Carrera Ingeniería en Alimentos
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Item Análisis de los fundamentos y aplicaciones de las tecnologías no térmicas más utilizadas en frutas y vegetales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lisintuña Toapanta, Daniela Estefania; Acurio Arcos, Liliana PatriciaCurrently, the high degree of loss of nutrients and the excessive use of additives for the preservation of fruits and vegetables affect the quality of the product, and this has prompted industries to create and apply new technologies with better results. The objective of this research was to analyze the fundamentals and applications of the most used non-thermal technologies in fruits and vegetables. The fundamentals were obtained through the bibliographic search in primary and secondary sources of research carried out in the last 5 years worldwide, from which the following technologies were identified: high hydrostatic pressures, irradiation, ultrasound, pulsed electric field, cold plasma and electrical pulse. Non-thermal technologies reduce the microbial load, since they are capable of directly or indirectly affecting the cell wall or membrane and the DNA of the microorganism; In addition, most of the physicochemical characteristics and bioactive compounds (anthocyanins, carotenoids, total phenols, ascorbic acid) are preserved. For its application, the following properties must be taken into account: time, pressure, temperature, power and frequency, since they depend on the food matrix to be treated. In the legislative approach, Ecuador has the INEN 2735 standard for irradiated foods; however, for the other technologies there are no regulations that support the application. In conclusion, non-thermal technologies are a new alternative that allows industries to innovate their production processes and produce safer foods with better nutritional and organoleptic properties.Item Efectos de los métodos de deshidratación de frutas sobre sus propiedades nutricionales y sensoriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Japa Paqui, Lida Esperanza; Acurio Arcos, Liliana PatriciaNowadays the dehydration is one of the most used methods for fruit preservation by reducing moisture, it helps to maintain microbiological and enzymatic stability during storage. However, drying affects the physical and chemical properties of the product, and this affectation depends largely on the dehydration technique used. The most important changes observed in this type of process are: structural collapse, the formation of dark colors, loss of aroma and flavor, degradation of nutritional compounds, mostly those of a thermolabile nature. The objective of this research was to summarize the effects of dehydration by surface evaporation, microwaves and lyophilization, in its nutritional and sensory properties of fruits. Based on bibliographic reviews of research carried out worldwide, it was established that high temperatures and long process times are the main factors that affect product quality; as well as: the power of the equipment, concentration of the osmodehydration solution and of the treatments prior to the dehydration process. Finally, the information collected will allow food industries to select the most appropriate dehydration method, depending on the nature of the fruit and the level of quality of the food to be developed.Item Efectos de la congelación y ultracongelación en la estructura y textura de frutas y vegetales: Una revisión bibliográfica de datos publicados(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Alvarez Beltrán, Tania Maribel; Acurio Arcos, Liliana PatriciaCurrently, freezing has become one of the most widely used preservation methods for fruits and vegetables, as these are considered highly perishable, avoiding microbial proliferation and extending shelf life. However, during the freezing process, ice crystals are formed inside the food, which cause deterioration of the cellular microstructure, directly affecting the quality of the product. The objective of this research is to report the changes in the structure and texture of frozen and deep-frozen fruits and vegetables. It was carried out based on a bibliographic search in secondary sources of research conducted worldwide, from which it is established that the effectiveness of a freezing method depends on different process conditions, mainly on the freezing speed and temperature. It also depends on other factors such as: the species, the treatment that the food has received prior to freezing, which is discussed by comparing different fruits and vegetables, subjected to similar processes. Finally, it was deduced that in Ecuador there is a lack of research studies on the effects produced by a freezing process on the structure and texture of locally produced vegetables, a negative aspect considering that it is a country that has the climatic conditions to produce a great variety of this type of food, for which reason it is suggested that future research should focus on the aforementioned subject.Item Evaluación del efecto de la congelación rápida individual (IQF) en las características fisicoquímicas y sensoriales de pitahaya amarilla (Selenicereus megalanthus) en rodajas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Pichuasamín Rivera, Erika Gabriela; Ramos Moya, Milton RubénThe yellow pitahaya (Selenicereus megalanthus) is a fruit with an exotic appearance, pleasant taste, high nutritional value and great potential for production and consumption. The present research work aimed to study the effect of the application of individual quick freezing (IQF) technology on the preservation of the physicochemical and organoleptic properties of sliced yellow pitahaya. Physicochemical parameters, texture and color were analyzed in fresh pitahaya in two stages of maturity. An experimental design 2 raised to n was applied with 2 replications, where: A corresponds to the state of maturity of the fruit, B: IQF treatment and C: cut the slices. The sensory analysis determined as the best treatment to T7 with pitahaya in stage of maturity 4, cut 1.0 cm thick and IQF treatment of minus 30 degrees centigrade for 20 min, this treatment obtained high scores by the tasters between like and Like very much. The best treatment presented the following values in the physicochemical and microbiological parameters: humidity 76.62 percent; pH 4.16; acidity 0.15 percent, total soluble solids 17.72 degrees brix; texture 3.45 N; luminosity 25,23 and a minimum microbial load of minus 10 UFC.g raised to minus one. The results obtained demonstrated that the application of the IQF technology in the pitahaya slices allows their physicochemical, textural and color characteristics to be like fresh ones.Item Evaluación del efecto de la aplicación de atmósferas modificadas sobre la calidad físico química y vida útil