Bibliographic citations
Cuya, R., (2009). Efecto de secado en bandeja y atomización sobre la actividad antioxidante de la mashua (Tropaeolum tuberosum R & P) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1703
Cuya, R., Efecto de secado en bandeja y atomización sobre la actividad antioxidante de la mashua (Tropaeolum tuberosum R & P) [Tesis]. : Universidad Nacional Agraria La Molina; 2009. https://hdl.handle.net/20.500.12996/1703
@mastersthesis{renati/247785,
title = "Efecto de secado en bandeja y atomización sobre la actividad antioxidante de la mashua (Tropaeolum tuberosum R & P)",
author = "Cuya Ayala, Raúl Amílcar",
publisher = "Universidad Nacional Agraria La Molina",
year = "2009"
}
In this research project, the loss of hydrophilic antioxidant activity was evaluated for the “yellow zucchini” mashua cultivar after, either tray-drying or atomization. To evaluate the loss of hydrophilic antioxidant activity, 2-mm-thick slices of the “yellow zucchini” mashua cultivar were subjected to tray-drying at three operating temperatures, 40ºC, 50ºC and 60ºC and a constant air velocity of 1.4 m/s. According to the statistical methods used by means of the Completely Randomized Design (CRD), a variance analysis (ANVA) at the p<0,05 level of significance indicates highly significant differences between the three temperatures for the loss of hydrophilic antioxidant activity, and a comparative analysis of the treatment means (Tukey test p<0,05) confirms the significant differences, with the greatest retention of hydrophilic antioxidant activity corresponding to the treatment at 40ºC. With respect to drying by atomization, three variables were tested, each at two levels: encapsulation of 10% and 15%, temperature of 160ºC and 180ºC and atomizer velocity of 30,000 rpm and 35,000 rpm at a constant average feeding rate of 12.5 ml/min. According to the statistical methods used, highly significant differences existed between the levels of encapsulation, temperature and atomizer velocity, for the loss of hydrophilic antioxidant activity. The results showed the most retention for the following levels: encapsulation of 10%, input temperature of 160ºC and atomizer velocity of 30,000 rpm. The method of drying by atomization resulted in greater retention of hydrophilic antioxidant activity in contrast with the method of tray-drying which resulted in less retention. These results could be useful for improving drying methods, and this improvement could have beneficial effects for the food industry
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