Bibliographic citations
Philco, M., (2017). Determinación de parámetros óptimos de obtención de palillo (curcuma longa linneo) en polvo en la provincia de San Martín [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/2524
Philco, M., Determinación de parámetros óptimos de obtención de palillo (curcuma longa linneo) en polvo en la provincia de San Martín []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2017. http://hdl.handle.net/11458/2524
@misc{sunedu/2843748,
title = "Determinación de parámetros óptimos de obtención de palillo (curcuma longa linneo) en polvo en la provincia de San Martín",
author = "Philco Balvín, Maritza del Pilar",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2017"
}
The present research was developed with the purpose of establishing the technological parameters for the drying of the stick (Curcuma longa L.) by hot air flow. The material used was variety Curcuma longa, coming from the district of san Antonio de Cumbaza, province of San Martin, department of San Martín. The rhizomes were characterized, for which they were determined: average length 5.92 cm., longitudinal diameter 1.57 mm., average weight per unit 45.3 g.; the physicochemical analysis reported a percentage of humidity 83.80%, protein 2.71%, fat 0.10%, fiber 0.83%, carbohydrates 10.45%, ash 2.11%. The flow of operations for dehydration of stick rhizomes was established as follows: raw material selection, washing, chemical peeling, rinsing/draining, mincing, drying, grinding/sieving and packaging. The work was carried out in two stages: the first stage consisted in evaluating the chemical peeling of the rhizome of stick, undergoing NaOH concentrations of 4, 5 y 6% and inmersion times of 10, 15 and 20 seconds, at a temperature 0f 100°C and the second stage that consisted in the drying of the stick, where they were evaluated the thickness of the slices (2, 3 and 4 mm) and drying temperatures (40, 50 and 60°C) at constant air velocity of 1.2 m/s, the variable being humidity and color response. The best treatment was determined in the chemical peeling and the number of black tips, being the treatment with (6% of NaOH concentration and time of 20 seconds of inmersion at a temperature of 100°C) presented optimal values of 98% efficiency of peeling. For the dehydration of slices of sticks rhizomes, hot air flow was used, it is concluded that the treatment three (thickness of 2 mm, temperature of 60°C and time of 10 hours), is the most optimal, with average critical humidity of 0.016 kg H2O /Kg dry solids and at a constant hot air velocity of 1.2 m/s, likewise the optimum thermal diffusivity obtained was of 22.33x10-9 m2 / s. Keywords: Curcuma (especia), seasoning, stick dried, coloring, rhizome.
This item is licensed under a Creative Commons License