ESTUDIO DE LA CINÉTICA DE DETERIORO DE PATACONES PREFRITOS CONGELADOS COMO ALIMENTO DERIVADO DEL PLÁTANO VERDE (MUSA PARADISIACA)

Cristina Muñoz Shugulí; Cristian Patiño Vidal; Eduardo Muñoz Jácome

doi:10.47187/perf.v2i20.26

Authors

Cristina Muñoz Shugulí Department of Chemical Engineering, University of Santiago de Chiles
Cristian Patiño Vidal Faculty of Natural Resources, Escuela Superior Politécnica de Chimborazo
Eduardo Muñoz Jácome Faculty of Natural Resources, Escuela Superior Politécnica de Chimborazo

DOI:

https://doi.org/10.47187/perf.v2i20.26

Keywords:

kinetics, prefried patacones, color, loss of weight

Abstract

Flat green banana chip “patacón” is a green banana based food and it is one of the most consumed products by banana producing countries. industrially, this is an innovative exporting product for these countries but the production and important parameters of its shelf-life has not been studied. In this context, the aim of this work was study the kinetics of some of the most important parameters of conservation in pre-fried and frozen patacones. for this, an accelerated shelf-life study was carried out at three different storage temperatures: 5 °c, 20 °c and 30 °c. changes in lightness and color were measured by a computer vision system and a gravimetric method was used to calculate the wei- ght loss percentage. Lightness (L*) followed a first order kinetics order and was lightly dependent of storage temperature while color change (ΔE2000) and weight loss percentage followed a zero order kinetics, being color the most susceptible parameter to storage temperature.

Downloads

Download data is not yet available.

References

Quiceno MC, Giraldo GA, Villamizar RH. Caracterización fisicoquímica del plátano (Musa paradisiaca sp. aab, simmonds) para la industrialización. rev ugciencia-universidad la gran colomb. 2014; 20: 48–54.

Paz r, pesantez Z. potencialidad del plátano verde en la nueva matriz productiva del Ecuador. rev. Científica Yachana. 2013; 2.

Granados C, Acevedo D, Cabeza A, Lozano A. Análisis de perfil de textura en plátanos pelipita, hartón y topocho. inf tecnológica. 2014; 25: 35-40.

Dávila K. Harina y productos de plátano. colombia: universidad del valle; 2007. 34 p.

Flores W. manual técnico para el procesamiento tradicional del plátano. costa rica: proyecto fonta- gro ftg-7010/2007; 2012. 45 p.

Barreiro J, sandoval a. operaciones de conservación de alimentos por bajas temperaturas. venezuela: Equinoccio; 2006.

Matiacevich s, silva p, Enrione J, osorio f. quality assessment of blueberries by computer vision. procedia food sci. 2011; 1: 421–425.

Sharma g, Wu W, dalal En. the ciEdE2000 color-difference formula: implementation notes, su- pplementary test data, and mathematical observations. color res appl. 2005 feb; 30: 21–30.

Bello gutiérrez J. ciencia bromatológica : principios generales de los alimentos. Ediciones díaz de santos; 2000.

Pedreschi f, bustos o, mery d, moyano p, Kaack K, granby K. color kinetics and acrylamide forma- tion in nacl soaked potato chips. J food Eng. 2007 abr; 79: 989–997.

Ammawath W, che man yb, yusof s, rahman ra. Effects of type of packaging material on phy- sicochemical and sensory characteristics of deep-fat-fried banana chips. J sci food agric. 2002; 82: 1621–1627.

García c, giraldo g, Hurtado H, mendivil c. cinética enzimática de la polifenol oxidasa del banano gros michel en diferentes estados de maduración. vitae. 2006; 13: 13–19.

Lau mH, tang J, swanson bg. Kinetics of textural and color changes in green asparagus during thermal treatments. J food Eng. 2000; 45: 231–236.

Cortés M, Chiralt A. Cinética de los cambios de color en manzana deshidratada por aire fortificada con vitamina E. vitae. 2008; 15: 8-16.

Sánchez-chávez W, cortez-arredondo J, solano-cornejo m, vidaurre-ruiz J. cinética de degrada- ción térmica de betacianinas, betaxantinas y vitamina c en una bebida a base de jugo de remolacha (beta vulgaris l.) y miel de abeja. sci agropecu. 2015; 111–118.