Caracterización de las Propiedades Mecánicas de dos Variedades de Batata (Ipomoea batatas Lam)

Abstract

En el presente trabajo se realizó un estudio de algunas propiedades mecánicas de dos variedades de batata (amarilla y roja). Esto con el objetivo de obtener datos necesarios para ser utilizados en cálculos de ingeniería de procesos, y en manipulación y almacenamiento del producto. Se utilizaron diferentes pruebas (penetración, compresión y flexión), para calcular los parámetros de esfuerzo máximo de penetración, esfuerzo y deformación en la fractura, y módulo de deformabilidad. Se utilizó el analizador de textura TA.XT plus Stable Micro Systems Se concluye que la variedad roja y amarilla presentan valores de esfuerzo de compresión muy similares (0.77 y 0.75 MPa) y que la deformación a que debe someterse para provocar la fractura son también muy parecidas (21.5 y 20.5%). En cuanto al esfuerzo de fractura se observaron diferencias significativas entre las dos variedades.

Nutraceutical, thermophysical and textural characteristics of papaya (Carica papaya L) and incidence for post-harvest management

“…The deformability module, suggested as a measure of fruit firmness, and the elasticity limit show the maximum load that fruits can bear during storage under static loads ( Chen et al., 1987 ). In other plants, such as yam, deformability module values of 1.7 MPa are average, while for sweet potatoes, values of 4.39 MPa are average ( Alvis et al., 2015 ). Fruits with higher fiber content have higher strength and higher deformability module values ( Negrin et al., 2013 ).…”

“…Among the models used to predict thermophysical properties, the most widely used mathematical model for thermophysical properties is the one developed by Choi and Okos (1986) , based on the temperature and the composition of the food moisture, protein, fat, fiber, carbohydrates and ash. Fruit and vegetable thermal properties are needed to calculate the cooling or heating speed and are required in important operations such as blanching, pasteurization, evaporation, frying, refrigeration, freezing, sterilization and drying, which are common in foods where there are mass and energy transfers ( Alvis et al., 2012 ; Alvis et al., 2015 ; Sadeghi et al., 2012 .) The nutraceutical capacity of a fruit is determined by important health components, such as vitamins and phenolic compounds.…”

Mechanical properties and microstructure of potato peels

“…[21][22][23][24] At present, the research on potato mainly focused on mechanical damage of pulp tissue or the effect of storage time on the quality of the pulp. [22,[25][26][27] For instance, the study of turgor pressure and the compressive stiffness of apple and potato tissues was conducted to understand their fracture strength against external and internal pressures. [28] Annalisa et al [5] studied tuber starch characteristics and chemical-thermal properties of 21 types potatoes, and determined their genetic diversity through SSR markers.…”