{"id":5648,"date":"2018-07-17T12:21:00","date_gmt":"2018-07-17T10:21:00","guid":{"rendered":"https:\/\/www.stalam.com\/come-prevenire-la-formazione-di-acrilamide-durante-il-processo-di-cottura\/"},"modified":"2024-12-17T11:38:38","modified_gmt":"2024-12-17T10:38:38","slug":"como-prevenir-formacion-acrilamida","status":"publish","type":"post","link":"https:\/\/www.stalam.com\/es\/como-prevenir-formacion-acrilamida\/","title":{"rendered":"\u00bfC\u00f3mo prevenir la formaci\u00f3n de acrilamida durante el proceso de cocci\u00f3n?"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"638\" height=\"400\" src=\"https:\/\/www.stalam.com\/wp-content\/uploads\/2023\/06\/low-biscotti-1.jpg\" alt=\"\" class=\"wp-image-5616\" srcset=\"https:\/\/www.stalam.com\/wp-content\/uploads\/2023\/06\/low-biscotti-1.jpg 638w, https:\/\/www.stalam.com\/wp-content\/uploads\/2023\/06\/low-biscotti-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 638px) 100vw, 638px\" \/><\/figure>\n\n\n\n<p>En los hornos de reposter\u00eda, despu\u00e9s de que el \u00abdesarrollo\u00bb de la masa y la fase \u00abreal\u00bb de cocci\u00f3n, al menos un tercio de la longitud del horno (la secci\u00f3n final) est\u00e1 dedicada para \u00abcolorear y secar\u00bb el producto. A lo largo del proceso de cocci\u00f3n, cuando el producto pierde humedad, disminuye su conductividad t\u00e9rmica y la evaporaci\u00f3n se ralentiza.&nbsp;La evaporaci\u00f3n se ve a\u00fan m\u00e1s comprometida por la formaci\u00f3n de una costra que act\u00faa como una barrera de transferencia de calor y masa.<\/p>\n\n\n\n<p>Quitar el exceso de humedad final de un producto horneado es una tarea desafiante: para el horno convencional es dif\u00edcil transferir calor al centro sin el riesgo de un exceso de coloraci\u00f3n, lo que se traducir\u00e1 en un producto oscuro y con otro tipo de caracter\u00edsticas. Se ha detectado que este acabado tostado es una de las causas de la formaci\u00f3n de acrilamida, una sustancia cancer\u00edgena sospechosa que se forma durante la cocci\u00f3n, horneado y fritura de alimentos ricos en hidratos de carbono.<\/p>\n\n\n\n<p>En julio 2017, los representantes de los Estados miembros europeos votaron a favor de una propuesta de la Comisi\u00f3n Europea para hacer obligatorio que los operadores de empresas alimentarias reduzcan la presencia de acrilamida.<br>La nueva legislaci\u00f3n europea sobre la acrilamida 2017\/2158 entr\u00f3 en vigencia el 11 de abril de 2018.<\/p>\n\n\n\n<p>Esta es la fase donde las operaciones de RF posteriores al horneado tienen un mayor valor. El campo electromagn\u00e9tico de radiofrecuencia, gracias a su capacidad para transferir la energ\u00eda al producto de forma volum\u00e9trica y Xiva seg\u00fan la ubicaci\u00f3n de la humedad, supera la baja conductividad t\u00e9rmica y la barrera t\u00e9rmica de la corteza para secar directamente el centro (h\u00famedo) del producto sin afectar al color deseado. Pr\u00e1cticamente, combinando un horno tradicional con un equipo de RF de post-horneado, se puede gestionar el proceso de horneado de la siguiente manera: el desarrollo, el horneado y la coloraci\u00f3n del producto tendr\u00e1n lugar en el horno tradicional, mientras que la \u00faltima fase de secado tendr\u00e1 lugar en los equipos de RF, con grandes beneficios en t\u00e9rminos de ahorro energ\u00e9tico, reducci\u00f3n del tiempo de proceso y calidad del producto final.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En los hornos de reposter\u00eda, despu\u00e9s de que el \u00abdesarrollo\u00bb de la masa y [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5549,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"content-type":"","footnotes":""},"categories":[36,9],"tags":[170],"class_list":["post-5648","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-estudio-de-casos","category-noticias","tag-radio-frequenza-2-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.9 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u00bfC\u00f3mo prevenir la formaci\u00f3n de acrilamida durante el proceso de cocci\u00f3n? 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