Efecto de la temperatura y concentración de panela en la cinética de osmodeshidratación de cubos de maca (Lepidium meyenii) asistido por ultrasonido
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Date
2021
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo evaluar el efecto de la temperatura (30 – 60 ºC) y concentración de panela (30 – 60 % p/p), en la cinética de deshidratación osmótica de cubos de maca variedad amarilla (Lepidium meyenii) asistido por ultrasonido (40 kHz). Para ello se estableció un diseño factorial estadístico 2k + 2(k) + 3 puntos centrales, sometiendo las muestras a tratamiento con ultrasonido y un testigo. Los resultados mostraron una pérdida de agua máxima de 53.57 y 24.56 % en los tratamientos con ultrasonido y sin movimiento, mientras que la máxima ganancia de sólidos fue de 18.61 y 9.01 % respectivamente. En cuanto a los coeficientes de difusividad, se obtuvo valores entre 2.51 – 4.74 x 10-10 m2/s para el agua y 1.16 – 2.20 x 10-10 m2/s para los sólidos en el tratamiento con ultrasonido y entre 1.10 – 2.35 x 10-10 m2/s para el agua y 0.90 – 1.70 x 10-10 m2/s para los sólidos en el tratamiento testigo. El análisis de varianza realizado, indica un efecto significativo (p < 0.005) por parte de las variables independientes temperatura y concentración de panela analizadas, tanto de manera lineal como cuadrática, sobre el coeficiente de difusividad promedio para el agua y sólidos tanto para el tratamiento con ultrasonido y testigo. El análisis de varianza mostró un efecto significativo (p < 0.05 y R2 ≈ 1) por parte de las variables estudiadas de manera lineal, cuadrática e interaccionadas. Los máximos valores de coeficiente de difusividad tanto para el agua como en sólidos en el tratamiento con ultrasonido se obtuvo en concentraciones de panela entre 54 – 61 % p/p y temperatura 48 – 54 ºC y para el tratamiento testigo a concentraciones de panela de 50 – 56 %p /p y temperatura entre 46 – 52 ºC.
ABSTRACT The objective of this research was to evaluate the effect of temperature (30 - 60 ºC) and concentration of brown sugar (30 - 60% w / w), on the osmotic dehydration kinetics of cubes of yellow maca (Lepidium meyenii) assisted by ultrasound (40 kHz). For this, a statistical factorial design 2k + 2 (k) + 3 central points was established, subjecting the samples to ultrasound treatment and a control. The results showed a maximum water loss of 53.57 at 24.56% in the treatments with ultrasound and without movement, at maximum gain in solids was 18.61 at 9.01% respectively. Regarding the diffusivity coefficients, values between 2.51 - 4.74 x 10-10 m2/s were obtained for water and 1.16 - 2.20 x 10-10 m2 / s for solids in the ultrasound treatment and between 1.10 - 2.35 x 10-10 m2 / s for water and 0.90 - 1.70 x 10-10 m2 / s for solids in the control treatment. The analysis of variance carried out indicates a significant effect (p <0.005) by the independent variables temperature and panela concentration analyzed, both linearly and quadratically, on the average diffusivity coefficient for water and solids both for the treatment with ultrasound and witness. The analysis of variance showed a significant effect (p <0.05 and R2 ≈ 1) on the part of the variables studied in a linear, quadratic and interacted manner. The maximum diffusivity coefficient values for both water and solids in the ultrasound treatment were obtained in panela concentrations between 54 - 61% w/w and temperature 48 - 54 ºC and for the control treatment at panela concentrations of 50 - 56% w/w and temperature between 46 - 52 ºC.
ABSTRACT The objective of this research was to evaluate the effect of temperature (30 - 60 ºC) and concentration of brown sugar (30 - 60% w / w), on the osmotic dehydration kinetics of cubes of yellow maca (Lepidium meyenii) assisted by ultrasound (40 kHz). For this, a statistical factorial design 2k + 2 (k) + 3 central points was established, subjecting the samples to ultrasound treatment and a control. The results showed a maximum water loss of 53.57 at 24.56% in the treatments with ultrasound and without movement, at maximum gain in solids was 18.61 at 9.01% respectively. Regarding the diffusivity coefficients, values between 2.51 - 4.74 x 10-10 m2/s were obtained for water and 1.16 - 2.20 x 10-10 m2 / s for solids in the ultrasound treatment and between 1.10 - 2.35 x 10-10 m2 / s for water and 0.90 - 1.70 x 10-10 m2 / s for solids in the control treatment. The analysis of variance carried out indicates a significant effect (p <0.005) by the independent variables temperature and panela concentration analyzed, both linearly and quadratically, on the average diffusivity coefficient for water and solids both for the treatment with ultrasound and witness. The analysis of variance showed a significant effect (p <0.05 and R2 ≈ 1) on the part of the variables studied in a linear, quadratic and interacted manner. The maximum diffusivity coefficient values for both water and solids in the ultrasound treatment were obtained in panela concentrations between 54 - 61% w/w and temperature 48 - 54 ºC and for the control treatment at panela concentrations of 50 - 56% w/w and temperature between 46 - 52 ºC.
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Keywords
Deshidratación osmótica, Coeficiente de difusividad, Panela, Ultrasonido, Maca