Estudio comparativo de la congelación de papa (Solanum tuberosum L.) sometida a diferentes pretratamientos.
Date
2013-04-01
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Abstract
Se estudió la historia térmica del proceso de congelación de papas frescas y pretratadas por
los siguientes tratamientos: deshidratación osmótica, por escaldado y posterior microondas y
deshidratación osmótica seguida de microondas. Las papas pretratadas disminuyen su contenido de agua durante los diferentes procesos y por consiguiente, el posterior proceso de
congelación requiere tiempos de congelación menores y de esta manera se pueden lograr
ahorros energéticos importantes. Los tiempos de congelación se estimaron muy satisfactoriamente aplicando la ecuación de Salvadori-Mascheroni y se compararon con los experimentales. Los errores son inferiores al 8%. Las papas pretratadas por deshidratación osmótica y
microondas exhibieron un tiempo de congelación 9 minutos inferior al de las papas frescas.
The thermal history of freezing fresh and pre-treated potatoes was studied by the following treatments: osmotic dehydration, scald and later microwave and osmotic dehydration followed by microwave. Pre-treated potatoes reduce its water content during the different processes and therefore the subsequent process of freezing requires lower freezing times and in this way, sig- nificant energy savings can be achieved. The freezing times were estimated very satisfactorily by applying the equation of Salvadori - Mascheroni and were compared with the experimental ones. The errors are lower than 8%. Pre-treated potatoes by osmodehydration and then microwave exhibit a freezing time 9 minutes lower than the fresh potatoes one.
The thermal history of freezing fresh and pre-treated potatoes was studied by the following treatments: osmotic dehydration, scald and later microwave and osmotic dehydration followed by microwave. Pre-treated potatoes reduce its water content during the different processes and therefore the subsequent process of freezing requires lower freezing times and in this way, sig- nificant energy savings can be achieved. The freezing times were estimated very satisfactorily by applying the equation of Salvadori - Mascheroni and were compared with the experimental ones. The errors are lower than 8%. Pre-treated potatoes by osmodehydration and then microwave exhibit a freezing time 9 minutes lower than the fresh potatoes one.
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Keywords
congelación, osmodehidrocongelación, papa, freezing, osmodehydrofreezing, potato
Citation
Proyecciones, Vol.11 No. 1
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