Edgar Alirio Aguirre Buenaventura, Óscar Andrés Velásquez Sánchez, Daniel Andrés Vega Castro, J. Carvajal
El aumento de poblacion en el mundo afecta diferentes areas como la seguridad, la vivienda, ocupacion de territorio, manejo de basuras, seguridad alimentaria entre otros por lo que se hace necesario modificar las dinamicas de comportamiento en las ciudades por lo que el problema se puede observar desde dos puntos de vista, el primero corresponde a la union de la seguridad alimentaria y los espacios urbanos reducidos y el segundo desde la implementacion e integracion tecnologica, el objetivo de esta investigacion fue la construccion de un prototipo funcional capaz de monitorear y controlar el sistema de riego de un cultivo por NFT (Nutrient Film Technic) enfocandose el prototipo en el contexto de casas de interes social obteniendo resultados de las variables de temperatura y humedad relativa las cuales se monitorearon desde una plataforma web abierta.
{"title":"Prototipo basado en Nutrient Film Technic para el monitoreo y control de un cultivo de hortaliza","authors":"Edgar Alirio Aguirre Buenaventura, Óscar Andrés Velásquez Sánchez, Daniel Andrés Vega Castro, J. Carvajal","doi":"10.23850/24220582.1830","DOIUrl":"https://doi.org/10.23850/24220582.1830","url":null,"abstract":"El aumento de poblacion en el mundo afecta diferentes areas como la seguridad, la vivienda, ocupacion de territorio, manejo de basuras, seguridad alimentaria entre otros por lo que se hace necesario modificar las dinamicas de comportamiento en las ciudades por lo que el problema se puede observar desde dos puntos de vista, el primero corresponde a la union de la seguridad alimentaria y los espacios urbanos reducidos y el segundo desde la implementacion e integracion tecnologica, el objetivo de esta investigacion fue la construccion de un prototipo funcional capaz de monitorear y controlar el sistema de riego de un cultivo por NFT (Nutrient Film Technic) enfocandose el prototipo en el contexto de casas de interes social obteniendo resultados de las variables de temperatura y humedad relativa las cuales se monitorearon desde una plataforma web abierta.","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2019-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43481237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
El Servicio Nacional de Aprendizaje desde su concepcion, fue pensado y creado para dar apoyo y fortalecimiento de la formacion de los trabajadores colombianos, proyectando centros de formacion en el territorio nacional que alcancen la cobertura optima en las zonas rurales y urbanas, reflejandose en los 117 centros de la entidad distribuidos en los 32 departamentos del territorio, en los cuales 47 ofertan programas enfocados a los tres sectores productivos del primario al terciario, item que refleja de nuevo el interes de aportar en la formacion de los campesinos y trabajadores en general de la nacion. El Centro Agropecuario de Buga no es ajeno a lo expresado, pues centrado en las tres areas de formacion se impactan los sectores productivos y competitivos de la region centro del Valle del Cauca, siendo las areas Agroindustria, Agropecuaria y Ambiental, Comercio y Servicios las encargadas de dar ruta a los programas, estrategias, acciones y productos que se formulan y proyectan desde el centro de formacion.
