Efecto de la temperatura y concentración de panela en la cinética de deshidratación osmótica de aguaymanto (Physalis Peruviana L.) por ultrasonido y agitación
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Date
2018
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo evaluar el efecto de la temperatura (30 – 60 °C) y concentración de soluciones de panela (30 – 60 % p/p) en la cinética de osmodeshidratación de aguaymanto (Physalis peruviana) por ultrasonido y agitación. Se encontró que en las dos primeras horas se logra la mayor transferencia de agua y sólidos, siendo el ultrasonido el tratamiento que mayor contribuye a la DO con valores superiores al 45% y 14% para pérdida de agua y ganancia de sólidos respectivamente. Asimismo, en el tratamiento testigo se encontró valores del coeficiente de difusividad efectiva para el agua entre 1.162 – 2.202x10-10 m2/s y para los sólidos entre 1.032 – 2.062x10-10 m2/s correspondiente al intervalo de temperaturas y concentración de panela antes señalado. En agitación (50 – 100 rpm) se obtuvo valores de coeficiente de difusividad para el agua entre 2.004 – 4.694x10-10 m2/s y para sólidos entre 1.93 –4.230x10-10 m2/s. No obstante, la aplicación de ultrasonido es la que mejor contribuyó a los procesos difusivos, teniendo valores del coeficiente de difusividad efectiva entre 2.765 – 5.900x10-10 m2/s para el agua y entre 2.617 – 4.925x10-10 m2/s para los sólidos. El análisis de varianza mostró un efecto significativo (p < 0.05) por parte todas las variables analizadas. Por otro lado, se obtuvo pérdidas de vitamina C en el fruto de aguaymanto del 60.23%, 58.67% y 25.47% en los parámetros más extremos de los tratamientos con agitación (60% p/p, 60 °C y 100 rpm), testigo (60% p/p y 60 °C) y ultrasonido (60% p/p y 60 °C) respectivamente después de 7 horas de tratamiento. La capacidad antioxidante tuvo similar comportamiento a la vitamina C con el tratamiento aplicado. Se llegó a incrementar en un 11.45% el calcio en el interior de la fruta con el tratamiento de ultrasonido desde la solución de panela (60% p/p, 60 °C, 7 h).
ABSTRACT The objective of this research was to evaluate the effect of temperature (30 – 60 °C) and concentration of panela solutions (30 – 60% w/w) on the kinetics of osmodehydration of aguaymanto (Physalis peruviana) by ultrasound and agitation. It was found that in the first two hours the highest transfer of water and solids is achieved, with ultrasound being the treatment that contributes the most to OD with values higher than 45% and 14% for water loss and solids gain respectively. Likewise, in the control treatment, values of the effective diffusivity coefficient for water were found between 1.162 – 2.202 x 10-10 m2/s and for solids between 1.032 – 2.062 x 10-10 m2/s corresponding to the range of temperatures and concentration of panela before indicated. In agitation (50 – 100 rpm) values of diffusivity coefficient were obtained for water between 2.004 – 4.694 x 10-10 m2/s and for solids between 1.93 – 4.230 x 10-10 m2/s. However, the application of ultrasound is the one that best contributed to the diffusive processes, having values of the coefficient of effective diffusivity between 2.765 – 5.900 x 10-10 m2/s for water and between 2.617 – 4.925 x 10-10 m2/s for solid. The analysis of variance showed a significant effect (p <0.05) on the part of all the variables analyzed. On the other hand, losses of vitamin C were obtained in the aguaymanto fruit of 60.23%, 58.67% and 25.47% in the most extreme parameters of the treatments with agitation (60% w/w, 60 °C and 100 rpm), control (60% p/p and 60 °C) and ultrasound (60% p/p and 60 °C) respectively after 7 hours of treatment. Antioxidant capacity had similar behavior to vitamin C with the applied treatment. The calcium in the interior of the fruit was increased by 11.45% with the ultrasound treatment from the panela solution (60% w/w, 60 °C, 7h).
ABSTRACT The objective of this research was to evaluate the effect of temperature (30 – 60 °C) and concentration of panela solutions (30 – 60% w/w) on the kinetics of osmodehydration of aguaymanto (Physalis peruviana) by ultrasound and agitation. It was found that in the first two hours the highest transfer of water and solids is achieved, with ultrasound being the treatment that contributes the most to OD with values higher than 45% and 14% for water loss and solids gain respectively. Likewise, in the control treatment, values of the effective diffusivity coefficient for water were found between 1.162 – 2.202 x 10-10 m2/s and for solids between 1.032 – 2.062 x 10-10 m2/s corresponding to the range of temperatures and concentration of panela before indicated. In agitation (50 – 100 rpm) values of diffusivity coefficient were obtained for water between 2.004 – 4.694 x 10-10 m2/s and for solids between 1.93 – 4.230 x 10-10 m2/s. However, the application of ultrasound is the one that best contributed to the diffusive processes, having values of the coefficient of effective diffusivity between 2.765 – 5.900 x 10-10 m2/s for water and between 2.617 – 4.925 x 10-10 m2/s for solid. The analysis of variance showed a significant effect (p <0.05) on the part of all the variables analyzed. On the other hand, losses of vitamin C were obtained in the aguaymanto fruit of 60.23%, 58.67% and 25.47% in the most extreme parameters of the treatments with agitation (60% w/w, 60 °C and 100 rpm), control (60% p/p and 60 °C) and ultrasound (60% p/p and 60 °C) respectively after 7 hours of treatment. Antioxidant capacity had similar behavior to vitamin C with the applied treatment. The calcium in the interior of the fruit was increased by 11.45% with the ultrasound treatment from the panela solution (60% w/w, 60 °C, 7h).
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Keywords
Cinética de Deshidratación Osmótica, Coeficiente de difusividad, Ultrasonido, Agitación, Panela