Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Modelado de la cinética de secado e isoterma de adsorción de agua de mesocarpio de zapallo (Cucurbita máxima Duchesne) sometido a diferentes tratamientos previos al secado(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Toaquiza Landeta, Arlett Estefanía; Acurio Arcos, Liliana PatriciaThis work studied the behavior of pumpkin being subjected to boiling, steam and microwave as pretreatments, with a subsequent drying process at 65 degrees Celsius for 8 hours. The samples reached a final humidity of 2.1 percent for the control, 1.8 percent for the sample pretreated with boiling water, 3.2 percent for steam and 2.6 percent for microwaves. The drying kinetics were adjusted to different mathematical models (Newton, Page, modified Page, Henderson & Pabis, Logarithmic, and Wang & Singh), being the Page model the one that presented a better fit. Adsorption isotherms were created by applying supersaturated salts that allowed simulating environments with relative humidities between 11.78 percent and 80.12 percent. The equilibrium humidity values reached by the samples were adjusted to the BET and GAB models. It was observed that the GAB model presented a better fit for the control, subjected to boiling water and microwaves. In contrast, the BET mathematical model allowed explaining the behavior of the pumpkin sample pretreated with steam. The sample pretreated with microwaves presented a higher water adsorption capacity in the monolayer with a value of 0.0558 grams of water per gram of dry solid. Finally, the samples exceeded a relative humidity of 30 percent, they showed a substantial increase in the flours' water adsorption capacity, so storage conditions that should not exceed 60percent relative humidity.Item Modelado de la cinética de secado del mesocarpio y de las isotermas de adsorción de la harina de la calabaza (Cucurbita pepo L.) sometida a diferentes pretratamientos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tibanlombo Timbila, Daniela Salomé; Acurio Arcos, Liliana PatriciaCucurbits are fruits rich in bioactive compounds; however, their consumption is mainly limited to fresh forms. This study analyzed the drying kinetics of winter squash (Cucurbita pepo L.) mesocarp subjected to precooking with boiling water, steam, and microwaves, and the analysis of the adsorption isotherms of the flour obtained from the different pretreatments. A decrease of more than 80 percent of the initial moisture of the samples was observed. The determination of the drying rate showed that the combination of microwave and convective drying at 65 Celsius degrees for eight hours was the ideal treatment to obtain a critical moisture of 2.68 kg water per kg dry solids and an equilibrium moisture of 0.04 kg water per kg dry solids. The water loss rate was adjusted to six main mathematical models, with the Modified Page model providing the best fit. When determining the effective diffusivity coefficient of water, it was found that the pretreatments reduce the activation energy. Therefore, it is concluded that these previous stages accelerate the drying process. The shelf life of the flours was examined through the construction of sorption isotherms. These presented type II sigmoid curves due to their macroscopic surface structure and hydrophobic nature. Regarding the fit performed with the BET and GAB models, it was confirmed that the adhesion of water molecules is stronger in the monolayer. The correlation coefficient allowed the establishment of the BET model as the best approximation.Item Efecto de los tratamientos previos al secado en la calidad tecnológica de la harina de calabaza (Curcubita pepo)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Rivera Barona, Holger Wanderber; Acurio Arcos, Liliana PatriciaThere are currently many viable alternatives to replace wheat flour, because its gluten content is harmful to health in gastrointestinal matters. Replacing it or looking for an alternative in a cucurbit makes this product of utmost importance for the food industry, since it is an option for a flour that contains starch, dietary fiber, antioxidants, vitamins and minerals. Being a foreign species, but known in Ecuador, the Curcubita pepo squash is gaining space in the local environment, which is purchased fresh or vacuum packed in supermarkets. Applying heat treatments to the squash pulp increases its organoleptic and functional properties, as well as extending its shelf life. The process was marked by obtaining the squash from a local producer in the Cevallos canton. Once the squash was obtained, it was laminated and subjected to different treatments to later be dehydrated, ground and obtain a flour ready for the relevant analyses. A soft flour with a characteristic smell and color was obtained, and the particle size, water activity, humidity, loose bulk density and water solubility were analyzed. The results revealed that the heat treatments contributed to improving the organoleptic properties. Properties such as a more marked color, increased soluble solids and better water solubility and absorption were obtained.Item 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 EsmiroThe 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.Item 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 EsmiroThe 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.Item Evaluación de la actividad antimicrobiana in vitro de aceites esenciales frente a microorganismos patógenos y del deterioro de alimento(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2025-02) Chango Chimborazo, Yajaira Estefania; Arancibia Soria, Mirari YosuneEssential oils (EOs) are volatile compounds, rich in secondary metabolites such as monoterpenes and sesquiterpenes, noted for their antimicrobial activity, attributed to their hydrophobicity and high concentration of active phenols (thymol, carvacrol, and eugenol). These compounds alter the integrity of microbial membranes, increasing their permeability and generating oxidative stress. The agar diffusion method is used to categorize antimicrobial activity into four levels (+++; fully inhibited, ++; partially inhibited, +; slightly inhibited, and -; no inhibition). However, this method presented limitations due to the volatility and hydrophobicity of EOs, which affected their uniform diffusion. The in vitro evaluation of 50 EOs against 12 microorganisms revealed greater efficacy