Ciencia e Ingeniería en Alimentos y Biotecnología

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

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Determinación del calor isostérico de adsorción de agua de harinas obtenidas a partir de residuos de brócoli, coliflor y col
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07)
Salgado Rivera, Johnny Paúl
;
Acurio Arcos, Liliana Patricia
The research focuses on the need for more efficient use of broccoli, cauliflower, and cabbage waste. While these vegetables have nutritional and technological value, their high moisture content makes them vulnerable to spoilage. Therefore, the study proposed transforming the waste from these three cruciferous vegetables into a stable flour and evaluating its water adsorption behavior. The method involved selecting, washing, and cutting the vegetable waste, using a control sample and its counterparts with thermal pretreatments: boiling, steaming, and microwave drying, followed by convection drying at 65 Celcius degree for eight hours. The samples were then ground, stored, and analyzed by constructing adsorption isotherms at 20, 30, and 40 Celcius degree using saturated saline solutions and the static gravimetric method. The net isosteric heat was calculated using the Clausius-Clapeyron equation. The results showed that drying reduced water activity below 0.60, improving microbiological stability. Isotherms exhibited Type III behavior, and equilibrium moisture content increased with water activity. Furthermore, isosteric heat was highest at low moisture content and decreased with increasing moisture. Therefore, this type of flour is a viable alternative for utilizing cruciferous waste, provided that storage conditions are properly controlled.
Modelado de la cinética de secado de residuos de col (Brassica oleracea var. Capitata L.) sometidos a diferentes pretratamientos y de las isotermas de adsorción de agua de la harina obtenida
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Salan Morales, Dennis Andres
;
Acurio Arcos, Liliana Patricia
Cabbage, also known as Brassica oleracea var. Capitata L., is one of the most widely consumed vegetables in recent years due to its high vitamin and mineral content. However, its consumption is limited to fresh, high-quality produce. This project evaluated the drying kinetics of cabbage waste subjected to pretreatments (water, steam, and microwaves), in addition to analyzing microwave isotherms. The results were effective, with a reduction in moisture content of more than 80 percent from the initial level. Drying was carried out by convective drying for 8 hours at 65 Celcius degrees, achieving a critical moisture content of approximately 2.68 kg of water per kg of dry solids, together with an equilibrium moisture content of 0.04 kg of water vapor per kg of dry solids. Water loss during drying was adjusted using the Modified Page model to generate the adjustment. Likewise, together with the diffusivity coefficient, it was shown that the pretreatments reduced the activation energy, favoring drying. The stability of the flour was evaluated by generating sorption isotherms, generating significant type II curves due to the nature and macroscopic structure of the material. In the comparison of the BET and GAB models, it was verified that water fixation is more intense at the monolayer level, where the BET model presents a higher correlation, consolidating it as the best option for adsorption comparison.
Elaboración de una infusión a partir de remolacha (Beta vulgaris L.), flor de jamaica (Hibiscus sabdariffa L.) y canela (Cinnamomum verum J. Presl)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Zapata Panchi Jennifer Lorena
;
Ortiz Escobar Jacqueline de las Mercedes
Currently, there is growing interest in developing functional beverages that, in addition to providing health benefits, have pleasant sensory characteristics. Beet is a vegetable with high nutritional value whose industrialization in the inter-Andean region is limited, while hibiscus flower and cinnamon are commonly used in infusions, which led to the development of an innovative product based on these three natural ingredients. Dehydrated raw materials were used, from which three different formulations were prepared, which were sensorially evaluated considering attributes such as color, odor, flavor and acceptability. The best combination contained 50 percent beet, 25 percent hibiscus flower and 25 percent cinnamon, achieving an acceptance rate of 73.02 percent. The analyses established in Ecuadorian technical standard NTE INEN 2392, corresponding to aromatic herbs, were applied to this formulation, including physicochemical, microbiological and nutritional tests. The infusion had an adequate moisture content, ash insoluble in hydrochloric acid, pH and titratable acidity expressed on a citric acid basis. Nutritional analysis showed a content of 10.35 milligrams of gallic acid equivalents per gram of polyphenols and 2.10 milligrams per 100 grams of betalains. Microbiological analyses confirmed the absence of Salmonella and permitted levels of Escherichia coli, Bacillus cereus, Clostridium perfringens, molds and yeasts. The final infusion presented good sensory and functional quality, constituting an alternative with commercial potential.
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.
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.
Evaluación del efecto de los tratamientos previos al secado en las propiedades tecnológicas de harinas elaboradas a partir de residuos de coliflor (Brassica oleracea var. botrytis L.) y brócoli (Brassica oleracea var. italica Plenck)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Pico Fiallos Christopher Ariel
;
Acurio Arcos Liliana Patricia
