Publicación:
Efecto de pretratamientos térmicos y temperaturas de proceso sobre las propiedades termofísicas, el coeficiente de transferencia de calor y masa y la calidad final en hamburguesas de pasta fina sometidas a fritura por inmersión

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dc.contributor.advisorRomero Barragán, Pedro Elíasspa
dc.contributor.authorDíaz Ávila, William Yesid
dc.date.accessioned2023-07-13T14:06:11Z
dc.date.available2024-06-30
dc.date.available2023-07-13T14:06:11Z
dc.date.issued2023-06-30
dc.description.abstractLos procesos de fritura por inmersión han sufrido modificaciones durante los últimos años. Se ha realizado modificaciones a las materias primas, el proceso y los equipamientos. Generalmente, esto trae consigo cambios a nivel de eficiencia energética. El objetivo de este trabajo fue determinar el efecto de los pretratamientos térmicos (precocción y prefritura) y las temperaturas del aceite (140-180°C) en las propiedades termofísicas, los coeficientes de transferencia de calor y masa y la calidad final en hamburguesas de pasta fina. Para la determinación de las propiedades termofísicas se tomó la composición próximal de las hamburguesas y la temperatura inicial, y se realizó el cálculo mediante las fórmulas de choi y okos. Los coeficientes de transferencia de calor y transferencia de masa se hallaron a partir de la ley de Fourier y la segunda ley de Fick, respectivamente, con una geometría de placa circular. La absorción de aceite se calculó comparando el contenido de aceite antes de proceso de fritura y luego de este. Los parámetros de color se midieron mediante el uso de espectrofotocolorímetro. Se utilizó un texturómetro para la medición de la dureza. Se tomaron 85 consumidores no entrenados para determinar la preferencia entre las hamburguesas pretratadas y control. La rancidez oxidativa se expresó a través de la medición de la concentración de malonaldehído en un intervalo de 25 días. Las propiedades termofísicas de las hamburguesas estuvieron influenciadas por los pretratamientos aplicados a estas. La precocción mejoró la difusividad térmica de las hamburguesas, presentando una mayor capacidad calorífica y conductividad térmica. La interacción de los pretratamientos con las temperaturas del aceite afectó significativamente los parámetros de transferencia de calor y masa y parámetros de calidad como la absorción de aceite, el color (a* y b*) y la dureza de las hamburguesas. El mayor coeficiente de transferencia de calor se reportó en las hamburguesas precocidas a una temperatura de 140°C. Mientras que los mayores coeficientes transferencia de masa se presentaron cuando se trabajó con las hamburguesas precocidas y prefritas a 180°C. La mayor absorción de aceite se presentó en las hamburguesas precocidas a 180°C. La luminosidad disminuyó con el incremento de la temperaturas y la prueba de Tukey mostró que la media global de las hamburguesas precocidas evidenció un mayor grado de luminosidad al compararlas con las muestras de control y prefritas. Los pretratamientos de precocción y prefrita mostraron la menor dureza al compararlas con el control, para todas las temperaturas de fritura. Los consumidores no establecieron preferencias entre las hamburguesas. Los pretratamientos de precocción y prefritura pueden mejorar la estabilidad oxidativa en almacenamiento al haber presentado menor contenido de malonaldehido en los días evaluados. La precocción puede mejorar las propiedades térmicas de las hamburguesas sin embargo, puede aumentar la absorción de aceite en el producto final.spa
dc.description.degreelevelMaestríaspa
dc.description.degreenameMagíster en Ciencias Agroalimentariasspa
dc.description.modalityTrabajos de Investigación y/o Extensiónspa
dc.description.tableofcontentsRESUMEN ....................................................................................................................... 14spa
dc.description.tableofcontentsABSTRACT ...................................................................................................................... 16spa
dc.description.tableofcontents1. INTRODUCCIÓN ..................................................................................................... 18spa
dc.description.tableofcontents2. REVISIÓN DE LITERATURA .................................................................................. 21spa
dc.description.tableofcontents2.1. Generalidades de la carne................................................................................. 21spa
dc.description.tableofcontents2.2. Hamburguesa..................................................................................................... 22spa
dc.description.tableofcontents2.2.1. Formulación ................................................................................................... 23spa
dc.description.tableofcontents2.2.2. Proceso de elaboración ................................................................................ 24spa
dc.description.tableofcontents2.3. Precocción ......................................................................................................... 25spa
dc.description.tableofcontents2.4. Fritura ................................................................................................................. 26spa
dc.description.tableofcontents2.4.1. Factores que influyen en la absorción de aceite durante el freído .............. 27spa
dc.description.tableofcontents2.4.2. Transferencia de calor .................................................................................. 28spa
dc.description.tableofcontents2.4.3. Transferencia de masa ................................................................................. 32spa
dc.description.tableofcontents2.5. Propiedades termofísicas .................................................................................. 34spa
dc.description.tableofcontents2.6. Parámetros de calidad de la hamburguesa ...................................................... 35spa
dc.description.tableofcontents2.6.1. Textura de los productos cárnicos ................................................................ 36spa
dc.description.tableofcontents2.6.2. Color de los productos cárnicos.................................................................... 36spa
dc.description.tableofcontents2.7. Rancidez oxidativa en productos cárnicos ........................................................ 37spa
dc.description.tableofcontents3. OBJETIVOS ............................................................................................................. 39spa
