Publication: LIOFILIZACIÓN DE FRUTILLAS ENTERAS (FRAGARIA ANANASSA DUCH): EFECTO DE MICRO-PERFORACIONES REALIZADAS CON TECNOLOGÍA LASER DE CO2 EN EL TIEMPO DE SECADO PRIMARIO
Date
2018
Authors
KUSCH GARCÍA, CYNTHIA ROCÍO BELÉN
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Abstract
En la actualidad, la preservación de los alimentos es vital, es por esto que la industria de alimentos ha empezado a desarrollar diferentes técnicas de conservación, entre ellas la liofilización, el cual es un proceso de deshidratación que utiliza la sublimación del hielo. La liofilización mantiene la mayor parte de las propiedades organolépticas de los alimentos, sin embargo, es una técnica de secado que genera altos costos en el proceso, principalmente por el tiempo empleado en el proceso, siendo el secado primario la etapa que utiliza la mayor parte del tiempo, en la búsqueda por disminuirlo se utiliza tecnología de láser-CO2, para realizar micro-perforaciones a frutillas frescas y ver su efecto en el tiempo de secado primario.
Anterior a esta investigación, Fujimaru y otros, (2012); Utilizaron micro-perforaciones en la piel de frutas, obteniendo mejoras en la eficacia de secado. Por esto, esta investigación tiene como objetivo determinar el efecto del uso de tecnología láser-CO2 en el tiempo de secado primario de frutillas enteras.
Para lograr cumplir el objetivo de la investigación, se utiliza un arreglo de 5 micro-perforaciones, las cuales llegan a la parte central del fruto. El proceso de liofilización se realiza a una temperatura de bandeja de 50[°C] y una presión de 0,3[mbar].
Se obtiene un tiempo de secado primario de 18 horas para las frutillas sin micro-perforaciones y para las frutillas con micro-perforaciones un tiempo de 14 horas; Lo que equivale a una reducción del 22% del tiempo empleado en el secado primario.
Además, se realiza la medición de calidad del producto obtenido midiendo la rehidratación, color y textura; Dando como resultado final, que no hay diferencias significativas al compararlas con frutillas descongeladas.
Finalmente, se concluye que al utilizar micro-perforaciones en el proceso de liofilización en frutillas enteras si hay una reducción importante del tiempo del secado primario. Además, el uso de la tecnología láser-CO2, no perjudica la calidad del producto obtenido (color y textura). Sin embargo, se obtiene una mejor rehidratación en frutillas con micro-perforaciones.
Currently, the preservation of food is vital, this is why the food industry has started to develop different techniques, among them freeze-drying, that is a dehydration process, it uses ice sublimation. Freeze drying maintains most of the organoleptic properties of food, however, it is a drying technique that generates high costs in the process, mainly due to the time spent in the process, with primary drying being the stage that uses the most of the time, in the search to reduce it, laser-CO2 technology is used to make micro-perforations to fresh strawberries and see their effect on the time of primary drying. Previous to this investigation, Fujimaru et al., (2012); They used micro-perforations in the skin of fruits, obtaining improvements in the efficiency of drying. Therefore, this research aims to determine the effect of the use of laser-CO2 technology in the primary drying time of whole strawberries. To achieve the objective of the research, an array of 5 micro-perforations is used, which reach the central part of the fruit. The lyophilization process is carried out at a tray temperature of 50 [° C] and a pressure of 0,3 [mbar]. A primary drying time of 18 hours is obtained for the strawberries without micro-perforations and for the strawberries with micro-perforations a time of 14 hours; What amounts to a reduction of 22% of the time spent on primary drying. In addition, the quality measurement of the product obtained is measured by measuring the rehydration, color and texture; Giving as a final result, that there are no significant differences when comparing them with thawed strawberries Finally, it is concluded that by using micro-perforations in freeze-drying process in whole strawberries if there is a significant reduction in the time of primary drying. In addition, the use of laser-CO2 technology does not harm the quality of the product obtained (color and texture). However, a better rehydration in strawberries with micro-perforations is obtained.
Currently, the preservation of food is vital, this is why the food industry has started to develop different techniques, among them freeze-drying, that is a dehydration process, it uses ice sublimation. Freeze drying maintains most of the organoleptic properties of food, however, it is a drying technique that generates high costs in the process, mainly due to the time spent in the process, with primary drying being the stage that uses the most of the time, in the search to reduce it, laser-CO2 technology is used to make micro-perforations to fresh strawberries and see their effect on the time of primary drying. Previous to this investigation, Fujimaru et al., (2012); They used micro-perforations in the skin of fruits, obtaining improvements in the efficiency of drying. Therefore, this research aims to determine the effect of the use of laser-CO2 technology in the primary drying time of whole strawberries. To achieve the objective of the research, an array of 5 micro-perforations is used, which reach the central part of the fruit. The lyophilization process is carried out at a tray temperature of 50 [° C] and a pressure of 0,3 [mbar]. A primary drying time of 18 hours is obtained for the strawberries without micro-perforations and for the strawberries with micro-perforations a time of 14 hours; What amounts to a reduction of 22% of the time spent on primary drying. In addition, the quality measurement of the product obtained is measured by measuring the rehydration, color and texture; Giving as a final result, that there are no significant differences when comparing them with thawed strawberries Finally, it is concluded that by using micro-perforations in freeze-drying process in whole strawberries if there is a significant reduction in the time of primary drying. In addition, the use of laser-CO2 technology does not harm the quality of the product obtained (color and texture). However, a better rehydration in strawberries with micro-perforations is obtained.
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Keywords
LIOFILIZACION , MICRO-PERFORACIONES , LASER DE CO2 , FRUTILLAS