Carrera de Alimentos

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

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    Aprovechamiento de fresa (Fragaria sp.) de calidad no comercial para el desarrollo de una lámina de fruta
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Lema Guanoluisa, Welington Michael; Arancibia Soria, Mirari Yosune
    Ecuador is recognized for its diverse fruit biodiversity and confronts the challenge of managing seasonal fruit overproduction. The issue of fruit waste in the supply and consumption chain has a significant socio-environmental impact that affects the population. This study focused on the revaluation of discarded fruit as an alternative to mitigate fruit waste. From this discarded material, sheets with excellent sensory and nutritional characteristics were obtained through convection drying at various temperatures. Through an analysis of variance, it was determined that the optimal combination of temperature and time for drying was 50 degrees Celsius for 8 hours. This innovative product demonstrates considerable potential for the food industry, offering a nutritious and sustainable alternative. The production of dehydrated strawberry slices from non-commercial fruits represents a viable solution to reduce food waste and generate added value. The production chain should scale up production and investigate novel applications for strawberry slices in the food industry.
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    Desarrollo de películas comestibles a partir de pitahaya amarilla (Hylocereus megalanthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Changoluisa Chancusig, Erik Santiago; Arancibia Soria, Mirari Yosune
    Edible films based on yellow pitahaya (Hylocereus megalanthus) were made, with 2.5 percent by weight of dehydrated pitahaya, 1 percent glycerol, 1 percent achira starch, using the casting or molding method, having films made with good physicochemical parameters, taking into account that there is a higher percentage of carbohydrates within its composition, making the film slightly transparent, elastic and with an excellent oxygen barrier; however, the moisture barrier properties tend to be low in this kind of edible films. Regarding the mechanical properties, the tensile strength was 0.006 plus or minus 0.0008 Mega Pascals; the hardness of 5.72 plus minus 0.77 Newton and the elongation of 5.13 plus minus 0.87 millimeters. With an acceptable result in terms of the microbiological count for mesophilic aerobics (5x10 to the fourth Colony Forming Units per milliliter) and without growth of molds and yeasts, a film with adequate microbiological conditions for direct consumption was obtained. Finally, the organoleptic analyzes showed great acceptance of the film made mainly in taste and general acceptability.
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    Efecto de la aplicación de ozono gaseoso en la conservación postcosecha de la pitahaya amarilla (Hylocereus megalanthus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Muyulema Infante, Yessenia Nathaly; Arancibia Soria, Mirari Yosune
    The yellow pitahaya (Hylocereus megalanthus) is widely accepted in the Ecuadorian and international markets due to its nutritional, nutraceutical and functional properties. However, its short shelf life during post-harvest storage generates important losses for the industry. In this sense, the present bibliographic research aims to synthesize the effect of the application of gaseous ozone on pitahaya as an alternative for postharvest conservation and to determine the effect of ozone on its physicochemical, microbiological and sensory properties. In view of the results, ozone treatment is an effective alternative against spoilage microorganisms such as mesophilic aerobic bacteria, molds and yeasts; this treatment proved to be effective because it reduced the microbial load present in the pitahaya. The research showed that gaseous ozone acts positively on the physicochemical and sensory quality since the treatment does not present significant changes in these properties.