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Journal of Engineering and Technology

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Browsing Journal of Engineering and Technology by Author "Benavides Paz, Yara Licceth"

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    Aplicación de la técnica de impregnación a vacío en el desarrollo de cáscaras de naranja mínimamente procesadas fortificadas con potasio, sodio, y vitaminas B1, B6 y B9
    (Corporación Universitaria Lasallista, 2012-08-30) Restrepo Duque, Ana María; Arredondo Velásquez, Alejandra; Morales Monsalve, Cristian; Tamayo Mesa, Marisol; Benavides Paz, Yara Licceth; Bedoya Mejía, Vanessa; Vélez Argumedo, Catalina María
    Introduction. Orange peel is approximately 40-50% of the fruit. As a sub-product, it could be used to develop food with added values. Objective. This research work evaluates the feasibility to develop snack orange peels fortified with potassium, sodium and B1, B6 and B9 vitamins, micronutrients that are lost after an excessive consumption of alcohol, by the use of the matrices engineering via the vacuum impregnation technique as a mechanism to incorporate the dissolution. Methodology. The theoretical concentration of potassium, sodium and vitamins B1, B6 and B9 was determined by a matter balance in the solid porous system (orange peel)-liquid (impregnation dissolution) with an isotonic solution and 100g of fresh peel as a base. The system was submitted to vacuum during 5 minutes in an impregnation chamber and later the atmospheric pressure was re-established during 10 minutes. Results. The response parameters to the impregnation (mass fraction -XHDM, volumetric fraction-X and effective porosity-ɛ) were: 8,5±1,2; 8,1±0,9; 34±5,7, respectively. There are no significant statistic differences related to the physical-chemical characterization as an effect of the impregnation treatment in the aWand pH parameters, but there are significant differences in the humidity percentage, Brix degrees and ashes content. Conclusion. This demonstrates that orange peels can be impregnated in order to use them in products with a high added value by the use of the matrices engineering.
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    Papaína extraída a partir de la cáscara de la papayuela perteneciente a la especie (Carica papaya L.), por medio de microondas con aplicación en el ablandamiento de la carne bovina
    (Corporación Universitaria Lasallista, 2012-08-30) Gil Garzón, Maritza Andrea; Bedoya Mejía, Vanessa; Millán Cardona, Leonidas de Jesús; Benavides Paz, Yara Licceth
    Introduction. Papain is an enzyme commonly used to tenderize meat, but obtaining it at an industrial scale is a process based on extracting it by making longitudinal cuts on the papayuela and taking the latex that contains the papain. Then, it is dried by the use of a conventional oven, sprinkling or lyophilization. This process takes time and brings loses of the extract during the transformation until obtaining the final product, due to the extensive handling, and this fact can affect its enzymatic quality. Objective.This research work aims to evaluate the extraction of papain by the use of microwaves, as a way to approach an area not yet studied and as an alternative for the use of agricultural waste materials. Methodology. It consisted of several stages: The first was the physical-chemical characterization of the fruit in order to standardize the raw material, followed by the extraction from the Carica Papaya L. papayuela peels in presence of analytic ethanol. The conditions of the microwave oven with a 390W power at a 30 seconds time were established. Later, the extract was filtered and concentrated to be applied on pieces of beef meat from the round area during 60seconds. The effect of the extract on the meat tenderization was verified with a texture profile analysis – TPA- during 0 minutes, 5 minutes and 10 minutes. Results.The statistical analysis reported significant differences (p<0.05) concerning the hardness of the meat after a 5 minutes storage, when compared to the other time periods, and reached a 50% softening. Conclusion. Extracting papain by the use of microwaves is an alternative to obtain this enzyme in shorter periods of time, avoiding its degradation, in comparison with traditional methods.