Carrera de Alimentos

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Determinación del calor isostérico de adsorción de agua de harinas obtenidas a partir de residuos de brócoli, coliflor y col
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Salgado Rivera, Johnny Paúl; Acurio Arcos, Liliana Patricia
The research focuses on the need for more efficient use of broccoli, cauliflower, and cabbage waste. While these vegetables have nutritional and technological value, their high moisture content makes them vulnerable to spoilage. Therefore, the study proposed transforming the waste from these three cruciferous vegetables into a stable flour and evaluating its water adsorption behavior. The method involved selecting, washing, and cutting the vegetable waste, using a control sample and its counterparts with thermal pretreatments: boiling, steaming, and microwave drying, followed by convection drying at 65 Celcius degree for eight hours. The samples were then ground, stored, and analyzed by constructing adsorption isotherms at 20, 30, and 40 Celcius degree using saturated saline solutions and the static gravimetric method. The net isosteric heat was calculated using the Clausius-Clapeyron equation. The results showed that drying reduced water activity below 0.60, improving microbiological stability. Isotherms exhibited Type III behavior, and equilibrium moisture content increased with water activity. Furthermore, isosteric heat was highest at low moisture content and decreased with increasing moisture. Therefore, this type of flour is a viable alternative for utilizing cruciferous waste, provided that storage conditions are properly controlled.
Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Alulema Lalaleo, Johana Lizbeth; Acurio Arcos, Liliana Patricia
The present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.
Efecto de los tratamientos previos al secado en la calidad tecnológica de la harina de calabaza (Curcubita pepo)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Rivera Barona, Holger Wanderber; Acurio Arcos, Liliana Patricia
There are currently many viable alternatives to replace wheat flour, because its gluten content is harmful to health in gastrointestinal matters. Replacing it or looking for an alternative in a cucurbit makes this product of utmost importance for the food industry, since it is an option for a flour that contains starch, dietary fiber, antioxidants, vitamins and minerals. Being a foreign species, but known in Ecuador, the Curcubita pepo squash is gaining space in the local environment, which is purchased fresh or vacuum packed in supermarkets. Applying heat treatments to the squash pulp increases its organoleptic and functional properties, as well as extending its shelf life. The process was marked by obtaining the squash from a local producer in the Cevallos canton. Once the squash was obtained, it was laminated and subjected to different treatments to later be dehydrated, ground and obtain a flour ready for the relevant analyses. A soft flour with a characteristic smell and color was obtained, and the particle size, water activity, humidity, loose bulk density and water solubility were analyzed. The results revealed that the heat treatments contributed to improving the organoleptic properties. Properties such as a more marked color, increased soluble solids and better water solubility and absorption were obtained.
Evaluación del efecto de la temperatura en las propiedades sensoriales y reológicas de la mermelada de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Baltazar Chango, Jessica Fernanda; Acurio Arcos, Liliana Patricia
In recent years, there has been a growing demand for products with a high nutritional level. This has driven the search for new processing technologies that allow preserving the properties of food. In this study, a new technology is analyzed to transform the Chinese plum tree, with the aim of maintaining its sensory characteristics; developing a jam with this fruit using an oil bath to simulate the processing temperature in an industrial plant at four temperatures: 120, 130, 140 and 150 degrees Celsius, to evaluate the rheological and sensory parameters of the jams. In addition, the proximal composition of the jam was evaluated with greater sensory acceptability. The sensory profile graph showed that the jam made at 150 degrees Celsius was selected as the best treatment. On the other hand, the jam at 120 degrees Celsius presented higher viscosity values; while the jam at 150 degrees Celsius presented lower values. All the jams required a threshold effort to start flowing, this effort being lower in the jams made at a higher temperature. Furthermore, they gave a flow behavior index less than unity, indicating pseudoplastic behavior. The jam valued as the best treatment showed values of moisture, protein, fat, fiber and ash like those reported in sweet potato and orange, blackberry, pineapple jams, among others. In addition, it presented values of soluble solids, pH and titratable acidity that are within the range established in the local technical standard.
