Revista UIS Ingenierías

Vol. 17 Núm. 2 (2018): Revista UIS Ingenierías
Artículos

Estudio cinético de algunas características de calidad de un producto en polvo obtenido mediante secado por aspersión a partir de jugo de caña panelera y concentrado proteico de lactosuero dulce

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  • Diana Carolina Ruano Uscategui,
  • Hector José Ciro Velásquez,
  • José Uriel Sepulveda Valencia
Diana Carolina Ruano Uscategui
Universidad Nacional de Colombia de Colombia, sede Medellín
Hector José Ciro Velásquez
Universidad Nacional de Colombia de Colombia, sede Medellín
José Uriel Sepulveda Valencia
Universidad Nacional de Colombia de Colombia, sede Medellín
DOI: https://doi.org/10.18273/revuin.v17n2-2018012

Publicado 2018-06-12

Palabras clave

  • Cinética,
  • lactosuero dulce,
  • jugo de caña,
  • estabilidad

Cómo citar

Ruano Uscategui, D. C., Ciro Velásquez, H. J., & Sepulveda Valencia, J. U. (2018). Estudio cinético de algunas características de calidad de un producto en polvo obtenido mediante secado por aspersión a partir de jugo de caña panelera y concentrado proteico de lactosuero dulce. Revista UIS Ingenierías, 17(2), 127–140. https://doi.org/10.18273/revuin.v17n2-2018012
Aviso de derechos de autor/a

Resumen

Los productos obtenidos mediante secado por aspersión poseen estructuras amorfas cuya capacidad de absorción de agua durante el almacenamiento afecta sus propiedades fisicoquímicas. En este estudio se evaluó la cinética de absorción de agua y el cambio de las propiedades fisicoquímicas de un producto obtenido a partir de jugo de caña panelera (JCP) y concentrado proteico de suero (WPC), el cual fue expuesto al ambiente durante 36 horas simulando condiciones de almacenamiento a 25 °C y 70 % de humedad relativa. El incremento en el contenido de humedad y la aw fueron modelados usando los modelos de Peleg y exponencial con alta bondad de ajuste (R2 > 98%). Además, se observó disminución de la Tg, incremento en los parámetros de color a* y b*, aumento de tamaño de partícula y disminución de humectabilidad, generados por el efecto plastificante del agua, posibles reacciones de Maillard y aglomeración de partículas, respectivamente.

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