Determinación de parámetros característicos del proceso de secado de frutillas (Fragaria ananassa) aplicando modelos cinéticos

The intake of strawberries is a contribution of antioxidant compounds when it is incorporated into the human diet. However, it is a highly perishable fruit. Drying is an alternative to prolong the use of strawberries, reducing postharvest losses of biocompounds and facilitating transportation, due to cost reduction. The objective of this work was to dry strawberries and to model the drying kinetics, at 60°C, 70°C and 80°C in a dryer with forced air circulation. Five mathematical models were tested, through non-linear regressions. For all the proposed models, the goodness of fit of the experimental data was evaluated, using the coefficient of determination (R2) and the square root of the mean square error (RMSE). The effective diffusivity coefficient was also calculated. The model with the best fit was the Polynomial, followed by the Midili model and the generalized Exponential model. In these three cases, the R2 values were greater than 0.96. The effective diffusivity coefficient obtained was within the expected values.La ingesta de frutillas constituye un aporte de compuestos antioxidantes cuando se incorpora a la dieta humana. Sin embargo, se trata de un fruto altamente perecedero. El secado es una alternativa para prolongar la utilización de las frutillas, reduciendo las pérdidas poscosecha de biocompuestos y facilitando el transporte, por reducción de costos. Hay diversos métodos para llevar a cabo esta operación, sin embargo, a nivel industrial el secado convectivo es la opción de menor costo operativo y de inversión. El objetivo de este trabajo fue secar frutillas y modelar la cinética de secado, a 60°C, 70°C y 80°C en un secadero con circulación forzada de aire. Se ensayaron cinco modelos matemáticos, a través de regresiones no lineales. Para todos los modelos propuestos se evaluó la bondad de ajuste de los datos experimentales, mediante el coeficiente de determinación (R2) y la raíz cuadrada del error cuadrático medio (RMSE). Se calculó también el coeficiente de difusividad efectiva. El modelo con mejores ajustes fue el Polinómico, seguido por el modelo de Midili y el modelo Exponencial generalizado. En estos tres casos, los valores de R2 fueron mayores a 0,96. El coeficiente de difusividad efectivo obtenido se encontró dentro de los valores esperados

Mathematical model, validation and analysis of the drying treatment on quality attributes of chicory root cubes considering variable properties and shrinkage

This work presents an exhaustive three dimensional mathematical model to describe chicory root cubes drying process (Cichorium intybus L.) using a Fick's diffusion model considering a variable diffusion path length in three dimensions. Experimental data obtained at laboratory scale is used to validate the proposed model. Experiments are conducted using a forced convection laboratory dryer at temperatures of 60 °C and 80 °C and air velocities of 0.2 and 0.7 m/s to dry chicory root cubes of 1 cm of side. Mathematical modeling is firstly used to represent the performance of the drying process with the temporal variations of the average humidity content, to determine diffusion coefficients, and afterwards, to obtain useful predictions on how the volumetric contraction of the cubes behaves under different operating conditions. The good agreements between experimental and predicted values prove that the proposed model can be applied to the precise description of experimental drying curves for chicory roots in three dimensions (3-D). In the ranges covered, the values of the effective moisture diffusivity were obtained between 5.63 × 10−5 and 8.21 × 10−5 cm2/s. Results from the analysis of rehydration and browning aspects illustrate that drying conditions have effects on the quality attributes of the dried samples.Fil: Balzarini, Maria Florencia. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Reinheimer, Maria Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Tecnológica Nacional; Argentin

Development of a quantitative descriptive sensory honey analysis: application to eucalyptus and clover honeys

Sensory analysis of bee honey is an important tool for determining its floral origin, for subsequent quality control practices and which ultimately will determine consumer preferences towards this product. A procedure for the selection, training and monitoring of assessors was applied. Unifloraleucalyptus and clover honeys produced in Argentine were assessed using descriptive quantitative analysis. The sensory profiles differentiated clover honey (light, fruity and floral flavor with low intensity) from eucalyptus honey (more intense flavors, vegetable notes, aromatic, warm, small crystals with a high tendency to quick crystallization in mass). The analysis by principal components showed higher intensities of sweetness and smell for eucalyptus honeys and graininess for clover honeys. These appropriate indicators of quality provide a differentiating tool to increase the added value of these honeys.Fil: Ciappini, Maria Cristina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Di Vito, M. V.. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Gatti, M. B.. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentin

Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques

Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the presentwork, the sensory characteristics and physicochemical parameters of Argentinean honeys from differentecoregions were analysed. Moisture content, Pfund colour, diastase activity, hydroxymethylfurfural content,electrical conductivity, sugar profile and volatile compounds were analytically determined in honeysamples, while sensory characteristics (crystal size, fluency score, sweetness, persistence, granularity, crystallisation,colour intensity and aroma) were evaluated by a trained panel. Significant correlations werefound between honey crystallisation degree and hydroxymethylfurfural content and diastase activity(P ≤ 0.05). It could be confirmed that honey crystallisation interferes with the visual perception of colour.Floral, fresh fruit, ripe fruit, balsamic and wood aromas could be successfully linked to honey volatileprofile (P ≤ 0.05). These results demonstrate that the parameters that could best guarantee the consumers?preference can be successfully associated with the chemical composition of honey by multivariate statisticalanalysis.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Características sensoriales y preferencia en cultivares de alcaucil (Cynara cardunculus var. scolymus L.), producidos en el Cinturón Hortícola de Rosario, Argentina

El Cinturón Hortícola de Rosario (Argentina) tiene larga tradición en la producción de alcaucil. Actualmente se han incorporado distintas tecnologías para la producción, como el riego por goteo y el uso de materiales propagados por semillas, con características diferenciales en cuanto a forma, color, textura y sabor. Sin embargo, estas diferencias no son claramente identificadas por los consumidores quienes a menudo no tienen conocimiento de esta especie y su forma de consumo. El análisis sensorial permite encontrar los atributos de valor importantes para los consumidores. Este trabajo tuvo como objetivo determinar las características de calidad sensorial de los alcauciles producidos en el Cinturón Hortícola de Rosario y evaluar su preferencia por los consumidores locales. El trabajo se realizó con capítulos de alcauciles de los híbridos Opal y Madrigal (Nunhems) y de la variedad Romanesco (Francés), de reproducción asexual, cosechados durante septiembre y octubre de 2017. Para la evaluación sensorial se utilizó el método llamado CATA (check all that apply), participaron de la prueba 50 personas entre estudiantes y docentes de escuelas de cocina de Rosario. Los resultados se analizaron mediante estadística multivariada, aplicando la metodología de Análisis por Correspondencia (CA). Los datos se evaluaron mediante R-project. Los descriptores de forma (chato y compacto), de sabor (amargo y dulce) y de textura (fibrosa y tierna) fueron los elementos que diferenciaron las muestras. Romanesco fue el más dulce, tierno y compacto; a diferencia de Opal, que fue descripto como amargo y fibroso. Madrigal tuvo características intermedias entre ambos materiales. Respecto a la forma todos los capítulos fueron descriptos como ovoides y con sabor herbáceo. Romanesco obtuvo la mejor calificación al ser ponderado por los participantes, fue el preferido por el 48,6%, mientras que Madrigal y Opal obtuvieron el 27,0% y el 24,3% de las preferencias, respectivamente. En síntesis, Romanesco tiene consumidores que lo aprecian, aunque también tiene detractores; Madrigal es más homogéneo, al igual que Opal, pero este último tiene más apreciaciones negativas. El método CATA permitió obtener información sobre las características sensoriales de los tres materiales de alcaucil evaluados, diferenciándolos y asociándolos a una calificación hedónica de preferencia. Esto indica que esta nueva metodología del análisis sensorial permite aportar información preliminar sobre diversos alimentos. Los consumidores prefirieron alcauciles dulces y tiernos, particularidades logradas por Romanesco. Esta información permitirá orientar la producción para ofrecer materiales que reúnan estas características.The Horticultural Belt of Rosario (Argentina) has a long tradition in globe artichoke production. At present, different production technologies have been introduced, such as drip irrigation and seed propagated cultivars, with different characteristics in terms of shape, color, texture and taste. However, such differences are not clearly identified by consumers, who are often unaware of this species and its consumption mode. Sensorial analysis becomes a very useful tool, since it allows the identification of important value attributes for consumers. This work aimed to determine the sensory quality characteristics of artichokes produced in the Rosario Horticultural Belt, and to evaluate local consumer’s preferences. The work was carried out with globe artichoke heads of hybrids Opal and Madrigal, and the asexually propagated Romanesco (French) variety, harvested during September and October 2017. Check All That Apply (CATA) method was used for sensory evaluation. Fifty people participated in the test among students and teachers of culinary schools. Data were analyzed using multivariate statistics, applying the Correspondence Analysis (CA) methodology by R-project. The descriptors of shape “flat” and “compact”, of taste “bitter” and “sweet” and of texture “fibrous” and “tender” were the terms that differentiated the samples. Romanesco and Madrigal were described as the sweetest, most tender and most compact, unlike Opal, described as the bitterest and most fibrous. Madrigal had intermediate. Regarding shape, all were described as ovoid and with herbs aroma. Romanesco obtained the best rating. It was preferred by 48.6%, while Madrigal and Opal obtained 27.0% and 24.3% of preferences, respectively. In short, Romanesco has consumers who appreciate it but it also has detractors; Madrigal is more homogenous, and Opal has the most negative comments. Participants preferred tender and sweet artichokes, characteristics offered by Romanesco. The CATA allowed obtaining information about the sensorial characteristics of the three evaluated globe artichoke cultivars, differentiating and associating them with consumer preferences. It proved to be an important tool for consumer market research. This information will guide the production strategies to offer cultivars that meet these characteristics.EEA OliverosFil: Gatti, María Bernardita. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Mondino, Maria Cristina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros. Agencia de Extensión Rural Arroyo Seco; Argentina.Fil: García, Stella Maris. Universidad Nacional de Rosario. Facultad de Ciencias Agrarias. Cátedra de Sistemas de Cultivos Intensivos; ArgentinaFil: Ciappini, María Cristina. Universidad del Centro Educativo Latinoamericano; Argentin

