Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60&deg / C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80%, respectively. Short-time (1 min) microwaving prior to extraction increased the yield by about 20%, decreased the amount of sugars with DP 1 and 2 and increased the amounts of oligosaccharides (OS) with DP 3-6, although the prebiotic effect increased only slightly / while the color and darkness of the syrup were tripled. Ultrasound-assisted-extraction (USE) gave best performance at 3 min duration / decreased the amounts of sugars with DP 1-2, increased the amounts of OS with DP 3-6, with 18% decrease in the yield. The better functionality of USE syrups were also indicated by 2.5 times higher growth rate of L.plantarum. The application of USE at 60&deg / C compared to 20&deg / C almost tripled the amounts of functional sugars. In order to obtain the largest proportion of monosaccharide units as functional sugars, 10 day storage at 4&deg / C after harvest was indicated. Ultrasonication did not affect the color but the darkness was doubled. The density and viscosity of all the syrups were practically the same.

Darbo objektas– topinambų gumbų veislės: 'Albik', 'Rubik', 'Sauliai'. Darbo tikslas – įvertinti topinambų (Helianthustuberosus L.) gumbų cheminės sudėties kitimą jų vegetacijos laikotarpiu. Darbo metodai – Topinambų gumbų cheminės sudėties tyrimai atlikti Aleksandro Stulginskio universitete Maisto žaliavų, agronominių ir zootechninių tyrimų laboratorijoje. Eksperimentas buvo atliktas 2012 m. Petro Tiknevičiaus ekologiniame ūkyje, kuris yra Alytaus apskrityje, Varėnos rajone, Geidukonių kaime, pietrytinėje Lietuvos dalyje, smėlingoje Dainavos aukštumoje ir Eišiškių plynaukštėje. Atliktas dviejų veiksnių eksperimentas: veiksnys A – topimanbo veislė, veiksnys B – gumbų vystymasis ontogenezės ciklo metu (mėnesiai). Mėginiai imti 8 kartus: kovo, balandžio, gegužės, birželio, rugpjūčio, rugsėjo, spalio, lapkričio mėnesisias. Topinambų gumbuose standartizuotais metodais nustatyta cheminė sudėtis: sausųjų medžiagų, tirpių sausųjų medžiagų, vitamino C, žalių proteinų, žalios ląstelienos, žalių pelenų, nitratų ir kalio kiekiai. Tyrimų duomenys statistiškai apdoroti dviejų veiksnių dispersinės analizės metodu, apskaičiuotas mažiausias esminis skirtumas (R05). Paskaičiuotas koreliacinis priklausomumas, bei determinacijos koeficientas naudojant kompiuterinę programą Stateng. Paskaičiuoti vidurkiai ir standartiniai nuokrypiai. Darbo rezultatai: 'Albik' veislės gumbuose esmingai daugiausiai sausųjų medžiagų (25,3%) nustatyta lapkričio mėnesį, t.y. XII organogenezės etapo metu, o tirpių... [toliau žr. visą tekstą] / Object of the research: varieties of Jerusalem artichoke tubers “Albik“, “Rubik“, “Sauliai“. Research methods: the analysis of chemical structure of Jerusalem artichoke tubers was performed in the laboratory of Raw Materials for Food, Zootechnical and Agronomical Analysesat AleksandrasStulginskis University. The experiment was carried out in 2012, the place of the experimentwas PetrasTikneviciusorganic farm located in Alytus region, Varena district, Geidukoniai village. The village is located in the South East part of Lithuania, in sandy uplands of Dainava region and plateau of Eisiskes. A two- factor experiment was carried out: the factor A was represented by the variety of Jerusalem artichoke, whereas the factor B indicated the development of the tubers during the cycle of ontogenesis (months). The samples were taken eight times: in March, April, May, June, August, September, October, and November. The following chemical structure of Jerusalem artichokes was determined through the application of standardized methods: the amount of dry matter, soluble dry matter, vitamin C, crude proteins, crude cellulose, crude ash, nitrates and potassium. Processing of the data of the analysis was carried out through the application of the method of Dispersive analysis; the minimum essential difference (R05) between two factors was calculated. Correlation dependency and the ratio of determination were calculated through the application of computer program Stateng. Averages and... [to full text]

