Carrera Ingeniería en Alimentos

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Determinación experimental y predicción del tiempo de congelación de pulpa de guayaba (Psidium guajava) pasteurizada y envasada en cilindros de 200Kg
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06) Tubón Malusín, Miguel Ángel; Pilamala Rosales, Araceli Alexandra
In the present investigation, pasteurized guava pulp and packaged in 200 kg metal cylinders were frozen in a freezing chamber at less 25 more less 2 Celsius degrre located in different positions. The experimental freezing time was determined by the time-temperature curves and compared with values predicted by two mathematical models. It was established that the mean experimental freezing time was 89,39 more less 2,47 hours and the freezing point of the pulp less 0,89 Celsius degree. The results predicted mathematically for a convective heat transfer coefficient of 13,46 (Watts per square meter Celsius degree) that the Salvadori-Mascheroni equation has a smaller relative error of 11,07 percent, being the most adequate to perform approximations of the freezing time in the company where this study was carried out. It was verified that the quality and microbiological safety of the guava pulp is maintained throughout the freezing process.