Diseño de un proceso de obtención de harina a partir de Yacón (Smallanthus Sonchifolius).

Abstract

The design of the process for obtaining flour from yacon (Smallanthus Sonchifolius) was carried out, without affecting the organoleptic and nutritional characteristics of yacon. To do this process, a physical-chemical analysis of the raw material started in order to determine the characteristics of the material with which it will work. Based on the data provided in the physical-chemical analysis the high moisture content of the raw material was determined as the main problem, as it reaches a value of 87.21%, for it has to be sliced into sheets of 3 mm thickness to have more drying surface. In the absence of a specific standard for flours of this type, a reference was used to control the minimum and maximum requirements that the flour obtained must meet. All the previous experimental information was provided and , the theoretical information was added, pilot tests were performed in the laboratory under conditions of 65 °C drying temperature and 67% relative humidity generating tables of temperature control, curves of drying speed and humidity loss curves. Once the appropriate engineering calculations were established for the process of interest, a drying time of 4.77 hours was determined, thus guaranteeing a final humidity of 10%. It is concluded that, in order to achieve the desired characteristics in the final product, it will be necessary to have a slicing equipment, a tray dryer, a washing machine / peeler, a hammer mill and a vibrating screen. It is recommended to evaluate the possibility of implementing this design since it would help to promote the interest of farmers to exploit this raw material from the Andean region.