Obtención de colorante natural de Bixa orellana L. (achiote) por aspersión

• Autor: Bardales Curto, Antonio
• Formato: tesis de grado
• Fecha de Publicación: 2019
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/9147
• Enlace del recurso: https://hdl.handle.net/20.500.12737/9147
• Nivel de acceso: acceso abierto
• Materia: Colorantes alimentarios; Achiote; Bixa orellana; Pulverización térmica; https://purl.org/pe-repo/ocde/ford#2.11.01

The fruit of the Bixa orellana L. (achiote) is highly appreciated by people as a member for the preparation of their food, and by entrepreneurs as a supplier agent of natural color very appreciated now, but like all fruits its production it occurs by seasons causing that not all the production is used but only a part of it wasting the rest. The main objective of this work was to carry out an experimental study of the convective behavior during the drying of Bixa orellana L. (achiote) in a SDBASIC SPRAY DRYER spray dryer located in the Food Engineering Laboratory of the Pilot Plant of the Faculty of Food Industries of the National University of the Peruvian Amazon. To obtain the powder of Bixa orellana L. (achiote) a factorial statistical arrangement 23 was proposed, represented by the equation: 0 1 1 2 2 3 3 4 1 2 5 1 3 6 2 3 7 2 3 Y ? ? ?? X ?? X ?? X ?? X X ?? X X ?? X X ?? X X with the following operating variables such as: inlet temperature between 180 ° C - 200 ° C and 100 ° C outlet temperature for all combinations, solvent concentration (KOH) between 2 - 4% and amount of Maltodextrin (encapsulant) comprised between 8 % - 10 %. The flow chart prepared for the investigation was: raw material (achiote), transport, selection / classification, drying (T ° 50 ° C), extraction (KOH: 2,3 and 4%), filtration, atomized (T 190 ° C, 195 ° C and 200 ° C), packed (high density plastic bags) and storage (high density plastic bags). A The atomized samples of the 8 trials (plus one repetition) made according to the statistical model were analyzed physicochemically, we present the trials with the best performance: Temperature 190 ° C, KOH 2%, concentration of maltodextrin 80 g: Bixin 4.35 mg / 100 gr of dry matter, humidity. 5.31%, ash: 2.4%, fat: 0.3, protein: 2.6%, carbohydrates: 89.4, calories: 37.8 Kcal. Temperature 200 ° C, KOH 2%, concentration of maltodextrin 80 g: Bixin 4.11 mg / 100 gr of dry matter, vitamin C: 83.35 mg / 100 g of sample, humidity. 5.86%, ash: 2.31%, fat: 0.28, protein: 4.58%, carbohydrates: 82.39, calories: 350.4 Kcal. The physicochemical analysis used was A.O.A.C (2014). The final quality was characterized according to the present amount of bixin (%) present after the process, the loss of color determined by physicochemical analysis, sanitary hygienic conditions through microbiological analysis according to the method recommended by the A.O.A.C (Official Association Chemical Assays).