Carrera Ingeniería en Alimentos
Permanent URI for this collectionhttp://repositorio.uta.edu.ec/handle/123456789/808
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Item Evaluación integral de la sostenibilidad de la cadena productiva de mora en Píllaro en apoyo a la agenda de estrategia agropecuaria de Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Uño Reinoso, Karla Pamela; Moreno Miranda, Carlos SantiagoThe present research work aims to comprehensively evaluate the sustainability of the blackberry (Rubus glaucus Benth) production chain in the canton of Píllaro in support of the agricultural strategy agenda of Tungurahua.The methodology used included social, economic and environmental factors of the production chain. The study area was characterized by mapping the stages, actors, activities (primary and support), flows and prices of the production chain. A survey was also conducted to collect information from 512 blackberry producers. To analyze the data, the multivariate statistical method of principal component analysis was applied using SPSS software, which includes an analysis of correlation and standardization of the variables. Once the components of each dimension (environmental, social and economic) were obtained, a synthetic indicator showing the triple-impact performance of the production chain was constructed. According to the results obtained, blackberry production in the canton of Píllaro is quite conventional. Most of the producers are women, with primary education, who work their crops manually and use organic matter instead of chemical fertilizers. As a result, blackberry production has no impact on the environment. However, producers have yield problems and post-harvest losses caused by the type of packaging and transportation, which affect their income. Therefore, they require training in Good Agricultural Practices to improve their economic performance.Item Evaluación del efecto de la aplicación de atmósferas modificadas sobre la calidad físico química y vida útil del aguacate (Persea americana Mill) variedad Hass(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Caiza Velasco, Juan Francisco; Ortiz Escobar, Jacqueline de las Mercedes; Brito Grandes, Beatriz DoloresCurrently, the Hass variety avocado is one of the most desired in international markets, especially in the United States of America and Europe, this raw material is considered exotic for consumption as such or in a derivative such as guacamole. The research objective was to study the effect of the application of modified atmospheres on the physical-chemical quality and the shelf life of the Hass variety avocado, the mixtures used in the different atmospheres were MIXTURE 1: 2 percent Oxygen - 3 percent Dioxide of Carbon - 95 percent Nitrogen, MIX 2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, MIX 3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen, MIX 4: 2 percent Oxygen - 10 percent Carbon dioxide - 88 percent Nitrogen. The quality parameters studied were weight loss (percentage), firmness (Newton), pH, titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and Cielab color analysis (chroma, Hue tone, index obscuration) for 60 days of observation, in four mixtures. Mix four is the most recommended to maintain the physical-chemical characteristics, compared to the Ecuadorian standard INEN 1755, highlighting the lower weight loss, the lower acidity upon reaching 60 days of storage in this atmosphere and reached the adequate fat levels consumption, the color remained adequate both in the peel and in the pulp.Item Estudio del efecto de la aplicación de atmósferas modificadas sobre la vida útil y la calidad del aguacate (Persea americana Mill) variedad Fuerte(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Viñán Pérez, Elvis Israel; Paredes Escobar, Mayra Liliana; Brito Grandes, Beatriz DoloresCurrently, the avocado variety strong, in addition to its good sensory potential, has magnificent characteristics such as oil content, thick skin and late ripening; that put it at the top to be produced, sold and consumed globally. The present investigation studied the effect of the application of modified atmospheres on the physicochemical characteristics and shelf life of the strong variety avocado. The concentrations of the applied gases were: Modified Atmosphere1: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, Modified Atmosphere2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, Modified Atmosphere3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen and Modified Atmosphere 4: 2 percent Oxygen - 10 percent Carbon Dioxide - 88 percent Nitrogen. The analyzes carried out on the fruit included: weight loss (percentage), firmness (Newton), color (CIE-Lab parameters, tone, chroma and darkening index), titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and pH; analyzes on each sample were performed for 60 days, often every 10 days. The results obtained showed that the Modified Atmosphere1 