Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional

Autores
Corbino, Graciela Beatriz; Patrignani, Mariela
Año de publicación
2022
Idioma
español castellano
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Poster
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.
EEA San Pedro
Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
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
Fil: Patrignani, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA- CONICET-CICPBA-UNLP);; Argentina
Fuente
VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC 2022), Córdoba, 4 al 6 de octubre de 2022
Materia
Secado Osmótico
Batata
Ipomoea batatas
Aprovechamiento de Desechos
Preservación de Alimentos
Miel
Tecnología de Alimentos
Osmotic Drying
Sweet Potatoes
Waste Utilization
Food Preservation
Honey
Food Technology
Conservación de Alimentos
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencionalCorbino, Graciela BeatrizPatrignani, MarielaSecado OsmóticoBatataIpomoea batatasAprovechamiento de DesechosPreservación de AlimentosMielTecnología de AlimentosOsmotic DryingSweet PotatoesWaste UtilizationFood PreservationHoneyFood TechnologyConservación de AlimentosPosterOsmotic 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.EEA San PedroFil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Patrignani, Mariela. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA- CONICET-CICPBA-UNLP); ArgentinaFil: Patrignani, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA- CONICET-CICPBA-UNLP);; ArgentinaMinistro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba2022-12-01T10:54:53Z2022-12-01T10:54:53Z2022info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfhttp://hdl.handle.net/20.500.12123/13500VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC 2022), Córdoba, 4 al 6 de octubre de 2022reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaspainfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:49:38Zoai:localhost:20.500.12123/13500instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:49:38.893INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
title Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
spellingShingle Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
Corbino, Graciela Beatriz
Secado Osmótico
Batata
Ipomoea batatas
Aprovechamiento de Desechos
Preservación de Alimentos
Miel
Tecnología de Alimentos
Osmotic Drying
Sweet Potatoes
Waste Utilization
Food Preservation
Honey
Food Technology
Conservación de Alimentos
title_short Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
title_full Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
title_fullStr Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
title_full_unstemmed Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
title_sort Evaluación del proceso de deshidratación osmótico de rodajas de batata (Ipomoea batata L) con miel, un deshidratante no convencional
dc.creator.none.fl_str_mv Corbino, Graciela Beatriz
Patrignani, Mariela
author Corbino, Graciela Beatriz
author_facet Corbino, Graciela Beatriz
Patrignani, Mariela
author_role author
author2 Patrignani, Mariela
author2_role author
dc.subject.none.fl_str_mv Secado Osmótico
Batata
Ipomoea batatas
Aprovechamiento de Desechos
Preservación de Alimentos
Miel
Tecnología de Alimentos
Osmotic Drying
Sweet Potatoes
Waste Utilization
Food Preservation
Honey
Food Technology
Conservación de Alimentos
topic Secado Osmótico
Batata
Ipomoea batatas
Aprovechamiento de Desechos
Preservación de Alimentos
Miel
Tecnología de Alimentos
Osmotic Drying
Sweet Potatoes
Waste Utilization
Food Preservation
Honey
Food Technology
Conservación de Alimentos
dc.description.none.fl_txt_mv Poster
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.
EEA San Pedro
Fil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
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
Fil: Patrignani, Mariela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA- CONICET-CICPBA-UNLP);; Argentina
description Poster
publishDate 2022
dc.date.none.fl_str_mv 2022-12-01T10:54:53Z
2022-12-01T10:54:53Z
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
format conferenceObject
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/13500
url http://hdl.handle.net/20.500.12123/13500
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba
publisher.none.fl_str_mv Ministro de Ciencia y Tecnología, Gobierno de la Provincia de Córdoba
dc.source.none.fl_str_mv VIII Congreso Internacional de Ciencia y Tecnología de los Alimentos (CICYTAC 2022), Córdoba, 4 al 6 de octubre de 2022
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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