Obtención de “Snacks” de piña (Ananas Comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente

  • Alfredo Adolfo Ayala Aponte Universidad del Valle
  • Lina Vanessa Gonzales Universidad del Valle
  • Anna Maria Polania Rivera Universidad del Valle
  • Ana Maria Arroyo Rincón Universidad del Valle
  • Alexander Tobar Suarez Universidad del Valle
  • Alberto Díaz Ortiz
Palabras clave: Snacks, Piña, Cinética, Secado, Ventana de refractancia, Fritura con aire caliente, Actividad de agua, Color, Vitamina C

Resumen

Las técnicas de secado de Ventana de Refractancia (VR) y Fritura con Aire Caliente (AF), permiten obtener snacks de frutas de alta calidad nutricional y fisicoquímica. El propósito de este trabajo fue evaluar las técnicas de secado de WR-AF para obtener “snacks” de piña deshidratada. Se emplearon trozos de piña de la variedad MD2 con geometría triangular (40 mm de lado y 4 mm de espesor). En el secado por WR se emplearon tres temperaturas (70, 80 y 90 °C). Para cada temperatura se modeló la cinética de secado mediante cuatro modelos matemáticos (Newton, Page; Wang & Singh, y Midilli). Se determinó: color, en términos de Luminosidad (L*) y cambio total de color (ΔΕ), actividad de agua (aw), coeficientes de difusión y energía de activación. Para las muestras secadas en la combinación de las técnicas VR-AF, se determinaron las curvas de secado, L*, ΔΕ, aw y vitamina C. En total se realizaron 4 tratamientos en el secado con AF a 100 °C; tres de las cuales fueron muestras tratadas (MT) previamente por WR, y el otro fue muestra no tratada (MNT). Los resultados mostraron que, a mayor temperatura de secado por WR mayor fue el coeficiente de difusión y menor fue el tiempo de secado. Para un contenido de humedad de 9 % (d.b), los tratamientos a 90, 80 y 70 °C requirieron 90, 110 y 130 min de secado, respectivamente. El modelo de Midilli fue el que mejor ajustó las cinéticas de secado. Se observó que las técnicas de VR-AF permitieron obtener menor tiempo de secado, mayor retención de vitamina C y de color respecto a las MNT. Estos resultados indican que la técnica WR-AF es una alternativa viable para producir “snacks” de piña en tiempos mas cortos y con mayor conservación de las características de calidad.

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Cómo citar
Ayala Aponte, A. A., Gonzales, L. V., Polania Rivera, A. M., Arroyo Rincón, A. M., Tobar Suarez, A., & Díaz Ortiz, A. (2021). Obtención de “Snacks” de piña (Ananas Comosus) mediante las técnicas combinadas de Ventana de Refractancia y Fritura con Aire Caliente. Biotecnología En El Sector Agropecuario Y Agroindustrial, 20(1), 165-178. https://doi.org/10.18684/rbsaa.v19.n2.2021.1879
Publicado
2021-12-15
Sección
Artículos de Investigaciòn

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