Ciencia e Ingeniería en Alimentos y Biotecnología
Permanent URI for this communityhttp://repositorio.uta.edu.ec/handle/123456789/412
Browse
8 results
Search Results
Item Efecto de diferentes pre-tratamientos en la calidad tecnológica de la harina del mesocarpio del zapallo (Cucurbita máxima Duchesne)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Alulema Lalaleo, Johana Lizbeth; Acurio Arcos, Liliana PatriciaThe present study focused on the evaluation of the effect of different pretreatments (boiling water, steam and microwave) on the quality of fresh squash mesocarp and the flour obtained. The physicochemical properties of fresh pumpkin were evaluated and it was observed that the pH values ranged from 6.30 to 6.85. Total, soluble solids showed a decrease in the samples pretreated by steam and microwaves due to the rupture of the cell wall by the effect of heat. The squash slices were subjected to a drying process at 65 degrees Celsius for 8h, this prolonged time generated that the humidity of the flours reached values of 2.55 to 3.62 percent. In addition, the effective water diffusion coefficient was evaluated, being the boiling pretreatment the most effective. The pH, acidity, loose bulk density, bulk density, bulk density, porosity and particle size of the flours obtained were also evaluated, observing that the pretreatments have effects on all the properties evaluated. The hygroscopicity of the flour treated with steam and microwaves were superior to those of the control sample. The WAI and WSI of the flours showed high values, while the FAI values were low, indicating that the proteins of the squash flours have more polar side chains. Finally, it should be noted that this study is the basis for optimizing the drying processes of this fruit, in addition to promoting the use of the flour in the production of the flour.Item Determinación de la concentración de metales pesados (cadmio, plomo y cromo) en la lechuga (Lactuca sativa) que se cultiva en la parroquia Presidente Urbina del cantón Píllaro(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lasluiza Quishpe, María Fernanda; Cerda Mejía, Liliana AlexandraLettuce is a vegetable frequently used in the diet due to its low caloric value and is rich in vitamins and minerals. Environmental contamination has increased in recent years because of anthropogenic activities, being the most interesting the irrigation water and soil where they are grown because they have presented heavy metals such as cadmium, lead, and chromium, which are considered toxic and therefore it affects the health of the population when they ingest it through contaminated food with high concentrations. This research determined the presence of cadmium, lead, and chromium in samples composed of lettuce, irrigation water, and agricultural soil collected in the Presidente Urbina parish of the Pillaro canton belonging to the province of Tungurahua, through the atomic absorption spectrophotometry method. The three samples were compared with national and international standards, as a result, it was found that the analyzed samples have concentrations below the maximum permissible limit for cadmium, lead, and chromium. Therefore, the crops of the Presidente Urbina parish are free of heavy metal contaminants, this is guaranteeing the health of these consumers.Item Evaluación de técnicas de preservación de hortalizas de IV gama: lechuga (Lactuca sativa L.), tomate cherry (Solanum lycopersicum) y zanahoria (Daucus carota)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Analuisa Jiménez, Maryuri de los Ángeles; Franco Crespo, Cristian DavidNational market promotes the use of processing technologies that allow to conserve vegetables of IV spectrum for more time without losing the fresh features of a product. This work evaluated the combination of three different minimal processing technologies about physicochemical behavior, sensorial quality and microbiological, and colorimetric properties applied in lettuce, cherry tomato and carrot. Cutting techniques, chemical treatment and type of packaging in each vegetable were evaluated. The best treatments evaluated through sensorial analysis and physicochemical were the result of the application of ascorbic acid 250 ppm strips cutting of 8cm x 3cm approx. and vacuum packing technique in the case of the lettuce; wholes without pedicle, citric acid 500 ppm and vacuum packing technique for the cherry tomato and strips of 7cm x 1 cm approx. ascorbic acid 150 ppm and vacuum packing technique in the carrot. The analysis of color for the lettuce, tomato and carrot showed that the parameters of brightness, chromaticity and tonality were not altered by the process they remained optimum over time. On the other hand, the microbiologic analysis showed count of mold/yeast and mesophilic aerobics are within the limits imposed in the regulation. The useful lifetime established through weight loos was of 11 days in the lettuce, 19 days in the cherry tomato and 18 days in the carrot.Item Sistema de comercialización como vector en las Ventas de la Asociación Agrícola Virgen del Cisne ASOAGRICIS(Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-11) Urquizo Chango, Carlos Danilo; Castro