Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Estudio de secado por aspersión para la obtención de pulpa de manzana (Malus domestica (suckow) borkh) en polvo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Veloz Pérez, Carlos Arturo; López Hernández, Orestes DaríoIn this study, we sought to transform the raw material through a thorough analysis of the spray drying process to obtain apple (Malus domestica (Suckow) Borkh) pulp in powder form. The objective of this study was to explore and thoroughly understand the spray drying process applied to the production of apple pulp powder to prolong its shelf life and prevent rapid deterioration, especially in terms of browning. For this purpose, the appropriate concentration of maltodextrin as a coadjuvant was determined through the determination of total solids and carbohydrates. In addition, the inlet and outlet temperatures were determined using DSC equipment. The product obtained was characterized by sensory, proximal and microbiological analysis. All analyses were performed in triplicate. Microbiological tests were carried out in accordance with current regulations. An analysis of variance (ANOVA) and Tukey tests were performed with the support of Statgraphics software. The best ratio was 1:4, achieving a yield of 62.50 plus minus 0.79 percent in the laboratory and 92.5 plus minus 0.79 percent at the industrial level. In addition, the organoleptic and physicochemical properties of the apple pulp powder were evaluated, finding that it complies with Ecuadorian Technical Standard NTE INEN 247 in terms of pH, moisture and microbial count. Sensory tests indicated high acceptance of the pulp in both its liquid and powder forms.