Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.MANDARINA

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    Evaluación fisicoquímica y cinética de producción de biomasa de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la fermentación alcohólica de una bebida a base de mandarina (Citrus reticulata) y cidra (Sechium edule)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vallejo Orozco, Yadira Alexandra; Garcés Moncayo, María Daniela
    Alcoholic drinks made from fruit have become popular in recent years. The purpose of this work is to identify the optimal formulation both in alcoholic yield and in biomass production of two types of yeast S. cerevisiae and S. bayanus. 12 treatments were prepared at three concentrations of cidra and tangerine juices (75:25, 50:50, 25:75) for each of the yeasts. During the fermentative stage, the treatments were monitored for pH, acidity, Brix degrees and cells per milliliter. At the end of the fermentation the percentage of ethanol was obtained. The results of the fermentation indicated that the treatments A0B0R2 and A0B0R1 obtained 9 and 10 percent alcoholic strength respectively, in volatile acidity the A2B1R1 treatment was the only one that exceeded the maximum permissible limit according to the INEN 374 standard with a value of 2.52 g. Acetic acid per Liter. The methanol determination showed that the A0B0R1 and A1B0R2 treatments were negative while the A0B0R2 and A1B0R1 samples were positive for methanol. When comparing the biomass kinetics, it was determined that S. bayanus has a higher biomass production, faster cell growth rate and shorter generation time, while S. cerevisiae produced a higher percentage of ethanol in the combination of 75:25 cidra- tangerine. Therefore, in this study it was determined that the best treatment to produce an alcoholic beverage based on citron and tangerine is A0B0R1, as it has a percentage of ethanol of 10 percent.
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    Análisis de aplicación de un sello de denominación de origen protegida en la mandarina (Citrus reticulada) del sector Puñapi del cantón Patate provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Núñez Guatumillo, Henry Fabián; Franco Crespo, Cristian David
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    Extracción y caracterización de aceite de semillas de cítricos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2018-11) Salinas Buenaño, Jessenia Pamela; Arancibia Soria, Mirari Yosune
    The orange and tangerine seeds oil is an edible oil obtained from the seeds of the variety Comun and Valencia, respectively. These oils can be an important source of lipids that can be used as a source of food for humans or as a source of raw materials in the cosmetic, pharmaceutical and nutraceutical industries. In the present study, samples of orange and tangerine seeds were collected and the oil extracted using the traditional method by cold pressing. The physicochemical characteristics were investigated, including color, refractive index, viscosity, oil yield, fatty acid composition, and oxidation temperature. The oil yields of these seeds vary from 10.98 percent for tangerine and 23.49 percent for orange. The heat of combustion was around 39 MJ for every kg with an initial oxidation temperature ranged from 181.96 Celsius degrees to 188.89 Celsius degrees. The oils showed the presence of tocopherol (vitamin E) and carotenoid pigments. The main fatty acids of orange and tangerine oils were linoleic, palmitic and oleic acids. The content of linoleic acid varied between 38.18 percent and 42.87 percent. In tangerine, 0.11 percent of nervonic acid has been found. The physicochemical characterization and the fatty acids profile were comparable with traditional vegetable oils. This feature is a point of reference to extend its research and expand its industrial application.
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    Efecto del grado de maduración y zona de cultivo en las características físicas y químicas de la mandarina (citrus reticulata)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Aguagüiña Pilla, Silvia Cumandá; Robalino Martínez, Dolores del Rocío
    The present study was aimed to evaluate the effect of the degree of maturation and growing area in the physical and chemical characteristics of the tangerine. A completely randomized experimental design was raised to evaluate and compare the values of the physical and chemical characteristics of the Patate and Baños` tangerine, three levels of maturity (green, “pintón”, ripe).We worked with 50 tangerines` samples, 10 observations with 2 replicas for the pulp and juice for each of the properties. In the whole fruit values was determined: size, shape, volume, weight, percentage of the peel, percentage of pulp, percentage of the seed, density and specific gravity; In the pulp properties were determined as: percentage of moisture, percentage of total solids, acidity, pH, soluble solids in Brix degrees, refractive index and thermal diffusivity; in the juice was determined the following properties: percentage of moisture, percent total solids, acidity, pH, soluble solids in Brix degrees, refractive index, specific gravity (5,15,25,35,45) Celsius degree, density (5,15,25,35 , 45) Celsius degree, specific heat, thermal diffusivity and viscosity (5,15,25,35,45) Celsius degree. To calculate the average values were considered the two replicas in the case of pulp and juice. Significant differences were established between each of the treatments, it is concluded that both the cultivation area (Patate and Baños) the degree of maturation (green, “pintón”, ripe) influence the physical and chemical characteristics of the fruit, pulp and tangerine juice. Correlations between the properties of the fruit pulp and juice were performed, and 93 best correlations were obtained by considering the correlation coefficient of 0.8 to 1 and -0.8 to -1.