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
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Date
2012-08-30
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Facultad de Ingenierías
Facultad de Ingenierías
Abstract
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.
Description
Keywords
Corporación Universitaria Lasallista, Facultad de Ingenierías, Corteza de naranja, Impregnación a vacío, Vitamina B, Alimentos, Ingeniería de Matrices