Determinación de variables de secado en lámina para la deshidratación de pulpa de maracuyá

Abstract

The yellow passion fruit has seen a significant increase in production and consumption in Colombia in recent years. Postharvest losses have led to the introduction of technologies to increase efficiency. The aim of this study was to characterize passion fruit (Passiflora edulis f. flavicarpa) pulp and determine the appropriate drying variables to obtain dehydrated pulp sheets. A device was designed and built for static drying testing, and passion fruit pulps were characterized (moisture content, soluble solids, pH and acidity). Curves for forced air drying at different temperatures (50, 55, 60 and 65°C) and for air velocity (178.3, 206.1 and 231,4 m min-1) were obtained, with a finding that a drying air temperature of 65°C and an air velocity of 231.4 m min-1 are the most suitable conditions for the dehydration of the banana and passion fruit pulps used in the experimental phase. Dehydrated products were evaluated by a panel of judges, with good acceptance by the panelists; this assessment served as a basis for determining the most suitable conditions for dehydration from the sensory point of view. The behavior of the products obtained in connection with their preservation parameters was satisfactory; microbiological counts were within acceptable ranges for dehydrated products, which were favored by the low water activity achieved in the dehydrated products.