Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Autor/a: search.filters.author.Moreira Chachipanta, Susana MargaritaTema: search.filters.subject.PAPILLAS INFANTILES

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    Estudio de las condicones óptimas de almacenamiento de papillas elaboradas a base de harina de papas nativas ecuatorianas (Solanum andigena), deshidratadas mediante secado convectivo por aire caliente
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05)
    Moreira Chachipanta, Susana Margarita
    ;
    Robalino Martínez, Dolores del Rocío
    Dehydrated products, such as baby porridges, are considered foods with greater susceptibility to reduce their shelf life, due to environmental conditions. The objective of the present work was to generate sorption isotherms and explain their behavior through mathematical models, by correlating the activity of water (aw) and moisture in equilibrium (we) at a constant temperature of 20 Celsius degrees more less 1, for four formulations of porridges, made from two kinds of potatoes (Solanum andigena) native to the Ambato canton: Santa Rosa (SR) and Yema de huevo (YH); flavored with pulp of: blackberry (Rubus glaucus) (M) and taxo (T) (Passiflora tripartita). The isopiestic gravimetric model was used, which consisted of reaching the equilibrium of a sample of known mass, by means of the humidity of a pre-established atmosphere, given by saline solutions saturated with known aw (0,11-0,81). Two models were applied: BET (Brunauer, Emmett and Teller); GAB (Guggeheim, Anderson and de Boer), which were evaluated based on the correlation coefficient (R2). Type II or "S" isotherms (sigmoid form), typical of carbohydrate-rich foods, were obtained. The GAB model had an R greater than 0.99 and an error percentage (percentage E) less than 3. The magnitude of the parameters C (monolayer sorption constant) and K (multilayer sorption constant) that characterize the vapor-solid interaction were comprised between: 54,0878 to 81,7126; and 0,5234 to 0,8581, respectively. Finally, the aw varies according to the present solutes, while this is greater, the aw will be less; therefore, the SR-M formulation is the formulation with the highest stability and shelf-life.