Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de babaco (Vasconcellea x heilbornii nm. pentagona) cristalizado mediante la técnica de osmodeshidratación(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Lema Moyolema, Darwin Medardo; Ortiz Escobar, Jacqueline de las MercedesBabaco (Vasconcellea × heilbornii nm. pentagona) is a fruit cultivated in the Ecuadorian highlands, which currently has little added value. Therefore, this research proposes developing crystallized babaco through osmotic dehydration and convective drying. Four treatments were proposed, combining two syrup concentrations (50 and 60 Brix) and two cooking times (1 and 2 hours), followed by convective drying at 60 degrees Celsius. The best treatment was determined through sensory evaluation; the tasters selected the 50 Brix treatment with a one-hour cooking time. Characterization of the final product included physicochemical, nutritional, and microbiological analyses. The results were: water activity (0.513), pH (4.42), Brix (45.16), total fiber (3.77 percent), protein (1.88 percent), and absence of pathogenic microorganisms. These parameters demonstrate stability, safety, and compliance with regulations. To validate the process efficiency, kinetic mass transfer modeling was performed using the Page and Peleg models, yielding coefficients of determination greater than 0.98, a diffusion coefficient of 1.062 × 10 to the power of minus 8, square meters per second, and a maximum transfer rate of 2.66 Brix per minute, indicating an optimal time of 90 to 100 minutes to reach 95 percent osmotic equilibrium. These findings confirm that the combination of osmotic dehydration and convective drying is a viable technology, as it preserves sensory qualities, ensures microbiological safety, and transforms a highly perishable fruit into stable, long-life products, generating added value and strengthening production chains.Item Evaluación de la capacidad inhibidora del aceite esencial de tomillo (Thymus vulgaris) microencapsulado en la conservación de la carne de pollo (Gallus gallus domesticus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Jácome Vizuete, Steven Daniel; López Hernández, Orestes DaríoThe preservation of chicken meat (Gallus gallus domesticus) in the Ecuadorian food industry presents a constant challenge due to its high susceptibility to microbial spoilage and high consumption. Finding a way to extend shelf life is crucial. Therefore, by applying the microencapsulation technique, the aim is to influence the inhibitory effect of thyme essential oil (Thymus vulgaris). The methodology begins with microencapsulation using proportions of gum arabic and maltodextrin. To verify proper microencapsulation, Fourier transform infrared spectroscopy (FTIR) was performed on all samples. The microencapsulated product was used as an inhibitor, dissolved in solutions at different concentrations in which the chicken meat was immersed for three different durations, resulting in a total of 10 treatments, including the control. Statistical tools were used for data comparison (Statgraphics 19) and it was concluded that treatment 9 has a higher percentage of germicidal efficiency, which was tested against a control treatment to determine the shelf life at zero degrees Celsius, resulting in 3 days for the control treatment and 10-11 days for the chicken meat samples with the best treatment.Item Desarrollo de una mermelada de naranja (Citrus sinensis (L.) Osbeck) fortificada con inulina(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Orejuela Quispe Ingrid Lissette; Ortiz Escobar Jacqueline de las MercedesThis study aimed to develop an orange (Citrus sinensis) marmalade fortified with inulin. Several formulations were prepared by varying the amount of inulin, which was incorporated due to its nature as a soluble fiber with prebiotic effects, known for its digestive benefits and its ability to improve product texture. Additionally, low methoxyl pectin was used, as it has the ability to form gels in the presence of calcium ions, making it possible to prepare low-sugar products without compromising texture or consistency. To reduce the caloric content of the marmalade, stevia was also added. All samples were subjected to sensory evaluation by a panel of individuals who rated the flavor, color, aroma, texture, appearance, and overall acceptability. Based on these evaluations, the most accepted formulation was selected as the best option. This selected formulation was then analyzed to determine its physicochemical properties (such as pH, Brix degrees, acidity, color, viscosity, water activity, and moisture content), microbiological quality (presence of molds, yeasts, and pathogenic microorganisms), and nutritional composition (fiber and protein content). The results confirmed that the marmalade met current food safety and quality standards. A healthy and