{"title":"Análisis de necesidades de formación e impacto investigativo en el sector agroindustrial rural del Centro del Valle del Cauca","authors":"Alexander Gonzalez","doi":"10.23850/24220582.2181","DOIUrl":"https://doi.org/10.23850/24220582.2181","url":null,"abstract":"El Servicio Nacional de Aprendizaje desde su concepcion, fue pensado y creado para dar apoyo y fortalecimiento de la formacion de los trabajadores colombianos, proyectando centros de formacion en el territorio nacional que alcancen la cobertura optima en las zonas rurales y urbanas, reflejandose en los 117 centros de la entidad distribuidos en los 32 departamentos del territorio, en los cuales 47 ofertan programas enfocados a los tres sectores productivos del primario al terciario, item que refleja de nuevo el interes de aportar en la formacion de los campesinos y trabajadores en general de la nacion. El Centro Agropecuario de Buga no es ajeno a lo expresado, pues centrado en las tres areas de formacion se impactan los sectores productivos y competitivos de la region centro del Valle del Cauca, siendo las areas Agroindustria, Agropecuaria y Ambiental, Comercio y Servicios las encargadas de dar ruta a los programas, estrategias, acciones y productos que se formulan y proyectan desde el centro de formacion.","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2019-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44282463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jose Reyes Chaparro, R. D. Barón, Juliana Gamboa-Santos, Ramiro Arballo, Laura Analía Campañone
En este trabajo se resolvio numericamente el secado de Cafe Pergamino (genero coffea, especie arabica, variedad castillo) a traves de la resolucion de los balances microscopicos de energia y materia. En el modelado fueron consideradas condiciones convectivas que tienen en cuenta el efecto del flujo de aire en la geometria 3D del grano de cafe. Para la transferencia de energia, se utilizo la ley de Fourier y para la transferencia de materia la ley de Fick, ambas en estado no estacionario. Con el proposito de incorporar el efecto de las microondas sobre los granos de cafe, se incorporo una fuente de calor constante. La validacion fue realizada obteniendo buena concordancia entre los datos experimentales y las simulaciones.
{"title":"Modelado matemático del secado con aire y microondas de Café Pergamino","authors":"Jose Reyes Chaparro, R. D. Barón, Juliana Gamboa-Santos, Ramiro Arballo, Laura Analía Campañone","doi":"10.23850/24220582.1643","DOIUrl":"https://doi.org/10.23850/24220582.1643","url":null,"abstract":"En este trabajo se resolvio numericamente el secado de Cafe Pergamino (genero coffea, especie arabica, variedad castillo) a traves de la resolucion de los balances microscopicos de energia y materia. En el modelado fueron consideradas condiciones convectivas que tienen en cuenta el efecto del flujo de aire en la geometria 3D del grano de cafe. Para la transferencia de energia, se utilizo la ley de Fourier y para la transferencia de materia la ley de Fick, ambas en estado no estacionario. Con el proposito de incorporar el efecto de las microondas sobre los granos de cafe, se incorporo una fuente de calor constante. La validacion fue realizada obteniendo buena concordancia entre los datos experimentales y las simulaciones.","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2019-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47519321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Estefania Garcia Gonzalez, Angie Milena Serna Murillo, Diego Armando Córdoba Pantoja, Juan Gabriel Marín Aricapa, Constanza Montalvo Rodríguez, G. Narváez
La dinamica microbiana en la fermentacion de granos de cacao y los parametros fisico-quimicos durante la fermentacion en una unidad productiva del Valle del Cauca fueron estudiados. Se emplearon mazorcas de cacao de variedades mixtas y se monitoreo la fermentacion diariamente durante 5 dias. Se determino la concentracion de levaduras, bacterias lacticas, bacterias aceticas y aerobios mesofilos (UFC/g) y se evaluo la respuesta de parametros fisicoquimicos (pH, el porcentaje de acidez titulable, concentracion de azucares reductores (mg/g), porcentaje de humedad, temperatura). Asi mismo, se evaluaron parametros de cosecha y de calidad como: indice de fermentacion, porcentaje de fermentacion visual, indice de grano, indice de mazorca, porcentaje de humedad de grano seco, porcentaje de cascara y cascarilla. Durante la fermentacion, la temperatura ambiental y temperatura maxima de fermentacion registraron un promedio de 23 °C ± 2,58 y 28°C, respectivamente. Mientras el pH inicial y final del mucilago estuvo en 3,61 ± 0,02 y 4,24 ± 0,12, el pH de la almendra inicial y final estuvo en 5,60 ± 0,21 y 6,04 ± 0,06, respectivamente. Se presento aumento del porcentaje de acidez durante la fermentacion. El consumo de azucares reductores fue del 64,4%. El comportamiento de la temperatura favorecio el crecimiento de las levaduras. El indice de grano fue de 98 g/100 granos, la humedad de 17,3 ± 2,36 % y 11,70 ± 0,5l % de cascarilla. El indice de mazorca promedio de las muestras fue de 26 mazorcas/kg de grano seco. De acuerdo a los resultados obtenidos uno de los factores influyentes en las variables evaluadas es la temperatura. Deben asegurarse las condiciones (infraestructura) para que los cambios de temperatura propicien la sucesion de microorganismos. El secado es un punto critico a ser mejorado.
