Efecto de la deshidratación osmótica y ultrasonido como pretratamiento en el secado de batata morada (Ipomoea batatas L.) en un secador tipo túnel
Díaz Ávila, Alba Luz | 2020-11-20
In this study, the effect of osmotic dehydration (DO) and ultrasound (US) before convection tunnel drying of sweet potato (Ipomoea batata L.) was evaluated through its drying behavior and changes in color. DO, with sucrose solutions at 50 and 60 ° Brix, was used until obtaining constant weight, and under the same conditions the DO process was carried out in combination with US at 45KHz and 150W. The treatment at 60% sucrose concentration with US application was the one with the greatest weight loss in the shortest time, this being the treatment chosen to dry in a drying tunnel. 4cmx4cmx1.5mm Sweet potato slices were dried in tunnel without pretreatment (1 and 2 m / s and 50 ° C, 60 ° C and 70 ° C) as well as those sheets that received the DO (60%) and US treatment, with the same drying conditions, to establish the best treatment that allowed to maximize the loss of moisture in the shortest time and maintain the color properties of the food, as well as a greater preference for the consumer.