Cut Orientation And Drying Temperature Effect On Drying And Rehydration Kinetics Of Yacon (Smallanthus Sonchifolius)

Published in: Prospective and trends in technology and skills for sustainable social development. Leveraging emerging technologies to construct the future: Proceedings of the 19th LACCEI International Multi-Conference for Engineering, Education and Technology
Date of Conference: July 19-23, 2021
Location of Conference: Virtual
Authors: Lester Gleyser De Los Santos Pazos (Universidad Nacional de Trujillo, PE)
Danny Chávez Novoa (Universidad Nacional de Trujillo, PE)
Alexander Vega Anticona (Universidad Nacional de Trujillo, PE)
Guillermo Linares (Universidad Nacional de Trujillo, PE)
Jesús Sánchez-González (Universidad Nacional de Trujillo, PE)
Alberto Claudio Miano (Universidad Privada del Norte, PE)
Meliza Lindsay Rojas (Universidad Privada del Norte, PE)
Full Paper: #48


Yacon (Smallanthus sonchifolius) is commonly consumed fresh and is known for its nutritional and functional properties, however, this raw material still needs an added value that allows greater stability and availability. Against this, drying is a good processing alternative. This study aimed to evaluate for the first time the influence of temperature and the orientation of cut on drying and rehydration behavior of Yacon cylinders with longitudinal (L) and transversal (T) cut. Drying was performed at 50 and 60 °C and rehydration was performed with water at 30 °C. Drying and rehydration kinetics were described by the Page and Peleg models, respectively. As results, the effects of drying temperature are greater than the effects of the type of cut. The Page’s model parameters indicated that the treatment with T cut dried at 60 °C was the treatment that dehydrated fastest, while the water transfer during the process followed a super-diffusive mechanism. Regarding rehydration, the kinetics of water gain indicate that there was no difference between the rate of water gain among the treatments. However, the T cut samples dried at 50 °C presented a lower amount of water gained at the end of rehydration. In conclusion, the present work demonstrates the influence of temperature on accelerating water transfer as well as the non-isotropicity of food matrices.