{"title":"Evaluación de los parametros fisico-químicos, microbiologicos y de calidad en la fermentación espontanea de granos de cacao en una unidad productiva de la unión, Florida (Valle del Cauca)","authors":"Estefania Garcia Gonzalez, Angie Milena Serna Murillo, Diego Armando Córdoba Pantoja, Juan Gabriel Marín Aricapa, Constanza Montalvo Rodríguez, G. Narváez","doi":"10.23850/24220582.1635","DOIUrl":"https://doi.org/10.23850/24220582.1635","url":null,"abstract":"La dinamica microbiana en la fermentacion de granos de cacao y los parametros fisico-quimicos durante la fermentacion en una unidad productiva del Valle del Cauca fueron estudiados. Se emplearon mazorcas de cacao de variedades mixtas y se monitoreo la fermentacion diariamente durante 5 dias. Se determino la concentracion de levaduras, bacterias lacticas, bacterias aceticas y aerobios mesofilos (UFC/g) y se evaluo la respuesta de parametros fisicoquimicos (pH, el porcentaje de acidez titulable, concentracion de azucares reductores (mg/g), porcentaje de humedad, temperatura). Asi mismo, se evaluaron parametros de cosecha y de calidad como: indice de fermentacion, porcentaje de fermentacion visual, indice de grano, indice de mazorca, porcentaje de humedad de grano seco, porcentaje de cascara y cascarilla. Durante la fermentacion, la temperatura ambiental y temperatura maxima de fermentacion registraron un promedio de 23 °C ± 2,58 y 28°C, respectivamente. Mientras el pH inicial y final del mucilago estuvo en 3,61 ± 0,02 y 4,24 ± 0,12, el pH de la almendra inicial y final estuvo en 5,60 ± 0,21 y 6,04 ± 0,06, respectivamente. Se presento aumento del porcentaje de acidez durante la fermentacion. El consumo de azucares reductores fue del 64,4%. El comportamiento de la temperatura favorecio el crecimiento de las levaduras. El indice de grano fue de 98 g/100 granos, la humedad de 17,3 ± 2,36 % y 11,70 ± 0,5l % de cascarilla. El indice de mazorca promedio de las muestras fue de 26 mazorcas/kg de grano seco. De acuerdo a los resultados obtenidos uno de los factores influyentes en las variables evaluadas es la temperatura. Deben asegurarse las condiciones (infraestructura) para que los cambios de temperatura propicien la sucesion de microorganismos. El secado es un punto critico a ser mejorado.","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2019-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43071924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oscar González Ríos, Mirna Leonor Suárez Quiroz, Robert Winkler, Ana Karen Ramírez-Hernández
The varieties of coffee resistant to pests and diseases as an alternative use to maintain their production, must first adapt to the soil conditions of the cultivated regions, present an adequate production yield (kg/ha) and contain quality chemical markers, which will impact on the aromatic and sensory profile in your drink. The objective of this work was to characterize chemically the hybrid variety of coffee “Millennium” (H10®), introduced in 2015 in Veracruz, Mexico and compare it with the variety “Typica” (VT). The content of lipids, protein, caffeine, sucrose and 5-O-caffeoyl-quinic acid (5-CQA) was studied in green coffee grains, by classical and chromatographic methods (HPLC); and the volatile fraction in green and roasted grains, was studied by the coupling technique of: HS-SPME-GC-MS and by the direct incidence of plasma ray on coffee beans (UPLC-ESI-MS/MS). The dry matter values of caffeine (0.8g/100g) and sucrose (6.6/100g) in green beans were similar in H10® to those in VT. The content of lipids and 5-CQA, of H10®, showed a significant positive difference of +6.1g and +0.1g per 100g respectively and a significantly lower protein content of -2.5g/100g with respect to the VT. Of a total of 24 volatile organic compounds identified by HS-SPME-GC-SM in roasted samples, only 2-methylpropanal, 3-acetyl-1-methylpyrrole and myrcene, were present in the H10® variety with respect to VT. The study by UPLC-ESI-MS/MS, showed in green and roasted beans a total of 87 more intense ions, where in green coffee, the H10® variety was characterized by 19 ions and the VT by an ion. For roasted coffee, 6 bins between 85.97 and 290.87m/z, characterized the volatile fraction of H10®, while 7 bins between 80.02 and 470.21m/z characterized the volatile fraction of the VT.