del aguacate (Persea americana Mill) variedad Hass(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Caiza Velasco, Juan Francisco; Ortiz Escobar, Jacqueline de las Mercedes; Brito Grandes, Beatriz DoloresCurrently, the Hass variety avocado is one of the most desired in international markets, especially in the United States of America and Europe, this raw material is considered exotic for consumption as such or in a derivative such as guacamole. The research objective was to study the effect of the application of modified atmospheres on the physical-chemical quality and the shelf life of the Hass variety avocado, the mixtures used in the different atmospheres were MIXTURE 1: 2 percent Oxygen - 3 percent Dioxide of Carbon - 95 percent Nitrogen, MIX 2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, MIX 3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen, MIX 4: 2 percent Oxygen - 10 percent Carbon dioxide - 88 percent Nitrogen. The quality parameters studied were weight loss (percentage), firmness (Newton), pH, titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and Cielab color analysis (chroma, Hue tone, index obscuration) for 60 days of observation, in four mixtures. Mix four is the most recommended to maintain the physical-chemical characteristics, compared to the Ecuadorian standard INEN 1755, highlighting the lower weight loss, the lower acidity upon reaching 60 days of storage in this atmosphere and reached the adequate fat levels consumption, the color remained adequate both in the peel and in the pulp.Item Estudio del efecto de la aplicación de atmósferas modificadas sobre la vida útil y la calidad del aguacate (Persea americana Mill) variedad Fuerte(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Viñán Pérez, Elvis Israel; Paredes Escobar, Mayra Liliana; Brito Grandes, Beatriz DoloresCurrently, the avocado variety strong, in addition to its good sensory potential, has magnificent characteristics such as oil content, thick skin and late ripening; that put it at the top to be produced, sold and consumed globally. The present investigation studied the effect of the application of modified atmospheres on the physicochemical characteristics and shelf life of the strong variety avocado. The concentrations of the applied gases were: Modified Atmosphere1: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, Modified Atmosphere2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, Modified Atmosphere3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen and Modified Atmosphere 4: 2 percent Oxygen - 10 percent Carbon Dioxide - 88 percent Nitrogen. The analyzes carried out on the fruit included: weight loss (percentage), firmness (Newton), color (CIE-Lab parameters, tone, chroma and darkening index), titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and pH; analyzes on each sample were performed for 60 days, often every 10 days. The results obtained showed that the Modified Atmosphere1 mixture: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, obtained better physicochemical characteristics of the avocado, such as: greater amount of fat, less weight loss, less titratable acidity and higher pH. Which met the quality standards for consumption; established in the INEN 1755: 2009 standard.Item Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton RubénThis research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.Item Efecto del propionato de calcio y sorbato de potasio en la vida útil de pre mezclas farináceas a partir de oca (Oxalis tuberosa), achira (Canna edulis), mashua (Tropaeolum tuberosum) y camote (Ipomea batatas)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Vivanco Laica, Sandy Vanessa; Arancibia Soria, Mirari YosuneCurrently, there are new concerns about food safety with bacteria, molds, and yeasts. Indeed, in the bakery industry the flour contamination es a topic of interest because flour is a crude product therefore it is subject to microbial contamination. Under this context the present work has as objective evaluate the effect of potassium sorbate and calcium propionate at different doses in pre flour mixtures from tubers focused on the reduction of microorganisms present in it. The analyzes were carried out with two types of tuber flour pre mixes: pre mix 1 (sweet potato, mashua, achira) and pre mix 2 (oca, mashua, achira). Four treatments were applied: the control without preservative, with 0.1 percent potassium sorbate, with 0.2 percent calcium propionate, and the physicochemical and microbiological properties were determined during 5, 30, 60 and 90 days of storage. In the moisture analyzes the pre mixtures showed an increase at day 30 and 90 tend to stabilize. Regarding pH and acidity there was statistically significant difference. In the pre mixtures were found molds and yeasts, aerobics mesophilic and thermophilic, Staphylococcus aureus and enterobacteria, the result indicate that in the premixtures treated whit potassium sorbate the development of molds and yeasts was significantly reduced, as for the colorimetric analyzes of the treatments with respect to the control, the indicate no significant differences.Item Efecto del ozono en la vida útil de pre mezclas farináceas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Chuquilla Toaquiza, Paola Mishell; Arancibia Soria, Mirari YosuneCurrently, the food industry has focused on the search for new conservation methods that involve reducing the use of chemical food preservatives, emphasizing food safety and food quality. The present work used an ozono treatment (20 and 200 ppm), unconventional in the flour industry, on pre mixtures of Andean crops such as sweet potatoe (Ipomea batata), oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum) and achira (Canna indica), to evaluate its efficiency through microbiological controls and physicochemical analysis for 4, 30, 60 and 90 days in storage. Regarding physicochemical parameters between the treatments of 20 and 200 ppm of ozone there was no significant difference in the pre mixtures, on the other hand, there was no effect of ozone on the moisture content. Likewise, the results indicate that at a concentration of 200 ppm of ozone, a greater microbial reduction was obtained during the first days of storage, Staphylococcus aureus showed a logarithmic decrease of 0,25 and 0,8 for pre mixtures 1 and 2 respectively, thermophilic aerobes a reduction of 1,17 and 1,30 logarithmic units for pre mixtures 1 and 2 respectively, mesophilic aerobes of 0,6 and 0,5 logarithmic units in pre mixtures 1 and 2, and for enterobacteria a decrease of 0,46 and 0,45 logarithmic units for pre mixtures 1 and 2 respectively in relation to the control. Regarding molds and yeasts, no were observed significant differences at 20 and 200 ppm in any pre mixtures with the control.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.