Extracción de almidón del arroz de cebada por procesos físicos de separación
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Rev. Inv. Cs. Agro. y Vet.
Abstract
RESUMEN: Este trabajo de investigación se desarrolló con la finalidad de obtener almidón de arroz de cebada (Hordeum vulgare L), para determinar cómo afecta el tamaño de partícula en el rendimiento de la misma, para lo cual, se procedió con el análisis organoléptico de la materia prima, posteriormente se redujo el tamaño para proceder a mezclar con agua aplicando el diseño factorial 2k considerando variables de proceso a la velocidad y tiempo con 3 repeticiones cada uno, de esta manera separar las macromoléculas, mediante la filtración y sedimentación hasta que el almidón se precipite en el fondo del recipiente, luego se separó del líquido y se secó a la temperatura ambiente, a continuación se homogeneizó hasta una granulometría uniforme, se pesó y determinó su rendimiento, luego se efectuó el análisis organoléptico, físico, químico y microbiológico, determinando que los parámetros de análisis se encuentran dentro de la norma para el uso como materia prima en otros procesos de manufactura. Los tratamientos fueron analizados estadísticamente mediante la prueba ANOVA y TUKEY para determinar la diferencia significativa entre los mismos, además de definir que el mejor tratamiento es el 4 con el 38,20 % de rendimiento.
This research work was developed in order to obtain starch from barley rice (Hordeum vulgare L), to determine how particle size affects particle performance, for which, the organoleptic analysis of the raw material was carried out, later the size was reduced to proceed to mix with water applying the 2k factorial design considering process variables at speed and time with 3 repetitions each, in this way separate the macromolecules, by filtration and sedimentation until the starch precipitates at the bottom of the container, then separated from the liquid and dried at room temperature, then it was homogenized until a uniform granulometry, it was weighed and its performance determined, then the organoleptic analysis was carried out, physical, chemical and microbiological, determining that the analysis parameters are within the norm for use as raw material in other manufacturing processes. The treatments were statistically analyzed using the ANOVA and TUKEY tests to determine the significant difference between them, in addition to defining that the best treatment is 4 with 38,20 % yield.
This research work was developed in order to obtain starch from barley rice (Hordeum vulgare L), to determine how particle size affects particle performance, for which, the organoleptic analysis of the raw material was carried out, later the size was reduced to proceed to mix with water applying the 2k factorial design considering process variables at speed and time with 3 repetitions each, in this way separate the macromolecules, by filtration and sedimentation until the starch precipitates at the bottom of the container, then separated from the liquid and dried at room temperature, then it was homogenized until a uniform granulometry, it was weighed and its performance determined, then the organoleptic analysis was carried out, physical, chemical and microbiological, determining that the analysis parameters are within the norm for use as raw material in other manufacturing processes. The treatments were statistically analyzed using the ANOVA and TUKEY tests to determine the significant difference between them, in addition to defining that the best treatment is 4 with 38,20 % yield.
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Vol. 5, No. 14