CINETICAS DE DESHIDRATACION Y REHIDRATACION DE FRIJOL (PHASEOLUS VULGARIS L.) AZUFRADO ENTERO INSTANTANEO
The bean (Phaseo/us vulgaris L.) is a food consumed in all regions of the world, is an important source of protein, carbohydrates, minerals, as well as biologically active phytochemicals beneficial to health. The development of bean-based products is currently being promoted as a market opportunity...
| Autores: | , |
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2013 |
| País: | México |
| Institución: | Universidad Autónoma de Nayarit |
| Repositorio: | Repositorio Institucional Aramara de la UAN |
| Idioma: | español |
| OAI Identifier: | oai:dspace.uan.mx:123456789/1363 |
| Acceso en línea: | http://dspace.uan.mx:8080/jspui/handle/123456789/1363 |
| Access Level: | acceso abierto |
| Palabra clave: | Frijol azufrado Deshidratación Rehidratación Sulfurized beans Dehydration Rehydration CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] |
| Sumario: | The bean (Phaseo/us vulgaris L.) is a food consumed in all regions of the world, is an important source of protein, carbohydrates, minerals, as well as biologically active phytochemicals beneficial to health. The development of bean-based products is currently being promoted as a market opportunity in the food industry, especially those with high added value such as dehydrated pre-cooked beans. However, in the production of such food, the main problem is the structural loss of the seed, expressed by the opening of cotyledons (AC) and / or separation of cotyledons (SC), caused by the high speed of dehydration. The objective of this research was to evaluate the kinetic behavior of dehydration of the pre-cooked bean and its rehydration, as well as the adjustment of experimental data to different mathematical models. The dehydration of the seeds was carried out at temperatures of 25 and 30 °C with air velocities of 0.5 and 1 0m s-1 after being subjected to scalding, hydration and cooking. |
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