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Secado por aspersión de mieles de caña como base para la obtención de productos instantáneos de panela
dc.rights.license | Atribución-SinDerivadas 4.0 Internacional |
dc.contributor.advisor | Narváez Rincón, Paulo César |
dc.contributor.advisor | Orjuela Londoño, Alvaro |
dc.contributor.author | Palacios Corredor, Laura Marcela |
dc.date.accessioned | 2020-05-26T17:01:41Z |
dc.date.available | 2020-05-26T17:01:41Z |
dc.date.issued | 2020-02-28 |
dc.identifier.citation | formato APA: Palacios C, L. M. (2020). Secado por aspersión de mieles de caña como base para la obtención de productos instantáneos de panela. Bogotá: Universidad Nacional de Colombia |
dc.identifier.uri | https://repositorio.unal.edu.co/handle/unal/77551 |
dc.description.abstract | This project developed a process for the spray drying of sugar cane honeys. The obtained technique allows overcoming typical agglomeration, caking and stickiness problems, and to minimize the use of encapsulating agents that negatively affect sensory attributes of the obtained powder product. The main factors affecting the spray drying of high-sugar content foods were studied: physicochemical and rheological properties of the honeys (sugars profile, density, surface tension and viscosity) and operating conditions (atomizer nozzle diameter, and air and feed flow ratio). In the study, the processed sugar cane honeys were obtained from sugarcane mills (trapiches) of three departments with the highest production of panela in the country (Cundinamarca, Boyacá and Valle). The best set of operating conditions were defined in order to ensure a high powder yield and recovery rate, with and without the use of additives during the drying process. Additionally, the samples without the additives were chemical analysis of the flavoring agents of panela (methyl pyrazine, furfural, propanoic acid) was carried out, and it was observed that those were stable under environmental conditions for at least 3 months, at storage temperatures between 15 and 24 ° C, and relative humidity less than 50%. It was also established that the use of film-forming additives (different from maltodextrin) in concentrations of less than 2% by weight enables a higher powder recovery without affecting the sensory spectrum of the product. Finally, a computational fluid dynamics (CFD) model was proposed for the spray drying process, and it can serve as a tool for subsequent up-scaling at the industrial level. |
dc.description.abstract | En este proyecto se desarrolló un proceso de instantanización de panela usando la técnica de secado por aspersión de mieles de caña. La técnica permite superar los problemas típicos de aglomeración, apelmazamiento y pegajosidad, y minimizar el uso de agentes encapsulantes que afecten las propiedades sensoriales del producto en polvo obtenido. Se estudiaron los principales factores que afectan el secado por aspersión de alimentos con alto contenido de azúcar: propiedades fisicoquímicas y reológicas de las mieles (perfil de azúcares, densidad, tensión superficial y viscosidad) y condiciones de operación en el secado (diámetro de la boquilla del atomizador y relación de flujo de aire y de alimento). En el estudio se emplearon mieles de caña obtenidas en los trapiches de tres de los departamentos con mayor producción de panela en el país (Cundinamarca, Boyacá y Valle). Se establecieron las mejores condiciones de operación para maximizar el rendimiento y la tasa de recuperación del producto en polvo en el proceso de secado, con y sin el uso de aditivos. Adicionalmente, al producto en polvo sin aditivos se le realizó el análisis químico de los aportantes de aroma de la panela (metil pirazina, furfural, ácido propanoico), los cuales se mantuvieron estables durante al menos 3 meses, a temperaturas de almacenamiento entre 15 y 24°C, y humedades relativas menores a 50%. Igualmente, se estableció que el uso de aditivos formadores de película (diferentes a maltodextrina) en concentraciones menores al 2% en peso, permite incrementar sustancialmente la recuperación del polvo, sin afectar su espectro sensorial. Finalmente, se planteó un modelo del proceso de secado, basado en dinámica de fluidos computacional (CFD), el cual que servirá de herramienta para el escalado posterior a nivel industrial. |
dc.format.extent | 233 |
dc.format.mimetype | application/pdf |
dc.language.iso | spa |
dc.relation | DOI: 10.15446/agron.colomb.v34n1supl.58429 |
dc.rights | Derechos reservados - Universidad Nacional de Colombia |
dc.rights.uri | http://creativecommons.org/licenses/by-nd/4.0/ |
dc.subject.ddc | 620 - Ingeniería y operaciones afines |
dc.title | Secado por aspersión de mieles de caña como base para la obtención de productos instantáneos de panela |
dc.type | Otro |
dc.rights.spa | Acceso abierto |
dc.type.driver | info:eu-repo/semantics/other |
dc.type.version | info:eu-repo/semantics/publishedVersion |
dc.publisher.program | Bogotá - Ingeniería - Doctorado en Ingeniería - Ingeniería Química |
dc.contributor.researchgroup | Grupo de investigación en procesos químicos y bioquímicos |
dc.description.degreelevel | Doctorado |
dc.publisher.branch | Universidad Nacional de Colombia - Sede Bogotá |
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dc.rights.accessrights | info:eu-repo/semantics/openAccess |
dc.subject.proposal | Spray drying |
dc.subject.proposal | Secado por aspersión |
dc.subject.proposal | panela |
dc.subject.proposal | Panela |
dc.subject.proposal | mieles de caña |
dc.subject.proposal | Sugarcane honey |
dc.subject.proposal | instantizing |
dc.subject.proposal | instantanización |
dc.subject.proposal | productos en polvo |
dc.subject.proposal | Powder product |
dc.type.coar | http://purl.org/coar/resource_type/c_1843 |
dc.type.coarversion | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content | Text |
oaire.accessrights | http://purl.org/coar/access_right/c_abf2 |
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