Orientador: Flávio Luis Schmidt / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T02:07:59Z (GMT). No. of bitstreams: 1 Silva_ElaineBergesda_D.pdf: 4524403 bytes, checksum: aabc8930b1bedbdff633b05a11eb22e7 (MD5) Previous issue date: 2011 / Resumo: Os alimentos enlatados sob alto vácuo, também conhecidos como solid pack, contêm aproximadamente 10% de líquido em relação ao volume da embalagem e reduzem as trocas de massa por osmose entre o produto e a salmoura. Este trabalho de pesquisa teve como objetivo estudar o processamento térmico de fundos de alcachofra (Cynara cardunculus scolymus L.) sob alto vácuo em salmoura convencional (CV) e solid pack (SP). Os objetivos específicos foram: avaliar o efeito de antioxidantes na inibição do escurecimento enzimático e determinar: os parâmetros cinéticos para degradação térmica da textura; perfil de temperatura e pressão, os parâmetros de penetração de calor; letalidade; características físico-químicas e sensoriais. Foi determinado o índice de escurecimento (IE) em amostras pré-tratadas com L-cisteína (LC), ácidos cítrico (AC) e escórbico (AA) e branqueadas em água em ebulição nos tempos 0 a 20 minutos. A textura das amostras tratadas nas temperaturas 80 a 100oC foi determinada em texturômetro (força de penetração) em função do tempo. Os fundos branqueados foram acondicionadas em latas ¿abre-fácil¿, fechadas sob vácuo mecânico (mínimo 20 pol Hg) e processadas termicamente em autoclave por cascata de água a 128 oC por 210 s, sob agitação ¿end over end¿ de 20 rpm. Foi determinado o perfil de temperatura e pressão utilizando termopares e transmissores de pressão. As amostras processadas foram avaliadas sensorialmente quanto à aceitação e intenção de compra. Foi determinada a força de penetração das amostras processadas utilizando o texturômetro. A acidez titulável, pH, sólidos solúveis, composição centesimal, minerais e fenóis totais foram determinados. Na condição mais drástica de tratamento (AA1%, AC1%, LC1%) foi obtido o menor valor de k (0,0283). Foram obtidos os valores de Ea (20,76 kcal.mol-1), z (29,22oC) e Q10 (2,2) para degradação térmica da textura. Os valores de fh obtidos foram, respectivamente 7,01 e 7,82 minutos para CV e SP e o jc e jh variaram em torno de 1. O Fo obtido foi 5,76 e 7,04, para os processos CV e SP. Nos dois processos a degradação da textura foi de 1 ciclo log, sendo considerada sensorialmente aceitável. Os resultados médios dos atributos odor, sabor e aceitação global variaram em torno de 5, correspondendo a ¿não gostei/nem desgostei¿. A amostra in natura apresentou o maior conteúdo de fenóis totais (272 ± 11,74 mg/100 g), seguido pela SP (104 ± 3,79 mg/100g) e CV (85 ± 4,54 mg/100g). As cinzas, minerais, sólidos solúveis e fenóis totais foi significativamente maior (p<0,05) para SP em comparação à CV. O pré-tratamento com antioxidantes é recomendado para retardar o escurecimento antes do branqueamento. Temperaturas mais elevadas de processo por tempo mais curto minimizam a destruição térmica da textura. O tratamento térmico a 116,88 ºC por 6,66 minutos é o limite mínimo de processo capaz de garantir a estabilidade microbiológica do produto sem comprometer a textura dos fundos de alcachofra. A alcachofra in natura apresentou quantidades importantes de cálcio e zinco, além de ser fonte de ferro. O processo solid pack reduziu as trocas osmóticas entre o vegetal e a salmoura / Abstract: Canned foods under high vacuum, also known as solid pack type food contain approximately 10% of the recipient volume in liquid, which reduces the mass transfer by osmosis between the product and brine. This research aimed to study the thermal processing of artichoke (Cynara cardunculus scolymus L.) under high vacuum. The specific objectives were to