mixture: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, obtained better physicochemical characteristics of the avocado, such as: greater amount of fat, less weight loss, less titratable acidity and higher pH. Which met the quality standards for consumption; established in the INEN 1755: 2009 standard.Item Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton RubénThis research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.Item Mejora de la conservación postcosecha del tomate de árbol (Solanum betaceum Cav.) variedad mora mediante atmósferas modificadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-07) Alcocer Pérez, Magali Fernanda; Angós Iturgaiz, Ignacio ÁngelThe present study addressed the effect of various atmospheres on the physical-chemical, sensory and microbiological quality of the tree tomato (Solanum betaceum Cav.) “mora” variety stored in refrigeration at 4 Celsius degrees for 10 days. In the first part of the experimentation, the physical-chemical characterization of the fruit was determined in the different state of maturity (green, half-ripe and ripe). During the second part, fruits harvested at maturity state 5 and without physiological hurt were stored under five modified gas mixtures: G1, 2.5 percent O2, 2.5 percent CO2 and 95 percent N2; G2, 2.5 percent O2, 5 percent CO2 and 92.5 percent N2; G3, 80 percent O2, 10 percent CO2 and 10 percent N2; G4, 80 percent O2, 20 percent CO2 and 0 percent N2 and G5, 90 percent O2, 10 percent CO2 and 0 percent N2. The respiration rate was determined on days 1, 4, 7 and 10, in triplicate. In addition, physical-chemical analysis, sensory and microbiological quality determinations were carried out in the same way in triplicate, on the same days. The gas mixture G1 allowed reducing the respiratory rate of oxygen consumption. Similarly, gaseous mixtures G2, G3, G4 and G5 allowed reducing the respiratory rate of carbon dioxide production. The gas mixture G3 allowed to have better results in luminosity (L *) and Chroma (C *) but caused greater irregularity in maturation. The gas mixture G4 allowed to have better results in Chroma (C*) and hue (h degrees), having no significant differences for the rest of parameters.Item Mejora de la conservación postcosecha de la naranjilla (Solanum quitoense Lam) mediante atmósferas modificadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Guevara Correa, Jéssica Fernanda; Angós Iturgaiz, Ignacio ÁngelThe present work studied the capacity of several modified atmospheres to improve the physical-chemical, sensory and microbiological quality of naranjilla fruit stored refrigerated at 7 Celsius degree during a 10 days period. The study was divided into two phases. In the first one the physicochemical, microbiological and quality characterization of the naranjilla (Solanum quitoense Lam.), collected in the sector of the Chaco of the Province of Napo were determined. From this characterization it was determined the maturity stages of the fruit used in the experimental work. In the second experimental phase, fruit without physiological and mechanical damages was harvested at maturity stages two and three and stored in refrigeration at 7 Celsius degree for 10 days. The oxygen and carbon dioxide-based gaseous mixtures used were: 2.5 percent per 2.5 percent, 2.5 percent per 5.0 percent, 80 percent per 10 percent, 80 percent per 20 percent and 90 percent per 10 percent. Test Microbiological, physical-chemical and sensory quality tests were performed on days 1, 4, 7 and 10 in triplicate. The best physicochemical and physiological results were obtained by means of the gas combination 2.5 O2/2.5 CO2. This treatment reduced the respiration rate of the fruit by 60 percent, resulting in a higher firmness (9.8 percent) than the control treatment (air). In the microbiological aspect this treatment produced a reduced growth of aerobic mesophilic microorganisms and lactic acid bacteria, but its influence was negligible on molds and yeasts growth.Item Mejora de la conservación postcosecha del arazá (Eugenia Stipitata Mc Vaugh) mediante atmósferas modificadas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-10) Sánchez Villacrés, Jonthan Daminán; Angós Iturgaiz, Ignacio ÁngelThe objective of the research was to improve the process of postharvest conservation of araza (Eugenia stipitata McVaugh) through the application of modified atmospheres. The physicochemical characterization of araza was carried out. The fruit was grouped in three stages (green, breaker and ripened), which were used for evaluating the effect of the gaseous mixtures on these parameters. The fruit were stored under five modified gaseous mixtures for a period of 10 days at 12 Celsius degree. The gas combinations were G1: 2.5/2.5; G2: 2.5/5; G3: 80/10; G4: 80/20 y G5: 90/10 (percentage O2/ percent CO2 and N2 balance). Air was used as control atmosphere (A) in every experimental block. The best gas mixtures in order to prevent physiological and