Deshidratación osmótica de la jícama (Smallanthus sonchifolius)
Osmotic dehydration (OD) consists of immersing a food product in a solution with a high osmotic pressure, which creates a gradient of chemical potential between the water contained in the food and the water in the solution, causing the water flow from the Inside the product, to match the chemical po...
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| 格式: | bachelorThesis |
| 語言: | spa |
| 出版: |
2017
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| 在線閱讀: | http://repositorio.utc.edu.ec/handle/27000/4199 |
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添加標簽 | 總結: | Osmotic dehydration (OD) consists of immersing a food product in a solution with a high osmotic pressure, which creates a gradient of chemical potential between the water contained in the food and the water in the solution, causing the water flow from the Inside the product, to match the chemical potentials of water on both sides of the plant cell membranes. These are semipermeable and allow the passage of water and very little that of solute, producing as a net effect, the loss of water by the product. An experimental design according to the research was applied the completely randomized block design (DBCA) in a factorial arrangement of 3 * 3 * 2 with 2 replicates. This method allows obtaining products of intermediate humidity, which can be treated later by other methods. This combination allows, increase the useful life and improve the sensorial characteristics of the treated products. It requires low cost equipment and the substances used as solutes, are of natural origin and easily acquired in the market (sucrose) allowing small processors to access it for low investment costs. The present investigation yielded the following results having as the best treatment (t4) (a1b2c1), which has a slice size of 6mm a sucrose concentration of 60 ° Brix and a temperature of 70 ° C. |
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