Guía para la caracterización de mieles argentinas

La misma se llevó a cabo con el aporte de destacadas especialistas en análisis fisicoquímico, palinológico y sensorial del producto apícola nacional, según cada región productiva.Esta guía estuvo coordinada por la investigadora del Programa Nacional Apícola del INTA (Proapi), Laura Gurini, siendo el primer trabajo científico de esta temática con el fin de sumar herramientas para la diferenciación por origen botánico o geográfico de las mieles del país, aportando al agregado de valor. Además permitirá atender la demanda de segmentos dentro de este mercado mundial con un producto altamente competitivo.El Ministerio de Agricultura, Ganadería y Pesca de la Nación, a través de la Secretaría de Alimentos y Bioeconomía, en colaboración con el Instituto Nacional de Tecnología Agropecuaria (INTA), publicó una Guía metodológica con herramientas que permiten realizar un trabajo sistematizado para determinar las características de las mieles argentinas.Entre los objetivos que fueron planteados en el marco del Consejo Apícola Nacional había surgido la importancia de mejorar y actualizar la normativa de tipificación por origen botánico que data del año 1995. Para ello era necesario contar con marco metodológico que permitiera conocer y caracterizar la gran diversidad de mieles argentinas para poder ofrecer el valor diferencial de tratarse de una miel monofloral.Fil: Apablaza, Olga. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Basilio, Alicia Mabel. Universidad de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Fagundez, Guillermina Andrea. Provincia de Entre Ríos. Centro de Investigaciones Científicas y Transferencia de Tecnología a la Producción. Universidad Autónoma de Entre Ríos. Centro de Investigaciones Científicas y Transferencia de Tecnología a la Producción. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Centro de Investigaciones Científicas y Transferencia de Tecnología a la Producción; ArgentinaFil: Gaggiotti, Mónica del Carmen. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Gutiérrez, Alicia. No especifica;Fil: Salgado, Cristina R.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Botánica del Nordeste. Universidad Nacional del Nordeste. Facultad de Ciencias Agrarias. Instituto de Botánica del Nordeste; Argentina. Universidad Nacional del Nordeste. Facultad de Ciencias Agrarias; ArgentinaFil: Winter, Julieta. Instituto Nacional de Tecnología Industrial; Argentin

A holistic view to develop descriptive sheets for argentinean clover and eucalyptus unifloral honey

Background: Honey is a complex natural product that varies not only in sensory properties but also in chemical composition. The apiculture industry is interested in offering unifloral honey with specific palynological, physicochemical and sensory characteristics. However, to the best of our knowledge, no proper study has been reported in Argentina in this regard so far. Objective: The aim of this study was to develop descriptive sheets analyzing and compiling previous palynological, physicochemical and sensory data obtained from Argentine eucalyptus and clover unifloral honeys. Methods: The analysis included predominant and main secondary pollens; physicochemical characteristics as moisture content, acidity, ash content, electrical conductivity, fructose, glucose, maltose and sucrose, optical rotation and colour; antioxidant indicators as DPPH, TEAC, FRAC, OH; content of phenolic and flavonoids compounds and the main sensory descriptors like colour, smell, aromatic notes, sweetness and persistence. Results: The analysis was made by gathering 30 Eucalyptus honey (Eucalyptus spp.) and 55 clover honey (Trifolium sp.). Forty-one morphological pollen types were recognized. The set of physico-chemical measures for honey met quality specifications for international marketing. Colour and odour intensity, higher for eucalyptus honey, were identified as the main differentiating sensory attributes. Conclusion: An holistic analysis of all these properties allows to determine quality and certification of Argentinean eucalyptus and clover unifloral honey. The intervals of variation of selected palynologi-cal, physicochemical and sensory variables gathered in the descriptive sheets allow us to decide whether or not a sample of honey can be classified as belonging to one of these floral origins.Fil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional; ArgentinaFil: Calviño, Amalia Mirta. Universidad de Buenos Aires. Facultad de Medicina. Hospital de Clínicas General San Martín; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Química y Metabolismo del Fármaco. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentin

Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots

The effect of the drying conditions on the retention quality for dried chicory roots (Cichorium intibyus L.) was investigated. Cubes of chicory roots were dried using hot air and vacuum dryers at 60 and 80 °C. Two different air velocities (0.2 and 0.7 m/s) were used in the hot air dryer, and two vacuum pressures (25 and 50 mmHg absolute) were set in the vacuum chamber. An exhaustive three dimensional mathematical model to describe mass transfer during drying of chicory roots of 1 cm of side was presented considering a polynomial functionality for the contraction kinetics. Experimental data obtained at laboratory scale were used to validate the proposed model showing good agreement between the experimental and estimated moisture profiles for both drying procedures. Moisture diffusivity was found to increase with the air drying temperature, velocity and vacuum pressure depending on the drying method. However, higher moisture diffusivity coefficients and lower activation energy values were obtained for the vacuum drying method. Samples dried using the vacuum drier at 60 °C and 25 mmHg presented better retention quality attributes, i.e., better rehydration, lower shrinkage and higher total phenolic content. The proposed mathematical model was able to satisfactorily predict the described behavior.Fil: Balzarini, Maria Florencia. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Reinheimer, Maria Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Scenna, Nicolas Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Tecnológica Nacional. Facultad Regional Rosario; Argentin

Sensory attributes of native stingless bee honey (Plebeia molesta Puls, 1869): first approaches to the characterization and preference of local consumers

The sensory quality of a food is related to its characteristics and the consumer?s ethno-social andidiosyncratic conditions. In this study, honeys from three different environments in the Chaco regionof Córdoba (Argentina) were described qualitatively and quantitatively by specialized evaluators andpeasants. Honeys with a wide diversity of sensory attributes were evidenced. The samples from Salinas Coast were characterized by high fluidity, those from Serrano Forest by quantity of crystals, and those from Plain Forest by the greatest persistence of taste. The rural population distinguished honey from Apis mellifera (Linnaeus, 1758), Plebeia nov. sp. (Schwarz, 1938) and Plebeia molesta (Puls, 1869), and described them differentially. At the same time, the peasants used shared descriptors for P. molesta honeys of similar geographical origin, and consumers´preference was 87.5%. We conclude that the sensory components of P. molesta honeys allow their differentiation from the honeys of other melliferous insects and according to the environment of origin. Alsothat the selection of this product as a favorite could be modeled by idiosyncratic factors of the peasants, such as their place of residence and the medicinal properties they attribute to it. Finally, we integrate and discuss the present results with antecedents of this research within the framework of the Socio-ecological Maximization Theory, in an approach to better understand the interaction between local consumers and NSBs.Fil: Geisa, Melisa Gabriela. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Hilgert, Norma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentin

Sensory attributes of native stingless bee honey (Plebeia molesta Puls, 1869): first approaches to the characterization and preference of local consumers

The sensory quality of a food is related to its characteristics and the consumer?s ethno-social andidiosyncratic conditions. In this study, honeys from three different environments in the Chaco regionof Córdoba (Argentina) were described qualitatively and quantitatively by specialized evaluators andpeasants. Honeys with a wide diversity of sensory attributes were evidenced. The samples from Salinas Coast were characterized by high fluidity, those from Serrano Forest by quantity of crystals, and those from Plain Forest by the greatest persistence of taste. The rural population distinguished honey from Apis mellifera (Linnaeus, 1758), Plebeia nov. sp. (Schwarz, 1938) and Plebeia molesta (Puls, 1869), and described them differentially. At the same time, the peasants used shared descriptors for P. molesta honeys of similar geographical origin, and consumers´preference was 87.5%. We conclude that the sensory components of P. molesta honeys allow their differentiation from the honeys of other melliferous insects and according to the environment of origin. Alsothat the selection of this product as a favorite could be modeled by idiosyncratic factors of the peasants, such as their place of residence and the medicinal properties they attribute to it. Finally, we integrate and discuss the present results with antecedents of this research within the framework of the Socio-ecological Maximization Theory, in an approach to better understand the interaction between local consumers and NSBs.Fil: Geisa, Melisa Gabriela. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ciappini, Maria Cristina. Universidad Tecnológica Nacional. Facultad Regional Rosario; ArgentinaFil: Hilgert, Norma Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú | Universidad Nacional de Misiones. Instituto de Biología Subtropical. Instituto de Biología Subtropical - Nodo Puerto Iguazú; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentin