Publicación:
Evaluación de los parámetros cinéticos de transferencia de masa, color y fuerza de fractura de rodajas de berenjena sometidas a freído por inmersión al vacío

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dc.audience
dc.contributor.advisorOrtega Quintana, Fabián Alberto
dc.contributor.advisorCaro Atehortúa, Diego Andrés
dc.contributor.authorGonzález Peña, Víctor Javier
dc.contributor.juryVélez Hernández, Gabriel Ignacio
dc.contributor.juryDíaz Ávila, William Yesid
dc.date.accessioned2025-07-28T23:14:29Z
dc.date.available2027-07-28
dc.date.available2025-07-28T23:14:29Z
dc.date.issued2025-07-28
dc.description.abstractLa berenjena (Solanum melongena L.) es una hortaliza de alto valor nutricional y potencial industrial, ampliamente cultivada en regiones tropicales y subtropicales. Este estudio tuvo como objetivo determinar los parámetros cinéticos de transferencia de masa, cambio de color y fuerza de fractura en rodajas de berenjena sometidas a distintos pretratamientos durante el freído por inmersión al vacío. Se evaluaron tres pretratamientos: control (sin pretratamiento), escaldado y osmodeshidratación en solución de sacarosa con NaCl (relación: 7.5:1). Las rodajas (diámetro: 3.5 ± 0.001 cm, espesor: 2.4 ± 0.2 mm) se frieron al vacío (180 mm Hg) en aceite vegetal (soya:palma), a distintas temperaturas y tiempos, con una relación rodajas:Litro aceite de 7:1. Se analizaron la perdida de humedad, absorción de aceite, parámetros de color (L*, a*, b*, ΔE*), fuerza de fractura y se realizó una prueba sensorial con 101 catadores no entrenados. Los resultados mostraron que la osmodeshidratación redujo significativamente la absorción de aceite (hasta un 91 %) y mejoró la textura, mientras que el escaldado presentó la mayor retención de color, con un valor promedio del 23.71 % respecto al control (ΔE* promedio: 19.41). La cinética de absorción de aceite se ajustó adecuadamente a los modelos de Moyano y Pedreschi y primer orden. En la evaluación sensorial, las muestras osmodeshidratadas obtuvieron la mayor preferencia (91 %) e intención de compra (81 %). En conclusión, la aplicación de pretratamientos, especialmente la osmodeshidratación, mejora significativamente la calidad fisicoquímica y sensorial de la berenjena frita al vacío, siendo una alternativa prometedora para su industrialización.spa
dc.description.abstractEggplant (Solanum melongena L.) is a vegetable of high nutritional value and industrial potential, widely cultivated in tropical and subtropical regions. This study aimet to determine the kinetic parameters of mass transfer, color change, and fracture force in eggplant slices subjected to different pretreatments during vacuum immersion frying. Three pretreatments were evaluated: control (no pretreatment), blanching, and osmotic dehydration in a sucrose - NaCl solution (ratio: 7.5:1). The slices (diameter: 3.5 ± 0.001 cm, thickness: 2.4 ± 0.2 mm) were fried under vacuum conditions (180 mm Hg) in vegetable oil (soybean: palm), at different temperatures and times, using a slince-to-oil ratio of 7:1 (slices per liter of oil). Moisture los, oil uptake, color parameters (L*, a*, b*, ΔE*), fracture force, and sensory preference were analyzed using 101 untrained panelists. Results showed that osmotic dehydration significantly reduced oil absorption (up to 91 %) and improved texture, while blanching provided the highest color retention, with an average value of 23.71 % compared to the control (ΔE* average: 19.41). The kinetics of oil absorption fitted well to both the Moyano and Pedreschi model and the first-order model. In the sensory evaluation, osmotic-dehydrated samples received the highest preference (91 %) and purchase intention (81 %). In conclusion, the application of pretreatments, especially osmotic dehydration, significatly improves the physicochemical and sensory quality of vacuum-fried eggplant, positioning it as a promising alternative for industrial processing.eng
dc.description.degreelevelMaestría
dc.description.degreenameMagíster en Ciencias Agroalimentarias
dc.description.modalityTrabajos de Investigación y/o Extensión
dc.description.tableofcontentsLISTA DE TABLASspa
dc.description.tableofcontentsLISTA DE FIGURAS
dc.description.tableofcontentsLISTA DE ANEXOS
dc.description.tableofcontentsLISTA DE SÍMBOLOS Y ABREVIATURAS
dc.description.tableofcontentsRESUMEN
dc.description.tableofcontentsABSTRACT
