Carrera Ingeniería en Alimentos

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Subject: search.filters.subject.CONGELACIÓN DE ALIMENTOS

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    Efectos de la congelación y ultracongelación en la estructura y textura de frutas y vegetales: Una revisión bibliográfica de datos publicados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Alvarez Beltrán, Tania Maribel; Acurio Arcos, Liliana Patricia
    Currently, freezing has become one of the most widely used preservation methods for fruits and vegetables, as these are considered highly perishable, avoiding microbial proliferation and extending shelf life. However, during the freezing process, ice crystals are formed inside the food, which cause deterioration of the cellular microstructure, directly affecting the quality of the product. The objective of this research is to report the changes in the structure and texture of frozen and deep-frozen fruits and vegetables. It was carried out based on a bibliographic search in secondary sources of research conducted worldwide, from which it is established that the effectiveness of a freezing method depends on different process conditions, mainly on the freezing speed and temperature. It also depends on other factors such as: the species, the treatment that the food has received prior to freezing, which is discussed by comparing different fruits and vegetables, subjected to similar processes. Finally, it was deduced that in Ecuador there is a lack of research studies on the effects produced by a freezing process on the structure and texture of locally produced vegetables, a negative aspect considering that it is a country that has the climatic conditions to produce a great variety of this type of food, for which reason it is suggested that future research should focus on the aforementioned subject.
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    Evaluación del efecto de la congelación rápida individual (IQF) en las características fisicoquímicas y sensoriales de pitahaya amarilla (Selenicereus megalanthus) en rodajas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Pichuasamín Rivera, Erika Gabriela; Ramos Moya, Milton Rubén
    The yellow pitahaya (Selenicereus megalanthus) is a fruit with an exotic appearance, pleasant taste, high nutritional value and great potential for production and consumption. The present research work aimed to study the effect of the application of individual quick freezing (IQF) technology on the preservation of the physicochemical and organoleptic properties of sliced yellow pitahaya. Physicochemical parameters, texture and color were analyzed in fresh pitahaya in two stages of maturity. An experimental design 2 raised to n was applied with 2 replications, where: A corresponds to the state of maturity of the fruit, B: IQF treatment and C: cut the slices. The sensory analysis determined as the best treatment to T7 with pitahaya in stage of maturity 4, cut 1.0 cm thick and IQF treatment of minus 30 degrees centigrade for 20 min, this treatment obtained high scores by the tasters between like and Like very much. The best treatment presented the following values in the physicochemical and microbiological parameters: humidity 76.62 percent; pH 4.16; acidity 0.15 percent, total soluble solids 17.72 degrees brix; texture 3.45 N; luminosity 25,23 and a minimum microbial load of minus 10 UFC.g raised to minus one. The results obtained demonstrated that the application of the IQF technology in the pitahaya slices allows their physicochemical, textural and color characteristics to be like fresh ones.
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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.