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.
Revalorización de tallos de brócoli basado en residuos de exportadoras para el desarrollo de una premezcla de sopa en el marco de la economía circular
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Chimbo Chato Marjory Ainhoa
;
Moreno Miranda Carlos Santiago
This research addressed the need to revalue the byproducts generated by the broccoli agroindustry in the province of Cotopaxi, Ecuador, using a circular economy approach. Given that approximately ninety percent of the country's broccoli production is exported, significant waste is generated, primarily stems, which have high potential for recycling. These byproducts were transformed into a functional flour used to formulate a premix for instant soups. The technological process included initial physicochemical analyses, blanching, and immersion in an acid solution for enzyme inactivation, followed by dehydration, milling, and sieving. Five experimental treatments were designed using a two-to-two factorial design plus a control, in which the percentages of cornstarch and broccoli stem flour were varied. The functional characteristics of the resulting flour revealed a high-water absorption rate and low solubility, which favored the stability of the premix. Treatment four presented the best sensory acceptance, standing out for its flavor, aroma, and higher dietary fiber and protein content. However, a decrease in viscosity and a change in the color of the final product were observed due to the similar proportion of cornstarch and broccoli flour. Ultimately, the feasibility analysis demonstrated that the project is both economically and environmentally feasible, generating short-term economic benefits and achieving an estimated reduction of one hundred and five tons of carbon dioxide per year.
Determinación experimental y predicción matemática del tiempo de congelación de atún (Thunnus albacares) y brócoli (Brassica oleracea var. italica)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Arboleda Verdesoto Kevin Daniel
;
Cadena Carrera Santiago Esmiro
Food preservation, transportation and storage are key factors in ensuring the quality of the final product. In this context, the correct application of freezing processes represents an important challenge. The construction of freezing curves allows the study of the thermal behaviour of food matrices, which facilitates the determination of optimal freezing temperatures and times to obtain high quality products. In the present investigation, an IQF fluidized bed tunnel was used to freeze samples of tuna (Thunnus albacares) and broccoli (Brassica oleracea var. italica) until a temperature of minus 10 degrees Celsius was reached at the thermal centre of each sample, considered the optimum freezing temperature. Through a series of experimental trials, the freezing time was determined, and these results were compared with the times estimated by mathematical models. The results showed that the experimental freezing time was longer than the theoretically calculated one. It was also found that the direction of air flow significantly influences the process. When the samples were exposed to a vertical upward (bottom-up) air flow, the freezing time was reduced by approximately 15 minutes compared to horizontal air flow.
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 la inclusión de harina de brócoli (Brassica oleracea var. Italica) y pulpa de plátano (Mussa acuminata) en el desarrollo de un helado batido
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Navas Nieto María Salomé
;
Salazar Garcés Diego Manolo
The food industry faces major challenges in developing functional foods, as consumers seek foods with health benefits. This research analyzed the effect of including broccoli flour and banana pulp flour in the development of a blended ice cream to improve its nutritional value without compromising its sensory attributes. Two formulations were developed containing a combination of broccoli flour and banana pulp: treatment F1 with 2.5 percent broccoli flour and 3 percent banana flour, and treatment F2 with 1.25 percent broccoli flour and 1.50 percent banana pulp. and a control sample was developed in which no flour was added. The results showed that the physicochemical parameters of the samples containing vegetable flours have a significant impact on the final product. Technical factors such as melting point, density, and overrun were also studied, and the results established that the higher the concentration of flours, the higher the total solids content. In terms of sensory analysis, treatment F2 was highly accepted in terms of color, smell, appearance, taste, and texture. The inclusion of flours has a positive influence and could be considered a favorable alternative to producing frozen dairy products.
Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de brócoli (Brassica oleracea var. Italica) en el desarrollo de un embutido tipo salchicha
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Guerra Castillo Raúl Mauricio
;
Salazar Garcés Diego Manolo
In response to increasing consumer demand for healthier food products, the food industry has focused its efforts on developing products with improved nutritional profiles, characterized by reduced fat, sugar, and salt content and increased fiber content. In this regard, the use of non-conventional flour derived from agro-industrial waste represents a promising alternative, offering both technological properties and nutritional benefits. In this study, sausages were formulated using blends of non-commercial broccoli and plantain flour at concentrations of 8 and 12 percent, compared with controlled samples made with wheat flour. The formulations were evaluated for their proximate composition, physicochemical, textural, and sensory properties, and stability over 30 days of storage. The results indicated that the highest concentration of broccoli flour plus banana (12 percent) improved the protein and fiber content of 15.47 and 3.16 percent respectively, in the color analysis showed alterations attributed to the nature of the pigments of the mixture of broccoli flour and banana specific by chlorophyll and compounds such as beta carotenes and lutein, in addition, parameters were observed in the hardness of the sausages, in this sense, the greater the amount of flour, the greater its hardness due to the fiber content, the sensory analysis revealed a low acceptance of the formulations with broccoli and banana, however, the flours constitute an alternative to improve the nutritional profile of processed meat products.
Efecto de la inclusión de harina de pulpa de plátano no comercial (Mussa acuminata) y harina de residuos de brócoli (Brassica oleracea var. Italica) en el desarrollo de un yogur entero
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
Garcia Bermeo Ivan Patricio
;
Salazar Garcés Diego Manolo
The food industry has faced the challenge of developing healthier products without the incorporation of chemical agents that harm the health of consumers. The development of dairy products with improved and sustainable nutritional characteristics is a group of interest due to the massive consumption of this type of product. In this study, the use of non-commercial banana pulp meals and broccoli waste meals in the production of whole yogurt was evaluated. For the research, two formulations were developed which were composed of non-commercial banana flour and broccoli residue flour, the first formulation was composed of a 50-50 proportion and the second formulation 25-75. The yogurt was evaluated for proximal composition, physical-chemical, texture, sensory parameters and stability during 30 days of storage. The results showed that yogurt with non-commercial broccoli and banana flour is a solution for fiber consumption and is a sustainable option in the short and long term due to its sustainability with the use and consumption of the flour. The formulations still maintain good sensory properties and yogurt stability, indicating that non-conventional flours are possible alternatives to innovate in nutritious and sustainable dairy products.
Modelación de cinéticas de congelamiento mediante enfriamiento por inmersión en diferentes soluciones para camarón, atún, uvilla, arándano, brócoli
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02)
Jima Jiménez, Josselyn Karina
;
Cadena Carrera, Santiago Esmiro
The food industry faces the constant challenge of preserving the quality of perishable products. The study of freezing kinetics in foods such as shrimp, tuna, goldenberry, blueberry, and broccoli is essential for optimizing preservation processes and ensuring product quality. Freezing slows down chemical and enzymatic reactions, extending the shelf life of food while preserving its nutritional and sensory properties. The freezing rate is a key factor influencing the final product quality. Rapid cooling promotes the formation of smaller ice crystals, which reduces cellular and tissue damage, thereby maintaining texture and flavor. Techniques such as immersion in cryogenic solutions have proven to be efficient in achieving rapid and uniform freezing. Research on freezing kinetics is crucial for optimizing food preservation processes and ensuring the quality of products delivered to consumers. The immersion technique in cryogenic solutions stands out as an efficient alternative for freezing various foods while preserving their properties and extending their shelf life. However, further research is needed to adapt freezing techniques to the specific characteristics of each food product and to develop more precise mathematical models that allow for better prediction of food behavior during the freezing process.

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