INVESTIGADORES
MAZZA German Delfor
artículos
Título:
Zero Waste Watermelon Production through Non-Traditional Rind Flour: Multi-Objective Optimization of the Fabrication Process
Autor/es:
CAPOSSIO, JUAN PABLO; FABANI, MARÍA PAULA; ROMÁN, CELIA; ZHANG, XIN; BAEYENS, JAN; RODRIGUEZ, ROSA; MAZZA, GERMAN
Revista:
Processes
Editorial:
Multidisciplinary Digital Publishing Institute
Referencias:
Lugar: Basel; Año: 2022 vol. 10 p. 1 - 22
Resumen:
Abstract:Watermelonis a fruit produced around the world. Unfortunately, about half of it -therind- is usually discarded as waste. To transform such waste into a usefulproduct like flour, a thermal treatment is needed. The drying temperature forthe rind which produces flour with the best characteristics is most important.A Multi-Objective Optimization (MOO) procedure was applied to define theoptimum drying temperature for the rind flour fabrication to be used in bakeryproducts. A neural network model of the fabrication process was developed withthe drying temperature as input and five process indicators as outputs. The groupof process indicators was formed by: acidity, pH, water holding capacity (WHC),oil holding capacity (OHC), and batch time. Those indicators representconflicting objectives that are to be balanced by the MOO procedure using theweighted distance method. The MOO process yielded that the temperature intervalfrom 67.3 and 73.1 °C holds the compromise solutions for the conflictingindicators based on the stakeholder’s preferences. Optimum indicators’ valuesranged from 0.12-0.19 g malic acid / 100 g dwb (acidity), 5.7-5.8 (pH),8.93-9.08 g of H2O / g dwb (WHC), 1.46-1.56 g of oil / g dwb (OHC)and 128-139 min (drying time).