Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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Mostrando 1 - 10 de 11
  • Miniatura
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    Modelado de las isotermas de adsorción de agua de harinas obtenidas a partir de residuos de coliflor (Brassica oleracea var. Botrytis L.) y brócoli (Brassica oleracea var. italica Plenck) sometidos a diferentes pretratamientos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Sampedro Iza Jorge Luis
    ;
    Acurio Arcos Liliana Patricia
    Nowadays, people seek to acquire a range of functional foods that provide nutrients and substances that produce beneficial physiological and metabolic effects, with cauliflower and broccoli being highly valued and consumed in the human diet. This research aims to construct water adsorption isotherms by valorizing and transforming cruciferous vegetable waste into flour and fitting their experimental data into mathematical models, evaluating the effect of pretreatments. Samples of both cauliflower and broccoli were precooked in water, steam, and microwaves, and convectively dried at 65 degrees Celsius for eight hours. They were placed in airtight containers with saturated saline solutions at controlled relative humidity until a constant weight of 0.0005 grams was achieved. The shelf life and stability of the flours were analyzed by constructing water adsorption isotherms, which presented type II sigmoidal curves due to their macroporous nature of active polar sites and hydrophobic character, representing an equilibrium moisture content of 0.15 to 0.35 kg water per-kg dry solids, at relative humidities above 60 percent. The experimental data were fitted to the GAB and BET models, corroborating a strong energy for the adhesion of water molecules in the monolayer. The coefficient of determination in the BET model presents a better fit due to its approximation values. Ultimately, both monolayer moisture and sorption constants are significantly affected by the treatments.
  • Miniatura
    Item type:Ítem,
    Efecto de diferentes pre-tratamientos sobre la cinética de secado y las propiedades fisicoquímicas de la harina obtenida a partir de residuos de brócoli (Brassica oleracea var. italica Plenck)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Pinto Lagua Luis Sebastian
    ;
    Acurio Arcos Liliana Patricia
    This research evaluated the effect of different thermal pretreatments – boiling in water, steaming, and microwave heating – on the drying kinetics and physicochemical properties of flour produced from broccoli residues (Brassica oleracea var. italica Plenck). The study aimed to promote the integral utilization of vegetable by-products to reduce agroindustrial waste and support food sustainability. Broccoli residues underwent various pretreatments and were then dehydrated through convective drying. Drying kinetics were assessed by constructing moisture loss curves and estimating key parameters such as critical moisture content, effective moisture diffusivity (Deff), and moisture loss rates. Additionally, the physicochemical properties of the flours were analyzed, including moisture content, water activity (aw), pH, Brix degrees, and titratable acidity.The results showed that pretreatments significantly affect both drying efficiency and final product quality. Water boiling achieved the highest initial drying rate, while steaming led to the lowest water activity and greatest microbial stability. Microwave treatment, although faster in moisture removal, showed reduced performance during the diffusion-dominated drying phase. The resulting flours presented significant differences in acidity and °Brix, with the steam treatment producing the most balanced outcomes, so this study provides scientific insights for the development of functional ingredients derived from vegetable waste, reinforcing circular economy practices in the Ecuadorian food industry.
  • Miniatura
    Item type:Ítem,
    Efecto de diferentes pre-tratamientos sobre la cinética de secado y las propiedades fisicoquímicas de la harina obtenida a partir de residuos de coliflor (Brassica oleracea var. Italica)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    López Coca Allison Nicole
    ;
    Acurio Arcos Liliana Patricia
    This study evaluates the effect of different thermal pretreatments (Control, Water, Steam and Microwave) on the drying kinetics and physicochemical properties of flour obtained from cauliflower (Brassica oleracea var. botrytis L.) residues, with the aim of optimizing processes in the food industry. The influence of thermal treatments on moisture removal and product stability is analyzed, providing key information on its chemical composition and final quality. Mathematical models were adjusted to describe the drying kinetics and parameters such as moisture, water activity, pH, acidity and soluble solids (Brix) were determined. The results show that microwave and steam pretreatments optimize water removal and improve product stability, while cooking significantly modifies pH and acidity. These findings are essential for the optimization of drying in the food industry, contributing to the reduction of losses and the utilization of agricultural by-products.
