Efecto del tratamiento termico por microondas del pure de aguacate sobre la extraccion de aceite de aguacate

The purpose of the work presented in this paper was to analyze the thermal effects and the stability of chemical functional groups presents in avocado oil of avocado pastes dried in a microwave oven. Results were compared to data obtained using conventional drying. A sample of avocado previously peeled, mashed and without core was dried in a microwave oven for 1.15 hours at 1200 watts of power and 2450 MHz of frequency. Another sample was dried at 70 °C for 10 hours in a conventional oven. Avocado treated using conventional drying presented a transition temperature of 71.55 °C, while in the sample dried in the microwaves oven a maximum peak at 104.9 °C was observed. Infrared spectrum analysis of oil extracted from the avocado treated in the microwave showed bands in a range from 3015 to 1640 cm^-1, indicating the presence of double bounds. The heating with microwaves reduce avocado pastes drying time. Also, the oil extracted from microwave treated avocado has a stable and characteristic chemical composition with better physical properties than the oil extracted from avocado dried in a conventional oven.