Modelo matemático para cuantificar la deterioración de la yuca durante el proceso de secado
El 80% de la producción mundial de yuca es utilizada para el consumo humano, aportando cerca del 10% de las calorías requeridas por el hombre además de ser el producto alimenticio carbohidratado, básico de 300 millones de personas en los países tropicales. La yuca, por sus características de cosecha y elevada humedad está sujeta a la rápida deterioración, exigiendo técnicas adecuadas para su conservación y/o procesamiento. Una de las maneras para evaluar las pérdidas de la yuca durante el proceso de secado, es cuantificar la deterioración de barras rectangulares o rodajas de yuca, utilizando como criterio el cambio de la coloración de su pigmento externo, por ser un factor de calidad que determina simplemente el grado de aceptabilidad del producto.
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Copyright (c) 1982 Julio E. Ospina Mejía
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