Ciencia e Ingeniería en Alimentos y Biotecnología

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

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    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 Darío
    In 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.
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    Elaboración de un manual de buenas prácticas de manufactura para la empresa EXPOFRUTS ubicada en el cantón Cevallos en la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) González Salazar, Adonis Paúl; Guanoquiza Rivera, Manuel Israel
    This research was focused on the development of a Manual of Good Manufacturing Practices with the purpose to implement and achieve GMP certification for the EXPOFRUTS Company, its located in Cevallos canton in Tungurahua province and its most dedicated to elaboration and comercialitation of Pulp with local fruits. The diagnosis of the company was trough the aplication “check list”following the established requiremnts by the ARCSA-DE-2022-016-AKRG normative, it have 218 items with 3 levels of evaluation. According to the company in its current situation indicates 81,19 percent compliance, 12,84 percent non-compliance and 5,96 percent of parameters not related to its business activities, instead, the Standardized Operating and Sanitation Procedures are developed base don the non-conformities detected and requeriements established by ARCSA resolution 016, these include programs, processes, records and corrective actions, in the same way these procedures seek to maintain hygienic conditions during the production process and thus safeguard the safety of the products. The action plan, as well as the Schedule, were raised with the aspiration of covering the non-conformities in an appropiate period and in accordance with the business resources in order to obtain the BPM certification.
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    Diseño de un proceso tecnológico para la obtención de pulpa congelada a partir de orito (Musa acuminata AA) para la Planta Hortofrutícola Ambato PLANHOFA
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-03) Guanochanga Vargas, José Rafael; Franco Crespo, Christian David
    The orito (Musa acuminata AA) is a smaller variety of banana that is grown in several provinces of Ecuador on approximately 8000 hectares. Currently this fruit is marketed in its natural state, as it is a minimally exploited variety, the objective of this work is to design a technological process to obtain frozen pulp from orito (Musa acuminata AA) for the Ambato PLANHOFA Horticultural Plant. For this, the orito fruit was used in a state of physiological maturity type 6 and 7 according to the Von Loeseck scale, an AxB experimental design was used in which the effect of temperature variation (70 and 75 degrees centigrade) and different food additives (citric acid at 0.05 percent, ascorbic acid 0.05 percent and the mixture of both at 0.1 percent) in order to maintain the organoleptic properties of the fruit, for the selection of the best treatment a panel of 10 tasters was used semi-trained. It was obtained that the combination of citric acid plus ascorbic acid with a concentration of 0.1 percent and a pasteurization temperature of 75 degrees centigrade managed to better preserve characteristics such as color, odor, taste and acceptability, with a large amount of carbohydrates and proteins. Which were determined through a proximal analysis. In addition, after a microbiological analysis in which petriflim was used, it was found that the final product was free of molds and yeasts, E. coli and Enterobacteria.
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    Determinación experimental y predicción del tiempo de congelación de pulpa de guayaba (Psidium guajava) pasteurizada y envasada en cilindros de 200Kg
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06) Tubón Malusín, Miguel Ángel; Pilamala Rosales, Araceli Alexandra
    In the present investigation, pasteurized guava pulp and packaged in 200 kg metal cylinders were frozen in a freezing chamber at less 25 more less 2 Celsius degrre located in different positions. The experimental freezing time was determined by the time-temperature curves and compared with values predicted by two mathematical models. It was established that the mean experimental freezing time was 89,39 more less 2,47 hours and the freezing point of the pulp less 0,89 Celsius degree. The results predicted mathematically for a convective heat transfer coefficient of 13,46 (Watts per square meter Celsius degree) that the Salvadori-Mascheroni equation has a smaller relative error of 11,07 percent, being the most adequate to perform approximations of the freezing time in the company where this study was carried out. It was verified that the quality and microbiological safety of the guava pulp is maintained throughout the freezing process.