assess the effect of antioxidants in inhibiting enzymatic browning and determine: the kinetic parameters for the thermal degradation of texture, temperature and pressure profile, the heat penetration parameters, lethality, and physico-chemical and sensorial characteristics of the conventional artichoke processed in brine (CV) and those of the solid pack (SP) one. The browning index (BI) of samples pretreated with solutions of L-cysteine (LC) and citric acid (CA) and ascorbic acid (AA) and blanched in boiling water from 0 up to 20 minutes were determined. The texture of the samples treated at temperatures of 80, 90 and 100oC were measured using the texturometer (penetration force) versus time. The blanched samples were packaged in "easy-open" cans, closed under mechanical vacuum (minimum 20 in Hg), and thermally processed in an water cascade autoclave at 128oC for 210 s with 20 rpm "end-over-end" agitation. The temperature and pressure profiles were determined using thermocouples and pressure transmitters, respectively. The processed samples were evaluated by sensory acceptance and attitude purchase. The penetration force of the processed samples were determined using the texturometer. The acidity, pH, soluble solids content, chemical composition, minerals and phenols were determined in the physical-chemical characterization of samples. The more drastic treatment (AA1% AC1% LC1%) provided the lowest value for k (0.0283). Values of Ea (20.76 kcal.mol-1), z (29.22°C) and Q10 (2.2) were obtained for thermal degradation of the texture. fh values obtained were respectively 7.01 and 7.82 minutes for CV and SP and jc and the jh varied around 1. The Fo obtained was 5.76 and 7.04 for CV and SP processes. In both cases the degradation of texture was 1 log cycle, and it was considered acceptable in sensory aspect. The average scores for odor, flavor and overall acceptability were around 5 corresponding to "neither liked nor disliked¿. The fresh sample showed the highest content of total phenols (272 ± 11.74 mg/100 g), followed by SP (104 ± 3.79 mg/100g) and CV (85 ± 4.54 mg/100g). The ash, minerals, phenols and total soluble solids were significantly higher (p <0.05) for the SP as compared to CV. Pre-treatment with antioxidants is recommended to control the browning before the heat blanching. Higher temperatures for shorter procedures minimize the thermal destruction of the texture. The thermal treatment at 116.88°C for 6.66 minutes is the minimum process capable of ensuring the microbiological stability of the product without compromising the texture of the artichoke hearts. The artichoke is a fresh source of copper and iron, and presents significant amounts of calcium and zinc. The physical-chemical results showed that the solid pack process reduced osmotic exchanges between the plant and brine / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.

Darbo tikslas – ištirti topinambo (Helianthus tuberosus L.) gumbų kokybės kitimą laikymo metu. 2009 metais tyrimams skirti topinambų gumbai išauginti Kauno rajone Babtuose, Lietuvos sodininkystės ir daržininkystės institute. Dviejų selekcinių linijų 05-1 bei 05-7 topinambų gumbai pasodinti gegužės pirmąjį dešimtadienį, nukasti lapkričio mėnesį. Topinambų gumbai po nukasimo 3 savaites laikyti +10oC temperatūros patalpoje žaizdų užgyjimui. Visi mėginiai buvo laikyti 20 savaičių durpėse (4 pakartojimais po 8 kg) šaldymo spintose KX – Ю su automatiniu temperatūros reguliatoriumi, esant 2ºC temperatūrai ir 90 - 95 % santykiniam oro drėgniui. Standartiniais metodais žaliavoje nustatyti sausųjų medžiagų, tirpių sausųjų medžiagų, žalios ląstelienos, žaliųjų proteinų bei amino rūgščių kiekiai. Tyrimų duomenų vidurkiai bei standartiniai nuokrypiai apskaičiuoti „Microsoft Excel“ programa, koreliacinio ryšio analizė – „STAT for EXCEL“ programa (paketas Selekcija, AGROLITPA, 2004. P. Tarakanovas). Nustatyta, kad po 5 mėnesių sausųjų medžiagų kiekis 05-7 selekcinės linijos