dc.description.tableofcontents3.1. Objetivo general ................................................................................................. 39spa
dc.description.tableofcontents3.2. Objetivos específicos ......................................................................................... 39spa
dc.description.tableofcontents4. MATERIALES Y MÉTODOS ................................................................................... 40spa
dc.description.tableofcontents4.1. Adecuación de la materia prima ........................................................................ 40spa
dc.description.tableofcontents4.2. Aplicación de los pretratamientos a la carne de hamburguesa ........................ 41spa
dc.description.tableofcontents4.3. Determinación de la composición proximal de las hamburguesas ................... 41spa
dc.description.tableofcontents4.4. Determinación de las propiedades termofísicas ............................................... 42spa
dc.description.tableofcontents4.5. Determinación de los coeficientes de transferencia de calor y masa .............. 42spa
dc.description.tableofcontents4.6. Evaluación de las características de calidad de las hamburguesas crudas, precocidas y prefritas ................................................... 43spa
dc.description.tableofcontents4.6.1. Absorción de aceite ......................................................................................... 43spa
dc.description.tableofcontents4.6.2. Color ................................................................................................................ 43spa
dc.description.tableofcontents4.6.3. Textura ............................................................................................................. 44spa
dc.description.tableofcontents4.7. Análisis sensorial ............................................................................................... 44spa
dc.description.tableofcontents4.7.1. Prueba de preferencia categorizada ............................................................... 44spa
dc.description.tableofcontents4.7.2. Prueba de aceptabilidad .................................................................................. 45spa
dc.description.tableofcontents4.8. Determinación de la rancidez oxidativa de las hamburguesas ........................ 45spa
dc.description.tableofcontents4.9. Análisis estadístico ............................................................................................ 46spa
dc.description.tableofcontents5. RESULTADOS Y DISCUSIONES ........................................................................... 47spa
dc.description.tableofcontents5.1. Caracterización proximal y determinación de las propiedades termofísicas de la hamburguesa y sus pretratamientos ......................... 47spa
dc.description.tableofcontents5.2. Determinación de los coeficientes de transferencia de calor y masa .............. 50spa
dc.description.tableofcontents5.2.1. Cinéticas de penetración de calor – Coeficiente convectivo de transferencia de calor ................................................................................................. 51spa
dc.description.tableofcontents5.2.2. Cinéticas de transferencia de masa – Pérdidas de humedad ..................... 54spa
dc.description.tableofcontents5.3. Influencia de los pretratamientos sobre los parámetros de calidad en las hamburguesas ................................................................................................. 57spa
dc.description.tableofcontents5.3.1. Absorción de aceite ....................................................................................... 57spa
dc.description.tableofcontents5.3.2. Color de las hamburguesas .......................................................................... 59spa
dc.description.tableofcontents5.3.3. Textura .......................................................................................................... 61spa
dc.description.tableofcontents5.3.4. Análisis sensorial........................................................................................... 63spa
dc.description.tableofcontents5.3.4.1. Prueba de preferencia categorizada ..................................................... 63spa
dc.description.tableofcontents5.3.4.2. Prueba de aceptabilidad ........................................................................ 64spa
dc.description.tableofcontents5.4. Rancidez oxidativa ............................................................................................. 67spa
dc.description.tableofcontents6. CONCLUSIONES .................................................................................................... 70spa
dc.description.tableofcontents7. RECOMENDACIONES ............................................................................................ 72spa
dc.description.tableofcontents8. ANEXOS .................................................................................................................. 73spa
dc.description.tableofcontents9. REFERENCIAS BIBLIOGRÁFICAS ...................................................................... 117spa
dc.format.mimetypeapplication/pdfspa
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/7421
dc.language.isospaspa
dc.publisher.facultyFacultad de Ingenieríaspa
dc.publisher.placeMontería, Córdoba, Colombiaspa
dc.publisher.programMaestría en Ciencias Agroalimentariasspa
dc.rightsCopyright Universidad de Córdoba, 2023spa
dc.rights.accessrightsinfo:eu-repo/semantics/closedAccessspa
dc.rights.creativecommonsAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)spa
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/spa
dc.subject.keywordsPre-fryingspa
dc.subject.keywordsPrecookingspa
dc.subject.keywordsDeep fryingspa
dc.subject.keywordsHeat transferspa
dc.subject.keywordsMass transferspa
dc.subject.keywordsQuality parametersspa
dc.subject.keywordsOxidative rancidityspa
dc.subject.proposalPrefrituraspa
dc.subject.proposalPrecocciónspa
dc.subject.proposalFritura por inmersiónspa
dc.subject.proposalTransferencia de calorspa
dc.subject.proposalTransferencia de masaspa
dc.subject.proposalParámetros de calidadspa
dc.subject.proposalRancidez oxidativaspa
dc.titleEfecto de pretratamientos térmicos y temperaturas de proceso sobre las propiedades termofísicas, el coeficiente de transferencia de calor y masa y la calidad final en hamburguesas de pasta fina sometidas a fritura por inmersiónspa
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttps://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/submittedVersionspa
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