Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Quishpe Socasi, Elkin AlejandroSubject: search.filters.subject.CONGELACIÓN DE ALIMENTOS

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    Determinación experimental y predicción matemática del tiempo de congelación de arándano (Vaccinium corymbosum) y uvilla (Physalis peruviana)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Quishpe Socasi, Elkin Alejandro; Cadena Carrera, Santiago Esmiro
    The freezing process presents significant challenges in terms of the control and prediction of freezing time, as this factor directly affects the final quality of the food. Therefore, it is essential to construct freezing curves that allow the analysis of the evolution of temperature as a function of time, as well as determining the optimum freezing times. In the present investigation, blueberries (Vaccinium corymbosum) and uvilla (Physalis peruviana) were frozen in the IQF fluidized bed tunnel until reaching a final freezing temperature of -10 degrees centigrade at their thermal centers. The experimental freezing times for both fruits were determined using temperature versus time curves and were compared with the values calculated using three mathematical equations. The average experimental freezing time for blueberry was 44.33 minutes, while that for grapefruits it was 46.63 minutes. The results calculated mathematically for the equations of Plank, Pham, and Nagaoka were for blueberry (21.27, 27.49, and 24.49 min), respectively, while values were obtained for uvilla (24.29, 32.41, and 27.98 min). It was also found that the equation of Pham had a lower margin of error of estimation in both fruits, for uvilla was -30.49 percent while for blueberry it was -37.42 percent.