gumbuose buvo 2,19 % didesnis nei 05-1 selekcinės linijos gumbuose. Po 5 laikymo mėnesių esminiai didesnės tirpių sausųjų medžiagų, žalios ląstelienos kiekių netektys (atitinkamai 1,95 % ir 0,85 %) nustatytos 05-1 selekcinės linijos topinambų gumbuose. Visų tyrimų laikotarpiu daugiausiai abiejų selekcinių linijų laikomuose topinambų gumbuose buvo nustatyta nepakeičiamosios amino rūgšties arginino ir pakeičiamosios... [toliau žr. visą tekstą] / Aim of work – to research the quality changes of Jerusalem artichoke during storageing. In 2009 the Jerusaelem artichoke tubers were grown in Kaunas distric Babtai, Lithuanian institute of gardening and olericulture. Two selection Jerusalem artichoke lines 05-1 and 05-7 were planted in the begining of may and harvested in November. After that they were kept in temperature +10 for 3 weeks in order to treat the slash. The all examples were put in automatically adjusting fridge KX-10 for 20 weeks (8 kg in four replications), where the temperature was 0 – 2 Celsius and the relative humidity 90 – 95 %. The chemical composition was analysed using standart methods: amount of dry matters, melting dry materials, crude proteins, dietary fiber, amino acids. The research data average and standart deviations was calculated using Microsoft Excel program, correlation analyses – „STAT for EXCEL“ program (Selection, Agrolitpa, 2004. P. Tarakanovas). After five months of storage the amount of dry matters in 05-7 selection line tubers was 2,19 % bigger, than in 05-1 selection line tubers. The bigger melting dry materials, diatary fiber losses (accordingly 1,95% and 0,85%) after five months of storage were determine in 05-1 selection line tubers. The biggest amount of inalterable amino acids arginine and glutamine and the smallest amount of alterable amino acids methionine and proline were determine in both of selection line tubers. After five months of storage the quality of 05-7 selection... [to full text]

In this study, cleaned artichoke hearts belonging to three different ages were dried under constant external conditions at 50, 60 and 70&deg / C using an air inlet velocity of 8.1 m/s. The sample to be dried was pretreated either by keeping it in distilled water or 1% (w/v) ascorbic acid or sodium bisulfite solutions for 30 minutes at the corresponding drying temperatures. Further, for comparison, the use of citric acid solution, increasing the concentrations of the solutions, reducing the pretreatment time, effect of degree of trimming and halving the samples were investigated. The experimental drying rate data were treated to estimate the effective diffusivities and the effect of temperature together with the activation energy according to an Arrhenius type relation. For the product quality, rehydration capacity of the dried samples in water at 20&deg / C as well as their color were determined. As expected, the rate results indicated an increase in the drying rate hence the effective diffusivity with temperature for the distilled water and ascorbic acid pretreated samples. However, a reduction in the rate at the high drying temperature when sodium bisulfite solution used was attributed to the clogging of the pores by the precipitated solid due to rapid evaporation at the surface. Similarly, rehydration capacity and color of the water treated samples were enhanced with temperature where with the solution treated ones a reverse effect was observed. It is also found that the rehydration data could be well represented by Peleg equation. Further, when citric acid solution was used for pretreatment, the results were quite identical to those of ascorbic acid. Also, increasing the ascorbic acid concentration to 2% (w/v) improved color whereas decreasing the dipping time increased discoloration. Finally, as an important parameter, the degree of trimming of the hearts proved to be highly effective on the rate and the other studied parameters as well as the post harvest and storage time.

