Design and construction of low shear laminar transport system for the production of nixtamal corn dough
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| Format: | Artículo científico |
| Sprache: | en |
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Universidad Nacional de Colombia
2014
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| _version_ | 1876443333119705088 |
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| author | Jorge Alberto Ortega-Moody |
| author_facet | Jorge Alberto Ortega-Moody |
| contents | Design and construction of low shear laminar transport system for the production of nixtamal corn dough Jorge Alberto Ortega-Moody Eduardo Morales-Sánchez Evelina Berenice Mercado-Pedraza José Gabriel Ríos-Moreno Mario Trejo-Perea Ingeniería nixtamal tortilla low shear Mechanical design The tortilla is obtained by the traditional process of nixtamalization. This process has two disadvantages: production of liquid waste and it is in batches. Extrusion has resolved the problem of liquid waste, however, extrusion as of yet, has not been able to replace the traditional process of nixtamalization. This is because corn dough is a pseudoplastic fluid, which changes its viscosity in the presence of high shear velocities that occur inside the extruder. With this in mind, the following investigation proposes the mechanical design and construction of a low shear laminar transport system (LSLTS) for the production of corn dough for tortillas. This system consists of two thermally isolated stages: transport and cooking stages. The results showed that the prototype obtained meets the characteristics of homogenous cooking, low shear, absence of liquid waste and the product meets the specifications for nixtamal dough. 2014 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49631031008 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.185 Vol.81 |
| format | Artículo científico |
| id | redalyc_49631031008 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Universidad Nacional de Colombia |
| spellingShingle | Design and construction of low shear laminar transport system for the production of nixtamal corn dough Jorge Alberto Ortega-Moody Ingeniería nixtamal tortilla low shear Mechanical design Design and construction of low shear laminar transport system for the production of nixtamal corn dough Jorge Alberto Ortega-Moody Eduardo Morales-Sánchez Evelina Berenice Mercado-Pedraza José Gabriel Ríos-Moreno Mario Trejo-Perea Ingeniería nixtamal tortilla low shear Mechanical design The tortilla is obtained by the traditional process of nixtamalization. This process has two disadvantages: production of liquid waste and it is in batches. Extrusion has resolved the problem of liquid waste, however, extrusion as of yet, has not been able to replace the traditional process of nixtamalization. This is because corn dough is a pseudoplastic fluid, which changes its viscosity in the presence of high shear velocities that occur inside the extruder. With this in mind, the following investigation proposes the mechanical design and construction of a low shear laminar transport system (LSLTS) for the production of corn dough for tortillas. This system consists of two thermally isolated stages: transport and cooking stages. The results showed that the prototype obtained meets the characteristics of homogenous cooking, low shear, absence of liquid waste and the product meets the specifications for nixtamal dough. 2014 artículo científico 0012-7353 https://www.redalyc.org/articulo.oa?id=49631031008 en http://www.redalyc.org/revista.oa?id=496 Dyna application/pdf Universidad Nacional de Colombia Dyna (Colombia) Num.185 Vol.81 |
| title | Design and construction of low shear laminar transport system for the production of nixtamal corn dough |
| topic | Ingeniería nixtamal tortilla low shear Mechanical design |
| url | https://www.redalyc.org/articulo.oa?id=49631031008 |