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Evaluating the cooking process for obtaining hard candy from araza (Eugenia stipitata) pulp
Evaluación del proceso de cocción para obtener un confite duro a partir de pulpa de araza (Eugenia stipitata)
Keywords:
arazá, heat transfer coefficient, hard candy, heat transfer (en)arazá, coeficiente de calor, confite duro, transferencia de calor (es)
This work was aimed at preparing hard candy from arazá (a fruit tree from the Amazon rainforest) using a sugar solution consisting of glucose syrup and invert sugar; this was cooked with fruit pulp to concentrate it. Temperature, time, soluble solids and viscosity were measured when cooking the mixture. Heat transfer was studied in an agitated steam jacketed kettle using the experimental data. The best arazá hard candy formulation consisted of 15% fruit pulp, 2% pectin regarding the amount of pulp and 85% sugar solution (glucose syrup and invert sugar mixed 1:1 (w/w)). The experimental data gave 266 W/m2ºC average overall heat transfer coefficient whereas theoretical data gave a 421.8 W/m2ºC overall heat transfer coefficient. Heat transfer speed was 3,140 W.
Este proyecto se enfoca en la elaboración de un confite duro de arazá donde se utiliza como solución edulcorante: jarabe de glucosa y azúcar invertido, los cuales son sometidos a un proceso de cocción junto con la pulpa de la fruta para concentrarla. Durante el proceso de elaboración se realizaron diversas mediciones, como son, temperatura y tiempo de la cocción, viscosidad y sólidos solubles. Finalmente, se hizo un balance de transferencia de calor en un tanque agitado empleando los datos obtenidos experimentalmente. La mejor formulación para la producción de un confite duro de arazá fue 15% de pulpa de fruta, 2% de pectina con respecto a la cantidad de pulpa y 85% de solución de azúcar con una relación 1:1 (p/p) de jarabe de glucosa y azúcar invertido. El valor promedio del coeficiente global experimental de transferencia de calor fue de 266 W/m2 ºC, mientras que el coeficiente global teórico fue igual a 421.8 W/m2 ºC. La velocidad del calor transferido durante el proceso fue de 3140 W.
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References
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