{"title":"Caracterización química de una nueva variedad de Coffea arabica L. cosechado en 2016 en Huatusco, Veracruz-México","authors":"Oscar González Ríos, Mirna Leonor Suárez Quiroz, Robert Winkler, Ana Karen Ramírez-Hernández","doi":"10.23850/24220582.1596","DOIUrl":"https://doi.org/10.23850/24220582.1596","url":null,"abstract":"The varieties of coffee resistant to pests and diseases as an alternative use to maintain their production, must first adapt to the soil conditions of the cultivated regions, present an adequate production yield (kg/ha) and contain quality chemical markers, which will impact on the aromatic and sensory profile in your drink. The objective of this work was to characterize chemically the hybrid variety of coffee “Millennium” (H10®), introduced in 2015 in Veracruz, Mexico and compare it with the variety “Typica” (VT). The content of lipids, protein, caffeine, sucrose and 5-O-caffeoyl-quinic acid (5-CQA) was studied in green coffee grains, by classical and chromatographic methods (HPLC); and the volatile fraction in green and roasted grains, was studied by the coupling technique of: HS-SPME-GC-MS and by the direct incidence of plasma ray on coffee beans (UPLC-ESI-MS/MS). The dry matter values of caffeine (0.8g/100g) and sucrose (6.6/100g) in green beans were similar in H10® to those in VT. The content of lipids and 5-CQA, of H10®, showed a significant positive difference of +6.1g and +0.1g per 100g respectively and a significantly lower protein content of -2.5g/100g with respect to the VT. Of a total of 24 volatile organic compounds identified by HS-SPME-GC-SM in roasted samples, only 2-methylpropanal, 3-acetyl-1-methylpyrrole and myrcene, were present in the H10® variety with respect to VT. The study by UPLC-ESI-MS/MS, showed in green and roasted beans a total of 87 more intense ions, where in green coffee, the H10® variety was characterized by 19 ions and the VT by an ion. For roasted coffee, 6 bins between 85.97 and 290.87m/z, characterized the volatile fraction of H10®, while 7 bins between 80.02 and 470.21m/z characterized the volatile fraction of the VT.","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2018-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49466544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Roberto, J. K. Valentim, Antônio Augusto Rocha Athaíde, Gabriel Machado Dalago, G. R. Almeida, Mauricio Gomes de Souza, Arnon Henrique Campos Anésio, S. Simão
The objective of this study was to evaluate the bromatologic quality of Leuchena ( Leucaena leucocephala ) silage increasing levels of powder sugarcane molasses. In addition, it was produced Leuchena silage, but with the addition of increasing levels of powder sugarcane molasses (0, 2, 4, and 6% on natural matter basis). In total, four treatments with four repetitions were evaluated using experimental cylindrical-PVC silos arranged in a completely randomized design. After 30 days, silos were opened and evaluated pH, dry matter (DM), mineral matter (MM), neutral detergent fiber (NDF), acid detergent fiber (ADF), and hemicelulose. The use of powder molasses as an additive in the ensiling of leucena presented desirable effects in the ensiled mass, promoting some improvements in the quality of the same. The results show that as the inclusion of molasses powder in silage increases, a reduction in the levels of FDA, NDF and pH occurs. Up to 4% of molasses powder in Leucena silage is indicated for best results of MM (%) and MS (%).
