Optimización de los parámetros para la deshidratación de frutas
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Date
2021-12-02
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Universidad Nacional de Educación Enrique Guzmán y Valle
Abstract
El objetivo de este trabajo de investigación que los frutos en su diversidad representan un medio preponderante para la obtención de minerales y sustancias indispensables para la vida saludable del ser humano, muchos consumidores buscan alimentos más saludables y naturales para tener una dieta equilibrada y nutritiva. Sin embargo, el contenido de agua de la mayoría de las frutas es superior al 80%, lo cual favorece el desarrollo de algunos microorganismos responsables del deterioro de las frutas frescas. En consecuencia, existen una serie de procesos que nos ayudaran a la preservación o conservando sus propiedades nutricionales. El secado o deshidratado es una de las tecnologías comunes en la preservación de alimentos. Mediante la deshidratación se reduce consiste de la disminución de líquidos de los frutos. En la actualidad, existen varias opciones para realizar el proceso de secado de alimentos, una de ellas es el deshidratador solar, cuyo equipo utilizado para esta interacción de resequedad tiene mayor efectividad los secados con exposiciones solares resultan más económicos por cuanto es poco lo en contraposición con el par, pero eléctrico ordinario. No obstante, para lograr una correcta falta de hidratación y garantizar la naturaleza de las prendas secas, se deben tener en cuenta algunos límites de resequedad como, por ejemplo, la temperatura, el tiempo, la velocidad, la superficie, el tamaño o el estado de la prenda. Por lo tanto, es vital avanzar en los límites de secado durante el ciclo para salvar la naturaleza del producto orgánico secado.
The objective of this research work that the fruits in their diversity represent a preponderant means to obtain minerals and substances essential for the healthy life of the human being, many consumers seek healthier and more natural foods to have a balanced and nutritious diet. However, the water content of most fruits is greater than 80%, which favors the development of some microorganisms responsible for the deterioration of fresh fruits. Consequently, there are a series of processes that will help us to preserve or preserve its nutritional properties. Drying or dehydration is one of the common technologies in food preservation. Through dehydration it is reduced consists of the decrease in liquids of the fruits. At present, there are several options to carry out the food drying process, one of them is the solar dehydrator, whose equipment used for this drying interaction is more effective, drying with solar exposures are more economical because there is little in contrast. with the pair, but ordinary electric. However, to achieve a correct lack of hydration and guarantee the nature of the dry garments, some limits of dryness must be taken into account, such as temperature, time, speed, surface, size or condition. of the garment Therefore, it is vital to advance the drying limits during the cycle to save the nature of the dried organic product.
The objective of this research work that the fruits in their diversity represent a preponderant means to obtain minerals and substances essential for the healthy life of the human being, many consumers seek healthier and more natural foods to have a balanced and nutritious diet. However, the water content of most fruits is greater than 80%, which favors the development of some microorganisms responsible for the deterioration of fresh fruits. Consequently, there are a series of processes that will help us to preserve or preserve its nutritional properties. Drying or dehydration is one of the common technologies in food preservation. Through dehydration it is reduced consists of the decrease in liquids of the fruits. At present, there are several options to carry out the food drying process, one of them is the solar dehydrator, whose equipment used for this drying interaction is more effective, drying with solar exposures are more economical because there is little in contrast. with the pair, but ordinary electric. However, to achieve a correct lack of hydration and guarantee the nature of the dry garments, some limits of dryness must be taken into account, such as temperature, time, speed, surface, size or condition. of the garment Therefore, it is vital to advance the drying limits during the cycle to save the nature of the dried organic product.
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Garcia Nauto, T. (2021). Optimización de los parámetros para la deshidratación de frutas (monografía de pregrado). Universidad Nacional de Educación Enrique Guzmán y Valle, Lima, Perú