Convective drying from Yacon (Smallanthus sonchifolius) can affect the

solubility
James Villar 1*,
1. Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina
(UNALM), Lima, Perú

* Information for contact:

Telephone: +51(1) 3495764
Fax: +51(1) 3495764
E-mail: jvillar@lamolina.edu.pe (James Villar)
Avenida La Molina s/n, La Molina, Peru

KEYWORDS: Convective drying, Page model, solubility

ABSTRACT:
Peru is the largest center of diversification in South America for Capsicum genus
1. INTRODUCTION
Yacon (Smallanthus sonchifolius) is a is an Andean tuberous root native to South
America, being found at altitudes below 3300 meters above sea level, which is now
cultivated in many parts of the world. Yacon has a great adaptation, growing even
in the coast, mountains and jungle of Peru (Seminario et al. 2003) and currently
this root is cultivated in many parts of the world.
2. MATERIAL AND METHODS
2.1. Raw material
Fresh yacon samples were obtained from a local market local market (La Molina,
Lima, Peru).

Figure 1. Schematic representation of the yacon slices obtention.

3. RESULTS AND DISCUSSION

Figure 2. Moisture content on wet basis (log-scale). Doted lines are the mean
of the experimental data and the shaded areas represent the confidence
bands (95%) of the experimental data.

Figure 3. Experimental values of moisture ratio (MR) as a function of infrared

(IR) drying time. Bands indicate confidence interval (95%).
 b
40

a a
Water solubility index (%)

30

20

10

0
40 50 60
Drying temperature (ºC)

Figure 4. Water solubility index. Vertical red bars represent the standard
deviations. Different letters indicate significant differences among treatments
(p < 0.05).

4. CONCLUSION

5. ACKNOWLEDGEMENTS
6. REFERENCES