Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/15766 |
Resumo: | The cassava-parsley has a high nutritional value, it is easy to digest, therefore, very assigned to children, the elderly, pregnant women and people with special diets. The roots are not uniform, there are differences in size, shape and weight, and due to these characteristics, industrial equipment normally used in vegetable peeling operations, such as the abrasion process, are not viable for this tuber. Thus, an application of the chemical peeling process with sodium hydroxide solution is the most suitable. The present proposal sought to optimize the chemical peeling process of parsnip, considering the process variables - temperature and NaOH concentration and contact time. The results obtained by response surface methodology, through a central rotational composite experimental design. The results were expressed considering the pulp loss and the peeling performance. For both evaluations, an analysis of variance revealed that only the linear effect of time had a degree of significance (p <0.05). Despite the coefficients of determination of the equations that represent the response surfaces, both for mass loss and for peeling performance, were unsatisfactory, the values of ERM (Mean Relative Error) and Mean Root Square (MRS), thus bringing a certain confidence to the models obtained. |
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Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiencyUtilización de la técnica de peeling químico en la mandioquinha-perejil (Arracacia xanthorrhiza B.) y evaluación de la eficáciaUtilização da técnica de descascamento químico para mandioquinha-salsa (Arracacia xanthorrhiza B.) e avaliação da eficiência Cassava-parsleyChemical peelingExperimental design.Mandioquinha- perejilPeladura químicoDiseño experimental.Mandioquinha-salsaDescascamento químicoDelineamento experimental. The cassava-parsley has a high nutritional value, it is easy to digest, therefore, very assigned to children, the elderly, pregnant women and people with special diets. The roots are not uniform, there are differences in size, shape and weight, and due to these characteristics, industrial equipment normally used in vegetable peeling operations, such as the abrasion process, are not viable for this tuber. Thus, an application of the chemical peeling process with sodium hydroxide solution is the most suitable. The present proposal sought to optimize the chemical peeling process of parsnip, considering the process variables - temperature and NaOH concentration and contact time. The results obtained by response surface methodology, through a central rotational composite experimental design. The results were expressed considering the pulp loss and the peeling performance. For both evaluations, an analysis of variance revealed that only the linear effect of time had a degree of significance (p <0.05). Despite the coefficients of determination of the equations that represent the response surfaces, both for mass loss and for peeling performance, were unsatisfactory, the values of ERM (Mean Relative Error) and Mean Root Square (MRS), thus bringing a certain confidence to the models obtained.La mandioquinha-perejil tiene un alto valor nutricional, es de fácil digestión, por tanto, muy indicada para niños, ancianos, embarazadas y personas que necesiten dietas específicas. Las raíces no son uniformes, existen diferencias de tamaño, forma y peso, y por estas características, los equipos industriales normalmente utilizados en las operaciones de pelado de hortalizas, como el proceso de abrasión, no son viables para este tubérculo. Así, la aplicación del proceso de peeling químico con solución de hidróxido de sodio es la más adecuada. La presente propuesta buscó optimizar el proceso de pelado químico de la chirivía, considerando las variables del proceso: temperatura y concentración de NaOH y tiempo de contacto. Los resultados se evaluaron mediante la metodología de superficie de respuesta, utilizando un diseño compuesto rotacional central. Los resultados se expresaron considerando la pérdida de pulpa y el rendimiento de pelado. Para ambas evaluaciones, el análisis de varianza mostró que solo el efecto lineal del tiempo tuvo un grado de significancia (p <0.05). A pesar de que los coeficientes de determinación de las ecuaciones que representaron las superficies de respuesta, tanto para la pérdida de masa como para el desempeño del pelado, fueron insatisfactorios, los valores de ERM (Error relativo medio) y Root Mean Square (MRS) fueron adecuados, aportando así una cierta fiabilidad a los modelos obtenidos.A mandioquinha-salsa possui um alto valor nutritivo, é de fácil digestão, sendo assim, muito indicada para crianças, idosos, gestantes e pessoas que necessitam de dietas específicas. As raízes não são uniformes, há diferenças no tamanho, forma e peso, e devido a estas características, os equipamentos industriais normalmente utilizados nas operações de descascamento de vegetais, como o processo por abrasão, são inviáveis para esse tubérculo. Desta forma, a aplicação do processo de descascamento químico com solução de hidróxido de sódio é o mais indicado. A presente proposta buscou otimizar o processo de descascamento químico de mandioquinha-salsa, considerando as variáveis de processo – temperatura e concentração de NaOH e do tempo de contato. Os resultados foram avaliados por metodologia