Resumen

ORE ARECHE, Franklin; AGUIRRE HUAYHUA, Lissete Lourdes  y  TICSIHUA HUAMAN, Jovencio. Effect of time and temperature on the dehydration of oca (Oxalis tuberosa Mol.) Through fluidized bed for the obtaining of flour. Rev. Inv. Cs. Agro. y Vet. [online]. 2020, vol.4, n.12, pp.200-210. ISSN 2664-0902.

Abstract The Andean región is known for being the eradle of some Andean crops of world importance such as potatoes, oca, olluco and mashua. The goose is a very widespread tuber in the Andes, as it is a traditional, ancestral product with a pleasant taste, it is one of the most appreciated foods in the rural sector. The Oxalis tuberosa Mol. represents a good source of antioxidants so it can be considered as an excellent option of raw material for the elaboration of functional foods. The objectives of the research carried out were: to evalúate the physicochemical properties of the goose meal, to evalúate the proximal chemical properties of the goose meal and to perform the microbiological analysis of the goose meal (pink variety) dehydrated in a fluidized bed at different temperatures (60, 70 and 80 ° C) for a time of 60 minutes eacli. It began by obtaining the flours, for which it was selected, soleus, cleaned, washed, cut, blanched, dehydrated, cooled, ground, sieved and packed. In the physicochemical characterization, the proximal analysis was made, the pH and acidity were determined by volumetric titration, the refractometric method was used to measure the sugar concentration, for the microbiological analysis, the sample was obtained at random. The results of the proximal chemical analysis performed were: moisture, fat, protein, fiber, ash and carbohydrates, which do not show significant differences between them, the microbiological results indícate that the goose flour is within the microbiological parameters given by DIGESA (2000). It can be noted that goose flour maintains the organoleptic characteristics of the product for its agro-industrial use.

Palabras clave : Fluidized bed; flour; Oxalis tubosa; dehydration.

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