Cambios en propiedades mecanicas durante la deshidratación osmotica de pitahaya amarilla
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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Disciplinas:
AgroindustriaLenguajes:
es;enAgencias de apoyo:
Ministerio de Agricultura, Desarrollo Rural de la República de Colombia, Asociación de Productores de Pitahaya (Asoppitaya).Referencias bibliográficas
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