de superfície de resposta, por meio de um delineamento experimental do tipo central composto rotacional. Os resultados foram expressos considerando a perda da polpa e o rendimento do descascamento. Para as duas avaliações, a análise de variância mostrou que somente o efeito linear do tempo teve grau de significância (p<0,05). Apesar dos coeficientes de determinação das equações que representaram as superfícies de resposta, tanto para a perda de massa quanto para o rendimento do descascamento, terem sido insatisfatórios, os valores do ERM (Erro Relativo Médio) e do Root Mean Square (MRS) foram apropriados, trazendo desta forma uma certa confiabilidade aos modelos obtidos.Research, Society and Development2021-05-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1576610.33448/rsd-v10i6.15766Research, Society and Development; Vol. 10 No. 6; e26410615766Research, Society and Development; Vol. 10 Núm. 6; e26410615766Research, Society and Development; v. 10 n. 6; e264106157662525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/15766/14079Copyright (c) 2021 Paula Luisa Teixeira Batista; Marcelo Zuchi Sanches; Lyssa Setsuko Sakanaka; Joel Fernando Nicoletihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBatista, Paula Luisa TeixeiraSanches, Marcelo ZuchiSakanaka, Lyssa Setsuko Nicoleti, Joel Fernando 2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15766Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:31.597344Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency Utilización de la técnica de peeling químico en la mandioquinha-perejil (Arracacia xanthorrhiza B.) y evaluación de la eficácia Utilização da técnica de descascamento químico para mandioquinha-salsa (Arracacia xanthorrhiza B.) e avaliação da eficiência |
| title |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency |
| spellingShingle |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency Batista, Paula Luisa Teixeira Cassava-parsley Chemical peeling Experimental design. Mandioquinha- perejil Peladura químico Diseño experimental. Mandioquinha-salsa Descascamento químico Delineamento experimental. |
| title_short |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency |
| title_full |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency |
| title_fullStr |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency |
| title_full_unstemmed |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency |
| title_sort |
Use of the chemical peeling technique for cassava-parsley (Arracacia xanthorrhiza B.) and evaluation of efficiency |
| author |
Batista, Paula Luisa Teixeira |
| author_facet |
Batista, Paula Luisa Teixeira Sanches, Marcelo Zuchi Sakanaka, Lyssa Setsuko Nicoleti, Joel Fernando |
| author_role |
author |
| author2 |
Sanches, Marcelo Zuchi Sakanaka, Lyssa Setsuko Nicoleti, Joel Fernando |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Batista, Paula Luisa Teixeira Sanches, Marcelo Zuchi Sakanaka, Lyssa Setsuko Nicoleti, Joel Fernando |
| dc.subject.por.fl_str_mv |
Cassava-parsley Chemical peeling Experimental design. Mandioquinha- perejil Peladura químico Diseño experimental. Mandioquinha-salsa Descascamento químico Delineamento experimental. |
| topic |
Cassava-parsley Chemical peeling Experimental design. Mandioquinha- perejil Peladura químico Diseño experimental. Mandioquinha-salsa Descascamento químico Delineamento experimental. |
| description |
The cassava-parsley has a high nutritional value, it is easy to digest, therefore, very assigned to children, the elderly, pregnant women and people with special diets. The roots are not uniform, there are differences in size, shape and weight, and due to these characteristics, industrial equipment normally used in vegetable peeling operations, such as the abrasion process, are not viable for this tuber. Thus, an application of the chemical peeling process with sodium hydroxide solution is the most suitable. The present proposal sought to optimize the chemical peeling process of parsnip, considering the process variables - temperature and NaOH concentration and contact time. The results obtained by response surface methodology, through a central rotational composite experimental design. The results were expressed considering the pulp loss and the peeling performance. For both evaluations, an analysis of variance revealed that only the linear effect of time had a degree of significance (p <0.05). Despite the coefficients of determination of the equations that represent the response surfaces, both for mass loss and for peeling performance, were unsatisfactory, the values of ERM (Mean Relative Error) and Mean Root Square (MRS), thus bringing a certain confidence to the models obtained. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-05-29 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/15766 10.33448/rsd-v10i6.15766 |
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https://rsdjournal.org/index.php/rsd/article/view/15766 |
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10.33448/rsd-v10i6.15766 |
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por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/15766/14079 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 6; e26410615766 Research, Society and Development; Vol. 10 Núm. 6; e26410615766 Research, Society and Development; v. 10 n. 6; e26410615766 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052678297092096 |