Comparación de los métodos calorimétrico y de estimación matemática para la determinación de energía bruta en ocho subproductos agrícolas.

Abstract

In this research two methods for determining gross energy compared: calorimeter, andmathematical estimation, in determining energy of eight agricultural products to establishwhether or not there is a similar statistic between them. We proceeded to the collection ofsamples of each product, which are subjected to drying and milling; then the proximal analysisrequired to implement the mathematical estimation method was performed; calorimetric methodin gross energy was measured directly using the bomb calorimeter. The normalityof the datasets analyzed by Anderson-Darling tests and homogeneity of variances was analyzed basedondescriptive statistics (mean, standard deviation, variance), finding that all sets have normaldistribution whit non-homogeneous variances; these characteristics led to the T test with Welchvariation for mean comparison is applied.As a result it wasdetermined that, exceptfor chaquisara and quinoa dust in other products (broccoli trunk, carrot leaf, chocho leaf, corn leaf, sweetpotato leaf, banana leaf)both methods show similar results. It was observed that the valuesobtained by the mathematical method, behavior that was tested by applying the test T Welchagain for a tail. Bias confirmed, this was quantitated, finding that the calorimetric method, forsub products studied, provides values between 4% and 10% higher than those determined bymathematical estimation. Subsequent studies linking food composition with the value of biasbetween the two methods is recommended.