Carrera Ingeniería en Alimentos
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Item Diseño de un sistema de transporte para un fluido Herschel-Bulkley (mayonesa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Choes Vera, Christian John; Acurio Arcos, Liliana PatriciaThe present study was developed with the objective of designing a conveying system for a Herschel-Bulkley fluid (mayonnaise), for which the principles, equations and mathematical models established in fluid mechanics were applied. For this, we began with the search for information on the components, properties of the fluids, machines and accessories necessary for the design of the conveying system. Corrosion resistant materials were used for the design, due to the physical-chemical properties of the fluids involved. The design of a transport system for a non-Newtonian fluid was obtained with the following characteristics: dimensions of 7.5 m long by 23 m wide, 5 Netzsch pumps with a maximum nominal flow of 3.1 cubic meters per second, AISI 304 stainless steel piping, distributed in 5 pipe lines of 1-inch nominal diameter; in addition, each pipe line contemplated its respective accessories and flowmeters. The study allowed calculating the theoretical power of the pumps in each pipe line under system conditions. Finally, the cost of implementing the system was evaluated, obtaining a value of 60,072.94 US dollars, this value was obtained by means of a quotation to several distribution companies in the country.Item Efecto de la temperatura en los parámetros reológicos de papillas infantiles elaboradas con papa nativa ecuatoriana(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) González Tacuri, Lizbeth Alejandra; Salazar Garcés, Diego ManoloThis degree thesis proposes the rheological study of baby food, which is made with Ecuadorian native potato and pulp of fruits characteristic of the area, blackberry, and taxo. Particular importance has been given to the influence of temperature and composition of the food system in the determination of viscosity, an indirect measure of the consistency index. Rheograms showed a pseudoplastic tendency with yield stress to start the flow. The experimental data were adjusted to two rheological models (Herschel - Bulkley, and Mizrahi – Berk). The yield stress, consistency index, and flow behavior index were obtained using those models, which have applications in the design of equipment and process efficiency. The best adjustment was obtained with the Herschel-Bulkley equation, which is widely used to describe the behavior of food fluids.Item Aprovechamiento de la fruta de tamarindo (Tamarindus indica L.) para la elaboración de dulce y su caracterización(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-11) Galarza Hidalgo, Elizabeth Adriana; Álvarez Calvache, Fernando CayetanoThe purpose of this work is to prepare a tamarind candy with sucrose and stevia, in the candy its physicochemical, rheological, texture and microbiological properties were analyzed for six months to determine its shelf life. The sample with sucrose showed high results in terms of physicochemical properties such as pH (2.88), soluble solids (70.1 percent), allowing gelation of the candy with the addition of pectin, for the proximal analysis, the moisture and ash value was higher for stevia candy (28.75 percent and 0.824 respectively); owing to stevia doesn’t contribute with soluble solids. In the assessment of the texture the storage time look out that it is affected by the loss of water, being plainer in the samples made with stevia. Regarding the rheology, the candy was categorized as a viscoelastic fluid since the values obtained from the tangent of the angle ẟ were greater than the unit in both, the sucrose acting as a binding agent showed higher values for the modulus of storage (G ′) and loss module (G ′ ′). Likewise, the sensory analysis allowed us to establish that the sample with the highest acceptance was the one that included sucrose, but in terms of flavor. Finally, the determination of the useful life by means of the microbiological analysis was not affected by the incorporation of sucrose and stevia none of the samples showed microbial growth, nor the presence of pathogenic microorganisms.Item Caracterización reológica de papillas infantiles, preparadas con harina de papas ecuatorianas (Solanum andígena), previo y posterior al proceso de deshidratación mediante tambor rotatorio(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-04) Rodríguez Veintimilla, Brayan Stalin; Acurio Arcos, Liliana PatriciaCurrently, the information about rheological properties of food is considered relevant to the process modification and equipment design. For this reason, the purpose of this study was to determine the influence of the rotary drum dehydration method on the rheological properties of children’s push. The values were evaluated in fresh and rehydrated