Parameters for Açaí Pulp Freezing

Keywords: Açaí, cryogenic freezing, Euterpe oleracea, food engineering

Abstract

Refrigeration and freezing have been traditionally used in food preservation. In the industry of açaí, a Brazilian fruit, they are the most common technologies. The application of theoretical models for predicting freezing times and temperatures allows an effective control of those operations. The objective of this work was to evaluate the time, temperature, and speed of two processes, conventional and cryogenic freezing, for açaí pulp. The conventional freezing time for said product was 153.68 ± 6.42 min, with a minimal error with respect to Pham’s (0.54 %) and Nagaoka’s (1.71 %) equations. The fast freezing time, in turn, was 100.56 ± 17.90 s (1.68 ± 0.29 min), which is efficiently represented by Nagaoka’s equation (6,81 %). The initial freezing temperatures for the slow and fast modes were -0.64 ± 0.02 °C and -2.91 ± 0.86 °C, respectively. Based on these results, correlations can be obtained and validated to effectively predict the freezing times of fresh açaí pulp considering the main parameters in the process: geometry, cold medium temperature, and food composition.

Author Biographies

Sebastián Arias-Giraldo*, Universidad Católica Luis Amigó, Colombia

M.Sc. en Ingeniería de Alimentos, Facultad de Ciencias Administrativas, Económicas y Contables, Grupo de Investigación Goras, Universidad Católica Luis Amigó, Medellín-Colombia, sebastian.ariasgi@amigo.edu.co

Adela M. Ceballos-Peñaloza, Universidad de Caldas, Colombia

M.Sc. Ingeniería Química, Grupo de Investigación Alimentos y Agroindustria, Universidad de Caldas, Manizales-Colombia, adela.ceballos@ucaldas.edu.co

Luis F. Gutiérrez-Mosquera, Universidad de Caldas, Colombia

Ph.D. Ingeniería, Facultad de Ingeniería, Grupo de Investigación Alimentos y Agroindustria, Universidad de Caldas, Manizales-Colombia, fernando.gutierrez@ucaldas.edu.co

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How to Cite
Sebastián, S., Ceballos-Peñaloza, A. M., & Gutiérrez-Mosquera, L. F. (2019). Parameters for Açaí Pulp Freezing. TecnoLógicas, 22(46), 25-38. https://doi.org/10.22430/22565337.1117

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Published
2019-09-20
Section
Research Papers