  • Miniatura
    Item type:Ítem,
    Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
    Alulema Lalaleo, Johana Lizbeth
    ;
    Acurio Arcos, Liliana Patricia
    The present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.
  • Miniatura
    Item type:Ítem,
    Determinación de la concentración de metales pesados (cadmio, plomo y cromo) en la lechuga (Lactuca sativa) que se cultiva en la parroquia Presidente Urbina del cantón Píllaro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
    Lasluiza Quishpe, María Fernanda
    ;
    Cerda Mejía, Liliana Alexandra
    Lettuce is a vegetable frequently used in the diet due to its low caloric value and is rich in vitamins and minerals. Environmental contamination has increased in recent years because of anthropogenic activities, being the most interesting the irrigation water and soil where they are grown because they have presented heavy metals such as cadmium, lead, and chromium, which are considered toxic and therefore it affects the health of the population when they ingest it through contaminated food with high concentrations. This research determined the presence of cadmium, lead, and chromium in samples composed of lettuce, irrigation water, and agricultural soil collected in the Presidente Urbina parish of the Pillaro canton belonging to the province of Tungurahua, through the atomic absorption spectrophotometry method. The three samples were compared with national and international standards, as a result, it was found that the analyzed samples have concentrations below the maximum permissible limit for cadmium, lead, and chromium. Therefore, the crops of the Presidente Urbina parish are free of heavy metal contaminants, this is guaranteeing the health of these consumers.
  • Miniatura
    Item type:Ítem,
    Evaluación de técnicas de preservación de hortalizas de IV gama: lechuga (Lactuca sativa L.), tomate cherry (Solanum lycopersicum) y zanahoria (Daucus carota)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01)
    Analuisa Jiménez, Maryuri de los Ángeles
    ;
    Franco Crespo, Cristian David
    National market promotes the use of processing technologies that allow to conserve vegetables of IV spectrum for more time without losing the fresh features of a product. This work evaluated the combination of three different minimal processing technologies about physicochemical behavior, sensorial quality and microbiological, and colorimetric properties applied in lettuce, cherry tomato and carrot. Cutting techniques, chemical treatment and type of packaging in each vegetable were evaluated. The best treatments evaluated through sensorial analysis and physicochemical were the result of the application of ascorbic acid 250 ppm strips cutting of 8cm x 3cm approx. and vacuum packing technique in the case of the lettuce; wholes without pedicle, citric acid 500 ppm and vacuum packing technique for the cherry tomato and strips of 7cm x 1 cm approx. ascorbic acid 150 ppm and vacuum packing technique in the carrot. The analysis of color for the lettuce, tomato and carrot showed that the parameters of brightness, chromaticity and tonality were not altered by the process they remained optimum over time. On the other hand, the microbiologic analysis showed count of mold/yeast and mesophilic aerobics are within the limits imposed in the regulation. The useful lifetime established through weight loos was of 11 days in the lettuce, 19 days in the cherry tomato and 18 days in the carrot.
  • Miniatura
    Item type:Ítem,
    Sistema de comercialización como vector en las Ventas de la Asociación Agrícola Virgen del Cisne ASOAGRICIS
    (Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-11)
    Urquizo Chango, Carlos Danilo
    ;
    Castro Analuiza, Juan Carlos
    An optimal marketing system operates under certain productive parameters which are in relation to the transfer of the ownership of products by making a maximum effort to meet the needs of the client and achieve greater profits. In order to determine an optimal marketing system, the indicators were searched for the biggest impact and incidence through an analysis of articles selected according to the quality of studies that was presented and its application in government centers. As a consequence, there could be found the dimensions that generate the success of the system, such as: production, collection, distribution, and consumption. Moreover, the corresponding situational diagnosis of the ASOAGRICIS (Virgen del Cisne Agricultural Association) was carried out by identifying the meaningful problems in relation to the commercialization of agro-ecological horticultural products. Finally, marketing systems are a good alternative for consumers and producers of agro-ecological horticultural products because there is a demand to acquire them. Besides, families know how to produce in the agricultural sector, but they have shortcomings in terms of productivity turnover, sales and marketing management.
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