La región andina es conocida por ser cuna de algunos cultivos de importancia mundial como la papa, el camote y los ajíes. Sin embargo, gran parte de las plantas alimenticias domesticadas por los pueblos andinos son poco conocidas internacionalmente, incluso en los mismos países andinos. Entre estas plantas se encuentran las raíces y los tubérculos andinos, un grupo de nueve especies que incluye: achira, ahipa, arracacha, maca mauka, oca, ulluco y yacón. Todos ellos son importantes en la alimentación del poblador andino rural, pero su aprovechamiento está restringido.El yacón es una planta domesticada hace varios siglos por los pobladores de las culturas prehispánicas, aunque hasta hace poco tiempo se cultivaba en huertos caseros para autoconsumo.Recientemente se han empezado a descubrir y difundir algunas de sus propiedades, por lo que se ha generado en la población un creciente interés por este cultivo.La planta de yacón presenta un tubérculo de característi-cas particulares: tiene un agradable sabor dulce y debido a su alto contenido acuoso, deja una sensación refrescante después de consumirlo, razón por la cual es considerado como una fruta. Además contiene fructooligosacáridos, azúcares que no pueden ser digeridos directamente por el organismo humano, debido a la ausencia de las enzimas necesarias para su metabolismo. Los fructooligosacáridos no elevan el nivel de glucosa en la sangre y poseen pocas calorías, alrededor de 15-20 cal.100 g -1 , comparados con otros tubérculos como la papa ResumoO yacón (Smallanthus sonchifolius) é um tubérculo andino de vida útil muito curta sob condições ambientais. Os objetivos deste trabalho foram determinar: 1) a cinética de desidratação osmótica do yacón, utilizando sacarose como soluto; 2) o ajuste da equação de Peleg aos dados experimentais; e 3) o coeficiente de difusão usando a equação de Hawkes e Flink. A fruta foi descascada e cortada em placas de 3 x 3 x 0,3 cm. Foi desidratada osmoticamente usando uma solução de sacarose aos 40% (p/p), até aw = 0,97. O processo foi conduzido mantendo a temperatura constante em 25 °C e com agitação orbital contínua (105 rpm). Determinou-se a perda de peso das mostras, o ganho de sólidos e a retenção de água. Os parâmetros obtidos para o ajuste de perda de água e ganho de sólidos foram respectivamente: k 1 : 8,2 ± 0,1 e k 2 : 0,53 ± 0,06; k 1 : 234 ± 8 e k 2 : 2,6 ± 0,5. A maior transferência de massa, tanto de água como de soluto, ocorre durante os primeiros 60 a 90 minutos de processo, conseguindo-se um ganho de sólidos médio de 9,5 g.100 g -1 MF e uma perda de água de 68,8 g.100 g -1 MF. Pode-se assegurar que é possível aplicar satisfatoriamente o processo de desidratação osmótica em yacón como pré-tratamento de conservação. Palavras-chave: yacón; transferência de massa; difusão; desidratação; osmose. ResumenEl yacón (Smallanthus sonchifolius) es un tubérculo andino de vida útil muy corta bajo condiciones ambientales. Los objetivos de este trabajo fueron determinar: 1) la cinética de deshidratación osmótica de yacón, utilizando s...
With the purpose of determining sodium chloride and water distribution profiles, a series of analyses were carried out on goat's cheese that had been salted by a traditional method from the province of Jujuy (Argentina). This process consists of distributing layers of dry salt between layers of curd of a constant height during the moulding operation. The sodium chloride and water concentration profiles were analyzed in relation to the height and distance of the cheese samples from the center. The response surface analysis methodology was used to interpret the results. The highest water concentration was obtained in the lower external zone, this being connected to the gravitational effect of syneresis and its contact with the cheese inside the container. In the sodium chloride profile, it was observed that the upper zone of the cheese presented the concentration furthest from the average value. This indicates that salt and water distribution can be improved by increasing the frequency of turning the cheeses after salting.3 Corresponding
In order to determine the evolution of sodium chloride and water distribution profiles, surface dry-salting goat cheese was analyzed during a four-week ripening period. The concentration profiles of sodium chloride and water were analyzed according to the height and diameter of the cheese pieces and the response surface analysis was applied for the interpretation. Water distribution was higher on the outside of the pieces until the second week of ripening due to water movement caused by osmotic pressure gradients after NaCl uptake, after which there was surface dehydration. In the sodium chloride profile there was an initially rapid salt uptake by inward diffusion in the surface layers, which decreased as ripening advanced. Although the cheeses were turned over regularly, the salt and water distributions were unequal on the top and bottom surfaces in the early stages and vertical distribution was favored due to the gravitational effect. At the end of the study period the concentration of NaCl in the vertical direction was in equilibrium, while small differences persisted in the horizontal direction. The prediction of the evolution of the proposed models indicates that equilibrium of NaCl concentration would be reached after 35 days ripening.
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