Secado de Pulpa de Café: Condiciones de Proceso, Modelación Matemática y Efecto sobre Propiedades Fisicoquímicas

Abstract

El objetivo de este trabajo fue evaluar las condiciones de secado de cáscara de café y su efecto sobre propiedades fisicoquímicas. Se realizaron cinéticas de secado hasta 420 minutos, a 40, 50 y 60 ºC; los datos experimentales se ajustaron con 4 modelos cinéticos de capa delgada. Adicionalmente, se evaluó el contenido de cafeína y ácido clorogénico y los parámetros de color en la cáscara húmeda y seca. Se obtuvo una reducción del contenido de agua hasta el 13,5%. El modelo de Page fue el más adecuado para representar el secado a las tres temperaturas evaluadas. Respecto a los biocomponentes, la concentración se incrementó en el proceso y los cambios de color fueron superiores al 4%, generando tonalidades rojizas y cambios en el ángulo de tono, luminosidad y croma. Lo anterior demuestra que el secado es una alternativa para estabilizar este subproducto, como etapa previa para su uso industrial.

Assessment of Healthy and Harmful Maillard Reaction Products in a Novel Coffee Cascara Beverage: Melanoidins and Acrylamide

“…Torres et al (2019) studied the color parameters in coffee cascara before and after drying process. They observed a darker coloration in parameter a* (red color) in the dry samples, concluding that it may be related to the browning processes as effects of the temperature used in the drying of the cascara [71]. Altogether, melanoidins generated during the drying process of coffee cascara seem to be responsible for the color of IC and Tabifruit.…”

Physicochemical and sensory characteristics of dehydrated coffee pulp in function of drying temperature

“…The differences could be attributed to the drying conditions. An increase in the drying temperature causes an increase in the product temperature, and simultaneously increased the water diffusion coefficient, as was evident from the speed of water and sugar removal from the product (Torres-Valenzuela et al, 2019). On the other hand, convection drying could lead to the permanent loss of humidity and sugar, because the temperature is kept steady during the process; during natural drying, the humidity and temperature are variable.…”

New Frontiers in Acrylamide Study in Foods

“…Due to the advantages of simple sample pretreatment, high derivatization efficiency, short analysis time, and high selectivity and sensitivity, this CE-C 4 D is expected to achieve further miniaturization for field analysis. A portable microchip requires a small amount of detection samples, especially when combined with electrophoresis technology, which shortens the separation channel, thus achieving faster separation and more sensitive detection [70,71]. Because the content of AA in foods is very low, it is not suitable for microchip electrophoresis technology (MCE).…”