HOME > EDICIONES > Año 2007, Volumen 57 - Número 2
Trabajos de Investigación
Aceleración de la deshidratación osmótica de frambuesas (Rubus idaeus) por medio de calentamiento óhmico
Ricardo Simpson R., Maite Jiménez P., Erica Carevic G. y Romina Grancelli M.
Universidad Técnica Federico Santa María,Universidad Católica de Valparaíso. Valparaíso, Chile
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SUMMARY
Acceleration of osmotic dehydration process through ohmic heating of foods: raspberries (Rubus idaeus)
Raspberries (Rubus idaeus) were osmotically dehydrated by applying a conventional method under the supposition of a homogeneous solution, all in a 62% glucose solution at 50ºC. Raspberries (Rubus idaeus) were also osmotically dehydrated by using ohmic heating in a 57% glucose solution at a variable voltage (to maintain temperature between 40 and 50ºC) and an electric field intensity <100 V/cm. When comparing the results from both experiments it was evident that processing time is reduced when ohmic heating technique was used. In some cases this reduction reached even 50%. This is explained by the additional effect to the thermal damage that is generated in an ohmic process, denominated electroporation.
Key words: Osmotic dehydration, ohmic heating, hurdles technology.
Recibido: 24/04/2007
Aceptado: 10/07/2007
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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