Carrera Ingeniería en Alimentos

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    Determinación de propiedades térmicas de zanahoria blanca (Arracacia xanthorrhiza), melloco amarillo (Ullucus tuberosus), papa china (Colacasia esculenta) y achira (Canna edulis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Cando Tituaña, Silvia Maribel; Acurio Arcos, Liliana Patricia
    Today, the large number of available foods creates a great demand for knowledge of thermal properties. These properties are important in any process of the food industry because they are related with costs, optimization and product quality. In this sense, the objective of the present study was to determine the thermal properties (specific heat, thermal conductivity and thermal diffusivity) of four Andean tubers (yellow melloco, white carrot, chinese potato and achira), both in whole tuber and in extract. The thermal properties were studied as a function of temperature. The specific heat was evaluated at 4 and 12 Celsius degrees, while the thermal diffusivity was monitored at 50 and 70 Celsius degrees. The specific heat was determined by the method of the mixtures and by differential scanning calorimetry, the thermal conductivity by the method of the probe and the thermal diffusivity by the method of the cylindrical object. As for the results, higher values of specific heat were observed in yellow melloco and achira keeping relation with the nutritional composition. While in thermal conductivity and thermal diffusivity higher values were found in yellow melloco and lower values in achira. On the other hand, the thermal properties exhibited higher values when the extracts were evaluated, due to the reduction of air spaces, density and small resistance to heat transfer in this type of food matrices. On the other hand, chinese potato has the highest gelatinization temperature, being the most resistant to high temperatures.
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    Efecto de la temperatura y del poder de calentamiento en las propiedades térmicas de melloco amarillo (Ullucus tuberosus), zanahoria blanca (Arrcacia xanthorrhiza), achira (Canna indica) y papa china (Colocasia esculenta)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Caiza Farinango, Karina Marisol; Acurio Arcos, Liliana Patricia
    The specific heat, thermal diffusivity and thermal conductivity of four Andean tubers were determined, in order to obtain data that can be used in equipment design and process optimization. The experimentation was carried out in the whole tubers and their extracts, varying the temperatures (in the case of specific heat and thermal diffusivity) and varying the heating power (in the case of thermal conductivity). It was observed that the nutritional composition plays an important role in the analysis of specific heat and thermal diffusivity. However, in the thermal conductivity the fibrous structure and the porosity of the samples influence more. On the other hand, there are lower values of thermal conductivity at 5 volts; This dependence is due to the fact that the value of the power dissipated by the resistance is increased, and therefore the heat flux is increased. Finally, higher values are observed in the three thermal properties when working with the extracts, because the amount of water present in these samples produces a convective heat transfer that causes movement inside the fluid.