Optimización del proceso de atomización de pomelo. Influencia de la temperatura y de la adición de diferentes solutos de alto peso molecular

[ES] El presente estudio sobre pomelo (Start ruby) licuado muestra la influencia de la temperatura y los adyuvantes de secado: Goma arábiga (GA), Maltodextrina (MD), Carboximetilcelulosa (CMC) y proteína en la calidad y en el rendimiento del proceso, además de establecer las condiciones óptimas de atomización.[EN] This study of smoothie grapefruit (Start ruby) show the effects of the temperature and the drying coadjuvants: gum Arabic (GA), Maltodextrin (MD), Carboxymethilcellulose (CMC), protein in the quality and yield of the process, also stablishes the optimal conditions of spray drying.[CA] El present estudi sobre pomelo (Start Ruby) fos mostra l'influencia de la temperatura i els coadjuvants de torcat: Goma arabiga (GA), Maltodextrina (MD), Carboximetilcelulosa (CMC) i proteïna en la calitat i en el rendiment del proces, ademes d'establir les condicions optimes d'atomització.Egas Astudillo, LA. (2014). Optimización del proceso de atomización de pomelo. Influencia de la temperatura y de la adición de diferentes solutos de alto peso molecular. http://hdl.handle.net/10251/57151.Archivo delegad

Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying

[EN] The high nutritional and functional value of fruits justifies the use of freeze-drying to obtain high value-added products. As to identify in-line the drying end point, the usefulness of temperature evolution of a grapefruit puree, added or not with gum Arabic and bamboo fibre, when applying 20 or 40 oC as shelf temperature has been investigated. The obtained results point for the monitoring of the product's heating rate as to identify the end of sublimation in the sample, coinciding with the time this rate starts to decrease. On the other hand, the end point of the drying step of the freeze-drying process, optimised in terms of duration, is proposed to be related to the sample reaching a certain target temperature which does not necessarily match with the temperature of the chamber. In the concrete conditions of this study, it seems to be between 20 and 40 oC. As for the variables considered, the biopolymers added to the grapefruit puree did not affect the duration of the process and to increase the freeze-drier shelves temperature made it possible to reduce processing time by 40%.The authors thank the Ministerio de Economía y Competitividad and the Ministerio de Economía, Industria y Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R (AEI/FEDER-UE), respectively. Egas-Astudillo, L.A thanks the Secretary of Higher Education, Science, Technology and Innovation (SENECYT) of the Republic of Ecuador for the contribution to this researchEgas-Astudillo, LA.; Camacho Vidal, MM.; Martínez-Navarrete, N. (2021). Impact of shelf temperature on a grapefruit puree temperature evolution during freeze-drying. International Journal of Food Science & Technology. 56(1):413-419. https://doi.org/10.1111/ijfs.14656S41341956

Quality of a powdered grapefruit product formulated with biopolymers obtained by freeze-drying and spray-drying

[EN] Freeze-drying and spray-drying are two techniques used to produce dehydrated food products. Both techniques are easy to use and offer high sensory, nutritive value, and functional quality to foods. However, both processes become difficult for foods with high sugar and acid content, such as fruits. This is because these products, once dehydrated, moisten quickly, causing a change in their physical properties, mainly in the mechanical aspects related to the start of a caking phenomenon. Therefore, incorporating high molecular weight biopolymers that act as facilitators or processors, prevent the structural collapse of the product. The aim of this study was to select the best process, between freeze-drying or spray-drying, to obtain a powdered grapefruit product with the higher quality. The impact of the biopolymers used to stabilize the powdered product was also tested. The properties analyzed were the solubility, wettability, hygroscopicity, porosity, and color of the powder together with the flow behavior, both in air and water. The results of this study show that using the freeze-drying technique, products have a better flow behavior, greater porosity, and a color more like fresh grapefruit. Biopolymers, especially when in combination, have a positive effect on the quality parameters studied. Practical Application The results of this study allow freeze-drying to be proposed as a process to obtain a grapefruit product with better properties, both powdered and rehydrated, than that obtained by spray-drying. On the other hand, although the incorporation of biopolymers is necessary to facilitate the process and stabilize the product, no significant differences have been found between the different formulations tested, although it seems that their combination favours some of the properties of the powder, such as solubility, hygroscopicity, wetting time and dispersibility.The authors thank the Ministerio de Economia y Competitividad and the Ministerio de Economia, Industria y Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R (AEI/FEDER-UE), respectively. Luis A. Egas-Astudillo thanks the Secretary of Higher Education, Science, Technology and Innovation (SENECYT) of the Republic of Ecuador for the contribution to this research.Egas-Astudillo, LA.; Martínez Navarrete, N.; Camacho Vidal, MM. (2021). Quality of a powdered grapefruit product formulated with biopolymers obtained by freeze-drying and spray-drying. Journal of Food Science. 86(6):2255-2263. https://doi.org/10.1111/1750-3841.157502255226386

