Secado combinado de papas
Date
2010-04-01
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Abstract
Teniendo en cuenta los hábitos actuales de consumo de alimentos precocidos, en este trabajo se
realizó el secado combinado por microondas y convección con aire caliente de papas pretratadas
por deshidratación osmótica.
El uso de la deshidratación osmótica en la industria alimenticia como pretratamiento mejora la
calidad del producto en términos de color, flavour y textura. La ventaja de la tecnología de secado
combinado, microondas y convección con aire caliente radica en las superiores velocidades de
secado alcanzadas preservando las propiedades organolépticas del producto cuando se lo compara con el secado convectivo con aire caliente o microondas solamente. Se analizó si es más
conveniente trabajar con deshidratación osmótica durante 1 o 2 h y si la concentración de sal en
la solución debería ser de 5 ó 10 % m/m, antes del secado combinado (microondas y convección
con aire caliente). Asimismo, se estudiaron los resultados en el secado combinado a diferentes
potencias: 40, 50 y 60 % del máximo, luego del pretratamiento con deshidratación osmótica
durante 1 h.
Considering the actual consumer habits for precooked food, in the present work the combined drying (microwave and hot air convection) was carried out with pretreated osmotic dehydrated potatoes. The use of osmotic dehydration as a pretreatment in the food industry improves the product quality in terms of colour, flavour and texture. The advantage of the combined drying, microwave and convection with hot air aims at a better drying rate preserving the organoleptic properties of the product when is compared with the convective drying with hot air or microwave only. The osmotic dehydration during 1 or 2 hours and the salt concentration (5 or 10 % w/w) were analy- zed, before the combined drying. Also, the results of the combined drying at different powers of 40, 50 and 60 %, after a pretreatment with osmotic dehydration during 1 hour was studied.
Considering the actual consumer habits for precooked food, in the present work the combined drying (microwave and hot air convection) was carried out with pretreated osmotic dehydrated potatoes. The use of osmotic dehydration as a pretreatment in the food industry improves the product quality in terms of colour, flavour and texture. The advantage of the combined drying, microwave and convection with hot air aims at a better drying rate preserving the organoleptic properties of the product when is compared with the convective drying with hot air or microwave only. The osmotic dehydration during 1 or 2 hours and the salt concentration (5 or 10 % w/w) were analy- zed, before the combined drying. Also, the results of the combined drying at different powers of 40, 50 and 60 %, after a pretreatment with osmotic dehydration during 1 hour was studied.
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Keywords
secado combinado, secado de papas, pretratamiento por deshidratación osmótica, secado por convección y microondas, combined drying, potatoes drying, osmotic dehydration prereatment, convective and microwaves drying
Citation
Proyecciones, Vol.8 No. 1
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