Ingeniería de alimentos

 

Estudio de propiedades físicas de alimentos mexicanos durante la congelación y el almacenamiento congelado

 

Study of physical properties in mexican foods during freezing and frozen storage

 

K.M. Machado–Velasco y J.F. Vélez–Ruiz*

 

Departamento de Ingeniería Química e Ingeniería de Alimentos, Universidad de las Américas, Puebla. Ex–Hda. Sta. Catarina Mártir, Cholula, Pue. 72820 México. * Autor para la correspondencia: E–mail: jorgef.velez@udlap.mx Tel. (222) 2292648, 2292126; Fax: (222) 2292727

 

Recibido 26 de Junio 2001
Aceptado 11 de Enero 2008

 

Resumen

Se realizó un estudio del proceso de congelación en diez alimentos para determinar el efecto del proceso de cambio de fase, así como su almacenamiento congelado durante 2 meses. Se seleccionaron diez alimentos con diferentes características, los cuales fueron caracterizados en su forma fresca y congelada, midiendo su contenido de humedad, temperatura y tiempo de congelación, color, densidad, propiedades termofísicas y atributos texturales. La humedad en los alimentos varió desde 13 hasta 91%, con temperaturas de congelación muy variadas, de –0.10°C para el nopal, hasta –35.2°C para la pasta de mole. En general, para la predicción del tiempo de congelación, la ecuación de Plank resultó mejor que la de Salvadori y Mascheroni, sobre todo para ciertos alimentos como nopal, masa, puré, pellizcada y tamal, en que los errores fueron menores a 21%. El color de los alimentos, expresado por los parámetros de Hunter como cambio neto, varió poco durante el almacenamiento. La densidad se mantuvo constante y sin efecto significativo del almacenamiento congelado. La conductividad térmica resultó más baja para el pan de hojaldra (0.01 W/m°C), y más alta para la nogada fresca (0.49 W/m°C), las conductividades aumentaron para el alimento congelado con valores extremos de 0.06 para el pan y de 1.51 W/m°C para el nopal. La conductividad de la mayoría de los alimentos estudiados fue predicha con errores menores al 25% por la ecuación de Spells. La textura fue la propiedad más afectada por la congelación y el almacenamiento.

Palabras clave: congelación, almacenamiento congelado, alimentos mexicanos, propiedades termofísicas.

 

Abstract

A study on freezing of foods was carried out to know the effect of freezing process and storage time on some properties of ten selected items. Mexican foods were selected including different characteristics, they were characterized in fresh form as well as frozen; moisture, freezing point and freezing time, color, density, thermal properties and texture were determined. Moisture ranged from 13 to 91%, freezing point varied from –0.10°C for nopal to –35.2°C for "mole" paste; in general, for freezing time evaluation of the studied foods, Plank's model was better than Salvadori and Mascheroni equation. Net color of foods based on Hunter parameters showed low changes during storage. Density was constant did not showing significant effect of storage time. Thermal conductivity ranged from 0.01 for fresh "hojaldra" to 0.49 W/m°C for "nogada", changing their values in frozen samples that changed from 0.06 for bread to 1.51 W/m°C for nopal. Thermal conductivity for most of the foods was predicted by Spells equation with error less than 25%. Food texture was the most affected property.

Keywords: freezing, frozen storage, Mexican foods, thermophysical properties.

 

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