Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2020Subject: 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.
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    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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    Desarrollo de masas congeladas para panificación a partir de trigo (Triticum durum) sustituido parcialmente con una mezcla de harinas de frejol (Phaseolus vulgaris) y quinua (Chenopodium quinoa)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Jerez Caiza, Jefferson Guillermo; Paredes Escobar, Mayra Liliana
    Bread is one of the most consumed foods in Ecuador. However, health problems generated by the use of refined flour create the need for new healthy options. Quinoa (Chenopodium quinoa) is an Andean pseudocereal with diverse functional components, named as a superfood for its high content of essential amino acids, likewise beans (Phaseolus vulgaris) variety canaria is a legume with high amounts of protein, fibre, vitamins and minerals. The development of this research shows an option to solve these problems, generating a bread with a higher content of fibre, minerals, vitamins and protein, previously frozen to extend its shelf life. Three formulations were proposed with a partial substitution of 20 percent of refined wheat flour. Prior to leavening, they were frozen by IQF, stored for one week, thawed, leavened and baked. The doughs were characterised by mixography and the bread obtained by texture. The bread texture of the formulations presented values 15 percent higher in hardness, cohesiveness and chewiness than a common wheat bread. Mixographic analyses indicated a statistically significant difference in C3 (gelatinisation rate), but not in the values of C1 (water absorption rate), C2 (gluten index), C4 (amylase index) and C5 (retrogradation rate), indicating an adequate performance of the formulations in the formation of bread dough. Finally, the protein and ash content increased in the developed formulation, achieving an enrichment of these nutrients.
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    Efectos de la congelación y ultracongelación en la estructura y textura de frutas y vegetales: Una revisión bibliográfica de datos publicados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Alvarez Beltrán, Tania Maribel; Acurio Arcos, Liliana Patricia
    Currently, freezing has become one of the most widely used preservation methods for fruits and vegetables, as these are considered highly perishable, avoiding microbial proliferation and extending shelf life. However, during the freezing process, ice crystals are formed inside the food, which cause deterioration of the cellular microstructure, directly affecting the quality of the product. The objective of this research is to report the changes in the structure and texture of frozen and deep-frozen fruits and vegetables. It was carried out based on a bibliographic search in secondary sources of research conducted worldwide, from which it is established that the effectiveness of a freezing method depends on different process conditions, mainly on the freezing speed and temperature. It also depends on other factors such as: the species, the treatment that the food has received prior to freezing, which is discussed by comparing different fruits and vegetables, subjected to similar processes. Finally, it was deduced that in Ecuador there is a lack of research studies on the effects produced by a freezing process on the structure and texture of locally produced vegetables, a negative aspect considering that it is a country that has the climatic conditions to produce a great variety of this type of food, for which reason it is suggested that future research should focus on the aforementioned subject.
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    Evaluación del efecto de la congelación rápida individual (IQF) en las características fisicoquímicas y sensoriales de pitahaya amarilla (Selenicereus megalanthus) en rodajas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Pichuasamín Rivera, Erika Gabriela; Ramos Moya, Milton Rubén
    The yellow pitahaya (Selenicereus megalanthus) is a fruit with an exotic appearance, pleasant taste, high nutritional value and great potential for production and consumption. The present research work aimed to study the effect of the application of individual quick freezing (IQF) technology on the preservation of the physicochemical and organoleptic properties of sliced yellow pitahaya. Physicochemical parameters, texture and color were analyzed in fresh pitahaya in two stages of maturity. An experimental design 2 raised to n was applied with 2 replications, where: A corresponds to the state of maturity of the fruit, B: IQF treatment and C: cut the slices. The sensory analysis determined as the best treatment to T7 with pitahaya in stage of maturity 4, cut 1.0 cm thick and IQF treatment of minus 30 degrees centigrade for 20 min, this treatment obtained high scores by the tasters between like and Like very much. The best treatment presented the following values in the physicochemical and microbiological parameters: humidity 76.62 percent; pH 4.16; acidity 0.15 percent, total soluble solids 17.72 degrees brix; texture 3.45 N; luminosity 25,23 and a minimum microbial load of minus 10 UFC.g raised to minus one. The results obtained demonstrated that the application of the IQF technology in the pitahaya slices allows their physicochemical, textural and color characteristics to be like fresh ones.