Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos
Ilustraciones, fotografías, gráficas, tablas
- Autores:
-
Chica Barco, Vanessa
- Tipo de recurso:
- Fecha de publicación:
- 2022
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/83378
- Palabra clave:
- 660 - Ingeniería química::664 - Tecnología de alimentos
Variedad TCS01
Drying Kinetics
Drying methods
Secado
Drying
Theobroma cacao
Compuestos fenólicos
Phenolic compounds
Cocoa
Modelación matemática
Liberación ácidos orgánicos
Epicatequina
Catequina
Secado transitorio o intermitente
polifenoles
Cinética de degradación
Cinética de secado
Cromatografía liquida de ultra rendimiento (UPLC)
Polifenoles
Epicatechin
Catechin
Mathematical modeling
Drying kinetics
Transient drying
- Rights
- openAccess
- License
- Atribución-NoComercial-SinDerivadas 4.0 Internacional
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| dc.title.spa.fl_str_mv |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| dc.title.translated.eng.fl_str_mv |
Drying of cocoa beans (variety TCS01) and its effect on the concentration of phenolic compounds, sugars and organic acids. |
| title |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| spellingShingle |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos 660 - Ingeniería química::664 - Tecnología de alimentos Variedad TCS01 Drying Kinetics Drying methods Secado Drying Theobroma cacao Compuestos fenólicos Phenolic compounds Cocoa Modelación matemática Liberación ácidos orgánicos Epicatequina Catequina Secado transitorio o intermitente polifenoles Cinética de degradación Cinética de secado Cromatografía liquida de ultra rendimiento (UPLC) Polifenoles Epicatechin Catechin Mathematical modeling Drying kinetics Transient drying |
| title_short |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| title_full |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| title_fullStr |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| title_full_unstemmed |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| title_sort |
Secado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicos |
| dc.creator.fl_str_mv |
Chica Barco, Vanessa |
| dc.contributor.advisor.none.fl_str_mv |
Escobar Parra, Sebastian |
| dc.contributor.author.none.fl_str_mv |
Chica Barco, Vanessa |
| dc.contributor.educationalvalidator.none.fl_str_mv |
Martínez Correa, Hugo Alexander |
| dc.contributor.referee.none.fl_str_mv |
Liliana Serna Cock Juan Carlos Gómez |
| dc.contributor.orcid.spa.fl_str_mv |
https://orcid.org/0000-0003-3250-5516 |
| dc.subject.ddc.spa.fl_str_mv |
660 - Ingeniería química::664 - Tecnología de alimentos |
| topic |
660 - Ingeniería química::664 - Tecnología de alimentos Variedad TCS01 Drying Kinetics Drying methods Secado Drying Theobroma cacao Compuestos fenólicos Phenolic compounds Cocoa Modelación matemática Liberación ácidos orgánicos Epicatequina Catequina Secado transitorio o intermitente polifenoles Cinética de degradación Cinética de secado Cromatografía liquida de ultra rendimiento (UPLC) Polifenoles Epicatechin Catechin Mathematical modeling Drying kinetics Transient drying |
| dc.subject.other.none.fl_str_mv |
Variedad TCS01 Drying Kinetics Drying methods |
| dc.subject.agrovoc.none.fl_str_mv |
Secado Drying Theobroma cacao Compuestos fenólicos Phenolic compounds Cocoa |
| dc.subject.proposal.spa.fl_str_mv |
Modelación matemática Liberación ácidos orgánicos Epicatequina Catequina Secado transitorio o intermitente polifenoles Cinética de degradación Cinética de secado Cromatografía liquida de ultra rendimiento (UPLC) Polifenoles |
| dc.subject.proposal.eng.fl_str_mv |
Epicatechin Catechin Mathematical modeling Drying kinetics Transient drying |
| description |
Ilustraciones, fotografías, gráficas, tablas |
| publishDate |
2022 |
| dc.date.issued.none.fl_str_mv |
2022 |
| dc.date.accessioned.none.fl_str_mv |
2023-02-08T14:21:22Z |
| dc.date.available.none.fl_str_mv |
2023-02-08T14:21:22Z |
| dc.type.spa.fl_str_mv |
Trabajo de grado - Maestría |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/masterThesis |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/acceptedVersion |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/TM |
| status_str |
acceptedVersion |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/83378 |
| dc.identifier.instname.spa.fl_str_mv |
Universidad Nacional de Colombia |
| dc.identifier.reponame.spa.fl_str_mv |
Repositorio Institucional Universidad Nacional de Colombia |
| dc.identifier.repourl.spa.fl_str_mv |
https://repositorio.unal.edu.co/ |
| url |
https://repositorio.unal.edu.co/handle/unal/83378 https://repositorio.unal.edu.co/ |