condition and at three temperatures (20, 30 and 40 Celsius degrees). By adjusting the mathematical models of Herschel-Bulkley and Mizrahi-Berk, we obtained the rheological parameters such as threshold effort, consistency index and flow behavior index, through which the plastic behavior of the pseudoplastic type of the samples was checked. On the other hand, the statistical result analysis showed the influence of the three study factors within rheological parameters. The most evident change was the increase in the values of the consistency index in the rehydrated samples, evidencing the structural change caused by the drying method.Item Caracterización reológica de papillas infantiles formuladas a base de harina de papas de variedades nativas ecuatorianas (Solanum andigena) deshidratadas mediante secado conectivo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2019-01) Catota Balseca, Jessenia Magaly; Acurio Arcos, Liliana PatriciaDrying is one of the most used conservation methods in food industry, because it allows to reduce humidity, preventing microbial attack and facilitating transport; however, this process usually modifies the rheological properties. This study evaluated the rheological properties of a porridge made from flour from native Ecuadorian potatoes, sweetened with local fruits of local (blackberry and taxo) and dehydrated by convective drying, before and after the drying process. The samples described a plastic pseudoplastic behavior and were adjusted to the Herschel-Bulkley and Mizrahi-Berk models. The drying method caused structural damage that caused a decrease in the consistency index, while Santa Rosa variety and blackberry influenced the increase in the consistency index due to the gelatinization of the starch and the swelling of the dietary fiber that the potato possesses and the high amount of pectin that the fruit has. Finally, the inversely proportional effect of the temperature on the consistency index was observed.Item Caracterización de flujos de harina de trigo (Triticum aestivum) de cada pasaje de molienda en Molinos e Industrias Quito Cía. Ltda.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06) Puma Araujo, Ana Sofía; Paredes Escobar, Mayra LilianaThe objective of this study was to evaluate the physicochemical: moisture, ash, damaged starch, granulometry and farinographic characteristics (water absorption, stability, development time and grade of decay or mixing tolerance index (MTI) of wheat flour (Triticum aestivum) from each grinding passage of "Molinos e Industrias Quito Cía. Ltda." in order to determine the influence of each stage of grinding and screening on the quality of the final flour. Furthermore, it was established quality specifications of wheat flour for baking under appropriate statistical models. The physicochemical and farinographic characteristics were represented as graphic of moisture, ash and damaged starch determined by the provenance of the grinding passages, either from the crushing or reduction stage, where the passages H and E from the last smooth ones affect in lower proportion to the quality of the final flour. On the other hand, it was determined that the factors influencing the farinographic tests are damaged starch, grinding process strength, type of wheat (soft and hard) and protein content in wheat flour. Finally, with the application of control graphs and the process capacity index it was determined that it is stable and potentially capable, in addition, the specifications of the physicochemical and farinographic characteristics of the baking flour comply with the INEN 616 and CODEX 152 Standards.Item Caracterización reológica de suspensiones elaboradas a partir de harina y residuos de banano de rechazo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-01) Lalaleo Córdova, Diana Jimena; Arancibia Soria, Mirari YosuneThe valuable nutritional and functional properties of banana flour and the residues generated during its production have made the industry to turn them into a byproduct with important application. However, it is necessary to characterize the materials to identify their potential use. In this sense, the present study characterized the banana flours of pulp, pulp-peel and peel based on their proximal composition, functional, thermal and microstructure properties. Suspensions were also developed from the flours obtained and their rheological behavior was determined. The fiber content present in the peel flour (10 percent - 13.7 percent), influenced some functional properties such as solubility, swelling factor, water holding capacity and the gelatinization temperature of starch. Also, fiber and starch had a significant effect on rheological characteristics. Flours with high starch contents behaved as a structured and elastic fluid with gelling properties, while flours with high fiber content showed a characteristic behavior of a less structured gel. After adjustment to the rheological models, it was determined that the suspensions made with banana flour have a pseudoplastic behavior, which was satisfactorily adjusted with the power law model.Item Evaluación del comportamiento reológico de un postre lácteo a base de harina de oca (Oxalis tuberosa) y gelatina dispersos en lactosuero dulce.