Osmodeshidratación de Physalis peruviana L. utilizando panela con aplicación de ultrasonido y agitación
Resumen
La conservación de alimentos es una de las preocupaciones más importantes de la ingeniería de alimentos y su importancia se refleja en una mayor vida útil de los mismos. En este trabajo se evaluó como afectan la temperatura y la panela en distintas concentraciones sobre los coeficientes de difusividad del agua (De,w) y sólidos (De,s) en la osmodeshidratación (OD) de Physalis peruviana con la aplicación de ultrasonido (40 kHz) y agitación (50–100 rpm). Para tal fin, los frutos se osmodeshidrataron en panela en concentraciones entre 30 y 60 % (en peso) y temperaturas entre 30 y 60 °C por un periodo de 7 horas, al cabo del cual, se procedió a calcular los valores de De,w y De,s. Los resultados muestran que el ultrasonido mejora la pérdida de agua (WL) y ganancia de sólidos (SG) cuyos valores fueron de 14,25 y 46,62 % respectivamente. Los valores de De,w en agitación estuvieron entre 2,004 y 4,694x10-10 m2/s mientras que los De,s variaron entre 1,93 y 4,23 x 10-10 m2/s, en tanto que con ultrasonido se obtuvieron valores de De,w entre 2,76 y 5,90 x 10-10 m2/s y de De,s entre 2,617 y 4,925 x 10-10 m2/s. La influencia de la concentración de panela y temperatura sobre De,w y De,s muestra que es significativa (p<0,05). Por otro lado, en los tratamientos cuyos valores para las variables independientes fueron los más altos, existió una pérdida de vitamina C del 60,23 % para agitación, del 58,67 % para el tratamiento testigo y del 25,47 % con la aplicación de ultrasonido; similar efecto se obtuvo para la capacidad antioxidante. En el tratamiento con ultrasonido se obtuvo una ganancia adicional de calcio, con un incremento del 11,45 %. En consecuencia, el incremento de la temperatura y concentración de agente osmótico incrementa los procesos difusivos de la OD.
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Disciplinas:
Tecnología de alimentos, Ingeniería de alimentosLenguajes:
Español; CastellanoReferencias bibliográficas
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