Modelado Matemático, Validación y Análisis del Proceso de Extracción de Antocianinas en Harina de Orujos Tintos a Diferentes Temperaturas

Abstract

The unit operation of solid-liquid extraction is widely used to extract biological compounds of interest from diverse food matrix. This work presents a mathematical model to analyze the extraction of anthocyanins from grape pomace. The
mathematical model consists of both partial differential and algebraic equations. Implicit finite difference scheme is used to discretize the partial differential equations. The resulting model was implemented into the optimization environment General Algebraic Modeling System (GAMS). For model validation, experimental runs at different temperatures (25, 45 y 65 ºC) were carried out, using an hydro alcoholic solution (50:50) as the extractor fluid. A good agreement between experimental and optimal extraction yields was obtained. In addition, it was observed that the higher extraction rate was obtained at 45 ºC.