Diofanor Acevedo-Correa

Secado de rodajas de fruto del árbol del pan mediante la técnica de Ventana Refractiva

Una gran cantidad de productos son secados por diversas razones, tales como la preservacion, la reduccion de peso y el mejoramiento de su estabilidad. Sin embargo, los metodos tradicionales de secado de alimentos solidos no presentan productos de bajo costo y alta calidad de manera simultanea. A pesar de que existen metodos efectivos de deshidratacion de los alimentos como la liofilizacion, que preserva el sabor, color y las vitaminas, son tecnologias de poca accesibilidad, por lo cual se hacen necesarios procesos alternativos que sean eficientes y economicos. El objetivo de esta investigacion fue comparar la cinetica del secado de rebanadas de fruto del arbol del pan (Artocarpus communis) mediante la tecnica de Ventana Refractiva® (VR) con la de secado en bandeja. Para llegar a cabo este trabajo, se usaron rodajas de 1 y 2 mm de espesor. El secado con VR se realizo con temperatura del bano de agua a 92 °C; y el secado en bandeja a 62 °C y una velocidad del aire de 0,52 m/s. Durante el secado por la tecnica de VR, el contenido de humedad llega a niveles mas bajos que el secado en bandejas. De igual manera sucede con las muestras de 1 mm, las cuales, por tener menor diametro alcanzan niveles de humedad inferior que las muestras de 2 mm. Las mayores difusividades se obtuvieron durante el secado por VR en rodajas de 1 y 2 mm con coeficientes de 6,13 y 3,90*10-9 m2/s respectivamente.

Design and construction of a vacuum osmotic dehydrator applied to tropical fruits

Vacuum impregnation is a unitary operation that allows the occluded gas in the porous structure of a food to be partially exchanged for an external liquid phase in contact with it. The main objective of this work was to design and build an osmotic vacuum dehydrator applied to papaya, melon and mango, coupled with temperature control, vacuum pressure and stirring rate. Firstly, the vacuum pressure, temperature and stirring rate control system for the osmotic dehydration equipment was designed. Afterwards, the analysis and calculations of the materials used for the design of the osmotic dehydration equipment were carried out. Finally, the operation of the osmotic dehydration equipment was constructed and validated, studying the osmotic dehydration kinetics of these fruits. The design was able to control temperature, stirring rate and vacuum pressure, and the prototype can be used for dehydration of papaya, melon and mango. Keyword: Moisture kinetics, equipment design, temperature control, vacuum pressure and stirring rate

Nutritional Comparison of Beef, Pork and Chicken Meat from Maracaibo City (Venezuela)

This study aimed to evaluate the proximate composition, minerals and cholesterol content of cuts of Chicken Breast (CB), Longissimus Dorsi of Beef (LDB) and Longissimus Dorsi of Pork (LDP) to provide information that allows elucidating nutritional differences among these three meat cuts. The analysis was carried out for 150 samples, 50 per species, obtained from meat markets from Maracaibo (Venezuela). The highest concentration of lipids was found in CB (6.87 g/100 g fresh tissue), followed by LDP (4.76 g/100 g fresh tissue) and LDB (2.83 g/100 g fresh tissue). The same behaviour was found for moisture content, where CB, LDP and LDB had 75.05 g/100 g fresh tissue, 74.40 g/100 g fresh tissue and 73.29 g/100 g fresh tissue, respectively. On the other hand, the protein concentration in LDB (21.76 g/100 g fresh tissue) exceeded to LDP (20.94 g/100 g fresh tissue) and CB (20.50 g/100 g fresh tissue). The highest cholesterol content was observed in CB (73.42 mg/100 g), followed by LDB (70.22 mg/100 g) and LDP (65.42 mg/100 g). Iron (Fe) was lower in CB compared to LDB and LDP. LDP exceeded in calcium (Ca) content to LDB and CB. Species had an influence on the nutritional content of meat. The results of this research indicated that CB was not a recommendable option in low-fat dietary regimens due to its high content of total lipids and cholesterol; these results contrast with those obtained in LDP.