functional orange marmalade was successfully developed, characterized by good taste, low caloric content, food safety, and added nutritional value ideal for consumers seeking to maintain a healthy diet without giving up traditional productsItem Evaluación de la capacidad inhibidora del aceite de tomillo (Thymus vulgaris) en la conservación de la carne de pollo (Gallus gallus domesticus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chugchilán Caiza Liliana Estefania; Lascano Sumbana Alexandra VirginiaThis research aims to harness the potential of thyme essential oil (Thymus vulgaris) as an inhibitory agent to prevent spoilage in chicken meat (Gallus gallus domesticus). The growing demand for natural alternatives to synthetic preservatives in the food industry has driven research into essential oils as biopreservatives. Food safety is an increasingly important issue, regardless of advancements in public health and food preservation. Chicken meat is a nutritious food, but its high water and nutrient content makes it more susceptible to contamination and oxidation, which limits its shelf life. The employed methodology consisted of applying thyme essential oil (Thymus vulgaris) as an inhibiting agent in the different solutions, the immersion method was applied to refrigerated chicken stored at four degrees Celsius, in the different concentrations and times of thyme essential oil, which allowed for maintaining the chicken´s characteristics for a longer time, as well as reducing its microbial load in the case of mesophilic aerobes and Escherichia coli. It was concluded the thyme essential oil is a good viable and safe alternative for extending the shelf life of chicken meat, reducing the microbial load while maintaining its organoleptic properties, thus contributing to the development of safer and more natural food for consumer health.Item Determinación experimental y predicción matemática del tiempo de congelación de atún (Thunnus albacares) y brócoli (Brassica oleracea var. italica)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Arboleda Verdesoto Kevin Daniel; Cadena Carrera Santiago EsmiroFood preservation, transportation and storage are key factors in ensuring the quality of the final product. In this context, the correct application of freezing processes represents an important challenge. The construction of freezing curves allows the study of the thermal behaviour of food matrices, which facilitates the determination of optimal freezing temperatures and times to obtain high quality products. In the present investigation, an IQF fluidized bed tunnel was used to freeze samples of tuna (Thunnus albacares) and broccoli (Brassica oleracea var. italica) until a temperature of minus 10 degrees Celsius was reached at the thermal centre of each sample, considered the optimum freezing temperature. Through a series of experimental trials, the freezing time was determined, and these results were compared with the times estimated by mathematical models. The results showed that the experimental freezing time was longer than the theoretically calculated one. It was also found that the direction of air flow significantly influences the process. When the samples were exposed to a vertical upward (bottom-up) air flow, the freezing time was reduced by approximately 15 minutes compared to horizontal air flow.Item Efecto de la temperatura sobre los parámetros de flujo de la mermelada de cereza china (Dovyalis abyssinica (A. Rich.) Warb.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chugcho Paredes Robinson Stalin; Acurio Arcos Liliana PatriciaThis research evaluates the effect of temperature on the flow parameters of jam made from Chinese cherry (Dovyalis abyssinica), an exotic fruit that is underutilized in Ecuador despite its high nutritional content, especially vitamin C and antioxidant compounds. The importance of the study lies in improving knowledge about the rheological behavior of this jam, contributing to the innovation of products derived from native fruits with potential. The methodology consisted of collecting and preparing the fruit in the form of a puree, followed by cooking it at 150 degrees Celsius for 13 minutes. The viscosity of the jam was evaluated using a rotational viscometer at different temperatures (10 to 60 degrees Celsius), and the experimental data were adjusted to mathematical models of non-Newtonian flow, such as Herschel-Bulkley and Casson. The results showed that temperature has a significant influence on the viscosity and rheological behavior of the product. At higher temperatures, viscosity decreases, which directly affects its texture. It is concluded that properly controlling the processing temperature is key to maintaining the desired physical properties in Chinese cherry jam, optimizing its sensory quality and market acceptance.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.