Implementación de un deshidratador de materia prima vegetal alimentario en la Facultad de Ciencias Pecuarias

Abstract

The equipment dehydrated was evaluated and the pineapple smooth Cayenne was chosen. For, the experiment was used 20 pineapples; the experimental measurements were moisture, firmness, pH, soluble solids and diameter. The moisture reported values was in 87,29% for fresh pineapple. Once dehydrated the humidity was recorded in 16,66%, in the case of a value of firmness was set a value of 1,27kgf/cm2; the determined pH of the fruit established a value of 4,08; the variety of this pineapple reported a soluble solid content of 11,45 ° Brix and a diameter of 105,8mm. The statistical analysis was descriptive; furthermore by regression analysis was obtained a prediction equation data with drying kinetics, and by means the differential calculation was simulated through GeoGebra mathematical software. The optimum drying equipment of the smooth Cayenne pineapple was determined on this team, which is 6,6 hours. The dehydrated of the Cayenne pineapple smooth by hot air flow is recommended for its conservation