ANTIMICROBIAL EFFECT OF CLOVES AND CINNAMON ON PATHOGENS

The use of spices with antimicrobial properties has been very important in the food industry. The aim of this work was to study the antimicrobial effect of clove and cinnamon on the pathogens Salmonella spp., Escherichia coli and Staphylococcus aureus using the agar diffusion method, and double dilutions in broth. The extracts of cinnamon and clove studied under the agar diffusion method, caused no antimicrobial effect on Salmonella spp, while in its highest concentrations (100 y 150 mg/mL) if they showed an antimicrobial effect on E. coli and S. aureus, classified as sensitive. In the methodology of double dilutions in broth, it was determined that for S. aureus ATCC ® 29213TM the CMI and CMB were 512 μg/mL and 4096 μg/mL respectively and E. coli O157:H7 the CMI and CMB were 2048 μg/mL and 4096 μg/mL.The use of spices with antimicrobial properties has been very important in the food industry. The aim of this work was to study the antimicrobial effect of clove and cinnamon on the pathogens Salmonella spp., Escherichia coli and Staphylococcus aureus using the agar diffusion method, and double dilutions in broth. The extracts of cinnamon and clove studied under the agar diffusion method, caused no antimicrobial effect on Salmonella spp, while in its highest concentrations (100 y 150 mg/mL) if they showed an antimicrobial effect on E. coli and S. aureus, classified as sensitive. In the methodology of double dilutions in broth, it was determined that for S. aureus ATCC ® 29213TM the CMI and CMB were 512 μg/mL and 4096 μg/mL respectively and E. coli O157:H7 the CMI and CMB were 2048 μg/mL and 4096 μg/mL.

Evaluación del lactato de sodio como sustituto de los nitritos convencionales en las salchichas del pez sable

The sodium salt of lactic acid is a natural acid produced by bacteria in the fermented foods which are rich in this component. It is produced by fermentation of sugars from some products such as corn or beets. Both lactic acid and lactates are used as preservatives, mainly against yeasts and fungi. It is also used to increase the stability of antioxidants, and to prevent loss of water from various products. The objective of this research was to determine the effectiveness of sodium lactate on the inhibition of Clostridium sporogenes in fish sausages, extending their life and reducing microbial growth. Two different formulations were made; F(A) preserved with nitrites, F(B), preserved with sodium lactate and a control sample without preservative. A positive control SPS agar inoculated with Clostridium sporogenes at different dilutions were also carried out, finally they took incubation in candle jar at 37°C for 48 h. It was found that the use of sodium lactate 2% controlled growth of spores of Clostridium reducing sulfite in 48 hours in the solutions prepared as is the use of nitrites, these being a promising alternative to replace the use of nitrite in products type sausage meat.

ALIMENTOS FUNCIONALES: IMPACTO Y RETOS PARA EL DESARROLLO Y BIENESTAR DE LA SOCIEDAD COLOMBIANA

^les^aSe realizo una revision analitica de los alimentos funcionales, los tipos y la aplicacion de estos, la utilizacion para la salud, el impacto socioeconomico, la inversion y la participacion de los paises en desarrollo. La evaluacion de los habitos ha sido muy variable a traves del tiempo, cada dia las exigencias de los consumidores se dirigen mas a la busqueda de nuevos productos con propiedades funcionales que puedan proporcionar un valor nutritivo y otros componentes con actividad fisiologica. El acelerado crecimiento en materia de inversion, produccion, y consumo ha despertado el interes economico y empresarial de comunicar a los consumidores los beneficios que estos aportan, de manera que esten bien informados para poder escoger mejor los alimentos que consumen. Como respuesta al creciente interes sobre este tipo de alimentos, han aparecido nuevos productos con componentes activos y propiedades funcionales que aporta un beneficio fisiologico adicional mas alla de satisfacer las necesidades nutricionales basicas. Cada dia aparecen nuevas ofertas de mercado, habiendose convertido en una importante fuente de negocio para las empresas del sector alimentario. Ahora el interes se centra en la necesidad de establecer normas que regulen el desarrollo y la publicidad de dichos alimentos.^len^aAn analytical review of functional foods, types and the application of these, use for health, the socio-economic impact, investment and the participation of developing countries was performed. The evaluation of habits has been highly variable over time, every day demands of consumers are more directed to the search of new products with functional properties that can provide a nutritional value and other components with physiological activity. The rapid growth in investment, production, and consumption has attracted interest economic and business of communicating to consumers the benefits that they bring, so they are well informed to be able to choose better foods consumed. In response to the growing interest on this type of food, have released new products with active ingredients and functional properties that contributes an additional physiological benefit more than basic nutritional needs. Each day there are new offerings market, having become an important source of business for companies in the food sector.^lpt^aFoi realizada uma revisao analitica dos alimentos funcionais, tipos e a aplicacao destes, uso para a saude, o impacto socio-economico, investimento e a participacao dos paises em desenvolvimento. A avaliacao dos habitos tem sido altamente variavel ao longo do tempo, todas as demandas do dia dos consumidores sao mais direcionadas para a busca de novos produtos com propriedades funcionais que podem fornecer um valor nutricional e outros componentes, com actividade fisiologica. O rapido crescimento no investimento, producao e consumo tem atraido interesse economico e de negocios de comunicar aos consumidores os beneficios que eles trazem, para que sejam bem informados para poder escolher melhores alimentos consumidos. Em resposta ao crescente interesse sobre este tipo de comida, lancaram novos produtos com ingredientes ativos e propriedades funcionais que contribui um beneficio fisiologico adicional, mais do que necessidades basicas nutricionais. Cada dia ha um novo mercado de ofertas, tendo-se tornado uma importante fonte de negocios para as empresas do sector alimentar.

