Efecto del recocido sobre la recuperación de solutos en crioconcentración en bloque de extracto de café

masterThesis

Date

2014-04-25

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http://hdl.handle.net/10818/10367

259274

TE06405

http://repositorioslatinoamericanos.uchile.cl/handle/2250/3474679

Author

Ruiz Pardo, Ruth Yolanda

Moreno Moreno, Fabian Leonardo

Institutions

Universidad de la Sabana (Colombia)

Abstract

Extracto acuoso de café fue crioconcentrado utilizando la técnica de bloque total, evaluando el efecto de las variables de temperatura de calentamiento (TC= -10 y -5 °C) y tiempo de recocido (t= 0 y 12 h) sobre la eficiencia de concentración y la morfología de la estructura del hielo al aplicar ciclos de enfriamiento-calentamiento. Los resultados muestran que los efectos del la variable t y t*Tc, presentan un efecto significativo sobre la eficiencia de concentración, por lo tanto al aumentar la temperatura y los tiempos en los cuales es sometida la muestra al recocido, se podrá aumentar su concentración, viéndose modificados los parámetros morfométricos de los cristales, los cuales presentan una relación con la recuperación de solutos en crioconcentración.

Subjects

Café -- Análisis -- Colombia

Cafeína -- Análisis

Cafeína -- Experimentos

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