Efecto del pretratamiento con ultrasonido en la cinética de secado convencional de banano (musa paradisiaca)

Palabras clave: Plátanos, Conservación, Secado por convección, Humedad, Ultrasonido

Resumen

El uso del ultrasonido en el procesamiento de alimentos se ha incrementado en la última década debido a la reducción en tiempos, temperaturas, inactivación microbiana y enzimática, extracción de componentes de gran interés para diferentes industrias; sin alterar o modificar su valor nutricional u organoléptico durante los procesos de trasformación de las materias primas en productos con valor agregado. Considerandose, una tecnología verde al no causar impacto negativo al medio ambiente. En este trabajo se evaluó el efecto del pretratamiento con US (40 KHz/130W/30°C /10, 20 y 30 min) en el secado convectivo a 60°C/2m/s del banano (musa paradisiaca). Se utilizó un modelo difusional para describir las cinéticas de secado y cuantificar la influencia del US en la difusividad efectiva de agua. Observando que el US incrementó significativamente (p>0.05) la velocidad de secado en todas las muestras tratadas con una reducción promedio del 31% en el tiempo de secado con respecto al tratamiento control; alcanzando una pérdida de peso del 77% respecto del peso inicial (3.8 a 0.9 g.). El modelo exponencial es el más adecuado para predecir las curvas experimentales de secado del banano y mostró que la aplicación de US aumentó tanto la difusividad efectiva y el coeficiente de transferencia de masa, como corroboran los valores del porcentaje de varianza explicada de 98.5 a 99.3%.

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Cómo citar
Campo-Vera, Y., Contreras, M. E., Flórez, S. L., & Villamizar, L. (2020). Efecto del pretratamiento con ultrasonido en la cinética de secado convencional de banano (musa paradisiaca). Respuestas, 25(3). https://doi.org/10.22463/0122820X.2820

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Publicado
2020-09-01
Sección
Artículos de Investigación