FUNCTIONAL FOODS: IMPACT AND CHALLENGES FOR DEVELOPMENT AND WELFARE SOCIETY COLOMBIAN

^les^aSe realizo una revision analitica de los alimentos funcionales, los tipos y la aplicacion de estos, la utilizacion para la salud, el impacto socioeconomico, la inversion y la participacion de los paises en desarrollo. La evaluacion de los habitos ha sido muy variable a traves del tiempo, cada dia las exigencias de los consumidores se dirigen mas a la busqueda de nuevos productos con propiedades funcionales que puedan proporcionar un valor nutritivo y otros componentes con actividad fisiologica. El acelerado crecimiento en materia de inversion, produccion, y consumo ha despertado el interes economico y empresarial de comunicar a los consumidores los beneficios que estos aportan, de manera que esten bien informados para poder escoger mejor los alimentos que consumen. Como respuesta al creciente interes sobre este tipo de alimentos, han aparecido nuevos productos con componentes activos y propiedades funcionales que aporta un beneficio fisiologico adicional mas alla de satisfacer las necesidades nutricionales basicas. Cada dia aparecen nuevas ofertas de mercado, habiendose convertido en una importante fuente de negocio para las empresas del sector alimentario. Ahora el interes se centra en la necesidad de establecer normas que regulen el desarrollo y la publicidad de dichos alimentos.^len^aAn analytical review of functional foods, types and the application of these, use for health, the socio-economic impact, investment and the participation of developing countries was performed. The evaluation of habits has been highly variable over time, every day demands of consumers are more directed to the search of new products with functional properties that can provide a nutritional value and other components with physiological activity. The rapid growth in investment, production, and consumption has attracted interest economic and business of communicating to consumers the benefits that they bring, so they are well informed to be able to choose better foods consumed. In response to the growing interest on this type of food, have released new products with active ingredients and functional properties that contributes an additional physiological benefit more than basic nutritional needs. Each day there are new offerings market, having become an important source of business for companies in the food sector.^lpt^aFoi realizada uma revisao analitica dos alimentos funcionais, tipos e a aplicacao destes, uso para a saude, o impacto socio-economico, investimento e a participacao dos paises em desenvolvimento. A avaliacao dos habitos tem sido altamente variavel ao longo do tempo, todas as demandas do dia dos consumidores sao mais direcionadas para a busca de novos produtos com propriedades funcionais que podem fornecer um valor nutricional e outros componentes, com actividade fisiologica. O rapido crescimento no investimento, producao e consumo tem atraido interesse economico e de negocios de comunicar aos consumidores os beneficios que eles trazem, para que sejam bem informados para poder escolher melhores alimentos consumidos. Em resposta ao crescente interesse sobre este tipo de comida, lancaram novos produtos com ingredientes ativos e propriedades funcionais que contribui um beneficio fisiologico adicional, mais do que necessidades basicas nutricionais. Cada dia ha um novo mercado de ofertas, tendo-se tornado uma importante fonte de negocios para as empresas do sector alimentar.

Evaluación de salchichas elaboradas con carne roja de atún

Sausage was prepared with red meat of tuna and its physicochemical, microbiological and sensorial charac- teristics, and texture were determined. The proximate composition was determined according to the Analyti- cal Chemistry Official Association. Microbiological characteristics were determined according to Colombian Technical Standards. Acceptability was evaluated with untrained panelists using a hedonic scale for taste, col- or, smell and texture. Proximal contents were: moisture (67.25), fat (82%), protein (17.3%) and ash (1.95%). The sausages had good microbiological and sensorial quality.