Efecto del corte y métodos de secado en las características fisicoquímicas de harina de cáscara de maracuyá (passiflora edulis flavicarpa)

The objective of the present research was to evaluate the effects of cutting and drying methods on the physicochemical characteristics of passion fruit peel meal. The kinetics of the drying process was determined by the curves of Moisture vs time, and speed of drying vs. humidity. The drying process was carried out in a 65 ° C tray oven and General Electric microwave oven, JES771SK model with 1300W input power and 700W output, with the same densities of loads and area, taking the weight loss every 5min. In the microwave, the humidity vs. time curve showed 0.037 and 0.020 KgH2O / Kg ss in the radial and perpendicular sections respectively with time of 35min, while in the tray oven, moisture loss was slow, reaching 0.045 KgH2O / Kg ss of humidity in 155min in both cuts. The diffusion of the water was established with the second Law of Fick's, where the diffusivity in the furnace is more prolonged ending at 9900 s, and the type of cut with the highest coefficient of diffusivity was the radial one. In the establishment of the physicochemical characteristics of the flour, the only variable that showed significant statistical difference was the humidity since this is lower when the drying in microwave oven is applied. It is concluded that the drying kinetics is influenced by the drying methods, since the diffusivity is lower in the tray oven, and the moisture of the flour is higher in this drying method.

• Autor principal: Meza Bravo, Jennifer Maribel (author)
• Altres autors: Zambrano Loor, María Mercedes (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2018
• Matèries: Calor específico; Cinética de secado; Difusividad efectiva
• Accés en línia: http://repositorio.espam.edu.ec/handle/42000/885