Durante los últimos años la creciente demanda por parte del consumidor de alimentos frescos, de primera calidad y listos para preparar y servir, ha generado un cambio importante en la aplicación de técnicas de conservación de alimentos, abriéndose nuevas líneas en el mercado. Ante este reto, la industria ha respondido mediante la elaboración de productos minimamente procesados en fresco. Sin embargo, estos alimentos presentan una vida útil corta, principalmente debido a problemas de pardeamiento. La metodología para controlar este tipo de problema se basa en la utilización de antioxidantes y atmósferas modificadas con bajo nivel de O2. Sin embargo, la sola aplicación de estas tecnologías, en muchos casos, resulta poco efectiva para garantizar una vida útil adecuada del producto minimamente procesado. Por lo tanto, resulta necesario seguir estudiando en el desarrollo y aplicación de otras tecnologías que ayuden a mantener la calidad de estos productos durante periodos adecuados para su comercialización. En este proyecto, se pretende estudiar la efectividad de tratamientos antioxidantes con recubrimientos comestibles y el envasado en atmósferas modificadas `no convencionales¿, con el objetivo de reducir el pardeamiento enzimático en productos como alcachofa, berenjena, manzana y caqui minimamente procesados. / Ghidelli, C. (2014). EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/39104 / TESIS

L'artichaut et le cardon, appartenant à la famille des Asteraceae (Compositae), sont des plantes pérennes herbacées natives du bassin méditerranéen, et qui sont traditionnellement cultivées comme plantes maraîchères, respectivement pour leurs têtes et leurs cardes. L'Italie est le pays possédant la plus importante collection de germoplasmes autochtones d'artichaut. Dans le centre de l'Italie, le type Romanesco est étendu. Ces dernières années, le développement des techniques in vitro a permis la multiplication de l'artichaut Romanesco et sa rapide expansion. Le clone Romanesco C3 a ainsi remplacé de nombreuses races locales de Romanesco, contribuant de la sorte à une érosion significative des ressources génétiques locales. Concernant le germoplasme de cardon cultivé, seules quelques études sont disponibles sur son identification et sa caractérisation génétique. Le cardon sauvage, n'est pas du tout cultivé; il est davantage considéré comme une adventice dans le paysage italien. La grande variabilité existant entre les espèces de Cynara n'est pas correctement décrite et il existe plusieurs cas d'homonymes. Le secteur de l'artichaut italien a du faire face ces dernières années à une crise causée principalement par l'apparition sur le marché de produits étrangers et par les coûts élevés de mise en culture et de récolte. Afin de surmonter cette crise, de nombreuses valorisations du Cynara ont été envisagées. Ces potentielles applications pour la culture ont pu voir le jour grâce au support de l'Union européenne pour la recherche sur les co-poduits issus de l'agriculture, et ont mené à un intérêt croissant pour la biomasse entière d'artichaut. Considérant ces remarques préliminaires, une stratégie, qui permettrait de valoriser le germoplasme italien par la production concomitante de biomasse et de biocomposés, a été mise en place durant ces trois ans de doctorat. Le premier objectif de ce travail de doctorat consistait en i) la caractérisation agro-morphologique du germoplasme italien par le biais de descripteurs UPOV, ii) l'évaluation de la variabilité génétique à l'intérieur et entre les races/clones et iii) l'identification et la préservation des ressources génétiques pour le développement de futurs programmes d'amélioration des plantes. Suite à cette caractérisation, trois génotypes ont été sélectionnés et enregistrés sous les noms de Michelangelo, Donatello and Raffaello. Afin d'analyser le germoplasme italien de Cynara d'un point de vue de la biomasse, différents traits expliquant la vigueur de la plante et la production de matière sèche ont été considérés. Le rendement en biomasse aérienne s'est révélé très élevé, soulignant la possibilité d'utiliser cette culture comme matière première industrielle. Un point particulier du programme de thèse était de mettre au point les méthodes d'extraction de biocomposés et les techniques d'analyse afin d'optimiser le rendement en polyphénols à partir de la biomasse de Cynara à l'échelle laboratoire. L'ASE a été reconnue comme étant la meilleure technique. De plus, les cinétiques de production de biomasse et de biocomposés ont été évaluées et le stade physiologique optimal pour collecter le matériel végétal en champ a été identifié. La caractérisation biochimique a été réalisée grâce aux méthodes mises au point et en collectant le matériel végétal au stade physiologique optimal identifié afin de distinguer les génotypes les plus appropriés pour la production de biocomposés. Le dernier point du programme de thèse était centré sur le développement d'une technique alternative de production de biomasse et de biocomposés en conditions de croissance sous serre. Les résultats obtenus mettent en exergue la possibilité d'utiliser avec succès certains génotypes de Cynara pour la production de biomasse et de biocomposés. La perspective réelle d'utiliser certains génotypes d'artichaut pour une double valorisation alimentaire et non-alimentaire a ainsi été soulignée. / Globe artichoke and cardoon, belonging to the Asteraceae (Compositae) family, are herbaceous perennial plants native to the Mediterranean area, which are traditionally grown as vegetables for the heads and the fleshy petiole leaves, respectively. Italy is the richest reserve of globe artichoke autochthonous germplasm, which is vegetatively propagated and well adapted to the different pedoclimatic conditions of the Country. In Central Italian environments, the