dc.description.tableofcontents1. INTRODUCCIÓN
dc.description.tableofcontents2. REVISIÓN DE LITERATURA
dc.description.tableofcontents2.1 La berenjena
dc.description.tableofcontents2.2 Proceso de freído
dc.description.tableofcontents2.3 Freído al vacío
dc.description.tableofcontents2.4 Transferencia de calor durante el proceso de freído
dc.description.tableofcontents2.5 Transferencia de masa durante el proceso de freído
dc.description.tableofcontents2.5.1 Modelo matemático de pérdida de agua
dc.description.tableofcontents2.5.2 Modelos matemáticos de absorción de aceite
dc.description.tableofcontents2.6 El color durante el proceso de freído
dc.description.tableofcontents2.6.1 Modelamiento de los cambios de color
dc.description.tableofcontents2.7 Cambios de textura durante el proceso de freído
dc.description.tableofcontents2.7.1 Modelamiento de la fuerza de fractura durante el freído
dc.description.tableofcontents2.8 Osmodeshidratación
dc.description.tableofcontents2.9 Escaldado
dc.description.tableofcontents3. OBJETIVOS
dc.description.tableofcontents3.1 Objetivo General
dc.description.tableofcontents3.2 Objetivos Específicos
dc.description.tableofcontents3. MATERIALES Y MÉTODOS
dc.description.tableofcontents3.1 Tipo de investigación
dc.description.tableofcontents3.2 Universo de estudio
dc.description.tableofcontents3.3 Localización
dc.description.tableofcontents3.4 Variables
dc.description.tableofcontents3.4.1 Variables independientes
dc.description.tableofcontents3.4.2 Variables dependientes
dc.description.tableofcontents3.5 Métodos
dc.description.tableofcontents3.5.1 Preparación de la materia prima
dc.description.tableofcontents3.5.2 Pretratamientos
dc.description.tableofcontents3.5.3 Freído por inmersión al vacío
dc.description.tableofcontents3.5.4 Humedad
dc.description.tableofcontents3.5.5 Contenido de aceite
dc.description.tableofcontents3.5.6 Medición de color
dc.description.tableofcontents3.5.7 Fuerza máxima de fractura
dc.description.tableofcontents3.5.8 Prueba sensorial de preferencia por ordenamiento e intención de compra
dc.description.tableofcontents3.6 Diseño experimental y análisis estadístico
dc.description.tableofcontents4. RESULTADOS Y DISCUSIONES
dc.description.tableofcontents4.1 Cinética de pérdida de humedad durante el freído al vacío de rodajas de berenjena
dc.description.tableofcontents4.2 Cinética de absorción de aceite durante el freído al vacío de rodajas de berenjena
dc.description.tableofcontents4.3 Cinética de cambio de color durante el freído al vacío de rodajas de berenjena
dc.description.tableofcontents4.4 Cinética de cambio en la fuerza de fractura
dc.description.tableofcontents4.5 Evaluación sensorial
dc.description.tableofcontents5. CONCLUSIONES
dc.description.tableofcontents6. RECOMENDACIONES
dc.description.tableofcontents7. REFERENCIAS BIBLIOGRÁFICAS
dc.description.tableofcontentsANEXOS
dc.format.mimetypeapplication/pdf
dc.identifier.instnameUniversidad de Córdoba
dc.identifier.reponameRepositorio Universidad de Córdoba
dc.identifier.repourlhttps://repositorio.unicordoba.edu.co/
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/9502
dc.language.isospa
dc.publisherUniversidad de Córdoba
dc.publisher.facultyFacultad de Ingeniería
dc.publisher.placeBerástegui, Córdoba, Colombia
dc.publisher.programMaestría en Ciencias Agroalimentarias
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dc.rightsCopyright Universidad de Córdoba, 2025
dc.rights.accessrightsinfo:eu-repo/semantics/embargoedAccess
dc.rights.coarhttp://purl.org/coar/access_right/c_f1cf
dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.keywordsKinetic parameters
dc.subject.keywordsVacuum frying
dc.subject.keywordsMoisture
dc.subject.keywordsOil absorption
dc.subject.keywordsColor
dc.subject.keywordsFracture force
dc.subject.keywordsEggplant
dc.subject.proposalParámetros cinéticos
dc.subject.proposalFritura al vacío
dc.subject.proposalHumedad
dc.subject.proposalAbsorción de aceite
dc.subject.proposalColor
dc.subject.proposalFuerza de fractura
dc.subject.proposalBerenjena
dc.titleEvaluación de los parámetros cinéticos de transferencia de masa, color y fuerza de fractura de rodajas de berenjena sometidas a freído por inmersión al vacíospa
dc.typeTrabajo de grado - Maestría
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dspace.entity.typePublication
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