Impact of shelf temperature on freeze-drying process and porosity development

[EN] The freeze-drying kinetics and the superficial porosity development of grapefruit puree. The impact of biopolymers addition (gum Arabic and bamboo fiber) and to apply (40 ºC) or not shelf temperature (room temperature) was considered. To increase the shelves temperature during freeze-drying allowed to an important drying time reduction and doesn’t supposed a lower porosity related to the collapse development of the structure. Biopolymers do not affect the drying kinetics. From this results, biopolymers addition and to heat at least up to 40 ºC during grapefruit freeze-drying should be recommended.The authors thank the Ministerio de Economía y Competitividad and the Ministerio de Economía, Industria y Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R (AEI/FEDER-UE), respectively. Egas-Astudillo, L.A thanks the Secretary of Higher Education, Science, Technology and Innovation (SENECYT) of the Republic of Ecuador for the contribution to this research.Egas Astudillo, LA.; Silva Espinoza, MA.; Uscanga Ramos, MA.; Martínez Navarrete, N.; Camacho Vidal, MM. (2018). Impact of shelf temperature on freeze-drying process and porosity development. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 843-850. https://doi.org/10.4995/IDS2018.2018.7481OCS84385

Aplicación de la atomización y la liofilización para la obtención de polvo y snack de pomelo