physical modifications of the fruit, compared with control were: G2 and G4 (-83 percent TRO2 y -70 percent TRCO2 respectively) to reduce the respiration rate; G2 to prevente weight loss; G1 and G2 to avoid firmness loss. The mixtures that better maintained the color and chemical parameters were: G2 and G5, for lightness; G2 and G3, for chroma; G2, G3, for hue; G1 and G3, for SST; G2 and G3, for AT and G5 for pH. The mixtures that optimized the physiological quality aspects were: G3 for shriveling (4.96/5.00), G2 and G4 for chilling injury (5.00/5.00) and G3 for irregular ripeness (3.92/5.00). Gaseous mixtures G3, G4 and G5 allowed to control microbiological growth.Item Evaluación de la calidad postcosecha de mora de Castilla (Rubus glaucus Benth) con un recubrimiento comestible de gelatina y ɛ - polilisina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Reyes Rubio, Gissela Maritza; Horvitz Szoiechet, SandraThe aim of this study was to evaluate the coating application effect of jelly and ɛ-polylysine over the physico chemical quality and bioactive compounds of Castilla blackberries, this application was tended to maintain itself characteristics of blackberries during the post harvesting process and prolong shelf life. The physico-chemical parameters (weight loss, pH, titratable acidity, soluble solids, texture and color), bioactive compounds (C vitamin, polyphenols, anthocyanins and antioxidant capability) were evaluated each two and three days respectively. Apart the breath rate was measure each twenty-four hours. The results about shelf life of blackberries with and without coating not showed changes around eight days. Furthermore, the results of physico-chemical analysis do not generate changes in the properties while the coating in bioactive compounds generated a major effect over the polyphenols, anthocyanins and vitamin C. On the other hand, the breath rate was affected with coating application in blackberries with jelly and ɛ-polylysine, this reduce the CO2 production.Item Evaluación del efecto de un recubrimiento con Quitosano sobre la calidad postcosecha de la mora de Castilla (Rubus glaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-09) Guamushig Tarco, Mayra Alexandra; Horvitz Szoiechet, SandraThe aim of this research was to evaluate the effect of the application of a chitosan coating on postharvest quality of blackberry (Rubus glaucus Benth).For the purpose of improving the physicochemical characteristics, maintain the bioactive compounds and prolong the Shelf life of the fruit. To provide at the consumers A better quality product and reduce postharvest losses. The analysis were in uncoated blackberries (control) and blackberries with chitosan coating. Physicochemical parameters such as pH, acidity, soluble solids, color (every 2 days), percentage of weight loss and texture (everyday), bioactive compounds such as vitamin C, polyphenols, anthocyanins and antioxidant activity color (every 3 days).In addition, the respiration rate of blackberries was measured every day. The results indicate that the coating did not affect the physicochemical characteristics because there was no significant difference between treatments for the majority of analyzes performed. The respiration rate was lower in the blackberries with chitosan coating and the antioxidant activity was higher in the first days of storage. However the application of the coating gives a better visual appearance to the fruit. The coated fruit is attractive to consumers, this could increase sales and reduce post-harvest losses. The storage in refrigeration allowed that the blackberries had a shelf life of seven days.Item Efecto de un recubrimiento comestible de gelatina y epsilon-polilisina en la calidad microbiológica de mora de castilla (Rubus glaaucus Benth)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-04) Paredes Pantoja, Viviana Elizabeth; Arancibia Soria, Mirari YosuneThe blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties, which reduces the risk of developing degenerative and cardiovascular diseases and boosts the immune system. The poor postharvest management and the soft texture of the drupes, make it susceptible to microbial attack and fast deterioration, which represent a problem for agribusiness. In the present work, an edible coating made with gelatin and ɛ-polylysine was developed to evaluate its effect on the respiration rates, microbiological and sensory quality of blackberry during refrigerated storage. The gelatin coating with a concentration of 300 microgran per ml of ɛ- polylysine decreased counts of mesophilic aerobic bacteria at 0,46 log cfu per gram, molds and yeasts at 1,82 log cfu per gram and allowed to reduce CO2 production during respiration. In addition, it improved the texture, color and overall acceptance of the fruit during sensory evaluation. ɛ-polylysine can be used as an antimicrobial agent in edible fruit coatings and increase their shelf life, in blackberry for up to 8 days.