Romanesco type is widespread. In the last years, the development of in vitro technologies allowed the propagation of Romanesco globe artichoke type and its rapid expansion. As a result, the micropropagated Romanesco clone C3 has replaced many landraces traditionally grown in the Latium Region and has led either to a significant erosion of local genetic resources. As regards Italian cultivated cardoon germplasm, there are few studies on its genetic characterization and identification and there is a lack of information about the genetic variability existing within and among accessions. For the wild cardoon, no specialized crop is present and it represents mainly a weed in Italian environments. The great variability existing in Cynara spp. has not been described, the nomenclature of Italian germplasm is not always very clear since there are many cases of homonyms. In addition, Italian globe artichoke sector is facing a crisis due principally to the appearance on the market of foreign products and to the high labor cost required for crop cultivation and harvesting. In order to overcome this crisis several possible industrial uses were considered for the species. Considering these preliminary remarks, a strategy for valorizing Italian germplasm using biomass and biocompound production has been carried out during the three years of PhD program. The first objective of PhD work consisted in (i) characterizing agro-morphologically Italian germplasm using UPOV descriptors, (ii) assessing the genetic variability existing within and among landraces/clones and (iii) identifying and preserving genetic resources for the development of future plant breeding programs. As a result of this characterization, three genotypes have been selected and registered under the names of Michelangelo, Donatello and Raffaello. In order to analyze Italian Cynara spp. germplasm also from a biomass point of view, different traits explaining plant vigor and dry matter production have been considered. The aerial biomass yield resulted very high underlining the possibility of using this crop as raw industrial material. A focal point of PhD program was to set up biocompound extraction methods and analysis techniques to optimize polyphenol recovery from biomass of Cynara spp at a laboratory scale. In particular, ASE was found as the best extraction technique which allows to reduce extraction time and solvent consumption, increase nutraceutical yield and improvement of extract quality. Moreover, the kinetics of biomass and bio-compound production has been evaluated and the optimal physiological stage to collect plant material grown in open field has been identified. Biochemical characterization has been performed using the methods set up and collecting plant material in the optimal physiological stage identified in order to distinguish which genotypes were more suitable for bio-compound production purpose. The last focal point of PhD program was the development of an alternative technique for biomass and biocompound production in greenhouse grown conditions. Results obtained in the three PhD years, highlighted the possibility of using successfully some Cynara spp. genotypes for biomass and bio-compound production, in particular in open field condition. Also the real prospect of using some globe artichoke genotypes for food and non-food dual-production (biomass for biocompound extraction and heads for human food) has been underlined.

Tikslas. – nustatyti optimaliausią džiovinimo būdą, siekiant užtikrinti kuo geresnę gumbų kokybę tolesniame jų panaudojime. Objektas. Du skirtingi džiovinimo būdai: džiovinimas aktyviąja ventiliacija ir aukštatemperatūris džiovinimas. Topinambų stiebus geriausiai nuimti kada jie būna natūraliai išdžiūvę lauke. Tuomet jų stiebų drėgnis svyruoja nuo 20% iki 35% , gumbų būna 70% - 80% drėgnio. Norint topinambus išlaikyti ištisus metus reikia sumažinti jų drėgnį, kad nevyktų jų fiziologiniai. Procesą reikia parinkti optimaliausią ir kontroliuoti jį visą džiovinimo laika. Naudojamus maistui ir pašarams topinambus negalima perkaitinti ir viršyti 45 0C temperatūros. Topinambai turi išdžiūti iki 18% - 20%. Pateiktoje darbo literatūros apžvalgoje išanalizuotos topinambų panaudojimo galimybės ir jų džiovinimo procesai. Ištirtas dvejopas topinambų džiovinimas panaudojant skirtingas džiovinimo temperatūras, bei lyginamuosius oro srautus. Nustatyta, kad džiovinant topinambus aktyviąja ventiliacija norimą drėgnį pavyksta pasiekti tik prie didelių ventiliavimo intensyvumų. Taip pat nustatyta temperatūros įtaka džiovinant smulkintus topinambų gumbus esant aukštoms temperatūroms. / Purpose of the study - determine the best method of drying in order to ensure the best possible quality of tubers to your operation further. The object of the work. Two different drying methods: drying of active ventilation, and high-temperature drying. Jerusalem artichoke stems is best removed when they are allowed to dry naturally in the field. Then the stems humidity ranges from 20% to 35%, the tuber is 70% - 80% humidity. In order to maintain a year-round Jerusalem artichoke need to reduce their moisture content, that there is no physiological. The process should be the most optimal and control it all the drying time. Used in food and feed, Jerusalem artichoke can not be overheated and exceed 45 0C temperature. Jerusalem has to dry to 18% - 20%. The following literature review analyzed the work of Jerusalem artichoke usability and drying processes. Analyzed using a two-fold Jerusalem artichoke drying different drying temperatures, and comparative air flow. It was found that drying Jerusalem artichoke active ventilation manage to achieve the desired moisture content only at high intensities ventilation. Also the temperature on drying chopped artichoke tubers at high temperatures.