| identifier_str_mv |
Universidad Nacional de Colombia Repositorio Institucional Universidad Nacional de Colombia |
| dc.language.iso.spa.fl_str_mv |
spa |
| language |
spa |
| dc.relation.references.spa.fl_str_mv |
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D., Xiao, Z., & Webley, P. A. (2011). Mathematical modeling of intermittent and convective drying of rice and coffee using the reaction engineering approach (REA). Journal of Food Engineering, 105(4), 638–646. https://doi.org/10.1016/j.jfoodeng.2011.03.036 Ramli, N., Yatim, A. M., Said, M., & Hok, H. C. (2001). HPLC Determination of Methylxanthines and Polyphenols Levels In Cocoa and Chocolate Products, 7(2), 377–386. Reineccius, G. (2005). Flavour Chemistry and Technology (segunda). Rodriguez-Campos, J., Escalona-Buendía, H. B., Orozco-Avila, I., Lugo-Cervantes, E., & Jaramillo-Flores, M. E. (2011). Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis. Food Research International, 44(1), 250–258. https://doi.org/10.1016/j.foodres.2010.10.028 Rodriguez, J., & Bon, J. (2009). OPTIMIZACIÓN DE LA APLICACIÓN DE LA TECNOLOGÍA DE SECADO INTERMITENTE AL SECADO CONVECTIVO DE PATATA: DESARROLLO DE UNA HERRAMIENTA DE GESTIÓN DE LA TOMA DE DECISIONES, 1–26. Rodríguez, J., Clemente, G., Sanjuán, N., & Bon, J. (2014). Modelling drying kinetics of thyme (Thymus vulgaris L.): Theoretical and empirical models, and neural networks. Food Science and Technology International, 20(1), 13–22. https://doi.org/10.1177/1082013212469614 Ryan, C. M., Khoo, W., Stewart, A. C., O’Keefe, S. F., Lambert, J. D., & Neilson, A. P. (2017). Flavanol concentrations do not predict dipeptidyl peptidase-IV inhibitory activities of four cocoas with different processing histories. Food and Function, 8(2), 746–756. https://doi.org/10.1039/c6fo01730d Sánchez, E. (2017). Efecto de tipos de secado del cacao (Theobroma cacao L) CCN-51 en la preservación de polifenoles totales y antocianinas. Universidad Nacional de San Martín-Tarapoto Perú. Retrieved from http://repositorio.unsm.edu.pe/handle/11458/2460 Santander Muñoz, M., Rodríguez Cortina, J., Vaillant, F. E., & Escobar Parra, S. (2020a). An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Critical Reviews in Food Science and Nutrition. Taylor & Francis. https://doi.org/10.1080/10408398.2019.1581726 Santander Muñoz, M., Rodríguez Cortina, J., Vaillant, F. E., & Escobar Parra, S. (2020b). An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Critical Reviews in Food Science and Nutrition, 60(10), 1593–1613. https://doi.org/10.1080/10408398.2019.1581726 Santhanam Menon, A., Hii, C. L., Law, C. L., Shariff, S., & Djaeni, M. (2017a). Effects of drying on the production of polyphenol-rich cocoa beans. Drying Technology, 35(15), 1799–1806. https://doi.org/10.1080/07373937.2016.1276072 Santhanam Menon, A., Hii, C. L., Law, C. L., Shariff, S., & Djaeni, M. (2017b). Effects of drying on the production of polyphenol-rich cocoa beans. Drying Technology, 35(15), 1799–1806. https://doi.org/10.1080/07373937.2016.1276072 Schroeter, H., Heiss, C., Balzer, J., Kleinbongard, P., Keen, C. L., Hollenberg, N. K., … Kelm, M. (2006). (-)-Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans. Proceedings of the National Academy of Sciences of the United States of America, 103(4), 1024–1029. https://doi.org/10.1073/pnas.0510168103 Schwan, R. F., & Wheals, A. E. (2004). The microbiology of cocoa fermentation and its role in chocolate quality. Critical Reviews in Food Science and Nutrition, 44(4), 205–221. https://doi.org/10.1080/10408690490464104 Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. 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Atribución-NoComercial-SinDerivadas 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Escobar Parra, Sebastian2c73c40f176e0590af66942821528605Chica Barco, Vanessa3a70bd01fdd0f4636256b2de8a6839feMartínez Correa, Hugo AlexanderLiliana Serna CockJuan Carlos Gómezhttps://orcid.org/0000-0003-3250-55162023-02-08T14:21:22Z2023-02-08T14:21:22Z2022https://repositorio.unal.edu.co/handle/unal/83378Universidad Nacional de ColombiaRepositorio Institucional Universidad Nacional de Colombiahttps://repositorio.unal.edu.co/Ilustraciones, fotografías, gráficas, tablasLa operación de secado del cacao es de gran importancia para su valorización poscosecha, porque en esta etapa se logra estabilizar microbiológicamente el producto al disminuir su actividad de agua. Además, es posible influir en su calidad, especialmente mediante la retención de compuestos fenólicos los cuales poseen propiedades