El café es uno de los productos agrícolas más cultivados en gran parte del mundo. Para el primer trimestre del año 2017, la producción mundial de café aumento un 8.3%, generando 29.8 millones de sacos y a su vez, un número considerable de desechos agroindustriales. La borra de café es el residuo que se obtiene luego de extraer los compuestos solubles del grano. En Colombia se generan aproximadamente 22.000 toneladas/año. Actualmente, este subproducto no tiene un uso industrial definido, por tanto, se estudió la reacción mediante agua sub-crítica para la obtención de azucares reductores bajo condiciones de temperatura y presión cercanas al punto crítico (menores a 374 ° C y 22,1 MPa) y un tiempo de extracción entre 5-15 minutos. Para la determinación del contenido total de azucares reductores presentes en los extractos obtenidos, se hizo uso de la técnica colorimétrica DNS (3,5-dinitrosalicilato), consiguiendo una concentración de 37.39 g de glucosa/L, con un rendimiento del 33.65%, siendo este el punto más relevante. Además, se identificaron en el aceite extraído grupos funcionales (O-H, C-H, C = O) y diferentes compuestos aromáticos a partir de espectrometría Infrarroja por Transformada de Fourier (FTIR). | Requerimientos de sistema: Adobe Acrobat Reader | Coffee is one of the most cultivated agricultural products in much of the world. For the first quarter of 2017, world coffee production increased by 8.3%, generating 29.8 million bags and once, a considerable number of agro-industrial waste. The coffee eraser is the residue that is obtained from the soluble compounds of the grain. In Colombia it is about 22,000 tons / year. Currently, this byproduct does not have a defined industrial use, therefore, the reaction has been studied by sub-critical water to obtain reducing sugars under temperature and pressure conditions near the critical point (less than 374 ° C and 22.1 ° C). MPa) and an extraction time between 5-15 minutes. To determine the total content of reducing sugars present in the extracts, the DNS colorimetric technique (3,5-dinitrosalicylate) was used, obtaining a concentration of 37.39 g of glucose / L, with a yield of 33.65%, being East It is the most relevant point. In addition, functional groups (O-H, C-H, C = O) and different aromatics are identified in the extracted oil from Fourier Transform Infrared (FTIR) spectrometry. | Ingeniero Químico

To improve product quality and osmotic efficiency, the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition, flavor, texture, microstructure, and water state in button mushrooms were investigated. In terms of nutrient composition, the results showed that UOD produced samples with reducing sugar, ascorbic acid, and soluble protein content at significantly higher rates than OD process. Meanwhile, UOD reduced the losses in titratable acidity, free amino acids, and 5′-nucleotides compared to the OD process, and the UOD samples also showed a better texture and microstructure. In addition, low-field nuclear magnetic resonance data revealed that the relative signal intensity of vacuole protons declined during OD process; meanwhile, the UOD was more efficient than the OD treatment. Overall, UOD process not only retained nutrient composition and flavor material more effectively but also improved the texture and efficiency of mushrooms treated with osmosis.