Actualmente el mundo nos ha demostrado que se encuentra en constante cambios. Cambios a los que miles de personas no nos encontramos preparados y que nos ha enseñado a valorar los recursos que la naturaleza nos provee. El Perú al igual que muchos países no es ajeno a la falta de cultura del cuidado del medio ambiente y a la tendencia de consumo de alimentos saludables. El presente trabajo se centra en este último punto, ya que a raíz de la actual pandemia que seguimos atravesando se ha identificado que la obesidad es un factor de riesgo que agrava a pacientes con COVID-19. En base a dicha premisa surge la idea de emplear un alimento alto en propiedades nutritivas y que fortalezcan el sistema inmunológico. Asimismo, se busca colaborar con agricultores peruanos y promover de esta manera el consumo de la alcachofa. Con la finalidad de medir el impacto de esta propuesta se realizó el siguiente trabajo de investigación. Se realizaron encuestas, entrevistas, generación de landing page y creación de post para obtener información. Dichos resultados, permitieron delimitar el tamaño del mercado, público objetivo y las estrategias a desarrollar para incursionar con un producto a base de alcachofa en el mercado peruano. Por otro lado, para el financiamiento que requiere el proyecto se tomarán dos inversiones, cuya tasa será menor al de los bancos, debido a que se encuentra en la fase de gestación y despegue. Para iniciar el desarrollo del proyecto se necesita un importe de 5895 nuevos soles, cuyo recupero se ve favorable, debido al mercado potencial identificado extraída de los experimentos realizados en el desarrollo del proyecto, permitió observar un desarrollo favorable con las acciones financieras y operativas para el proceso productivo y de venta de “Alcapulp”. Las proyecciones y los análisis financieros del proyecto demuestran flujos descontados del proyecto positivos, a la vez que permiten visualizar una buena relación entre costo y beneficio. De la misma manera, se exhibirá que los ratios financieros y períodos de recuperación de la inversión resultan favorables para la viabilidad del negocio. / Today, the world has shown us that it is constantly changing. Changes to which thousands of people are not prepared and that has taught us to value the resources that nature provides us. Peru, like many countries, is not unaware of the lack of a culture of environmental care and the tendency to consume healthy foods. This paper focuses on the latter point, since as a result of the current pandemic that we continue to experience, obesity has been identified as a risk factor that aggravates patients with COVID-19. Based on this premise, the idea of using a food high in nutritional properties and that strengthens the immune system arises. Also, it seeks to collaborate with Peruvian farmers and thus promote the consumption of artichokes. In order to measure the impact of this proposal, the following research work was carried out: Surveys, interviews, generation of landing pages and creation of posts to obtain information were carried out. These results made it possible to define the size of the market, the target audience and the strategies to be developed to enter the Peruvian market with an artichoke-based product. On the other hand, for the financing required by the project, two investments will be taken, whose rate will be lower than that of the banks, because it is in the gestation and take-off phase. To start the development of the project, an amount of 5,895 nuevos soles is needed, the recovery of which is favorable, due to the identified potential market extracted from the experiments carried out in the development of the project, it allowed to observe a favorable development with the financial and operational actions for the production and sale process of "Alcapulp". In addition, the financial forecasts show a positive cash flow and let us know the project has a good benefit cost ratio. Also, it will be demonstrated that the business has favorable financial ratios as well as a good recover time. / Trabajo de investigación