Tesis Pregrado
Permanent URI for this collection
Browse
Browsing Tesis Pregrado by Subject "Aceite de Oliva"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
Item Cinéticas de secado y características de oleogeles de aceite de oliva y quitosano.(Universidad de Concepción, 2024) Lama Cerda, Mario Nicolás Sebastián; Garrido Acuña, José MatíasThe replacement of unhealthy saturated fats with healthier options is currently one of the main objectives of the food industry. One alternative is to use vegetable oils with good nutritional properties stabilized in the form of oleogels for the replacement of saturated and trans fats. In this work, olive oil oleogels are studied using chitosan and vanillin as structuring agents. Olive oil is trapped in a three-dimensional network built by means of a Schiff base formed between the functional groups of chitosan and vanillin, applying an indirect method (emulsion-template). Two types of emulsions were generated with different concentrations of chitosan (0.7 and 0.8% by weight) maintaining a constant vanillin/chitosan ratio (4/3) and a dispersed phase (oil)/continuous phase (water) mass ratio of 50:50 by weight, which were dehydrated byconvective drying at four temperatures (50, 60, 70 and 80°C). The experimental results obtained made it possible to determine the drying kinetics of the emulsions at different temperatures, and their subsequent modeling, through empirical and diffusional models. Product texture properties (hardness, adhesiveness, cohesiveness, springiness) and quality properties (oil retention, color and oxidation) were analyzed. The optimum conditions of the drying process corresponded to a temperature of 70°C, since at higher air temperatures the drying kinetics were not accelerated. It was concluded that the drying time and the concentration of the gelling agent are fundamental for the quality and texture parameters. Hardness increased with gelling agent concentration and decreased with temperature, while the other properties do the reverse. Oil retention is significantly better as chitosan concentration increases. On the other hand, high oxidation values were obtained due to the presence of aldehydes in the system, coming from vanillin, which interfere with the adopted methodologies. In future works, it is recommended to look for some other methodology to determine the oxidation in the system. It is also recommended to carry out a rheological analysis of the oleogels to relate this behavior with the properties analyzed in this work, in addition to a stability analysis to verify that the oleogel produced is viable over time.