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 Construcción de las curvas de la cinética de secado y caracterización de harina de los frutos de Margyricarpus pinnatus (Lam.) Kuntze como base para la industria galletera(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Guamani Guano, Lisbeth Magali; García Pazmiño, María EugeniaMargyricarpus pinnatus (Lam.) Kuntze is a traditional Andean plant used innatural medicine; however, its fruits are a good source of research within the food industry. The objective of this study was to construct drying kinetics curves and characterize the physicochemical, technological, rheological and proximate composition properties of the flour obtained using temperatures of 50, 55 and 60 degrees Celsius by forced convection. The results determined that at 60 degrees Celsius the process was more efficient. On the other hand, the flour complied with the humidity established by INEN 616, low water activity, pH close to 7, protein similar to wheat flour and high oil absorption capacity, which is essential in baked products. The good rheological behavior positions the flour as a viable alternative in the partial substitution of wheat flour for the production of cookies and bread. Statistical tests showed that temperature significantly influenced the following parameters: water activity, pH and titratable acidity, moisture, oil absorption capacity, emulsifying capacity, gelling capacity, protein and fat.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 Caracterización de las propiedades fisicoquímicas, nutricionales y tecnológicas de la harina de cidrayota (Sechium edule (Jacq.) Sw.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Garzón Tituaña, Evelyn Mishell; Delgado Ramos, Andrea VerónicaEcuador, thanks to its diverse microclimates, is a producer of a wide variety of horticultural products, such as cidrayota. However, the lack of knowledge and information regarding this crop can be a problem in a country that faces food challenges and demands nutritious foods with unconventional raw materials. This study focused on characterizing the physicochemical, nutritional and technological properties of cidrayota (Sechium edule (Jacq.) Sw.) flour, obtained by drying at three different temperatures (40, 50 and 60 degrees Celsius) for 24 hours. Physicochemical properties such as pH, titratable acidity, bulk density, color, and particle size were analyzed, as well as nutritional components such as moisture, fiber, fat, protein, ash, and carbohydrates, and technological values such as water and oil retention capacity, swelling capacity, foaming capacity, and starch and amylose content. The results obtained indicated that cidrayota flours have good protein content (8.18 to 13.60 percent) and fiber (6.75 to 10.05 percent) content and low-fat content (0.48 to 0.62 percent). H2 flour dried at 50 degrees Celsius was identified as the most effective treatment because of its average values in yield and nutritional components, in addition to its grain size, color, moisture, and especially its technological potential. The findings of this study contribute to the knowledge of the properties and potential applications of cidrayota flour in the development of more nutritious and healthy foods.Item Modelado de la cinética de secado e isoterma de adsorción de la lenteja de agua (Lemna minor)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Castillo Salazar, Marco Sebastian; García Pazmiño, María EugeniaThe need to obtain new sources of food over time has been fundamental for the development and sustainability of humanity. Currently, the trend towards the consumption of functional and nutritious foods has opened a line of research in the food industry. In this context, we are interested in duckweed (Lemna minor), which has nutritional properties, particularly its high protein content, making it a source of interest in recent years. The research focuses on obtaining the drying kinetics curve and subsequently fitting the data to mathematical models and constructing the adsorption isotherm using the GAB and BET models. Fresh duckweed (Lemna minor) was subjected to a drying process at 60 degrees Celsius for 6 consecutive hours, with weight measurements taken at established times. Additionally, the adsorption isotherm was constructed by placing 8 capsules with duckweed flour (Lemna minor) in 5 jars with 5 supersaturated salts to evaluate moisture adsorption. The results obtained determined that the Page model best describes the drying process, and the BET model best fits the adsorption isotherm. These results serve as a basis for future research on this potential aquatic plant and its development in the food industry.Item Modelado de la cinética de secado e isotermas de adsorción de agua de oca amarilla (Oxalis tuberosa variedad amarilla) y oca roja (Oxalis tuberosa variedad roja)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Baquerizo Bacilio, Ariel Joseph; Acurio Arcos, Liliana PatriciaThe Yellow Oca and Red Oca are tubers that contain a large amount of water, which makes them perishable food. Drying is a process where the amount of water in the food is reduced through mass and heat exchange between the matrix and hot air. In this study, these tubers were dried at 65 degrees Celsius for 8 hours. The analysis of the drying kinetics allowed it to determine the critical humidity, which yielded values of 0.059 kg water on kg dry solid and 0.086 kg water on kg dry solid for yellow and red Oca, respectively. In addition, seven mathematical models commonly used for analyzing drying kinetics in foods were used (Newton, Page, modified Page, Henderson, and Pabis, Logarithmic, Thomson, and Fick), and it was observed that the model that best fits is Newton's. On the other hand, adsorption isotherms were built using salts found in a water activity range of 0.11 to 0.8. It was determined that the yellow and red Oca meals generate type II isotherms. The data from these isotherms were adjusted to the mathematical models of BET and GAB. It was determined that the model that best fits the data is GAB due to the range in which it works.Item Modelado de la cinética de secado e isoterma de adsorción de agua de oca blanca (Oxalis tuberosa variedad Blanca) y zanahoria blanca (Arracacia xanthorrhiza Bancr.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Borja Suárez, Daniela Alexandra; Acurio Arcos, Liliana PatriciaThe present work focused on studying the drying kinetics of Oca blanca and Zanahoria blanca in a drying process carried out at a temperature of 65 Celcius degrees for 8 hours. The determination of the critical humidity yielded the values of 0.06 kg wáter per-kg dry solid and 0.07 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. In addition, the kinetics data were fitted to the mathematical models of Newton, Page, modified Page, Henderson and Pabis, Logarithmic, Thomson, and Fick. Through the determination coefficient (R2), the estimated mean error (SE), and the relative mean deviation percentage (P), it was determined that the Page model presented a better fit. On the other hand, the adsorption isotherms were built using supersaturated salts, allowing them to maintain environments with a relative humidity of 11 to 80 percent. The isotherms showed a type II sigmoidal shape, and the values were fitted to the GAB and BET mathematical models. Through the coefficient of determination (R2), a better fit with the GAB model was determined. The monolayer moisture content for the two matrices yielded values of 0.055 kg wáter per-kg dry solid and 0.057 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. This constant is related to the humidity limit that the sample must have to remain stable during storage.Item Estimación de la humedad crítica para el secado de manzanas (Pyrus malus) utilizando redes neuronales artificiales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Sánchez Barreno, Nataly Verónica; Sosa Cárdenas, Julio CésarThe use of artificial neural networks as a prediction tool in food science is becoming increasingly important. This study seeks to determine the error of the prediction of the Critical Humidity in the drying of apple (Pyrus malus) using neural networks. First, a base matrix was developed consisting of 29 experimental physical parameters and one output variable. These variables were selected through experimental data of drying curves for apple (Pyrus malus) from 30 similar works already developed. Next, the MATLAB® software was used to design the artificial neural network RNA using the four-layer conformed RP back propagation algorithm, where in the first input layer it has 15 static receptor neurons, in the second layer that is hidden it has of 10 hidden neurons, the third layer is sum and has a dynamic neuron, the final layer has a static output neuron. The RNA RP estimated the Critical Humidity obtaining 90 percent of the results with calculation errors less than 1 percent and 10 percent with errors less than 2.38 percent with a network training that ended in 7 stages. Finally, the results showed that the critical humidity was numerically estimated for apple (Pyrus malus) drying through neural models. This type of model of neurons represents. The statistical analysis calculated a reliability of 99.99 percent of the responses obtained from the artificial neural network and the real value.