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Documente Profesional
Documente Cultură
RESUMEN
SUMMARY
CHEMICAL AND STEAM PEELING OF ASPARAGUS. One
stage chemical and steam peeling of asparagus, Argentuil
variety, has been studied. Response Surface Methodology
was used to evaluate the effect of the variables, NaOH
concentration of bath (20, 40, 60 g/kg), bath
temperature (55, 70, 85ºC) and the peeling time (30, 75,
120 seconds) on yield and peeling quality. For steam
peeling process the effect of peeling time (10, 20, 30
seconds) and asparagus size on the mentioned responses
was also studied. Statistical models developed for
chemical peeling of asparagus were appropriate;
processing conditions for optimum peeling quality and
highest yield were found in regions of low NaOH bath
concentration, short peeling time and high bath
temperature. The optimum steam peeling time, for both
asparagus sizes, was 20 seconds, for a steam pressure of
5.1 kg/cm2.
1 — INTRODUCCCIÓN
2 — MATERIALES Y MÉTODOS
Respuesta =
3 — RESULTADOS Y DISCUSIÓN
Total 466,85424 14
R2 0,993786
* Nivel de
significaci
ón 1%
** Nivel
de
significaci
ón 5%
Total 73,8333333 14
R2 0,97658
* Nivel de
significaci
ón 1%
** Nivel
de
significaci
ón 5%
4 — CONCLUSIÓN
5 — REFERENCIAS BIBLIOGRÁFICAS
[1] ANSALDI, G.E., GARROTE, R.L. & SILVA, E.R. Aparato para pelar
espárragos. Patente de Invención Nº 247.665
(Rep.Argentina),1995. [ Links ]
[2] BOX, G.E.P. & BEHNKEN, D.W. Some new three level designs for
the study of quantitative variables. Technometrics, 2, 455-475,
1960. [ Links ]
[3] BURKHARDT, G.J., MERKEL, J.A. & SCOTT, L.E. A high pressure
steam peeler for fruits and vegetables. ASAE paper Nº A-1660,
presented at the Winter Meeting of the American Society of
Agricultural Engineers, Chicago, Illinois, 1970. [ Links ]
[6] GARROTE, R.L., SILVA, E.R., BERTONE, R.A. et al. Effect of time
and number of cycles on yield and peeling quality of steam peeled
potatoes and asparagus. Lebensmittel-Wissenschaft und-
Technology, 30, 448-451, 1997. [ Links ]
revista@sbcta.org.br