Método de Taguchi Aplicado a la Evaluación de los Efectos de Secado sobre las Propiedades Mecánicas de Rebanadas de Plátano (M. Paradisíaca y M. sapientum)
Por:
Guzmán-Tinajero P.C., Zambrano-Zaragoza M.L., Meléndez-Pérez R., Arjona-Román J.L.
Publicada:
1 ene 2003
Resumen:
An orthogonal design was used, based on Taguchi techniques, to evaluate the effects of drying conditions on the mechanical properties of banana slices. The speed of drying is controlled by the migration of water from the interior to the surface, since the thickness is more important than the temperature. The drying temperature shows a greater effect than other process variables with regard to the mechanical properties related to maximum load and energy. The variety and degree of ripeness show important effects on the level of deformation. It is concluded that the best conditions for a drying velocity of 0.756 kg water/h m2 are 65° C, 2 mm of thickness, variety M. paradisiaca and yellow stage ripeness. For the mechanical properties, the best conditions are 65°C, 2 mm thickness, yellow stage ripeness, and M. sapientium variety.
Filiaciones:
Guzmán-Tinajero P.C.:
Univ. Nac. Autón. Méx., Fac. Estud. Sup. Cuautitlán, Av. 1ro, de mayo s/n, 54745 Cuautitlan Izcalli, Edo. Mex., Mexico
Zambrano-Zaragoza M.L.:
Univ. Nac. Autón. Méx., Fac. Estud. Sup. Cuautitlán, Av. 1ro, de mayo s/n, 54745 Cuautitlan Izcalli, Edo. Mex., Mexico
Meléndez-Pérez R.:
Univ. Nac. Autón. Méx., Fac. Estud. Sup. Cuautitlán, Av. 1ro, de mayo s/n, 54745 Cuautitlan Izcalli, Edo. Mex., Mexico
Arjona-Román J.L.:
Univ. Nac. Autón. Méx., Fac. Estud. Sup. Cuautitlán, Av. 1ro, de mayo s/n, 54745 Cuautitlan Izcalli, Edo. Mex., Mexico
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