Bibliographic citations
Huertas, E., (2022). Efecto de la liofilización en el secado, características físicas y rehidratación de la pulpa de tres morfotipos de aguaje (Mauritia flexuosa L.f) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4661
Huertas, E., Efecto de la liofilización en el secado, características físicas y rehidratación de la pulpa de tres morfotipos de aguaje (Mauritia flexuosa L.f) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2022. http://hdl.handle.net/11458/4661
@misc{renati/1054007,
title = "Efecto de la liofilización en el secado, características físicas y rehidratación de la pulpa de tres morfotipos de aguaje (Mauritia flexuosa L.f)",
author = "Huertas Flores, Erick Eduardo",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2022"
}
The aguaje (Mauritia flexuosa L.f) is a native Amazonian species that possesses a large amount of vitamin A and pigments such as carotenoids. The objective of this thesis was to evaluate the influence of lyophilization conditions (pressure) on drying kinetics, physical characteristics (density, porosity and color) and rehydration of lyophilized pulp of three morphotypes of aguaje: “Amarillo”, “Color” and “Shambo”. The ripe fruits of the three morphotypes of aguaje were softened in water at 65ºC for 35 minutes to extract the fresh pulp, which was then frozen at -20ºC in molds measuring 3.25 cm long, 2.35 cm wide and 1.0 cm thick. These were subjected to 0.1, 0.5 and 1.0 mbar of pressure. The drying kinetics were evaluated during the process by removing and weighing the samples at increasing time intervals; the drying kinetics indicated that the lower the pressure, the shorter the time it will take for the aguaje pulp to reach equilibrium moisture. Two mathematical models were applied for the evaluation of the drying kinetics: the Fick Diffusivity Model and the Page Model, the latter being the best fit to the experimental data with an R2 of 0.9953. Bulk and compacted density in the freeze-dried pulp were 0.4420 g/cm3 and 0.5976 g/cm3 respectively. The porosity in the freeze-dried pulp varied between 0.15 and 0.18 depending on the morphotype. In the color evaluation, the brightness increased, the tendency to red and green decreased after the lyophilization process. The rehydration capacity of the lyophilized pulp was higher at higher temperatures of the rehydrating medium. The amount of vitamins evaluated (β-carotene and retinol) showed a decrease after the lyophilization process.
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