Publicado

2017-10-01

Changes in liquid phase and mechanical properties during osmodehydrofreezing of papaya (carica papaya L.)

Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion

DOI:

https://doi.org/10.15446/dyna.v84n203.60531

Palabras clave:

Osmotic treatment, freezing, tropical fruits, osmotic solution (en)
Tratamiento osmótico, congelación, frutas tropicales, solución osmótica (es)

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Autores/as

  • Alfredo Adolfo Ayala-Aponte Universidad del Valle
  • Martha Isabel Sanchez Tamayo Universidad del Valle
The aim of this study was to evaluate the influence of osmotic treatments on the freezing rate, drip loss (DL), elastic modulus (EM) and stress of yield limit (σL) of papaya (Carica papaya L.) samples stored under freezing conditions. Dehydration was performed using an osmotic sucrose solution with 55 and 45 ºBrix for 30 and 90 min. Osmotically dehydrated papaya samples were frozen at -40°C and stored for 10, 20, 30 and 60 days. Fresh fruit was used as a control sample during freezing storage. The results showed the treated samples exhibited lower drip loss with respect to control samples. It was observed that elastic modulus in treated samples showed higher values compared to control samples. Conversely, σL had achieved a decreasing for all treatments during freezing storage and treated samples exhibited higher σL values with respect to control samples.
El objetivo de este trabajo fue evaluar la influencia de tratamientos osmóticos sobre la velocidad de congelación, pérdida de fase líquida (PFL), módulo elástico (ME) y esfuerzo del límite de fluencia (σL) en muestras de papaya (Carica papaya L.) almacenadas en congelación. La deshidratación se realizó con soluciones osmóticas de sacarosa de 45 y 55°Brix durante 30 y 90 min. Las muestras osmo-deshidratadas fueron congeladas a -40°C y almacenadas durante 10, 20, 30 y 60 días. Fruta fresca fue empleada como muestra control (No tratada). Los resultados mostraron que las muestras tratadas presentaron menores pérdidas de fase líquida respecto a las muestras control. El módulo elástico en las muestras tratadas presentó mayores valores en comparación con las muestras control. El esfuerzo del límite de fluencia disminuyó para todos los tratamientos durante el almacenamiento y las muestras tratadas mostraron valores superiores de σL respecto a las muestras no tratadas.

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[1]
“Cambios en fase líquida y propiedades mecánicas de papaya (carica papaya L.) osmodeshidratada durante la congelacion”, DYNA, vol. 84, no. 203, pp. 208–213, Oct. 2017, doi: 10.15446/dyna.v84n203.60531.

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