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Resumen
Osmotic dehydration (OD) is a preservation technique for food that uses osmotic agents to partially remove the water content from tissues. The use of bee honey (Apis mellifera) as a dehydrating agent could be a good alternative to incorporate honey into a product and obtain a nutritional food with high added value. The objective of the present work was to analyze the efficiency of honey as a dehydrating agent on the discard of sweet potato. The OD process
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dc.contributor.author | Corbino, Graciela Beatriz | |
dc.contributor.author | Patrignani, Mariela | |
dc.date.accessioned | 2022-12-01T10:54:53Z | |
dc.date.available | 2022-12-01T10:54:53Z | |
dc.date.issued | 2022 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/13500 | |
dc.description | Poster | |
dc.description.abstract | Osmotic dehydration (OD) is a preservation technique for food that uses osmotic agents to partially remove the water content from tissues. The use of bee honey (Apis mellifera) as a dehydrating agent could be a good alternative to incorporate honey into a product and obtain a nutritional food with high added value. The objective of the present work was to analyze the efficiency of honey as a dehydrating agent on the discard of sweet potato. The OD process was carried out with a honey solution of 47 °Brix at 40 °C in slices of orange-pulp cv Beauregard. The exposure times where 3, 4 and 5 h (DO3h, DO4h and DO5h, respectively). After the treatments, the slices were dried in an oven for 4 hours at 58 °C. The moisture content and the color were analyzed and weight loss (WR%) and water loss (WL%) were calculated. The luminosity of the slices was slightly reduced with the OD treatment, while the same process increased the color values a* and b* (P≤0.05). This indicated that the samples became slightly darker and reddish. The highest weight loss (WR) occurred with DO3h (26%) which corresponded to the highest water loss (39%) and the lowest content of soluble solids in the solution (41°Brix). The moisture content after the drying process was in the range 7.5 to 10%. The time applied in the OD process did not significantly affect the characteristics of the product. Future trials should analyze higher concentrations of the solution used for DO. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | spa | es_AR |
dc.publisher | Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba | |
dc.relation | info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales. | es_AR |
dc.rights | info:eu-repo/semantics/openAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
dc.source | VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC 2022), Córdoba, 4 al 6 de octubre de 2022 | es_AR |
dc.subject | Secado Osmótico | es_AR |
dc.subject | Osmotic Drying | eng |
dc.subject | Batata | es_AR |
dc.subject | Sweet Potatoes | eng |
dc.subject | Ipomoea batatas | es_AR |
dc.subject | Aprovechamiento de Desechos | es_AR |
dc.subject | Waste Utilization | eng |
dc.subject | Preservación de Alimentos | es_AR |
dc.subject | Food Preservation | eng |
dc.subject | Miel | es_AR |
dc.subject | Honey | eng |
dc.subject | Tecnología de Alimentos | es_AR |
dc.subject | Food Technology | eng |
dc.subject.other | Conservación de Alimentos | es_AR |
dc.title | Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional | es_AR |
dc.type | info:ar-repo/semantics/documento de conferencia | es_AR |
dc.type | info:eu-repo/semantics/conferenceObject | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
dc.description.origen | EEA San Pedro | es_AR |
dc.description.fil | Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina | es_AR |
dc.description.fil | Fil: Patrignani, Mariela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA- CONICET-CICPBA-UNLP); Argentina | es_AR |
dc.description.fil | Fil: Patrignani, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA- CONICET-CICPBA-UNLP);; Argentina | es_AR |
dc.subtype | ponencia |
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