Modelado de la cinética de secado convectivo e isotermas de adsorción de agua de camote morado (Ipomoea batatas) y mashua (Tropaeolum tuberosum), provenientes de la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vayas Velastegui, Marcelo Fabian; Acurio Arcos, Liliana Patricia
The present work correlated data on the drying kinetics of purple sweet potato (Ipomoea batatas (L.) Lam.) and mashua (Tropaeolum tuberosum Ruiz & Pav) with referential mathematical models. Different mathematical models were used to predict the drying kinetics of these tubers. The Page model was the one that best fitted the experimental data of purple sweet potato, with a coefficient of determination of 0.992. While the mashua was adapted to the Thomson model with coefficient of determination of 0.998. On the other hand, adsorption isotherms were built using hygroscopic salts with aw between 0.1178 and 0.8012. The adsorption isotherms were of type II and allowed to predict the w0, optimal humidity at which its stability and conservation would be ensured. The curves were evaluated using the GAB and BET mathematical models. In mashua flour, the BET model was the one that best describes its adsorption isotherm with a coefficient of determination of 0.997. In contrast, purple sweet potato was better adapted to the GAB model with a coefficient of determination of 0.992.
Modelado de la cinética de secado de residuos de col (Brassica oleracea var. Capitata L.) sometidos a diferentes pretratamientos y de las isotermas de adsorción de agua de la harina obtenida
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Salan Morales, Dennis Andres; Acurio Arcos, Liliana Patricia
Cabbage, also known as Brassica oleracea var. Capitata L., is one of the most widely consumed vegetables in recent years due to its high vitamin and mineral content. However, its consumption is limited to fresh, high-quality produce. This project evaluated the drying kinetics of cabbage waste subjected to pretreatments (water, steam, and microwaves), in addition to analyzing microwave isotherms. The results were effective, with a reduction in moisture content of more than 80 percent from the initial level. Drying was carried out by convective drying for 8 hours at 65 Celcius degrees, achieving a critical moisture content of approximately 2.68 kg of water per kg of dry solids, together with an equilibrium moisture content of 0.04 kg of water vapor per kg of dry solids. Water loss during drying was adjusted using the Modified Page model to generate the adjustment. Likewise, together with the diffusivity coefficient, it was shown that the pretreatments reduced the activation energy, favoring drying. The stability of the flour was evaluated by generating sorption isotherms, generating significant type II curves due to the nature and macroscopic structure of the material. In the comparison of the BET and GAB models, it was verified that water fixation is more intense at the monolayer level, where the BET model presents a higher correlation, consolidating it as the best option for adsorption comparison.
Modelado de la cinética de secado del mesocarpio y de las isotermas de adsorción de la harina de la calabaza (Cucurbita pepo L.) sometida a diferentes pretratamientos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tibanlombo Timbila, Daniela Salomé; Acurio Arcos, Liliana Patricia
Cucurbits are fruits rich in bioactive compounds; however, their consumption is mainly limited to fresh forms. This study analyzed the drying kinetics of winter squash (Cucurbita pepo L.) mesocarp subjected to precooking with boiling water, steam, and microwaves, and the analysis of the adsorption isotherms of the flour obtained from the different pretreatments. A decrease of more than 80 percent of the initial moisture of the samples was observed. The determination of the drying rate showed that the combination of microwave and convective drying at 65 Celsius degrees for eight hours was the ideal treatment to obtain a critical moisture of 2.68 kg water per kg dry solids and an equilibrium moisture of 0.04 kg water per kg dry solids. The water loss rate was adjusted to six main mathematical models, with the Modified Page model providing the best fit. When determining the effective diffusivity coefficient of water, it was found that the pretreatments reduce the activation energy. Therefore, it is concluded that these previous stages accelerate the drying process. The shelf life of the flours was examined through the construction of sorption isotherms. These presented type II sigmoid curves due to their macroscopic surface structure and hydrophobic nature. Regarding the fit performed with the BET and GAB models, it was confirmed that the adhesion of water molecules is stronger in the monolayer. The correlation coefficient allowed the establishment of the BET model as the best approximation.
Modelado de la cinética de secado e isoterma de adsorción de agua de mesocarpio de zapallo (Cucurbita máxima Duchesne) sometido a diferentes tratamientos previos al secado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Toaquiza Landeta, Arlett Estefanía; Acurio Arcos, Liliana Patricia
This work studied the behavior of pumpkin being subjected to boiling, steam and microwave as pretreatments, with a subsequent drying process at 65 degrees Celsius for 8 hours. The samples reached a final humidity of 2.1 percent for the control, 1.8 percent for the sample pretreated with boiling water, 3.2 percent for steam and 2.6 percent for microwaves. The drying kinetics were adjusted to different mathematical models (Newton, Page, modified Page, Henderson & Pabis, Logarithmic, and Wang & Singh), being the Page model the one that presented a better fit. Adsorption isotherms were created by applying supersaturated salts that allowed simulating environments with relative humidities between 11.78 percent and 80.12 percent. The equilibrium humidity values reached by the samples were adjusted to the BET and GAB models. It was observed that the GAB model presented a better fit for the control, subjected to boiling water and microwaves. In contrast, the BET mathematical model allowed explaining the behavior of the pumpkin sample pretreated with steam. The sample pretreated with microwaves presented a higher water adsorption capacity in the monolayer with a value of 0.0558 grams of water per gram of dry solid. Finally, the samples exceeded a relative humidity of 30 percent, they showed a substantial increase in the flours' water adsorption capacity, so storage conditions that should not exceed 60percent relative humidity.