This research evaluated the impact of different thermal pretreatments prior to drying (boiling, steaming, and microwaving) on the technological properties of flours obtained from cauliflower and broccoli residues, aiming to revalue these agro-industrial by-products. Fresh residues were subjected to thermal pretreatments, then dehydrated and milled to obtain flours, which were analyzed for parameters such as pH, acidity, °Brix, moisture content, water activity (aw), bulk and tapped density, porosity, particle size, hygroscopicity, and water and oil absorption capacity. The results showed that microwave treatment was the most effective in reducing water activity and moisture, as well as significantly increasing the °Brix value, indicating a higher concentration of soluble solids. Steam treatment better preserved the structural integrity of the compounds, while boiling caused greater nutrient leaching. Overall, the thermal treatments significantly influenced the functional and technological properties of the flours, suggesting their potential use in the food industry as alternative and functional ingredients. This study demonstrates the potential for utilizing vegetable residues to produce nutritious, sustainable, and gluten-free flours, thus contributing to a circular economy and reducing food waste.
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.
Modelado de la cinética de secado e isoterma de adsorción de agua de mesocarpio de zapallo (Cucurbita máxima Duchesne) sometido a diferentes tratamientos previos al secado
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Toaquiza Landeta, Arlett Estefanía
;
Acurio Arcos, Liliana Patricia
This work studied the behavior of pumpkin being subjected to boiling, steam and microwave as pretreatments, with a subsequent drying process at 65 degrees Celsius for 8 hours. The samples reached a final humidity of 2.1 percent for the control, 1.8 percent for the sample pretreated with boiling water, 3.2 percent for steam and 2.6 percent for microwaves. The drying kinetics were adjusted to different mathematical models (Newton, Page, modified Page, Henderson & Pabis, Logarithmic, and Wang & Singh), being the Page model the one that presented a better fit. Adsorption isotherms were created by applying supersaturated salts that allowed simulating environments with relative humidities between 11.78 percent and 80.12 percent. The equilibrium humidity values reached by the samples were adjusted to the BET and GAB models. It was observed that the GAB model presented a better fit for the control, subjected to boiling water and microwaves. In contrast, the BET mathematical model allowed explaining the behavior of the pumpkin sample pretreated with steam. The sample pretreated with microwaves presented a higher water adsorption capacity in the monolayer with a value of 0.0558 grams of water per gram of dry solid. Finally, the samples exceeded a relative humidity of 30 percent, they showed a substantial increase in the flours' water adsorption capacity, so storage conditions that should not exceed 60percent relative humidity.
Modelado de la cinética de secado del mesocarpio y de las isotermas de adsorción de la harina de la calabaza (Cucurbita pepo L.) sometida a diferentes pretratamientos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Tibanlombo Timbila, Daniela Salomé
;
Acurio Arcos, Liliana Patricia
Cucurbits are fruits rich in bioactive compounds; however, their consumption is mainly limited to fresh forms. This study analyzed the drying kinetics of winter squash (Cucurbita pepo L.) mesocarp subjected to precooking with boiling water, steam, and microwaves, and the analysis of the adsorption isotherms of the flour obtained from the different pretreatments. A decrease of more than 80 percent of the initial moisture of the samples was observed. The determination of the drying rate showed that the combination of microwave and convective drying at 65 Celsius degrees for eight hours was the ideal treatment to obtain a critical moisture of 2.68 kg water per kg dry solids and an equilibrium moisture of 0.04 kg water per kg dry solids. The water loss rate was adjusted to six main mathematical models, with the Modified Page model providing the best fit. When determining the effective diffusivity coefficient of water, it was found that the pretreatments reduce the activation energy. Therefore, it is concluded that these previous stages accelerate the drying process. The shelf life of the flours was examined through the construction of sorption isotherms. These presented type II sigmoid curves due to their macroscopic surface structure and hydrophobic nature. Regarding the fit performed with the BET and GAB models, it was confirmed that the adhesion of water molecules is stronger in the monolayer. The correlation coefficient allowed the establishment of the BET model as the best approximation.
Efecto de los tratamientos previos al secado en la calidad tecnológica de la harina de calabaza (Curcubita pepo)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Rivera Barona, Holger Wanderber
;
Acurio Arcos, Liliana Patricia
There are currently many viable alternatives to replace wheat flour, because its gluten content is harmful to health in gastrointestinal matters. Replacing it or looking for an alternative in a cucurbit makes this product of utmost importance for the food industry, since it is an option for a flour that contains starch, dietary fiber, antioxidants, vitamins and minerals. Being a foreign species, but known in Ecuador, the Curcubita pepo squash is gaining space in the local environment, which is purchased fresh or vacuum packed in supermarkets. Applying heat treatments to the squash pulp increases its organoleptic and functional properties, as well as extending its shelf life. The process was marked by obtaining the squash from a local producer in the Cevallos canton. Once the squash was obtained, it was laminated and subjected to different treatments to later be dehydrated, ground and obtain a flour ready for the relevant analyses. A soft flour with a characteristic smell and color was obtained, and the particle size, water activity, humidity, loose bulk density and water solubility were analyzed. The results revealed that the heat treatments contributed to improving the organoleptic properties. Properties such as a more marked color, increased soluble solids and better water solubility and absorption were obtained.

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