Browsing by Author "Lisintuña Toapanta, Daniela Estefania"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • No Thumbnail Available
    Item
    Análisis de los fundamentos y aplicaciones de las tecnologías no térmicas más utilizadas en frutas y vegetales
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lisintuña Toapanta, Daniela Estefania; Acurio Arcos, Liliana Patricia
    Currently, the high degree of loss of nutrients and the excessive use of additives for the preservation of fruits and vegetables affect the quality of the product, and this has prompted industries to create and apply new technologies with better results. The objective of this research was to analyze the fundamentals and applications of the most used non-thermal technologies in fruits and vegetables. The fundamentals were obtained through the bibliographic search in primary and secondary sources of research carried out in the last 5 years worldwide, from which the following technologies were identified: high hydrostatic pressures, irradiation, ultrasound, pulsed electric field, cold plasma and electrical pulse. Non-thermal technologies reduce the microbial load, since they are capable of directly or indirectly affecting the cell wall or membrane and the DNA of the microorganism; In addition, most of the physicochemical characteristics and bioactive compounds (anthocyanins, carotenoids, total phenols, ascorbic acid) are preserved. For its application, the following properties must be taken into account: time, pressure, temperature, power and frequency, since they depend on the food matrix to be treated. In the legislative approach, Ecuador has the INEN 2735 standard for irradiated foods; however, for the other technologies there are no regulations that support the application. In conclusion, non-thermal technologies are a new alternative that allows industries to innovate their production processes and produce safer foods with better nutritional and organoleptic properties.