Mathematical modeling of spaghetti drying kinetics enriched with dehydrated squash pulp (Cucurbita moschata)

Modelamiento matemático de la cinética de secado de espagueti enriquecido con pulpa de zapallo deshidratada (Cucurbita moschata)

dc.creatorLópez-Mejía, Natali
dc.creatorAndrade-Mahecha, Margarita María
dc.creatorMartínez-Correa, Hugo Alexander
dc.date2019-02-07
dc.date.accessioned2023-08-28T15:13:56Z
dc.date.available2023-08-28T15:13:56Z
dc.identifierhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1151
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8442993
dc.descriptionAlthough several studies have been carried out on mathematical modeling of the spaghetti drying kinetics, they have not been developed for spaghetti with an incorporation of Triticum durum wheat semolina by dehydrated squash pulp (DSP). Therefore, the objective of this investigation was to model the kinetics of spaghetti drying partially substituted with DSP (5 and 10g/100g flour), to evaluate the effect of substitution and temperature (50 and 60°C), on the time of drying (final moisture content = 0.13g/g d.b.), the effective diffusivity (De) and some characteristics that define the quality of the product (moisture content, cooking quality and total carotenoid content). For this, mathematical models reported in the literature were used, as well as the second law of Fick for an infinite cylinder. The results showed that the Henderson & Pabis and the Logarithmic models presented greater adjustment (R2 ≥ 0.90) to the experimental drying kinetics. On the contrary, the Lewis model presented the smallest adjustment. Drying times of 5.00-4.10h were obtained for the kinetics carried out at 50°C and drying times of 3.40-2.80h (approximately) for the kinetics at 60°C. It varied from 1.50 to 2.50 x 10-7cm2s-1, which increased with temperature. Finally, the spaghetti quality was negatively affected with the increase in PZD and positively with the increase in the drying temperature.en-US
dc.descriptionA pesar que diversos estudios se han llevado a cabo sobre modelamiento matemático de las cinéticas de secado de espagueti, no se han desarrollado para espaguetis con sustitución de sémola de trigo Triticum durum por pulpa de zapallo deshidratada (PZD), por lo tanto, el objetivo de esta investigación fue modelar las cinéticas de secado de espagueti sustituido parcialmente con PZD (5 y 10g/100g harina), evaluar el efecto de la sustitución y la temperatura (50 y 60°C), sobre el tiempo de secado (contenido de humedad final = 0,13g/g b.s.), la difusividad efectiva (De) y algunas características que definen la calidad del producto (contenido de humedad, calidad de cocción y contenido de carotenoides totales). Para ello, se emplearon modelos matemáticos reportados en la literatura, como también la segunda ley de Fick, para un cilindro infinito. Los resultados mostraron que los modelos Henderson & Pabis y el Logarítmico presentaron mayor ajuste (R2 ≥ 0,90) a las cinéticas de secado experimentales; por el contrario, el modelo de Lewis presentó el menor ajuste. Se obtuvieron tiempos de secado de 5,00-4,10h, para las cinéticas realizadas a 50°C y tiempos de secado de 3,40-2,80h (aproximadamente), para las cinéticas a 60°C. De varió desde 1,50 hasta 2,50 x 10-7 cm2s-1, la cual, aumentó con la temperatura. En definitiva, la calidad del espagueti se afectó negativamente con el aumento de PZD y positivamente con el aumento de la temperatura de secado.es-ES
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dc.formatapplication/pdf
dc.languagespa
dc.publisherUniversidad de Ciencias Aplicadas y Ambientales U.D.C.Aes-ES
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1151/1531
dc.relationhttps://revistas.udca.edu.co/index.php/ruadc/article/view/1151/1666
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dc.rightsDerechos de autor 2019 Natali López-Mejía, Margarita María Andrade-Mahecha, Hugo Alexander Martínez-Correaes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 No. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioen-US
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; Vol. 22 Núm. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junioes-ES
dc.sourceRevista U.D.C.A Actualidad & Divulgación Científica; v. 22 n. 1 (2019): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Juniopt-BR
dc.source2619-2551
dc.source0123-4226
dc.source10.31910/rudca.v22.n1.2019
dc.subjectmodelos matemáticoses-ES
dc.subjecttransferencia de masaes-ES
dc.subjectdifusividades-ES
dc.subjectsustituciónes-ES
dc.subjectCucurbitaes-ES
dc.subjectTriticum durumes-ES
dc.subjectmathematical modelsen-US
dc.subjectmass transferen-US
dc.subjectdiffusivityen-US
dc.subjectsubstitutionen-US
dc.subjectCucurbitaen-US
dc.subjectTriticum durumen-US
dc.titleMathematical modeling of spaghetti drying kinetics enriched with dehydrated squash pulp (Cucurbita moschata)en-US
dc.titleModelamiento matemático de la cinética de secado de espagueti enriquecido con pulpa de zapallo deshidratada (Cucurbita moschata)es-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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