{"title":"Efeitos do capim mombaça (panicum maximum cv. mombaça) e melaço em pó na silagem de leucena (leucaena leucocephala)","authors":"C. Roberto, J. K. Valentim, Antônio Augusto Rocha Athaíde, Gabriel Machado Dalago, G. R. Almeida, Mauricio Gomes de Souza, Arnon Henrique Campos Anésio, S. Simão","doi":"10.23850/24220582.1417","DOIUrl":"https://doi.org/10.23850/24220582.1417","url":null,"abstract":"The objective of this study was to evaluate the bromatologic quality of Leuchena ( Leucaena leucocephala ) silage increasing levels of powder sugarcane molasses. In addition, it was produced Leuchena silage, but with the addition of increasing levels of powder sugarcane molasses (0, 2, 4, and 6% on natural matter basis). In total, four treatments with four repetitions were evaluated using experimental cylindrical-PVC silos arranged in a completely randomized design. After 30 days, silos were opened and evaluated pH, dry matter (DM), mineral matter (MM), neutral detergent fiber (NDF), acid detergent fiber (ADF), and hemicelulose. The use of powder molasses as an additive in the ensiling of leucena presented desirable effects in the ensiled mass, promoting some improvements in the quality of the same. The results show that as the inclusion of molasses powder in silage increases, a reduction in the levels of FDA, NDF and pH occurs. Up to 4% of molasses powder in Leucena silage is indicated for best results of MM (%) and MS (%).","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2018-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41699163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Liceth Alvarado Dávila, Alba Teresa Hernández Sierra
Orange waste is produced in large quantities worldwide and must be managed properly to avoid contamination in water, land and air, and other natural resources. The composting technique of orange waste is a conditioning factor during the degradation process due to its physicochemical and microbiological features, there is a high moisture content, acidity, low decomposition and the presence of essential oils that delay the compost process. According to the literature review where different treatments are analyzed for transforming orange waste into composting; it was found a record of investigations developed with methods such as forced aeration by manual dumping, outdoors, addition hydroxide of calcium, agro industrial waste, pruning waste, urban waste, cows’ dung and other type of techniques such as the production of biofuels and / or the extraction of essential oils. The study showed that it is possible to reduce the environmental impact on orange waste through composting technique by pre-treating dehydration or the extraction of pectin and D-limonene in order to optimize the decomposition time; as well as improving the physical and chemical microbiological conditions of the compost. It is also important to note that another option to take advantage of citrus is through the reconversion of waste to industrial processing, biogas or bioethanol to obtain new products.
