Revista de Investigaciones Altoandinas - Journal of High Andean Research

Vol. 24 No. 3 (2022)
Original articles

Effect of Temperature and Stirring Speed in Obtaining the Osmotic Dehydration of Jinger (Zingiber Officinale)

pdf (Spanish)
  • Nancy Cañazaca Tito,
  • Judith Carrillo Huamani,
  • Joel J. Coaquira-Quispe,
  • Silvia Pilco Quesada
Nancy Cañazaca Tito
Escuela Profesional de Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión. Carretera Central Km 19.5 Ñaña, Chosica-Lima-Perú.
Judith Carrillo Huamani
Escuela Profesional de Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión. Carretera Central Km 19.5 Ñaña, Chosica-Lima-Perú.
Joel J. Coaquira-Quispe
Escuela Profesional de Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión. Carretera Central Km 19.5 Ñaña, Chosica-Lima-Perú.
Silvia Pilco Quesada
Universidad Peruana Unión

Published 2022-08-25

Keywords

  • Osmotic dehydration, solids gain, temperature, stirring speed, ginger.

How to Cite

Cañazaca Tito, N., Carrillo Huamani, J., Coaquira-Quispe, J. J., & Pilco Quesada, S. (2022). Effect of Temperature and Stirring Speed in Obtaining the Osmotic Dehydration of Jinger (Zingiber Officinale). Revista De Investigaciones Altoandinas - Journal of High Andean Research, 24(3), 164-173. https://doi.org/10.18271/ria.2022.433

Abstract

The objective of this research was to evaluate the effect of temperature and agitation speed on weight loss (WeL%), water loss (WaL%) and solids gain (SG%) in the osmotic dehydration of ginger cubes. (Zingiber officinale). The applied parameters were: osmotic solution temperature 26, 36, and 46°C, stirring speed of 30, 50 and 80 rpm, sample/osmotic solution ratio of 1:16 (p/p), sucrose concentration at 60% and experiment time 0, 15, 30, 45, 60, 75, 90, 105 and 120 min. The results showed that the temperature was the parameter that most influenced the WaL%, WeL%, and SG%, compared to the agitation speed it had a lower influence on the WaL%, WeL%, and SG%, this indicates that the high temperatures cause changes in the permeability of the cell membrane of the food, which generates greater transfer. The 26°C and 30 rpm treatment showed a higher diffusivity (De) with 5,20 x 10-4. The 46°C and 30 rpm treatment reported higher moisture losses with 35%, the 26°C and 30 rpm treatment presented an increased pH variation from 6.62 to 5.27, the 36°C and 50 rpm treatment showed a constant acidity of 0.05% and the treatment of 46°C and 80 rpm increase variation in soluble solids concentration to 35.16 °Brix. It was shown that temperature is the parameter that most influenced WaL%, WeL%, and SG%.

pdf (Spanish)

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