Prolongación de la vida útil del espárrago blanco congelado por efecto de las ondas electromagnéticas CAS (Cells Alive System)
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Date
2023
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Universidad Nacional de Trujillo
Abstract
En una congelación convencional, el tejido reticular del espárrago se ve deteriorado, debido a la expansión del agua al convertirse en hielo, y no mantiene el sabor y la textura de un espárrago fresco. El presente trabajo consistió en congelar espárragos blancos de un mismo lote, de manera simultánea, por un método asistido por ondas electromagnéticas y por el método convencional, que consistió en alcanzar la temperatura de congelamiento, sin control alguno.
Los turiones de espárrago fueron sometidos a temperaturas de congelamiento entre -5 a -25 °C en 35 minutos, en los dos métodos, el tradicional y el propuesto por este trabajo según recomienda ABI Coorporation fabricante del Equipo de congelación de células vivas, utilizando para esto ondas electromagnéticas, (Cells Alive System (CAS)), luego de lo cual se almacenaron congelados durante un año y sometidos a análisis cromatográficos y de microscopía electrónica a partir del segundo mes, obteniéndose resultados que muestran ventajas del uso de ondas electromagnéticas en un congelamiento. Mediante microscopía electrónica se determinó la diferencia en la estructura molecular interna de los espárragos congelados por ambos métodos, pudiéndose observar un mayor deterioro molecular en el espárrago congelado convencionalmente.
When there is a conventional freezing, the reticular tissue of the asparagus is deteriorated, due to the expansion of the water when it turns into ice, and does not maintain the flavor and texture of fresh asparagus. The present work consisted of freezing white asparagus from the same lot, simultaneously, by an electromagnetic wave-assisted method and by the conventional method, which consisted of reaching the freezing temperature, without any control. The asparagus shoots were subjected to freezing temperatures between -5 to -25 °C in 35 minutes, in the two methods, the traditional and the one proposed by this work as recommended by ABI Corporation, manufacturer of the live cell freezing equipment, using electromagnetic waves (Cells Alive System (CAS)), after which they were stored frozen for one year and subjected to chromatographic and electron microscopy analysis from the second month, obtaining results that show advantages of the use of electromagnetic waves in freezing. Electron microscopy was used to determine the difference in the internal molecular structure of the asparagus frozen by both methods, showing a greater molecular deterioration in the conventionally frozen asparagus.
When there is a conventional freezing, the reticular tissue of the asparagus is deteriorated, due to the expansion of the water when it turns into ice, and does not maintain the flavor and texture of fresh asparagus. The present work consisted of freezing white asparagus from the same lot, simultaneously, by an electromagnetic wave-assisted method and by the conventional method, which consisted of reaching the freezing temperature, without any control. The asparagus shoots were subjected to freezing temperatures between -5 to -25 °C in 35 minutes, in the two methods, the traditional and the one proposed by this work as recommended by ABI Corporation, manufacturer of the live cell freezing equipment, using electromagnetic waves (Cells Alive System (CAS)), after which they were stored frozen for one year and subjected to chromatographic and electron microscopy analysis from the second month, obtaining results that show advantages of the use of electromagnetic waves in freezing. Electron microscopy was used to determine the difference in the internal molecular structure of the asparagus frozen by both methods, showing a greater molecular deterioration in the conventionally frozen asparagus.
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Keywords
Plantas herbáceas, Deterioro nutricional