Deshidratación de mashua tropaeolum tuberosum para la obtención de hojuelas

Content Provider	Semantic Scholar
Author	Ramos, Lara Vinicio, Mario
Copyright Year	2017
Abstract	The objective of this research was to obtain flakes of mashua Tropaeolum tuberosum yellow variety by dehydration, in the form of slices with a thickness of 2 mm, dehydration was carried out in an oven, establishing two experimental factors: working temperature (35 and 45 ° C) and Drying air velocity (0.80 and 1.35 m / s). The Completely Random Design (D.C.A.) was applied with factorial arrangement (A x B) with three replicates. The freshly harvested mashua has a spicy taste, it is necessary to condition the slices with a thermal pretreatment of 90 ° C for a time of 4 minutes. The raw material recently harvested had a humidity of 88.7% and after a thermal pretreatment reached 93% of humidity, the time required to reach a humidity of 6.43% was 4.67 hours with treatment four ( T4) which has these characteristics. However, treatment one (T1) has the best conditions in terms of retention of antioxidant activity. During dehydration, the weight loss is recorded at short intervals until constant weight is obtained, with the results obtained that the drying curves for the four treatments presented a constant period, followed by a decreasing period, until reaching the humidity of balance.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://repositorio.utn.edu.ec/bitstream/123456789/6153/2/ARTICULO.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article