{"title":"Revisión de alternativas sostenibles para el aprovechamiento del orujo de naranja","authors":"Liceth Alvarado Dávila, Alba Teresa Hernández Sierra","doi":"10.23850/24220582.1393","DOIUrl":"https://doi.org/10.23850/24220582.1393","url":null,"abstract":"Orange waste is produced in large quantities worldwide and must be managed properly to avoid contamination in water, land and air, and other natural resources. The composting technique of orange waste is a conditioning factor during the degradation process due to its physicochemical and microbiological features, there is a high moisture content, acidity, low decomposition and the presence of essential oils that delay the compost process. According to the literature review where different treatments are analyzed for transforming orange waste into composting; it was found a record of investigations developed with methods such as forced aeration by manual dumping, outdoors, addition hydroxide of calcium, agro industrial waste, pruning waste, urban waste, cows’ dung and other type of techniques such as the production of biofuels and / or the extraction of essential oils. The study showed that it is possible to reduce the environmental impact on orange waste through composting technique by pre-treating dehydration or the extraction of pectin and D-limonene in order to optimize the decomposition time; as well as improving the physical and chemical microbiological conditions of the compost. It is also important to note that another option to take advantage of citrus is through the reconversion of waste to industrial processing, biogas or bioethanol to obtain new products.","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91396620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance, which can be defined by color, shape, size and visual texture, not only determines the degree of maturation or the presence or absence of impurities, but also indicates the application of technological processes or prolonged storage conditions. In most cases, an excessive shrinkage of fruits negatively affects the preference and acceptance of these products by consumers. Particularly, in the case of dehydrated fruits, the geometric modifications (shape and size) caused by the process are a matter of great concern to the industry. Traditional techniques for monitoring physical and physico-chemical parameters of quality usually are time consuming, costly, laborious, invasive and impracticable during in-line monitoring at the industry. Computer vision techniques and digital image analysis are an attractive and economical alternative to evaluate the appearance changes of foodstuffs during processing. Therefore, the present work aims the evaluation and correlation of morphological characteristics area ( A ), by digital image analysis techniques, and thickness ( L ) measured by caliber in strawberries subjected to combined treatments that include application of edible coatings (alginate-lactate), osmotic dehydration (sucrose, 60 oB, 40 oC, 4h) and microwave assisted drying (1,2 W/g). Related to thickness, reductions of 60% (retention 40%) were obtained for fresh (FR+MW) and fresh coated (FR_R+MW) samples. OD pre-treated samples (DO+MW and DO_R+MW) reached values of 37% (retention 63%). The digital processing of images showed cross sectional area reductions up to 56% for FR+MW and FR_R+MW samples, being significatively higher (up to 18%) for samples previously osmo-dehydrated (DO+MW and DO_R+MW). By correlating the L and A percentage retention, during MW-drying, excellent correlations were attained for FR+MW and FR_R+MW samples (R 2 : 97 and 98%).
{"title":"Análisis digital de imágenes para evaluar el encogimiento de fresas sometidas a tecnologías emergentes de procesamiento","authors":"Juliana Gamboa Santos, Laura Analía Campañone","doi":"10.23850/24220582.1594","DOIUrl":"https://doi.org/10.23850/24220582.1594","url":null,"abstract":"In fruits, strawberries in particular, appearance is an attribute of great importance. Appearance, which can be defined by color, shape, size and visual texture, not only determines the degree of maturation or the presence or absence of impurities, but also indicates the application of technological processes or prolonged storage conditions. In most cases, an excessive shrinkage of fruits negatively affects the preference and acceptance of these products by consumers. Particularly, in the case of dehydrated fruits, the geometric modifications (shape and size) caused by the process are a matter of great concern to the industry. Traditional techniques for monitoring physical and physico-chemical parameters of quality usually are time consuming, costly, laborious, invasive and impracticable during in-line monitoring at the industry. Computer vision techniques and digital image analysis are an attractive and economical alternative to evaluate the appearance changes of foodstuffs during processing. Therefore, the present work aims the evaluation and correlation of morphological characteristics area ( A ), by digital image analysis techniques, and thickness ( L ) measured by caliber in strawberries subjected to combined treatments that include application of edible coatings (alginate-lactate), osmotic dehydration (sucrose, 60 oB, 40 oC, 4h) and microwave assisted drying (1,2 W/g). Related to thickness, reductions of 60% (retention 40%) were obtained for fresh (FR+MW) and fresh coated (FR_R+MW) samples. OD pre-treated samples (DO+MW and DO_R+MW) reached values of 37% (retention 63%). The digital processing of images showed cross sectional area reductions up to 56% for FR+MW and FR_R+MW samples, being significatively higher (up to 18%) for samples previously osmo-dehydrated (DO+MW and DO_R+MW). By correlating the L and A percentage retention, during MW-drying, excellent correlations were attained for FR+MW and FR_R+MW samples (R 2 : 97 and 98%).","PeriodicalId":40198,"journal":{"name":"Revista Colombiana de Investigaciones Agroindustriales","volume":null,"pages":null},"PeriodicalIF":0.1,"publicationDate":"2018-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46716374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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