Secado de papas por microondas
Date
2009-10-01
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Abstract
Se llevó a cabo el secado de papas por microondas a distintas potencias y se modeló la cinética
de deshidratación con diversas ecuaciones matemáticas. Los mejores ajustes de las curvas de
secado se obtuvieron con los modelos del tipo polinómico. El aumento de la potencia en el equipo
de microondas incrementa la velocidad de secado, si bien acorta en forma significativa el tiempo
requerido, se aprecia cierto deterioro en la consistencia y el color del alimento.
Microwave drying of potatoes for different powers was carried out and the dehidration kinetics was modeled by several mathematical equations. The model that adjusts best the drying cur- ves was the polynomial one. When the microwave power increases, the dry rate also increases, drying time significantly reduces but detrimental effects on consistence and colour of food are observed.
Microwave drying of potatoes for different powers was carried out and the dehidration kinetics was modeled by several mathematical equations. The model that adjusts best the drying cur- ves was the polynomial one. When the microwave power increases, the dry rate also increases, drying time significantly reduces but detrimental effects on consistence and colour of food are observed.
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Keywords
secado, microondas, secado de papas, drying, microwave, potatoes drying
Citation
Proyecciones, Vol.7 No. 2
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