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Effect of Convective Drying and Far-Infrared Radiation on the Physical Properties and Microstructure of Yacón Chips (Smallanthus sonchifolius)
Efecto del secado convectivo y radiación infrarroja lejana sobre las propie-dades físicas y microestructura de hojuelas de yacón (Smallanthus sonchi-folius)
DOI:
https://doi.org/10.15446/ing.investig.104346Keywords:
heat transfer, internal structure, micropores, drying, hot air, infrared (en)transferencia de calor, estructura interna, microporos, secado, aire caliente, infrarrojo (es)
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Convective drying is widely used in the food industry due to its simplicity and versatility, as it allows for better temperature control and heat distribution, which is essential for maintaining product quality. However, this method can be slower compared to infrared drying. The aim of this research was to evaluate the effect of convective and infrared drying on the physical properties and microstructure of yacón chips. An infrared dryer and a convection dryer were used to this effect, setting temperatures of 60, 70, and 80 °C for both methods. The color and texture properties, as well as the microstructure, changed with the increase in temperature. The greatest color variation in the yacón samples was reported by infrared drying at a temperature of 80 ° C. Regarding texture, there were no differences between the two methods. The microstructure of the yacón samples dried by hot air exhibited more significant cell damage, especially at 60 °C, in comparison with infrared drying, which showed a more microporous and compact structure. The results indicate that the method used impacted shrinkage: infrared drying produced a higher level of shrinkage when compared to convective drying. It is important to note that this is a significant physical change that can adversely affect the quality of dehydrated food. Infrared drying produced greater rehydration in comparison with convective drying. Similarly, improved rehydration was observed at a temperature of 70 ºC. In conclusion, the infrared drying method, coupled with appropriate drying conditions, constitutes a good alternative for drying yacón chips.
El secado convectivo es ampliamente utilizado en la industria alimentaria debido a su simplicidad y versatilidad, ya que permite un mejor control de la temperatura y distribución del calor, lo cual es esencial para mantener la calidad del producto. Sin embargo, este método puede ser más lento en comparación con el secado por infrarrojos. El objetivo de esta investigación fue evaluar el efecto del secado convectivo y por infrarrojos en las propiedades físicas y la microestructura de las rodajas de yacón. Para ello, se utilizaron un secador por infrarrojos y un secador de convección, estableciendo temperaturas de 60, 70 y 80 °C para ambos métodos. Las propiedades de color y textura, así como la microestructura, cambiaron con el aumento de la temperatura. La mayor variación de color en las muestras de yacón correspondió al secado por infrarrojos a una temperatura de 80 °C. En cuanto a la textura, no hubo diferencias entre los dos métodos. La microestructura de las muestras de yacón secadas con aire caliente mostró un daño celular más significativo, especialmente a 60 °C, en comparación con el secado por infrarrojos, que mostró una estructura más microporosa y compacta. Los resultados indican que el método utilizado impactó en la contracción: el secado por infrarrojos produjo un nivel de contracción más alto en comparación con el secado convectivo. Es importante señalar que este es un cambio físico significativo que puede afectar negativamente la calidad de los alimentos deshidratados. El secado por infrarrojos produjo una mayor rehidratación en comparación con el secado convectivo. De manera similar, se observó una mejor rehidratación a una temperatura de 70 ºC. En conclusión, el método de secado por infrarrojos, en combinación con condiciones de secado adecuadas, constituye una buena alternativa para el secado de rodajas de yacón.
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Copyright (c) 2024 Edwin O. Baldeón, Álvaro Bracamonte-Herrera, Andrés Soto-Torres, Walter F. Salas-Valerio, Julio Mauricio Vidaurre-Ruiz
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