funcionales, la disminución de ácidos orgánicos y el alto contenido de azúcares como precursores del flavor, lo cual permite obtener granos de cacao finos y de aroma (especiales) representativos en el mercado, con múltiples beneficios para el productor. Los cacaocultores realizan el secado en sistemas artesanales que dependen de las condiciones climáticas, exponiendo los granos al ambiente bajo el contacto con la radiación solar como única fuente de energía térmica para favorecer el proceso. Bajo este contexto, con esta investigación se buscó evaluar las condiciones de secado para granos de cacao, variedad TCS01, bajo condiciones de operación controladas (tipo de secado y temperatura), que permitan potenciar la calidad de los granos. Para ello, se evaluaron dos tipos de metodologías secado: 1.- denominado estacionario, en el que las granos de cacao están en contacto permanente con el flujo de aire, y 2. -denominado transitorio, en el cual se definen tiempos de reposo bajo los cuales las granos de cacao no están en contacto con el flujo de aire caliente. Para el secado transitorio se empleó un periodo de reposo de 2 h. Para ambos tipos de secado se empleó aire caliente a tres temperaturas: 50°C, 60°C ,70°C, y un flujo de aire constante de 1 L/min. Evaluando como variables independientes el tipo de secado: estacionario y transitorio, y la temperatura. Como variables respuesta se evaluaron: la concentración de compuestos fenólicos totales usando un método espectrofotométrico, catequina, epicatequina y epigalocatequina, ácidos orgánicos (láctico, cítrico y acético) mediante métodos cromatográficos, y el potencial de capacidad antioxidante con el ensayo DPPH. Se realizaron las cinéticas de deshidratación y de degradación para cada temperatura y se usaron modelos matemáticos empíricos y un modelo teórico. Con la investigación se encontró que las condiciones para secado estacionario de los granos de cacao TCS01 en general presentaron mayor calidad, dado que retuvieron mayor cantidad de compuestos fenólicos y azúcares, y menor contenido de ácidos orgánicos, destacando el tratamiento SE60 con mayores resultados. Los granos sometidos a secado transitorio se secaron en menor tiempo y con mayores tasas de remoción de agua en comparación con el secado estacionario, esto genera potencial para disminuir costos energéticos durante el proceso de secado. Por lo anterior, se concluyó que el secado estacionario permite valorizar los granos secos de cacao con potencial a mercados de cacao especial. Esto potencia los usos en la industria con beneficios para el sector productor, manufacturero y la salud de los consumidores. (Texto tomado de la fuente)The cocoa drying operation is of great importance for its post-harvest recovery, because in this stage the product is microbiologically stabilized by reducing its water activity. In addition, it is possible to influence its quality, especially through the retention of phenolic compounds which have functional properties, the reduction of organic acids and the high content of sugars as flavor precursors, which allows obtaining fine aroma cocoa beans (special) representative in the market, with multiple benefits for the producer. The cocoa farmers carry out the drying in artisanal systems that depend on the climatic conditions, exposing the beans to the environment under contact with solar radiation as the only source of thermal energy to favor the process. In this context, this research sought to evaluate the drying conditions for cocoa beans, variety TCS01, under controlled operating conditions (type of drying and temperature), which allow enhancing the quality of the beans. For this, two types of drying methodologies were evaluated: 1. - called stationary, in which the cocoa beans are in permanent contact with the air flow, and 2. -called transitory, in which rest times are defined under which the cocoa beans are not in contact with the flow of hot air. For temporary drying, a rest period of 2 h was used. For both types of drying, hot air at three temperatures was used: 50°C, 60°C, 70°C, and a constant air flow of 1 L/min. Evaluating as independent variables the type of drying: stationary and transient, and temperature. As response variables, the following were evaluated: the concentration of total phenolic compounds using a spectrophotometric method, catechin, epicatechin and epigallocatechin, organic acids (lactic, citric and acetic) using chromatographic methods, and the potential antioxidant capacity with the DPPH assay. Dehydration and degradation kinetics were performed for each temperature and