Modelado de la cinética de secado e isoterma de adsorción de agua de oca blanca (Oxalis tuberosa variedad Blanca) y zanahoria blanca (Arracacia xanthorrhiza Bancr.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Borja Suárez, Daniela Alexandra; Acurio Arcos, Liliana Patricia
The present work focused on studying the drying kinetics of Oca blanca and Zanahoria blanca in a drying process carried out at a temperature of 65 Celcius degrees for 8 hours. The determination of the critical humidity yielded the values of 0.06 kg wáter per-kg dry solid and 0.07 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. In addition, the kinetics data were fitted to the mathematical models of Newton, Page, modified Page, Henderson and Pabis, Logarithmic, Thomson, and Fick. Through the determination coefficient (R2), the estimated mean error (SE), and the relative mean deviation percentage (P), it was determined that the Page model presented a better fit. On the other hand, the adsorption isotherms were built using supersaturated salts, allowing them to maintain environments with a relative humidity of 11 to 80 percent. The isotherms showed a type II sigmoidal shape, and the values were fitted to the GAB and BET mathematical models. Through the coefficient of determination (R2), a better fit with the GAB model was determined. The monolayer moisture content for the two matrices yielded values of 0.055 kg wáter per-kg dry solid and 0.057 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. This constant is related to the humidity limit that the sample must have to remain stable during storage.
Modelado de la cinética de secado e isotermas de adsorción de agua de oca amarilla (Oxalis tuberosa variedad amarilla) y oca roja (Oxalis tuberosa variedad roja)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Baquerizo Bacilio, Ariel Joseph; Acurio Arcos, Liliana Patricia
The Yellow Oca and Red Oca are tubers that contain a large amount of water, which makes them perishable food. Drying is a process where the amount of water in the food is reduced through mass and heat exchange between the matrix and hot air. In this study, these tubers were dried at 65 degrees Celsius for 8 hours. The analysis of the drying kinetics allowed it to determine the critical humidity, which yielded values of 0.059 kg water on kg dry solid and 0.086 kg water on kg dry solid for yellow and red Oca, respectively. In addition, seven mathematical models commonly used for analyzing drying kinetics in foods were used (Newton, Page, modified Page, Henderson, and Pabis, Logarithmic, Thomson, and Fick), and it was observed that the model that best fits is Newton's. On the other hand, adsorption isotherms were built using salts found in a water activity range of 0.11 to 0.8. It was determined that the yellow and red Oca meals generate type II isotherms. The data from these isotherms were adjusted to the mathematical models of BET and GAB. It was determined that the model that best fits the data is GAB due to the range in which it works.
Modelado matemático de la cinética de degradación térmica del color de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.) en la elaboración de mermelada
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Arias Pucuji, Mario Israel; Acurio Arcos, Liliana Patricia
Currently, color is considered a measurable quality criterion in foods such as nutritional quality, sanitary condition, colorant concentration, degree of maturity, quality control and process automation. The development of mathematical models to determine the loss of color of foods in enzymatic or non-enzymatic reactions was also carried out, since it allows predicting their behavior as a function of time and temperature. The process included the determination of the ripening index of Chinese cherry (Dovyalis abyssinica (A. Rich.) Warb.) as well as its nutritional composition, physicochemical characteristics and antioxidant activity. From the best prospectus, pulp was converted to analyze its color change in CIELab space by Luminosity, Chroma and Hue during jam making at four different temperatures, 120, 130, 140 and 150 Celsius degrees. The study indicated a higher luminosity at ripening stage three, which after the thermal process suggests a line regression for the loss of luminosity, chroma, hue angle and overall color variation values. As the thermal process progresses from intense orange and red colors to darker, paler and less intense colors, using an Arrhenius model, the changes in the values of these factors conform to a first order reaction. The results revealed that the Chinese cherry has a valuable nutritional composition, antioxidant activity, as well as physicochemical characteristics that technologically influence the production of jam.