Variación del color de macroalga Lessonia trabeculata deshidratada con secador de rayos infrarrojos

Fishmeal concentrates a high percentage of protein and its monetary cost is relatively high, searching for possible alternatives in macroalgae for improvement purposes is an option. Color is a fundamental characteristic of food, however, drying by the Infrared method as an emerging technology for the study of the macroalga Lessonia trabeculata is little studied. For this reason, the degradation and change of color in the drying process by infrared rays (IR) at different temperatures 40°C, 55°C and 70°C were objectively characterized with the color space scale (CIE-L*a *b*), through the use of a spectrophotometer. Drying was carried out with infrared rays in an infrared radiant heating chamber with a power of 4.5kW, 20.5 Amps. The results indicate that the best color treatment determined was for the macroalga Lessonia trabeculata at a temperature of 40°C with values ​​for: L*= 44.758±0.227, a*= -1.564 ± 0.016 and b*= 11.050±0.017; obtaining a first order kinetics for logarithmic scale corresponding to the parameters L*.b* as a function of time, likewise an activation energy value of Ea = 24.062 KJ/mol and the Arrhenius constant k0 = 0.0197 min- was reached. one. It is concluded that there is inverse variability between the color of the macroalgae and the temperature applied in the drying process; being the values ​​of the color parameters L*, a*, b* of the macroalga decreases as the temperature increases, thereby leading to color degradation.La harina de pescado concentra alto porcentaje de proteínas y su costo monetario es relativamente alto, buscar posibles alternativas en las macroalgas con propósitos de mejora es una opción. El color es una característica primordial de los alimentos, sin embargo, el secado por el método Infrarrojo como tecnología emergente para el estudio de la macroalga Lessonia trabeculata es poco estudiado. Por ello, se caracterizó objetivamente la degradación y cambio del color en el proceso de secado por rayos infrarrojos (IR) a diferentes temperaturas 40°C, 55°C y 70°C con la escala de espacio de color (CIE-L*a*b*), a través del uso de un espectrofotómetro. Se procedió a secar con rayos infrarrojos en una cámara de calentamiento radiante infrarrojo de potencia 4.5kW, 20.5 Amperios. Los resultados indican que el mejor tratamiento de color determinado fue para la macroalga Lessonia trabeculata a una temperatura de 40°C con valores para: L*= 44,758±0,227, a*= -1.564 ± 0,016 y b* = 11,050±0,017; obteniendo una cinética de primer orden para escala logarítmica correspondiente a los parámetros L*.b* en función al tiempo, asimismo se alcanzó un valor de Energía de activación de Ea = 24.062 KJ/mol y de la constante de Arrhenius k0 = 0.0197 min-1.  Se concluye que existe variabilidad inversa entre el color de la macroalga y la temperatura aplicada en el proceso de secado; siendo los valores de los parámetros de color L*, a*, b* de la macroalga disminuye a medida que se incrementa la temperatura, acarreando con ello la degradación del color

Measurement of charged-particle multiplicities in gluon and quark jets in p(p)over-bar collisions at root s=1.8 TeV

We report the first largely model independent measurement of charged particle multiplicities in quark and gluon jets, N-q and N-g, produced at the Fermilab Tevatron in p (p) over bar collisions with a center-of-mass energy of 1.8 TeV and recorded by the Collider Detector at Fermilab. The measurements are made for jets with average energies of 41 and 53 GeV by counting charged particle tracks in cones with opening angles of θ(c)=0.28, 0.36, and 0.47 rad around the jet axis. The corresponding jet hardness Q=E-jetθ(c) varies in the range from 12 to 25 GeV. At Q=19.2 GeV, the ratio of multiplicities r=N-g/N-q is found to be 1.64± 0.17, where statistical and systematic uncertainties are added in quadrature. The results are in agreement with resummed perturbative QCD calculations