Cinética de secado de subproductos del Bactris gasipaes Kunth: una comparación de modelos matemáticos

  • Jorge Velasquez-Rivera Universidad Católica de Santiago de Guayaquil, Facultad de Educación Técnica para el Desarrollo, Carrera de Ingeniería Agroindustrial, C.P. 090615, Guayaquil, Ecuador. Instituto de Farmacia y Alimentos-Universidad de La Habana. C.P. 17100, Cuba. https://orcid.org/0000-0002-3500-8403
  • Jesus R. Melendez Universidad Católica de Santiago de Guayaquil, Facultad de Educación Técnica para el Desarrollo, Carrera de Ingeniería Agroindustrial, C.P. 090615, Guayaquil, Ecuador http://orcid.org/0000-0001-8936-5513
  • Manuel G. Roca-Argüelles Instituto de Farmacia y Alimentos-Universidad de La Habana. C.P. 17100, Cuba https://orcid.org/0000-0003-0543-3270
  • José L. Rodríguez-Sánchez Instituto de Investigaciones para la Industria Alimenticia-Cuba, La Habana. C.P. 17100, Cuba https://orcid.org/0000-0003-0421-1174
Palabras clave: Cinética de secado, picado, triturado, modelo matemático, residuos

Resumen

La industrialización del palmito (corazón de palma), obtenido del brote de una palma conocida como pejibaye, chontaduro o palma de melocotón (Bactris gasipaes Kunth), genera dos productos principales: la fruta y el corazón del tallo. El tallo genera un residuo que por su alta humedad es muy perecedero, por lo que el secado es una alternativa para aumentar su vida útil. El objetivo principal de este estudio fue describir cuál de los modelos matemáticos seleccionados se ajusta a una mejor cinética de secado en muestras (subproducto) de palmito (corazón de palma), de acuerdo con los criterios estadísticos seleccionados. El modelado matemático de las curvas de secado del subproducto (palmito) se realizó a dos temperaturas de trabajo (70 y 80 °C) y en dos grupos, uno troceado y el otro triturado. Los resultados del contenido de agua se procesaron estadísticamente para encontrar el modelo más conveniente entre los propuestos por otros investigadores. El cálculo de los parámetros de los diferentes modelos de secado se realizó con el programa STATISTICA versión 8.0, utilizando la herramienta de estimación no lineal, de acuerdo con el método de estimación del algoritmo cuasi-Newton. Los resultados muestran que los modelos MR = exp(-k.tn) y MR = exp(- (k.t) n), denominados Page and modified Page respectivamente, fueron los de mejor ajuste a los datos experimentales en todos los casos. Los modelos nombrados como Page y modified Page, son los que mejor se ajustaron a la información experimental y al modelo más adecuado.

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Publicado
2021-12-16
Cómo citar
Velasquez-Rivera, J., Melendez, J. R., Roca-Argüelles, M. G., & Rodríguez-Sánchez, J. L. (2021). Cinética de secado de subproductos del Bactris gasipaes Kunth: una comparación de modelos matemáticos. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 39(1), e223901. Recuperado a partir de https://produccioncientificaluz.org/index.php/agronomia/article/view/37266
Sección
Tecnología de Alimentos. Food Technology. Tecnologia de Alimentos