Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Efecto del ozono en la vida útil de pre mezclas farináceas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Chuquilla Toaquiza, Paola Mishell; Arancibia Soria, Mirari YosuneCurrently, the food industry has focused on the search for new conservation methods that involve reducing the use of chemical food preservatives, emphasizing food safety and food quality. The present work used an ozono treatment (20 and 200 ppm), unconventional in the flour industry, on pre mixtures of Andean crops such as sweet potatoe (Ipomea batata), oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum) and achira (Canna indica), to evaluate its efficiency through microbiological controls and physicochemical analysis for 4, 30, 60 and 90 days in storage. Regarding physicochemical parameters between the treatments of 20 and 200 ppm of ozone there was no significant difference in the pre mixtures, on the other hand, there was no effect of ozone on the moisture content. Likewise, the results indicate that at a concentration of 200 ppm of ozone, a greater microbial reduction was obtained during the first days of storage, Staphylococcus aureus showed a logarithmic decrease of 0,25 and 0,8 for pre mixtures 1 and 2 respectively, thermophilic aerobes a reduction of 1,17 and 1,30 logarithmic units for pre mixtures 1 and 2 respectively, mesophilic aerobes of 0,6 and 0,5 logarithmic units in pre mixtures 1 and 2, and for enterobacteria a decrease of 0,46 and 0,45 logarithmic units for pre mixtures 1 and 2 respectively in relation to the control. Regarding molds and yeasts, no were observed significant differences at 20 and 200 ppm in any pre mixtures with the control.