against Gram-positive bacteria due to their more permeable cell wall. Although Gram-negative bacteria are more resistant due to their complex outer membrane. EOs such as thyme and oregano were able to inhibit them thanks to their bioactive compounds. In contrast, anaerobic Clostridium perfringens showed complete resistance, likely due to their spore-forming capacity and the reduced production of reactive oxygen species (ROS) in the absence of oxygen, which limits the antimicrobial action of EOs. In fungi, thyme and cinnamon showed significant activity, while against beneficial bacteria the action was minimal. Their efficacy depends on the active compounds, oil volatility, and experimental conditions. Finally, EOs represent a sustainable and natural alternative as antimicrobial agents, aligning with the Sustainable Development Goals (SDGs). Their application in the food and pharmaceutical industries can improve food safety and meet the demand for natural preservatives in consumer products.Item Evaluación de las propiedades antimicrobianas del hongo cola de pavo (Trametes versicolor (L.) Lloyd) y su aplicación como conservante en queso fresco(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Arteaga Teneda, Andrés Leonardo; Sánchez Garnica, Manoella AlejandraThe excessive consumption of processed foods with high levels of chemical additives has generated concern owing to the potential adverse effects on human health in both the short and long term. In this context, fungi have been proposed as promising alternatives for the production of natural food additives because of their functional and beneficial properties, as well as their ability to replace synthetic additives. For this purpose, a methanolic extract of the turkey tail fungus (Trametes versicolor (L.) Lloyd) was developed using the maceration method, which achieved the extraction of secondary metabolites together with the solvent methanol. The antimicrobial properties of the extract were evaluated using the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) against Escherichia coli ATCC 11775 and Staphylococcus aureus ATCC 25923, using resazurin as an indicator, which allowed the observation of coloration changes. For food application, a fresh cheese was developed incorporating the fungus extract, and its shelf life was determined by counting colony forming units (CFU) per gram of Enterobacteriaceae for 5 days. In addition, the Arrhenius equation was used to predict its stability by comparing it with a traditional preservation method such as brine. The T. versicolor extract exhibited antimicrobial properties, as evidenced by the inhibition of the growth of the studied strains of E. coli and S. aureus, as confirmed by MIC and BMC assays. Likewise, the extract showed preservative effects in fresh cheese that were comparable to those obtained with brine, according to the results obtained through the prediction of shelf life based on the Arrhenius equation.Item Análisis del efecto prebiótico de una compota a base de manzana (Malus domestica) y zanahoria (Daucus carota)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Guachamin Lasluisa, Karen Evelyn; Sánchez Garnica, Manoella AlejandraCurrently, gastrointestinal problems, mainly in infants, have increased owing to the low consumption of foods rich insoluble fiber. This deficiency can negatively affect the intestinal microbiota and contribute to the development of diseases, such as diarrhea and constipation. To address this problem, three compotes made with apple and carrot in different proportions were developed. The formulations were as follows: A, 50 percent apple and 50 percent carrot; B, 25 percent apple and 75 percent carrot; and C, 75 percent apple and 25 percent carrot. A study was carried out to determine which of these formulations had the greatest prebiotic effect, that is, the greatest capacity to promote the health of the intestinal microbiota. The samples were diluted in M9 mineral medium and Lactobacillus Salivarius was added as a probiotic to evaluate the effectiveness of each compound. In addition, the procedure was repeated using E. coli to determine the composition with the highest prebiotic effect. The results indicated that formulation A, with 50 percent apple and 50 percent carrot, had the greatest prebiotic effect. This combination is rich in soluble fiber, beneficial for digestive health and suitable for human consumption. Formulation A compote also stood out for its pleasant taste, aroma and texture, which makes it attractive to consumers and confirms the benefits expected from its regular consumption.Item Evaluación del efecto de la temperatura en las propiedades sensoriales y reológicas de la mermelada de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Baltazar Chango, Jessica Fernanda; Acurio Arcos, Liliana PatriciaIn recent years, there has been a growing demand for products with a high nutritional level. This has driven the search for new processing technologies that allow preserving the properties of food. In this study, a new technology is analyzed to transform the Chinese plum tree, with the aim of maintaining its sensory characteristics; developing a jam with this fruit using an oil bath to simulate the processing temperature in an industrial plant at four temperatures: 120, 130, 140 and 150 degrees Celsius, to evaluate the rheological and sensory parameters of the jams. In addition, the proximal composition of the jam was evaluated with greater sensory acceptability. The sensory profile graph showed that the jam made at 150 degrees Celsius was selected as the best treatment. On the other hand, the jam at 120 degrees Celsius presented higher viscosity values; while the jam at 150 degrees Celsius presented lower values. All the jams required a threshold effort to start flowing, this effort being lower in the jams made at a higher temperature. Furthermore, they gave a flow behavior index less than unity, indicating pseudoplastic behavior. The jam valued as the best treatment showed values of moisture, protein, fat, fiber and ash like those reported in sweet potato and orange, blackberry, pineapple jams, among others. In addition, it presented values of soluble solids, pH and titratable acidity that are within the range established in the local technical standard.Item 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 PatriciaCurrently, 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.