|Summary:||Considering the .economic, alimentary and ecological potential of the clams of sweet water and the lack of processes that allow a better conservation and industrialization of the same ones, the present work tries on the _prosecution of clams of sweet water (Anodontites .trapesialis) by means of dehydration for flow of hot air; this considering that the _one dehydrated is a conservation technique of very old and that he/she stays effective in many countries Jike in ours for their Jow cost comparing it with the one dehydrated by freezing and liofilization that have a high cost for the sophisticated teams that one needs. The present work is guided to determine the appropriate parameters for the dehydration of the pulp of clams of sweet water (Anodontítes trapesíalís). The process was consisted on subjecting to the pulp-0f clama of sweet water had dehydrated pfacing them in a tray dryer to temperaturas of 40ºC, SOºC and 60ºC; with speeds of air of drying of 0.5m/s, 0.8m/s and 1.1 mis. Then the loss of weight of the pulp was controlled during the drying to intervals of time; with the dehydrated product was carried out a sensorial analysis .by means of an affective test (method of scale hedonic of 5 points). Also allowed to obtain graphs to facilitate the analysis of the kinetics behavior and speed of drying of the .pulp of clams of sweet water; the r.esults of this analysis indicate that the kinetics and drying speed are increased with the increase of the temperature and speed of drying air. The water diffusivity in the pulp of clams of sweet water, it was calculated adjusting the pattern of equation of the second Fick Jaw for, using .the program Microcal Origin 3.5; to the obtained experimental data, presenting a degree of reasonably good adjustment; the water coefficient of diffusion is increased from 3.14 x 10-9 m2/s up to 11 x 10..e m2/s as the temperature increases from 40ºC to 60ºC. AdditionaHy to these processes were determined sorption isotherm in samples of pulp of clams of sweet water, which were carried -0ut to temperatures of 40ºC, 50ºC and 60ºC, in flasks containing saturated saline solutions. For the determination of the jsotherms the method gravimetric _ was used using -Saturated. Solutions. The GAB equation presented good .adjustment degree with füe, experimental values with satisfactory coefficient ofdetermination. Was also caf1ied _out the rehydtatation of .clams dehydrated .to determine füeir capacity water retention; .placing _to the samples .in water in a relationship _ 1: 10 (pulp: jt dilutes) snd controlling the weigth to -<1ifferent .intervals of _times. Additionally, was -eanied out the -analysis .proximal of -the pulp of -clams of water candy being obtained 81.46% of humidity, 15.02% -0f proteins, .0.89% -Of fat, 2.01 % of ashly and 0.62% of-carbohydrates. Of -the same one is formed-carried out-the microbiological anafysis that reported a capable produd for the consumption and free of potentially pathogens microorganisms.|
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