Drying of lucuma (Pouteria obovata) using the technique of Refracting WindowTM

Abstract

Resumen La lúcuma es una fruta que experimenta una tendencia creciente a nivel comercial en forma de harina para su empleo en la industria alimentaria. Este estudio tuvo como objetivo obtener harina de lúcuma utilizando el método de secado por ventana refractante y evaluar el efecto del espesor de la pulpa de lúcuma y el tiempo de secado en la humedad y el color de la harina. Fue utilizado un Diseño Compuesto Central Rotable (DCCR) con el tiempo entre 10 y 50 min y el espesor entre 1 y 3 mm. Se empleó una temperatura fija de 95°C y lámina mylar (polietileno de tereftalato metalizado) como película refractante de 0,1 mm. Se determinó que las condiciones ideales para obtener harina de lúcuma (9,8% de humedad) con esta técnica se da cuando el espesor fue 1,3 mm y con un tiempo de 15 minutos; a estas condiciones la difusividad efectiva del agua es de 2,53E-7 m 2 /s.

Refractance window drying of fruits and vegetables: a review

“…Gamboa et al . studied RW drying of Lucuma fruit and this drying was carried out with an 18 L stainless steel thermostatic bath filled with water . Covering the water bath surface was the Mylar sheet and samples were evenly spaced upon it.…”

“…Gamboa et al studied RW drying of Lucuma fruit and this drying was carried out with an 18 L stainless steel thermostatic bath filled with water. 10,52 Covering the water bath surface was the Mylar sheet and samples were evenly spaced upon it. The temperature of the water bath was set at 95 ± 1 ∘ C, chosen as the most optimum for RW drying since temperature higher than 95 ∘ C created turbulence and air bubbles in the water bath, which interfered with the energy transfer through the Mylar sheet.…”

Postharvest Treatment of Tropical Fruits Pineapple (Ananas comosus), Mamey (Mammea americana), and Banana (Musa paradisiaca) by Means of a Solar Dryer Designed

“…The data are consistent with ante positioned knowledge executed by Almada (see [9]). There are also other intellectual citations covered in the mastery of the convective multiflash desiccation process (CMFD) (see [7][8][9][10][11]) are correlated in dried fruits, the inquiry as a study subject, for banana fruit were heated at 60°C by hot air as well as a vacuum pulsation was used, therefore consecutively in the drying of the fruit by medium of the convective drying and dizzying banana vaporization mixture, by CMFD, showed a moisture amount at 0.293 g.g À1 (dry base) then in 3 h of process, the pattern of heat diagnosed in banana samples existed through the direction (conduction) and solar luminescence, so they were heated by approximately 60°C, large increases in independent or free water (banana moisture content at 76.00%), coinciding with the illustrations executed (see [10,11]).…”

“…Subsequently in the convective multiflash drying process (CMFD) (about 135 min of process), the banana achieved a moisture amount in 0.29-0.01 g.g À1 ; finally in the processing, the quantities were 0.276-0.015. The fruits with average amounts of moisture showed a water action ranging from 0.65, 0.85 to 0.90, while the mass of the fruits, due to dehydration, was noted with reduced amount of water and dominoes up to 60.21 g of solid in each repetition of 500 g of dough, mainly because of the water and native mechanisms are transferred to the osmotic procedure from extracellular areas, producing an ascent in the aroma of the fruit as well as well as the texture (see [11,12]).…”