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Análisis para el diseño conceptual de una máquina doméstica a escala para Ragi Mudde

G Ramesh¹, Usha Dharmaraj¹, B V Sathyendra Rao¹

¹CSIR-Central Food Technological Research Institute (CFTRI), Mysore, 570020 India.

Journal of food science and technology

|February 25, 2026

Resumen

Un nuevo electrodoméstico simplifica la elaboración de bolas nutritivas de ragi a partir de mijo perla. Los ajustes optimizados y la duración de la cocción al vapor mejoran la textura, reduciendo el trabajo de cocina.

Sus antecedentes:

El ragi (mijo perla) es un alimento básico denso en nutrientes, rico en calcio y fibra.
La preparación tradicional de bolas de ragi puede requerir mucha mano de obra, lo que presenta desafíos para los cocineros caseros.
Los alimentos convenientes se buscan cada vez más, pero se deben mantener los perfiles de nutrientes tradicionales.

Objetivo del estudio:

Diseñar y desarrollar un electrodoméstico compacto para la producción automatizada de bolas de ragi.
Optimizar los parámetros clave del proceso para obtener una textura y calidad deseables de las bolas de ragi.
Mejorar la eficiencia y reducir el esfuerzo físico involucrado en la preparación de bolas de ragi.

Principales métodos:

Optimización de parámetros que incluyen la relación agua-harina, el tiempo y la temperatura.
Análisis de Perfil de Textura (TPA) utilizando un Analizador de Textura para evaluar las propiedades texturales.
Análisis de color y dinámica de fluidos computacional (CFD) utilizando SolidWorks para la validación del diseño.

Principales resultados:

Se identificó una temperatura central óptima de 80°C para la cocción al vapor.
Una duración de cocción al vapor de 10 minutos resultó en una menor rigidez, dureza, cohesividad, gommosidad y fuerza de fractura en comparación con 8 minutos.
El amasado con agua caliente (70°C) seguido de 10 minutos de cocción al vapor alteró significativamente los parámetros de color (claridad, enrojecimiento, amarillez).
Las paletas de amasado se diseñaron para soportar una fuerza de cizallamiento de 200 N y aplicar una fuerza centrípeta de 6 N.

Conclusiones:

Un electrodoméstico especializado puede producir eficientemente bolas de ragi de calidad, reduciendo el trabajo manual.
La optimización del tiempo y la temperatura de cocción al vapor es crucial para lograr los atributos texturales deseados.
La máquina desarrollada ofrece una solución conveniente para preparar este nutritivo alimento tradicional en casa.

Palabras clave:

Máquina conceptual Máquina Mudde Diseño de producto Ragi Mudde

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