Carrera de Alimentos

Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/34799

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Efecto de diferentes pre-tratamientos sobre la cinética de secado y las propiedades fisicoquímicas de la harina obtenida a partir de residuos de brócoli (Brassica oleracea var. italica Plenck)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Pinto Lagua Luis Sebastian; Acurio Arcos Liliana Patricia
This research evaluated the effect of different thermal pretreatments – boiling in water, steaming, and microwave heating – on the drying kinetics and physicochemical properties of flour produced from broccoli residues (Brassica oleracea var. italica Plenck). The study aimed to promote the integral utilization of vegetable by-products to reduce agroindustrial waste and support food sustainability. Broccoli residues underwent various pretreatments and were then dehydrated through convective drying. Drying kinetics were assessed by constructing moisture loss curves and estimating key parameters such as critical moisture content, effective moisture diffusivity (Deff), and moisture loss rates. Additionally, the physicochemical properties of the flours were analyzed, including moisture content, water activity (aw), pH, Brix degrees, and titratable acidity.The results showed that pretreatments significantly affect both drying efficiency and final product quality. Water boiling achieved the highest initial drying rate, while steaming led to the lowest water activity and greatest microbial stability. Microwave treatment, although faster in moisture removal, showed reduced performance during the diffusion-dominated drying phase. The resulting flours presented significant differences in acidity and °Brix, with the steam treatment producing the most balanced outcomes, so this study provides scientific insights for the development of functional ingredients derived from vegetable waste, reinforcing circular economy practices in the Ecuadorian food industry.
Efecto de diferentes pre-tratamientos sobre la cinética de secado y las propiedades fisicoquímicas de la harina obtenida a partir de residuos de coliflor (Brassica oleracea var. Italica)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) López Coca Allison Nicole; Acurio Arcos Liliana Patricia
This study evaluates the effect of different thermal pretreatments (Control, Water, Steam and Microwave) on the drying kinetics and physicochemical properties of flour obtained from cauliflower (Brassica oleracea var. botrytis L.) residues, with the aim of optimizing processes in the food industry. The influence of thermal treatments on moisture removal and product stability is analyzed, providing key information on its chemical composition and final quality. Mathematical models were adjusted to describe the drying kinetics and parameters such as moisture, water activity, pH, acidity and soluble solids (Brix) were determined. The results show that microwave and steam pretreatments optimize water removal and improve product stability, while cooking significantly modifies pH and acidity. These findings are essential for the optimization of drying in the food industry, contributing to the reduction of losses and the utilization of agricultural by-products.
Efecto de la temperatura sobre los parámetros de flujo de la mermelada de cereza china (Dovyalis abyssinica (A. Rich.) Warb.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chugcho Paredes Robinson Stalin; Acurio Arcos Liliana Patricia
This research evaluates the effect of temperature on the flow parameters of jam made from Chinese cherry (Dovyalis abyssinica), an exotic fruit that is underutilized in Ecuador despite its high nutritional content, especially vitamin C and antioxidant compounds. The importance of the study lies in improving knowledge about the rheological behavior of this jam, contributing to the innovation of products derived from native fruits with potential. The methodology consisted of collecting and preparing the fruit in the form of a puree, followed by cooking it at 150 degrees Celsius for 13 minutes. The viscosity of the jam was evaluated using a rotational viscometer at different temperatures (10 to 60 degrees Celsius), and the experimental data were adjusted to mathematical models of non-Newtonian flow, such as Herschel-Bulkley and Casson. The results showed that temperature has a significant influence on the viscosity and rheological behavior of the product. At higher temperatures, viscosity decreases, which directly affects its texture. It is concluded that properly controlling the processing temperature is key to maintaining the desired physical properties in Chinese cherry jam, optimizing its sensory quality and market acceptance.
Evaluación del efecto de los tratamientos previos al secado en las propiedades tecnológicas de harinas elaboradas a partir de residuos de coliflor (Brassica oleracea var. botrytis L.) y brócoli (Brassica oleracea var. italica Plenck)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Pico Fiallos Christopher Ariel; Acurio Arcos Liliana Patricia
This research evaluated the impact of different thermal pretreatments prior to drying (boiling, steaming, and microwaving) on the technological properties of flours obtained from cauliflower and broccoli residues, aiming to revalue these agro-industrial by-products. Fresh residues were subjected to thermal pretreatments, then dehydrated and milled to obtain flours, which were analyzed for parameters such as pH, acidity, °Brix, moisture content, water activity (aw), bulk and tapped density, porosity, particle size, hygroscopicity, and water and oil absorption capacity. The results showed that microwave treatment was the most effective in reducing water activity and moisture, as well as significantly increasing the °Brix value, indicating a higher concentration of soluble solids. Steam treatment better preserved the structural integrity of the compounds, while boiling caused greater nutrient leaching. Overall, the thermal treatments significantly influenced the functional and technological properties of the flours, suggesting their potential use in the food industry as alternative and functional ingredients. This study demonstrates the potential for utilizing vegetable residues to produce nutritious, sustainable, and gluten-free flours, thus contributing to a circular economy and reducing food waste.
Modelado de las isotermas de adsorción de agua de harinas obtenidas a partir de residuos de coliflor (Brassica oleracea var. Botrytis L.) y brócoli (Brassica oleracea var. italica Plenck) sometidos a diferentes pretratamientos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Sampedro Iza Jorge Luis; Acurio Arcos Liliana Patricia
Nowadays, people seek to acquire a range of functional foods that provide nutrients and substances that produce beneficial physiological and metabolic effects, with cauliflower and broccoli being highly valued and consumed in the human diet. This research aims to construct water adsorption isotherms by valorizing and transforming cruciferous vegetable waste into flour and fitting their experimental data into mathematical models, evaluating the effect of pretreatments. Samples of both cauliflower and broccoli were precooked in water, steam, and microwaves, and convectively dried at 65 degrees Celsius for eight hours. They were placed in airtight containers with saturated saline solutions at controlled relative humidity until a constant weight of 0.0005 grams was achieved. The shelf life and stability of the flours were analyzed by constructing water adsorption isotherms, which presented type II sigmoidal curves due to their macroporous nature of active polar sites and hydrophobic character, representing an equilibrium moisture content of 0.15 to 0.35 kg water per-kg dry solids, at relative humidities above 60 percent. The experimental data were fitted to the GAB and BET models, corroborating a strong energy for the adhesion of water molecules in the monolayer. The coefficient of determination in the BET model presents a better fit due to its approximation values. Ultimately, both monolayer moisture and sorption constants are significantly affected by the treatments.