[ES] Son muchos los estudios que vinculan el alto contenido en compuestos bioactivos de las frutas con un papel beneficioso para la salud. Por otra parte, el consumidor, cada vez más exigente, está concienciado del interés de contribuir a la mejora de su salud a través de la alimentación. No obstante, y a pesar de los intentos de la administración, no se consigue aumentar el consumo de fruta entre la población. Esto, en parte, es consecuencia del estilo de vida actual que resulta, en cierta medida, incompatible con alimentos que deben adquirirse casi a diario y que resultan incómodos en su manejo para su consumo. En este sentido, puede resultar interesante ofrecer productos de fruta de alta calidad en formatos que sean estables y de fácil consumo. Con este objetivo, en esta Tesis se plantea la obtención de un producto de pomelo en polvo y en snack. En ambos casos se parte del puré de pomelo formulado con diferentes biopolímeros que actúan como carriers y confieren estabilidad al producto final. Así, la primera parte de la Tesis se centra en la caracterización física y comparación de polvos de pomelo obtenidos por dos diferentes métodos de deshidratación como son secado por liofilización y por atomización. Además, se ha estudiado el efecto la incorporación de biopolímeros en la calidad de los productos en polvo obtenidos y también reconstituidos. Según los resultados alcanzados, la liofilización se presenta como mejor proceso que la atomización para la obtención de un producto de pomelo, tanto en polvo como rehidratado. En cuanto a los biopolímeros, cuya incorporación es necesaria para facilitar el proceso y estabilizar al producto, parece que la combinación de los compuestos ensayados favorece algunas de las propiedades del polvo, tales como la solubilidad, higroscopicidad, el tiempo de mojado y la dispersabilidad. Para la obtención del snack, se ha trabajado con la liofilización por tratarse de un proceso que proporciona productos de alta calidad y valor añadido. En este sentido, aunque es un proceso lento y energéticamente costoso, parece apropiado optimizarlo para obtener productos de fruta. Así, la segunda parte de la Tesis recoge los resultados del estudio realizado para evaluar el efecto de la velocidad de congelación, así como de la temperatura (ambiente, 25 y 40ºC) y presión (0.05, 0.5 y 1 mbar) durante el secado en la duración del proceso y en la calidad del producto. En este caso se ha trabajado con el puré de pomelo formulado con goma Arábiga y fibra de bambú. Además, se ha analizado la evolución de la temperatura del producto durante su liofilización. Las conclusiones obtenidas permiten proponer a la liofilización como técnica para obtener snacks de fruta con un color, textura y contenido en vitamina C adecuados, trabajando a 0.05 mbar y 40 ºC, para acortar el tiempo de secado. Por su parte, el registro en continuo de la temperatura del producto puede utilizarse como herramienta para establecer el punto final del proceso.[CA] Són molts els estudis que vinculen l'alt contingut en compostos bioactivos de les fruites amb un paper beneficiós per a la salut. D'altra banda, el consumidor, cada vegada més exigent, està conscienciat de l'interés de contribuir a la millora de la seua salut a través de l'alimentació. No obstant això, i a pesar dels intents de l'administració, no s'aconseguix augmentar el consum de fruita entre la població. Açò, en part, és conseqüència de l'estil de vida actual que resulta, en certa manera, incompatible amb aliments que han d'adquirir-se quasi diàriament i que resulten incòmodes en el seu maneig per al seu consum. En este sentit, pot resultar interessant oferir productes de fruita d'alta qualitat en formats que siguen estables i de fàcil consum. Amb este objectiu, en esta Tesi es planteja l'obtenció d'un producte de pomelo en pols i en snack. En ambdós casos es partix del puré de pomelo formulat amb diferents biopolímeros que actuen com carriers i conferixen estabilitat al producte final. Així, la primera part de la Tesi se centra en la caracterització física i comparació de pols de pomelo obtingut per dos diferents mètodes de deshidratació com són assecat per liofilització i per atomització. A més, s'ha estudiat l'efecte la incorporació de biopolímeros en la qualitat dels productes en pols obtinguts i també reconstituïts. Segons els resultats aconseguits, la liofilització es presenta com a millor procés que l'atomització per a l'obtenció d'un producte de pomelo, tant en pols com rehidratat. Quant als biopolímeros, la incorporació dels quals és necessària per a facilitar el procés i estabilitzar