Analuiza, Juan CarlosAn optimal marketing system operates under certain productive parameters which are in relation to the transfer of the ownership of products by making a maximum effort to meet the needs of the client and achieve greater profits. In order to determine an optimal marketing system, the indicators were searched for the biggest impact and incidence through an analysis of articles selected according to the quality of studies that was presented and its application in government centers. As a consequence, there could be found the dimensions that generate the success of the system, such as: production, collection, distribution, and consumption. Moreover, the corresponding situational diagnosis of the ASOAGRICIS (Virgen del Cisne Agricultural Association) was carried out by identifying the meaningful problems in relation to the commercialization of agro-ecological horticultural products. Finally, marketing systems are a good alternative for consumers and producers of agro-ecological horticultural products because there is a demand to acquire them. Besides, families know how to produce in the agricultural sector, but they have shortcomings in terms of productivity turnover, sales and marketing management.Item Desarrollo de una tecnología innovadora de procesamiento mínimo para la conservación de hortalizas frescas lechuga (Lactuca sativa L.), col de repollo (Brassica oleracea var. capitata), col morada (Brassica oleracea var. Lambarda), espinaca (Spinacia oleracea) picadas, previamente tratadas con aceite esencial de tomillo (Tymus Vulgaris)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Tixilema Poaquiza, Sara Anabel; Garcés Espinoza, Lenin A.Item Aplicación de aceites esenciales de orégano (Origanum vulgare) y tomillo (Thymus vulgaris) en cuatro tipos de hortalizas: col de repollo ( Brassica oleracea var. capitata cv. bronco) , rubra) , col morada (Brassica oleracea var. capitata f. lechuga Iceberg tipo Salinas (Lactuca sativa var. capitata) y espinaca (Spinacia oleracea) para disminuir la carga microbiológica patógena(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Chuquitarco Guano, Mélida Marianela; Ramos Moya, Milton RubénItem Efecto de la temperatura y tiempo de secado en las propiedades físicas, químicas y microbiológicas de cuatro hortalizas: col de repollo (Brassica oleracea var. capitata cv. bronco), col morada (Brassica oleracea var. capitata f. rubra), lechuga iceberg tipo salinas (Lactuca sativa var. capitata) y espinaca (Spinacia oleracea L.), troceadas con previa aplicación de aceite esencial de canela (Cinnamomum zeylanicum)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Jinde Pilamunga, Vilma Alexandra; Mariño Abarca, Ximena AlexandraItem Estudio de la aplicación de aceites esenciales de canela (Cinnamomum zeylanicum) y clavo de olor (Syzygium aromaticum) para optimizar la calidad microbiológica y sensorial de cuatro tipos de hortalizas: col de repollo (Brassica oleracea var. capitata cv. bronco) , col morada (Brassica oleracea var. capitata f. rubra) , lechuga iceberg tipo salinas (Lactuca sativa var. capitata) y espinaca (Spinacia oleracea L.) ”(2013) Vanessa Valeria, Vaca SingañaEn los últimos años se ha observado un incremento significativo en el consumo de hortalizas procesadas en fresco porque los consumidores tienen más conocimiento sobre las propiedades beneficiosas de estos productos en la salud. Sin embargo, el consumo de estos productos se ve afectado por el incremento de las Enfermedades Transmitidas por los Alimentos (ETAs), causadas por la elevada contaminación del agua utilizada para regadío y por factores poscosecha; por tal razón, la presente investigación se enfocó en disminuir la carga microbiana presente en las hortalizas frescas: col de repollo (Brassica oleracea var. capitata cv. bronco),col morada (Brassica oleracea var. capitata f. rubra), lechuga iceberg tipo salinas (Lactuca sativa var. capitata) y espinaca (Spinacia oleracea L.) que se cultivan en el sector de Quillán-Izamba (Ambato) mediante el empleo de aceites esenciales (AE) de canela Cinnamomum zeylanicum) y clavo de olor (Syzygium aromaticum) como desinfectantes naturales. Con este propósito,las hortalizas fueron troceadas y lavadas con agua fría, y la desinfección se realizó con AE de canela, clavo de olor y combinación de los dos aceites,a una concentración de 0,025% (p/v). Estas soluciones fueron preparadas en un litro de agua destilada, y para formar la solución se utilizó polisorbato 80 (0,025 g/lt). Se trabajó con 150 g de cada hortaliza, que fueron sumergidas en las soluciones indicadas por un minuto. Se realizaron análisis físico-químicos, microbiológicos y sensoriales, y se calculó la eficiencia germicida de los AE. Se determinó como mejor tratamiento de desinfección, con un nivel de confianza del 95%, al AE de canela al 0,025% (82,3 al 87,9% de eficiencia), en segundo lugar el clavo de olor al 0,025% (62,7 al 65,8% de eficiencia) y en tercer lugar a la combinación al 0,025% (50,8 al 56,4% de eficiencia). La aplicación de los AE (principalmente el aceite de canela) mejoró la calidad microbiológica y sensorial de las cuatro hortalizas y afectó muy poco las propiedades físico-químicas de las mismas.