Efecto de la temperatura de secado sobre las propiedades funcionales de la fibra dietaria presente en la citropulpa
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Date
2010
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Agrifood waste use is a current research subject, given the nutritional value many
of them keep and the reduction of negative environmental impacts generated by their disposal.
The drying process is a necessary stage and it
is relevant to preserve and process these sources. Substantial modifications in the chemical and
physical properties of some elements or considerable nutritional components that give functionality to the alimentary material, such as dietary fiber,
can take place. Objective. To determine the kinetics of the drying process for the waste produced in orange juice´s extraction. Materials and
methods. Valencia variety oranges were used at
40ºC, 45ºC, 50ºC, 55ºC and 60ºC at a constant
speed of 3m/s. At these conditions, the content
and the properties of the dietary fiber´s functional conditions were evaluated: The swell capacity
(SC), the water retention capacity (WRC) and the
lipid adsorption capacity. Conclusion. At 50 ºC
The functional properties of the dietary fiber are
preserved in a better way. 19.75 hours are required to achieve a humidity of 0.12kg water/kg of
dry sample.
Description
Keywords
Citropulpa, Corporación Universitaria Lasallista, Residuos sólidos agrícolas, Residuos agrícolas - Aprovechamiento, Cinética de secado, Fibra de cítricos, Fibra alimentaria