results inside the sample were predicted by using an unsteady tri-dimensional coupled heat conduction and mass diffusion mathematical...