empirical mathematical models and a theoretical model were used. With the investigation, it was found that the conditions for stationary drying of the TCS01 cocoa beans in general presented higher quality, since they retained a greater amount of phenolic compounds and sugars, and lower content of organic acids, highlighting the SE60 treatment with better results. Grains subjected to transitory drying dried in less time and with higher rates of water removal compared to stationary drying, this generates the potential to reduce energy costs during the drying process. Due to the above, it was concluded that stationary drying allows the valorization of dry cocoa beans with potential for special cocoa markets. This enhances the uses in the industry with benefits for the production and manufacturing sectors and the health of consumers.MaestríaMagíster en Ingeniería AgroindustrialLugar: El desarrollo de la investigación se llevó a cabo en el laboratorio de poscosecha y química analítica del Centro de Investigación Tibaitata (Mosquera, Bogotá) de la Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA) y en las instalaciones de la Universidad Nacional de Colombia sede Palmira. Material: Se trabajó con granos de cacao TCS01 fermentados homogéneamente (eliminar frase repetida). La masa de granos de cacao fermentadas tenía un pH promedio de 4.56±0.01 y un rendimiento de 65.8% masa de cacao fermentado/ masa de cacao en fresco. Desarrollo: La metodología se abordo por cada objetivo específico relacionados a continuación: 1. Determinar qué tipo de secado convectivo: estacionario o transitorio, a tres temperaturas: 50°C, 60°C y 70°C, que permite una mayor tasa de deshidratación y menor tiempo de proceso de granos de cacao de la variedad TCS01 2. Seleccionar un modelo que simule de manera óptima las cinéticas de deshidratación de los granos de cacao de la variedad TCS01, durante el secado convectivo estacionario y transitorio a tres temperaturas (50°C, 60°C y 70°C). 3. Determinar las condiciones de temperatura (50°C, 60°C y 70°C) y tipo de secado (convectivo estacionario y transitorio) que favorezcan en mayor medida la retención de compuestos fenólicos, la capacidad antioxidante potencial, la concentración de azúcares y el menor contenido de ácidos orgánicos como parámetros de calidad de los granos de cacao de la variedad TCS01Agroindustria alimentariaIngeniería.Sede Palmiraxv, 115 páginas + anexosapplication/pdfspaUniversidad Nacional de ColombiaPalmira - Ingeniería y Administración - Maestría en Ingeniería AgroindustrialFacultad de Ingeniería y AdministraciónPalmira Valle del Cauca, ColombiaUniversidad Nacional de Colombia - Sede Palmira660 - Ingeniería química::664 - Tecnología de alimentosVariedad TCS01Drying KineticsDrying methodsSecadoDryingTheobroma cacaoCompuestos fenólicosPhenolic compoundsCocoaModelación matemáticaLiberación ácidos orgánicosEpicatequinaCatequinaSecado transitorio o intermitentepolifenolesCinética de degradaciónCinética de secadoCromatografía liquida de ultra rendimiento (UPLC)PolifenolesEpicatechinCatechinMathematical modelingDrying kineticsTransient dryingSecado de granos de cacao (variedad TCS01) y su efecto sobre la concentración de compuestos fenólicos, azúcares y ácidos orgánicosDrying of cocoa beans (variety TCS01) and its effect on the concentration of phenolic compounds, sugars and organic acids.Trabajo de grado - Maestríainfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/acceptedVersionTexthttp://purl.org/redcol/resource_type/TMAbhay, S. 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Drying Technology: An International Journal, 25, 523–532. https://doi.org/10.1080/07373930701226880Desarrollo de alternativas de valorización poscosecha para mejorar la competitividad de los productores del sector cacao en Colombia: producción regular de cacaos con calidad diferenciada tipo especialCorporación Colombiana de Investigación Agropecuaria (AGROSAVIA)EstudiantesInvestigadoresMaestrosProveedores de ayuda financiera para estudiantesPúblico generalReceptores de fondos federales y solicitantesResponsables políticosLICENSElicense.txtlicense.txttext/plain; charset=utf-85879https://repositorio.unal.edu.co/bitstream/unal/83378/1/license.txteb34b1cf90b7e1103fc9dfd26be24b4aMD51ORIGINAL1086109084.2022.pdf1086109084.2022.pdfTesis Maestría Ingeniería Agroindustrialapplication/pdf3857873https://repositorio.unal.edu.co/bitstream/unal/83378/3/1086109084.2022.pdfd1d603691766d2a435829e3ec3a88ab1MD53THUMBNAIL1086109084.2022.pdf.jpg1086109084.2022.pdf.jpgGenerated 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