Ciencia e Ingeniería en Alimentos y Biotecnología

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Has files: YesSubject: search.filters.subject.CONSERVACIÓN DE FRUTAS

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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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    Conservación de la guayaba (Psidium guajava L) mediante la aplicación de un recubrimiento comestible a base de mucílago de Nopal (Opuntia ficus indica) con aceite esencial de Tomillo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2019-07) Fernández Paredes, Manuel Enrique; Calero Cáceres, William Ricardo
    The guayaba (Psidium guajava.L) is a very perishable fruit on post-harvesting conditions, where the respiratory intensity is high (measured as ethylene production) who causes an accelerating of the senescence process and the losing the quality in a short period of time. The aim of the research work was to evaluate the effect of the application of an edible covering to retard the natural maturation process of P. guajava at conventional post-harvest conditions. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. Six treatments with a control were evaluated: three formulations of nopal mucilage plus thyme essential oil (100 percent mucilage, 99.5 percent mucilage plus 0.5 percent essential oil, 99 percent mucilage plus 1 percent essential oil); and two immersion times (60 seconds and 30 seconds). The evaluated variables considered were: titrable acidity, pH, soluble solids, humidity, weight loss, color and microbiology. The best treatment who preserves better the quality of the guava fruit was a2 (99 percent mucilage plus 1 percent thyme essential oil), considering that preserves better the fruit properties. According with the weight loss, the best treatment was a2b1 (99.5 percent of mucilage plus 1 percent of thyme essential oil) for 30 seconds. It is concluded that the P. guajava recovering with nopal mucilage and thyme essential oil could retard the ripening time, conserving its organoleptic characteristics.
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    Efecto del ozono sobre la calidad postcosecha de moras de Castilla (Rubus glaucus Benth)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-06) Urbano Borja, Miryan Rocío; Horvitz Szoiechet, Sandra
    The aim of this research work was to study the effects of a postharvest treatment with gaseous ozone on the postharvest quality of Andean blackberries. The methodology developed was based on a quantitative, experimental approach, using the modalities of field and bibliographic research. The laboratory analyses were carried out through laboratory tests for both the physical-chemical and the sensory characteristics of the blackberries exposed to different concentrations of ozone: Control sample, 0,4; 0,5; 0,6 and 0,7 ppm. The results were recorded daily in record sheets and tasting sheets. In all the tests, the ozone generated significant effects (p less than 0,05) in the postharvest quality of the blackberries, identifying that the most effective concentrations were 0,5 and 0,7 ppm of ozone in air.