Ciencia e Ingeniería en Alimentos y Biotecnología

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

Examinar

Filtros

2024 - 20266

Ajustes

Tema: search.filters.subject.MODELACIÓN MATEMÁTICA

Resultados de la búsqueda

Mostrando 1 - 6 de 6
  • Miniatura
    Item type:Ítem,
    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.
  • Miniatura
    Item type:Ítem,
    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,
    Modelamiento matemático de la cinética de crecimiento de Lecanicillium lecanii en cultivo sumergido para la producción de ácido glicólico
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-07)
    Acosta Lescano Valeria Esther
    ;
    García Pazmiño María Eugenia
    Glycolic acid is a highly demanded compound in the cosmetic and pharmaceutical industries due to its exfoliating and regenerative properties on the skin. It is traditionally produced on an industrial scale through chemical synthesis, a method that presents both environmental and economic limitations, thus prompting the need for sustainable and efficient biotechnological alternatives. In this context, the present research focused on developing a submerged culture of Lecanicillium lecanii using final cane molasses as a substrate for glycolic acid production, with strict monitoring of key process variables such as pH, acidity, reducing sugar concentration, and biomass production through analytical techniques including spectrophotometry and acid-base titration. Furthermore, microbial growth kinetics were fitted to mathematical models (Gompertz, Logistic, and Richards) to determine the model with the highest predictive capability, based on determination coefficients, standard error, and relative percentage error. The results indicate that L. lecanii is capable of producing glycolic acid under controlled conditions, with a higher bibliographically reported yield compared to other secondary metabolites, validating its potential as an alternative and sustainable biological system. Additionally, mathematical modeling enabled the establishment of growth patterns applicable to future production scales, providing a scientific foundation to optimize bioprocesses aimed at obtaining industrially relevant active ingredients with reduced environmental impact.
  • Miniatura
    Item type:Ítem,
    Modelamiento matemático de la obtención de pigmentos orgánicos a partir de cepas de Penicillium Sp.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08)
    Sanchez Aucatoma, Kerly Esthefania
    ;
    García Pazmiño, María Eugenia
    The study focused on the mathematical modeling of the production of organic pigments from the Penicillium sp. strain, evaluating optimal cultivation conditions and applying adjustments to the Monod and Gompertz mathematical models to predict microbial growth and pigment production. A batch fermentation system was used, and the experimental variables were monitored for 120 hours to construct the microbial growth kinetics curve. The data obtained were fitted to the Monod and Gompertz mathematical models, revealing that the Gompertz model offered a better fit with a determination coefficient of 0.9912, compared to the Monod model, which presented a determination coefficient of 0.8043. This finding suggests that the Gompertz model is more suitable for describing the dynamics of microbial growth and pigment production in Penicillium sp. under the specific conditions of the experiment. Additionally, it was observed that the maximum growth rate and predictive accuracy were superior in the Gompertz model. The estimated growth rate was higher in the Gompertz model (0.0193 per hour) than in the Monod model (0.0134 per hour), indicating a higher growth efficiency under optimized conditions. These results underscore the importance of optimizing cultivation conditions, such as nutrient concentration, pH, and temperature, to maximize pigment production. They also highlight the relevance of choosing the appropriate mathematical model to obtain accurate predictions in pigment production.
  • Miniatura
    Item type:Ítem,
    Modelado de la cinética de secado e isoterma de adsorción de la lenteja de agua (Lemna minor)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    Castillo Salazar, Marco Sebastian
    ;
    García Pazmiño, María Eugenia
    The need to obtain new sources of food over time has been fundamental for the development and sustainability of humanity. Currently, the trend towards the consumption of functional and nutritious foods has opened a line of research in the food industry. In this context, we are interested in duckweed (Lemna minor), which has nutritional properties, particularly its high protein content, making it a source of interest in recent years. The research focuses on obtaining the drying kinetics curve and subsequently fitting the data to mathematical models and constructing the adsorption isotherm using the GAB and BET models. Fresh duckweed (Lemna minor) was subjected to a drying process at 60 degrees Celsius for 6 consecutive hours, with weight measurements taken at established times. Additionally, the adsorption isotherm was constructed by placing 8 capsules with duckweed flour (Lemna minor) in 5 jars with 5 supersaturated salts to evaluate moisture adsorption. The results obtained determined that the Page model best describes the drying process, and the BET model best fits the adsorption isotherm. These results serve as a basis for future research on this potential aquatic plant and its development in the food industry.
  • Miniatura
    Item type:Ítem,
    Modelado matemático de la cinética de degradación térmica del color de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.) en la elaboración de mermelada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
    Arias Pucuji, Mario Israel
    ;
    Acurio Arcos, Liliana Patricia
    Currently, color is considered a measurable quality criterion in foods such as nutritional quality, sanitary condition, colorant concentration, degree of maturity, quality control and process automation. The development of mathematical models to determine the loss of color of foods in enzymatic or non-enzymatic reactions was also carried out, since it allows predicting their behavior as a function of time and temperature. The process included the determination of the ripening index of Chinese cherry (Dovyalis abyssinica (A. Rich.) Warb.) as well as its nutritional composition, physicochemical characteristics and antioxidant activity. From the best prospectus, pulp was converted to analyze its color change in CIELab space by Luminosity, Chroma and Hue during jam making at four different temperatures, 120, 130, 140 and 150 Celsius degrees. The study indicated a higher luminosity at ripening stage three, which after the thermal process suggests a line regression for the loss of luminosity, chroma, hue angle and overall color variation values. As the thermal process progresses from intense orange and red colors to darker, paler and less intense colors, using an Arrhenius model, the changes in the values of these factors conform to a first order reaction. The results revealed that the Chinese cherry has a valuable nutritional composition, antioxidant activity, as well as physicochemical characteristics that technologically influence the production of jam.