(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.
