Effect of temperature and panela concentration on ultrasound-assisted maca osmodehydration

Abstract

Abstract
The present investigation aimed to determine the optimal values of temperature (30-60 ºC) and panela concentration (30-60% w / w), on the osmodehydration kinetics of cubes of yellow variety maca (Lepidium meyenii) assisted by ultrasound. (40 kHz). The response surface methodology was established with a statistical factorial design 2k + 2 (k) + 3 central points was established, subjecting the samples to ultrasound treatment and a control. The results showed a maximum water loss of 53.57 and 24.56% in the treatments with ultrasound and without movement, while the maximum gain in solids was 18.61 and 9.01% respectively. Regarding the diffusivity coefficients, values between 2.51 - 4.74 x 10-10 m2/s were obtained for water and 1.16 - 2.20 x 10-10 m2/s for solids in the ultrasound treatment and between 1.10 - 2.35 x 10-10 m2/s for water and 0.90-1.70 x 10-10 m2/s for solids in the control treatment. The analysis of variance showed a significant effect (p <0.05 and R2 ≈ 1) on the part of the variables studied in a linear, quadratic and interacting manner. As a conclusion we have that the maximum values of diffusivity coefficient for both water and solids in the ultrasound treatment were obtained in panela concentrations between 54-61% w/w and temperature 48-54 ºC and for the control treatment at panela concentrations of 50-56% w/w and temperature between 46-52 ºC.