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-04) Amores Balseca, María Belén; Echeverría, IgnacioWhey is a by product of the cheese industry that has usually been considered as waste. However at present it is used as an aditive for dairy desserts production in combination with some starchs and hydrocolloids. The oca (Oxalis tuberosa) is an ancestral culture rich in nutrients with potential for industrialization. The aim of the present study was to evaluate the rheological behavior of nine dessert formulations, designed by surface response methodology. The formulations included flour oca (2,00-4,00 percent) and unflavored gelatin (0.50 to 2,00 percent) in sweet whey. Viscosity parameters and the texture profile (cohesiveness, elasticity, firmness, chewiness and gumminess) were determined in the mixtures. All the formulations showed a non-Newtonian behavior with Bingham plastic character (n less to 1) which could be adjusted to a Herschel-Bulckley model. Texture profiles were different among the formulations, finding soft, firm and hard samples. Oca flour and unflavored gelatin concentrations (percentage) did not significantly influence (p greater than 0,05) the viscosity of the evaluated treatments. Whilst the textural properties were affected by the concentration of gelatin. The best treatment was selected based on the surface response results, which showed the optimum values at that central points (2,00 percent oca flour and 1,25 percent unflavored gelatin). These results were confirmed by the sensory analysis. Finally, the proximal composition, the stability and the production cost were evaluated for the best treatment, which was rich in carbohydrates (15,04 percent), proteins (1,94 percent) and fiber (0,07 percent). Shelf-life was of 32 days and the cost of production for one portion of 250 g was 0,81 dollars.Item Evaluación del efecto de la fermentación en las propiedades reológicas y panificables del almidón de maíz variedad INIAP 122(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Acurio Acurio, Aida Patricia; Paredes Escobar, Mayra LilianaThis work evaluated the effect of fermentation on the rheological and bread-making properties of corn starch from the variety INIAP 122. Fermentation corn starch was obtained after an extraction process (ground: liquefied), natural fermentation for 6 days (bioreactor: plastic bag), and dried (50 to 65ºC). The fermentation process was characterized for the decrease of pH levels from 6,1 to 3,13 and in increase of the acidity from 0,19 to 0,72. With the application of a 2nfactorial design with a reliability level of 95%, it was possible to determine that the extraction method, the fermentation method and the drying temperatures, significantly influence the rheological and bread-making properties of fermented corn starch. As a result of the determination of the bread-making properties and the sensory analysis, the best treatments were: ground sample, fermented in a bioreactor and dried at 50ºC (MB50ºC), and the liquefied sample, fermented in a bioreactor and dried at 50ºC (LB50ºC), these fermentation conditions for the starch, helped obtain a high volume product of 61,2 cm3, texture 18,31N and pleasing sensorial attributes.Item Efecto del método de extracción del almidon de mashua (Tropaeolum tuberosum Ruiz & Pav.) en las caracteristicas fisico- quimicas y reologicas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2015) Yungán Pinda, Álvaro Israel; Pilamala Rosales, Aracely AlexandraIn the physical and chemical processes of extraction of mashua (Tropaeolum tuberosum Ruiz & Pav.) starch considered the effect of the extraction method, the drying temperature, and the type of modification about the performance variables, physicochemical and rheological parameters in the obtained product. In order to evaluate the effect of those extraction processes of starch of mashua, it was tested the physical method through the shredded and liquefied, and the chemical method by applying sodium hydroxide and citric acid. The results suggest that the process of chemical extraction increased performance in the extraction of starch, dramatically improving the physicochemical and rheological properties. Meanwhile, the final products obtained through chemical extraction showed a fine flour aspect, characteristics which are comparable to starch extracted by traditional methods such as wet extraction. The product obtained can be considered as a modified starch, so it can be applied industrially productive part of the matrix as a food additive in the manufacture of other products.