Browsing by Author "Guevara Guzmán Bryan Steven"

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    Diseño termodinámico del proceso de deshidratación de frutas y hortalizas
    (Universidad Técnica de Ambato-Facultad de Ingeniería Civil y Mecánica-Carrera de Ingeniería Mecánica, 2026-07-08) Guevara Guzmán Bryan Steven; Espín Lagos Segundo Manuel; Universidad Técnica de Ambato-Facultad de Ingeniería Civil y Mecánica-Carrera de Ingeniería Mecánica
    Food dehydration is one of the most widely used preservation methods today, as it reduces moisture content, extends product shelf life, and minimizes post-harvest economic losses. In this context, the objective of this project was to develop the thermodynamic design of the dehydration process for fruits and vegetables using forced hot air, taking tomato (Solanum lycopersicum) as the case study. The project was developed through a comprehensive literature review on the principles of heat and mass transfer applied to food drying. In addition, a comparative analysis of existing dehydration technologies was conducted in order to select the most suitable alternative. Furthermore, the physical and chemical properties of tomato, the psychrometric conditions of the city of Ambato, and the operational characteristics of the dehydrator used as design reference were determined. The collected information enabled the thermodynamic calculations required to establish operating parameters such as drying temperature, loading capacity, energy transfer, and air circulation conditions. Based on these variables, drying curves were developed as a function of time, allowing the description of the fruit's moisture removal behavior. As a result, a design methodology applicable to forced hot-air dehydration systems was established, serving as a technical reference for future applications in the processing and preservation of fruits and vegetables, while promoting the efficient utilization of agricultural products through technologies characterized by simple implementation and operational control.