Estudio cinético de algunas características de calidad de un producto en polvo obtenido mediante secado por aspersión a partir de jugo de caña panelera y concentrado proteico de lactosuero dulce

The products obtained by spray drying have amorphous structures whose water absorption capacity during storage affects their physicochemical properties. This study evaluated the kinetics of water absorption and the change in the physicochemical properties of a product obtained from sugarcane juice (JCP) and whey protein concentrate (WPC), which was exposed to the environment for 36 hours simulating storage conditions at 25 °C and 70% relative humidity. The increase in moisture content and water activity (aw) was modeled using the Peleg and exponential models with a high goodness of fit (R2 > 98%). In addition, a decrease in the Tg was observed. Increases in both, the color parameters a* and b* and the particle size was noticed along with a decrease in wettability. This was generated by the plasticizing effect of water, possible Maillard reactions and particle agglomeration, respectively.  

• Fecha de publicación: 2018
• Institución: Universidad Industrial de Santander
• Repositorio: Repositorio UIS
• Idioma: spa
• OAI Identifier: oai:noesis.uis.edu.co:20.500.14071/8364
• Acceso en línea: https://revistas.uis.edu.co/index.php/revistauisingenierias/article/view/6399; https://noesis.uis.edu.co/handle/20.500.14071/8364
• Palabra clave: Kinetics; sweet whey; sugarcane juice; stability; Cinética; lactosuero dulce; jugo de caña; estabilidad
• Rights: openAccess
• License: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)