Ingeniería de alimentos

 

Efecto de la proteína de suero de leche-sacarosa en la deshidratación osmótica de manzana

 

Effect of whey protein-sucrose in the osmotic dehydration of apple

 

E. Flores-Andrade¹, L.A. Pascual-Pineda², M. Jiménez³ y C.I. Beristain³*

 

¹ Facultad de Ciencias Químicas de la Universidad Veracruzana. Prolongación Oriente 6, Orizaba, Veracruz, C. P. 94340, México.

² Unidad de Servicios de Apoyo de Resolución Analítica (SARA), Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial-Animas, Apdo. Postal 575, Xalapa, Veracruz., 91000, México.

³ Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial-Animas, Apdo. Postal 575, Xalapa, Veracruz., 91000, México. * Autor para la correspondencia. E-mail: cberistain@uv.mx Tel.: (228) 841 89 00, Fax (228) 841 89 32.

 

Recibido 15 de Julio de 2013
Aceptado 17 de Octubre de 2013

 

Resumen

Se estudió la transferencia de masa en placas de manzana en mezclas acuosas de sacarosa-concentrado de proteína de suero (WPC) de leche a 40°C, para lo cual se prepararon mezclas de WPC:sacarosa a diferentes proporciones y tiempos de inmersión de hasta 400 min, se determino la actividad de agua (a_w) y se calculó la presión osmótica de las soluciones. Los datos experimentales de pérdida de masa (ML), pérdida de agua (WL) y ganancia de sólidos (SG) fueron determinados y calculados los coeficientes de difusión aparente del agua (D_w). Los resultados mostraron que las a_w de las mezclas se encontraron en el rango de 0.947-0.998; mientras que los coeficientes de difusion D_w promedio en el de 1.16 a 2.32x10^-10 m²/s. Se observó que a menor cantidad de sacarosa y mayor WPC los valores de pérdida de masa en el equilibrio (ML_∞), la pérdida de agua en el equilibrio (ML_∞) y la difusión (D_w) disminuyeron. Cuando se usaron proporciones de 2:3 y 3:2 WPC-sacarosa se presentó una resistencia al flujo a la transferencia de masa, lo cual posiblemente se debió a la formación de una membrana líquida de biopolímero alrededor de la placa de manzana.

Palabras clave: mezclas, transferencia de masa, actividad de agua, proteína de suero de leche.

 

Abstract

The mass transfer of sliced apple in aqueous mixtures of sucrose-whey protein concenfrate (WPC) at 40°C was studied. WPC:sucrose mixtures in different ratios and immersion times of up to 400 minutes were prepared. Water activity (a_w) was determined and osmotic pressure in aqueous solutions was calculated. The experimental data of mass loss (ML), water loss (WL) and solid gain (SG) of apple slices were determined. The apparent diffusion coefficients of water (D_w) were calculated. The results showed that the a_w of the mixtures ranged from 0.947 to 0.998; whereas the average diffusion coefficients of water (D_w) varied from 1.16 to 2.32x10^-10 m²/s. It was observed that the lesser the quantity of sucrose and the bigger the WPC, mass loss in the equilibrium (ML_∞), water loss in the equilibrium (ML_∞) and D_w parameters decreased. When used 2:3 and 3:2 protein-sucrose solutions there was a flux resistance to mass, because it is likely to be formed a liquid membrane of biopolymer around the apple.

Keywords: mixtures, mass transfer, water activity, whey protein.

 

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Agradecimientos

Se agradece al Programa de Mejoramiento del Profesorado a través del proyecto PROMEP/103.5/11/5481, y al programa de mejoramiento CONACyT, por el apoyo brindado a través del proyecto 24203.

 

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