Primer acercamiento a la mecánica de contacto en amputados transfemorales unilaterales

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2017-07-01

Convective drying of squash (Cucurbita moschata): Influence of temperature and air velocity on effective moisture diffusivity, carotenoid content and total phenols

Secado convectivo de zapallo (Cucúrbita moschata): Influencia de la temperatura y velocidad de aire sobre la difusividad efectiva de humedad, contenido de carotenoides y fenoles totales

Palabras clave:

Convective drying, cucurbita moschata-UNAPAL Abanico 75, total phenols, carotenoids, response surface methodology, air temperature (en)
Secado convectivo, cucúrbita moschata-UNAPAL Abanico 75, fenoles totales, carotenoides, metodología superficie de respuesta, temperatura del aire (es)

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The influence of air temperature and air velocity on convection drying of pumpkin (Cucurbita moschata - UNAPAL Abanico 75) is studied using drying kinetics and changes in the content of total phenolic and carotene compounds. The response surface methodology was used to optimize the operating conditions for pumpkin pulp drying. The studied factors included drying temperature (45-65 °C) and air velocity (4 and 7 m.s-1). The optimum pumpkin pulp drying conditions were 55 °C and 7m.s-1 for the air temperature and velocity, respectively. The drying time was approximately 390 min. The flour had 6.34 ± 0.10% (db) for moisture, 141.5 ± 1.32 mg carotene/100g sample for total carotenoids and 72.9 ± 2.2 mg GAE/100g sample for total phenols.
Se estudia la influencia de la temperatura y la velocidad del aire en el secado convectivo de zapallo (Cucúrbita moschata- UNAPAL Abanico 75), por medio de la cinética de secado y los cambios en el contenido de compuestos fenólicos y carotenos totales. Se empleó la metodología de superficie de respuesta para optimizar las condiciones de operación en el secado de pulpa de zapallo. Los factores estudiados fueron, temperatura de secado (45 – 65 °C) y velocidad de aire (4 y 7 m.s-1). Las condiciones óptimas de secado de pulpa de zapallo fueron; 55 °C y 7m. s-1, para la temperatura y velocidad de aire respectivamente. El tiempo de secado fue 390 min aproximadamente. La harina obtenida presento humedad 6.34 ± 0.10 % (bh), carotenoides totales; 141.5 ± 1.32 mg/100 g de muestra, fenoles totales; 72.9 ± 2.2 mg /100 g de muestra.

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