Ciencia e Ingeniería en Alimentos y Biotecnología

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    Modelamiento matemático de la obtención de pigmentos orgánicos a partir de cepas de Penicillium Sp.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2024-08) Sanchez Aucatoma, Kerly Esthefania; García Pazmiño, María Eugenia
    The study focused on the mathematical modeling of the production of organic pigments from the Penicillium sp. strain, evaluating optimal cultivation conditions and applying adjustments to the Monod and Gompertz mathematical models to predict microbial growth and pigment production. A batch fermentation system was used, and the experimental variables were monitored for 120 hours to construct the microbial growth kinetics curve. The data obtained were fitted to the Monod and Gompertz mathematical models, revealing that the Gompertz model offered a better fit with a determination coefficient of 0.9912, compared to the Monod model, which presented a determination coefficient of 0.8043. This finding suggests that the Gompertz model is more suitable for describing the dynamics of microbial growth and pigment production in Penicillium sp. under the specific conditions of the experiment. Additionally, it was observed that the maximum growth rate and predictive accuracy were superior in the Gompertz model. The estimated growth rate was higher in the Gompertz model (0.0193 per hour) than in the Monod model (0.0134 per hour), indicating a higher growth efficiency under optimized conditions. These results underscore the importance of optimizing cultivation conditions, such as nutrient concentration, pH, and temperature, to maximize pigment production. They also highlight the relevance of choosing the appropriate mathematical model to obtain accurate predictions in pigment production.
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    Modelado de la cinética de secado e isoterma de adsorción de la lenteja de agua (Lemna minor)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Castillo Salazar, Marco Sebastian; García Pazmiño, María Eugenia
    The need to obtain new sources of food over time has been fundamental for the development and sustainability of humanity. Currently, the trend towards the consumption of functional and nutritious foods has opened a line of research in the food industry. In this context, we are interested in duckweed (Lemna minor), which has nutritional properties, particularly its high protein content, making it a source of interest in recent years. The research focuses on obtaining the drying kinetics curve and subsequently fitting the data to mathematical models and constructing the adsorption isotherm using the GAB and BET models. Fresh duckweed (Lemna minor) was subjected to a drying process at 60 degrees Celsius for 6 consecutive hours, with weight measurements taken at established times. Additionally, the adsorption isotherm was constructed by placing 8 capsules with duckweed flour (Lemna minor) in 5 jars with 5 supersaturated salts to evaluate moisture adsorption. The results obtained determined that the Page model best describes the drying process, and the BET model best fits the adsorption isotherm. These results serve as a basis for future research on this potential aquatic plant and its development in the food industry.
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    Modelado matemático de la cinética de degradación térmica del color de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.) en la elaboración de mermelada
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Arias Pucuji, Mario Israel; Acurio Arcos, Liliana Patricia
    Currently, color is considered a measurable quality criterion in foods such as nutritional quality, sanitary condition, colorant concentration, degree of maturity, quality control and process automation. The development of mathematical models to determine the loss of color of foods in enzymatic or non-enzymatic reactions was also carried out, since it allows predicting their behavior as a function of time and temperature. The process included the determination of the ripening index of Chinese cherry (Dovyalis abyssinica (A. Rich.) Warb.) as well as its nutritional composition, physicochemical characteristics and antioxidant activity. From the best prospectus, pulp was converted to analyze its color change in CIELab space by Luminosity, Chroma and Hue during jam making at four different temperatures, 120, 130, 140 and 150 Celsius degrees. The study indicated a higher luminosity at ripening stage three, which after the thermal process suggests a line regression for the loss of luminosity, chroma, hue angle and overall color variation values. As the thermal process progresses from intense orange and red colors to darker, paler and less intense colors, using an Arrhenius model, the changes in the values of these factors conform to a first order reaction. The results revealed that the Chinese cherry has a valuable nutritional composition, antioxidant activity, as well as physicochemical characteristics that technologically influence the production of jam.