al producte, pareix que la combinació dels compostos assajats afavorix algunes de les propietats de la pols, com ara la solubilitat, higroscopicidad, el temps de mullat i la dispersabilidad. Per a l'obtenció del snack, s'ha treballat amb la liofilització per tractar-se d'un procés que proporciona productes d'alta qualitat i valor afegit. En este sentit, encara que és un procés lent i energèticament costós, pareix apropiat optimitzar-ho per a obtindre productes de fruita. Així, la segona part de la Tesi arreplega els resultats de l'estudi realitzat per a avaluar l'efecte de la velocitat de congelació, així com de la temperatura (ambient, 25 i 40ºC) i pressió (0.05, 0.5 i 1 mbar) durant l'assecat, en la duració del procés i en la qualitat del producte. En este cas s'ha treballat amb el puré de pomelo formulat amb goma Aràbiga i fibra de bambú. A més, s'ha analitzat l'evolució de la temperatura del producte durant la seua liofilització. Les conclusions obtingudes permeten proposar a la liofilització com a tècnica per a obtindre snacks de fruita amb un color, textura i contingut en vitamina C adequats, treballant a 0.05 mbar i 40 ºC, per a acurtar el temps d'assecat. Per la seua banda, el registre en continu de la temperatura del producte pot utilitzar-se com a ferramenta per a establir el punt final del procés. ¿[EN] There are many studies that link the high content of bioactive compounds in fruits with a beneficial role for health. On the other hand, the consumer, increasingly demanding, is aware of the interest of contributing to the improvement of their health through food. However, and despite the attempts of the administration, it is not possible to increase the consumption of fruit among the population. This, in part, is a consequence of the current lifestyle that is, to a certain extent, incompatible with foods that must be purchased almost daily and that are uncomfortable in their handling for consumption. In this sense, it can be interesting to offer high quality fruit products in formats that are stable and easy to consume. With this objective in mind, this Thesis proposes obtaining a grapefruit product both powdered and snack. In both cases, grapefruit puree was formulated with different biopolymers that act as carriers and confer stability to the final product. Thus, the first part of the Thesis focuses on the physical characterization and comparison of grapefruit powders obtained by two different methods of dehydration, such as freeze and spray drying. In addition, the effect of incorporating biopolymers on the quality of the obtained powdered products and also after rehydration has been studied. According to the results achieved, freeze-drying is presented as a better process than spray-drying to obtain a grapefruit product, both powdered and rehydrated. As for the biopolymers, whose incorporation is necessary to facilitate the process and stabilize the product, it seems that the combination of the compounds tested favors some of the properties of the powder, such as solubility, hygroscopicity, wetting time and dispersibility. To obtain the snack, freeze-drying was selected because it is a process that provides products of high quality and added value. In this sense, although it is a slow and energetically expensive process, it seems appropriate to optimize it to obtain fruit products. Thus, the second part of the Thesis collects the results of the study conducted to evaluate the effect of the freezing rate, as well as the temperature (ambient, 25 and 40ºC) and pressure (0.05, 0.5 and 1 mbar) during drying, in the duration of the process and the quality of the product. In this case we have worked with the grapefruit puree formulated with gum Arabic and bamboo fiber. In addition, the evolution of the temperature of the product during its freeze-drying has been analyzed. The conclusions obtained allow us to propose freeze-drying as a technique to obtain fruit snacks with a suitable color, texture and vitamin C content, working at 0.05 mbar and 40 ºC, to shorten the drying time. On the other hand, the continuous recording of the temperature of the product can be used as a tool to establish the end point of the process. ¿A la Secretaria de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT) de la República del Ecuador, por la ayuda económica otorgada (Contrato NºAR2Q-8550), que ha permitido la elaboración de esta tesis doctoral.Egas Astudillo, LA. (2019). Aplicación de la atomización y la liofilización para la obtención de polvo y snack de pomelo [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/129860TESI

Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality

[EN] Freeze-drying provides high quality foods, despite the long time involved in the operation. Shortening the process time by increasing the heat supplied for sublimation to occur could affect the product quality. In this study, the impact of adding gum Arabic and bamboo fiber to a grapefruit puree and of raising the shelf temperature to 40 degrees C during freeze-drying has been considered. The increase in temperature allows a 57.5% time reduction and promotes a porosity increase without any impact on the cakes color and vitamin C content. The addition of biopolymers does not affect the drying kinetics and allows a crunchier and firmer cake to be obtained, despite the color changes and the fact that vitamin C becomes less available. In conclusion, raising the shelf temperature to 40 degrees C significantly reduces the freeze drying time without noticeably impairing the product, and the addition of biopolymers improves the product characteristics without adversely impacting upon drying times.The authors thank the Ministerio de Economia y Competitividad and the Ministerio de Economia, Industria y Competitividad for the financial support given through the Projects AGL 2012-39103 and AGL 2017-89251-R(AEI/FEDER-UE), respectively. Egas-Astudillo, L.A thanks the Secretary of Higher Education, Science, Technology and Innovation (SENECYT) of the Republic of Ecuador for the contribution to this research.Egas-Astudillo, LA.; Martínez Navarrete, N.; Camacho Vidal, MM. (2020). Impact of biopolymers added to a grapefruit puree and freeze-drying shelf temperature on process time reduction and product quality. Food and Bioproducts Processing. 120:143-150. https://doi.org/10.1016/j.fbp.2020.01.004S143150120Agudelo, C., Igual, M., Camacho, M., & Martínez-Navarrete, N. (2016). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Science and Technology International, 23(1), 61-74. doi:10.1177/1082013216658368Azzouz, S., Guizani, A., Jomaa, W., & Belghith, A. (2002). Moisture diffusivity and drying kinetic equation of convective drying of grapes. Journal of Food Engineering, 55(4), 323-330. doi:10.1016/s0260-8774(02)00109-7Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colorimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43(12), 2046-2058. doi:10.1016/j.buildenv.2007.12.006Buvé, C., Kebede, B. T., De Batselier, C., Carrillo, C., Pham, H. T. T., Hendrickx, M., … Van Loey, A. (2018). Kinetics of colour changes in pasteurised strawberry juice during storage. Journal of Food Engineering, 216, 42-51. doi:10.1016/j.jfoodeng.2017.08.002Calín-Sánchez, Á., Kharaghani, A., Lech, K., Figiel, A., Carbonell-Barrachina, Á. A., & Tsotsas, E. (2014). Drying Kinetics and Microstructural and SensoryProperties of Black Chokeberry (Aronia melanocarpa) as Affected by Drying Method. Food and Bioprocess Technology, 8(1), 63-74. doi:10.1007/s11947-014-1383-xDatta, A. K. (2007). Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results. Journal of Food Engineering, 80(1), 96-110. doi:10.1016/j.jfoodeng.2006.05.012Fongin, S., Kawai, K., Harnkarnsujarit, N., & Hagura, Y. (2017). Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering, 210, 91-97. doi:10.1016/j.jfoodeng.2017.04.025González, F., Igual, M., Camacho, M. del M., & Martínez-Navarrete, N. (2018). Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit. International Journal of Food Engineering, 14(5-6). doi:10.1515/ijfe-2017-0387Hackl, E. V., & Ermolina, I. (2016). Using Texture Analysis Technique to Assess the Freeze-Dried Cakes in Vials. Journal of Pharmaceutical Sciences, 105(7), 2073-2085. doi:10.1016/j.xphs.2016.05.016Hammami, C., & René, F. (1997). Determination of freeze-drying process variables for strawberries. Journal of Food Engineering, 32(2), 133-154. doi:10.1016/s0260-8774(97)00023-xHerbig, A.-L., Maingonnat, J.-F., & Renard, C. M. G. C. (2017). Oxygen availability in model solutions and purées during heat treatment and the impact on vitamin C degradation. 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Effects of various polysaccharide clarification agents and reaction time on content of polyphenolic compound, antioxidant activity, turbidity and colour of chokeberry juice. LWT, 92, 347-360. doi:10.1016/j.lwt.2018.02.054Michalska, A., Wojdyło, A., Lech, K., Łysiak, G. P., & Figiel, A. (2016). Physicochemical properties of whole fruit plum powders obtained using different drying technologies. Food Chemistry, 207, 223-232. doi:10.1016/j.foodchem.2016.03.075Raj, A. S., Chakraborty, S., & Rao, P. S. (2019). Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – Impact on colour and nutritional attributes. LWT, 99, 119-127. doi:10.1016/j.lwt.2018.09.051Simal, S., Femenia, A., Garau, M. C., & Rosselló, C. (2005). Use of exponential, Page’s and diffusional models to simulate the drying kinetics of kiwi fruit. 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Textos de maestría 1. Apuntes para una clínica psicoanalítica

La publicación de algunos textos de los hoy graduados de la Maestría en Psicología Clínica con mención en Psicopatología y Psicoanálisis tiene un valor de acto, en tanto, su escritura da cuenta del camino que cada uno ha hecho durante el programa y que no es sin efectos. Siendo consecuentes con la transferencia por y para el psicoanálisis, recordamos a través de estos textos la pregunta de Lacan: “Lo que enseña psicoanálisis, ¿Cómo enseñarlo?” Respondiéndolo con una frase de Marcel Czermk: “si no sabemos en qué está aferrado el psicoanálisis, es inútil soñar con una enseñanza del psicoanálisis, se hará medicina o filosofía…”, pues el psicoanálisis es la clínica, el psicoanálisis “es una práctica que se ocupa de lo que no anda bien”