Cambios en propiedades mecanicas durante la deshidratación osmotica de pitahaya amarilla

  • Alfredo Adolfo Ayala Aponte Universidad del Valle, ingeniería de alimentos.
  • Yury Leiton Ramirez Universidad del Valle, ingeniería de alimentos http://orcid.org/0000-0002-1804-7777
  • Liliana Serna Cock Universidad Nacional de Colombia Sede Palmira.
Palabras clave: Pulso de vacío, Esfuerzo de fractura, Deformación de fractura, Módulo de elasticidad

Resumen

Las frutas como la pitahaya amarilla presentan cambios en sus propiedades mecánicas durante la deshidratación osmótica (DO). El conocimiento de estas propiedades mecánicas es útil para el análisis de la calidad y/o estabilidad de los alimentos. Se evaluó la influencia del tiempo de deshidratación osmótica, el nivel de presión (presión atmosférica y pulso de vacío) y la concentración de sacarosa de la solución osmótica (SO) (45 y 65°Brix) sobre propiedades mecánicas de rodajas de pitahaya. El pulso de vacío fue de 5 kPa durante 5 min. Las muestras frescas y deshidratadas fueron sometidas a pruebas de compresión uniaxial hasta la ruptura; se evaluaron 3 parámetros mecánicos (esfuerzo de fractura, deformación de fractura y módulo de elasticidad). Los resultados mostraron que el esfuerzo de fractura y el módulo de elasticidad disminuyeron significativamente con el tiempo de DO y con la aplicación del pulso de vacío, mientras que se incrementaron con el aumento de concentración de sacarosa. La deformación de fractura se incrementó con el tiempo de DO y con el pulso de vacío. Estos resultados indican que la pitahaya amarilla retiene mayor firmeza con presión atmosférica y con 65°Brix respecto a los tratados con aplicación del pulso de vacío.

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Biografía del autor/a

Alfredo Adolfo Ayala Aponte, Universidad del Valle, ingeniería de alimentos.

Grupo de Investigación en Procesos Agroindustriales
(GIPA). Ph.D Ciencia y Tecnología de Alimentos. Cali, Colombia.

Yury Leiton Ramirez, Universidad del Valle, ingeniería de alimentos

Grupo de Investigación en Procesos Agroindustriales
(GIPAB). M.Sc ingeniería de alimentos. Cali, Colombia.

Liliana Serna Cock, Universidad Nacional de Colombia Sede Palmira.

Facultad de Ingeniería y Administración, Grupo
de investigación en bacterias acido lácticas y sus aplicaciones biotecnológicas industriales.Ph.DIngeniería de Alimentos. Palmira, Colombia.

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Cómo citar
Ayala Aponte, A. A., Ramirez, Y. L., & Serna Cock, L. (2017). Cambios en propiedades mecanicas durante la deshidratación osmotica de pitahaya amarilla. Biotecnología En El Sector Agropecuario Y Agroindustrial, 15(2), 39-48. https://doi.org/10.18684/BSAA(15)39-48
Publicado
2017-07-01
Sección
Artículos de Investigaciòn