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After filtration, the precipitate is washed to remove coprecipitated impurities and any remaining mother liquor. Colloidal precipitates, such as silver chloride, are washed with an electrolyte (such as dilute nitric acid) to prevent the peptization of the precipitate. In the case of slightly soluble precipitates, the wash solution contains a common ion to reduce solubility. Lead sulfate, which is slightly soluble in water, is washed with dilute sulfuric acid. Similarly, wash solutions may be...
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Correction: Fluidized-Bed Drying-Roasting Process for Developing a Whole Quinoa Snack.

Plant foods for human nutrition (Dordrecht, Netherlands)·2026
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Fluidized-Bed Drying-Roasting Process for Developing a Whole Quinoa Snack.

S M Demarchi1,2, R M Torrez Irigoyen3,4

  • 1Centro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), UNLP- CONICET-CIC, Calle 47 y 116 (1900), La Plata, Argentina.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|November 19, 2025
PubMed
Summary

This study chemically characterized quinoa (Chenopodium quinoa Willd., var. CICA) and optimized a drying-roasting process. Optimal conditions for a crispy, ready-to-eat quinoa snack were determined, providing valuable insights for the food industry.

Keywords:
Chemical attributesDrying-roastingMathematical modelQuinoaSnack

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Area of Science:

  • Food Science and Technology
  • Agricultural Science
  • Chemical Engineering

Background:

  • Quinoa (Chenopodium quinoa Willd.) is gaining attention as a nutritious food ingredient.
  • The CICA quinoa variety was selected for its potential in food product development.
  • Processing methods are crucial for transforming quinoa into palatable and marketable products.

Purpose of the Study:

  • To conduct a comprehensive chemical characterization of the CICA quinoa variety.
  • To evaluate and optimize a drying-roasting process for producing a crispy, ready-to-eat quinoa snack.
  • To develop a mathematical model for predicting the drying-roasting behavior of quinoa grains.

Main Methods:

  • Chemical characterization including proximate analysis (protein, fat, carbohydrates) and micronutrient profiling (K, P, Ca, Fe) using Inductively Coupled Plasma-Optical Emission Spectrometry.
  • Saponin content analysis and reduction through washing.
  • Thin-layer drying-roasting experiments in a fluidized bed dryer at varying temperatures (80-140°C) and constant air velocity (0.8 m/s).
  • Mathematical modeling using finite differences to describe heat and mass transfer, incorporating shrinkage and variable diffusion coefficients.

Main Results:

  • The CICA quinoa variety exhibited a nutritional profile of 15.3% protein, 7.5% fat, and 70.6% carbohydrates (dry matter basis).
  • Significant mineral content was quantified (e.g., K: 9819.2 mg/kg, Fe: 25.3 mg/kg).
  • Washing effectively reduced bitter saponin content from 0.183% to 0.108% (w/w), albeit with a 10-38% decrease in mineral content.
  • A mathematical model was developed, estimating an activation energy of 35.7 kJ/mol, showing good agreement with experimental data.
  • Optimal conditions for a crispy snack involved drying-roasting above 100°C for 10 minutes.

Conclusions:

  • The CICA quinoa variety is a nutritionally rich grain suitable for food applications.
  • Washing is an effective pre-treatment to reduce saponins for palatability, with manageable mineral loss.
  • The developed mathematical model accurately predicts quinoa drying-roasting behavior.
  • Specific drying-roasting parameters (above 100°C for 10 min) are recommended for producing a desirable crispy quinoa snack.