Deshidratación osmótica de rodajas de papaya (Carica papaya L.)
DOI:
https://doi.org/10.18378/rvads.v15i2.7811Palabras clave:
Carica papaya L., Microonda, El secadoResumen
La aplicación de tecnologías como la deshidratación osmótica, promueve la reducción del agua del producto en períodos cortos y la mejora de sus características sensoriales. Una vez que se observó la influencia de las condiciones en la eficiencia del proceso de deshidratación osmótica de las frutas, el objetivo de este estudio fue evaluar el efecto de la temperatura y las concentraciones de sacarosa y xilitol en la cinética de deshidratación osmótica, y los efectos del secado complementario por microondas. sobre las características físicas y químicas de las rodajas de papaya. El método de análisis de superficie de respuesta se aplicó a través de un diseño factorial rotacional completo de 2² con 4 puntos axiales y 3 repeticiones en el punto central, totalizando 11 experimentos para cada agente osmótico, con los cuales fue posible evaluar los efectos de la concentración del agente osmótica (sacarosa o xilitol) y temperatura, en la pérdida de agua de las rodajas de papaya Se encontró que la condición ideal para llevar a cabo el proceso era la concentración de Brix del agente osmótico a 50 °C a una temperatura de 30 °C. Las rodajas sometidas a deshidratación osmoconvectiva en estas condiciones se secaron en microondas y se evaluaron sus características físicas y químicas. El uso de xilitol como agente osmótico fue más eficiente que la sacarosa, proporcionando una mayor reducción en el agua, influyendo significativamente en la retención del contenido de vitamina C después del secado por microondas y presentando un menor contenido de agua.
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