Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Diseño del proceso de deshidratación osmótica para cidrayota (Sechiumedule) de la variedad virens levis(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Casillas Paste, Mayra Ximena; Sosa Cárdenas, Julio CésarThe objective of this project was to study the osmotic dehydration process in cidrayota (Sechium edule) as a technological alternative, for which a factorial design A x B x C is analyzed, these variables related to the osmotic solution were: sucrose concentration (35, 45 and 55 Brix degrees), calcium chloride content (5, 10 and 15 percent) and immersion time (4 and 6 hours). The experimental responses obtained during the osmotic dehydration process consisted of determining the weight loss, moisture loss and solids gain, values that allowed establishing the effective diffusivity for water and solids, as well as the mass transfer coefficient for lost water in the development of dehydration. The results achieved and based on the statistical analysis of the experimental responses previously mentioned in cidrayota osmodehydrate, as the best treatment at T14, contained 5 percent CaCl2, 55 percent sucrose dehydrating solution, and 6 hours of immersion time. Once the osmotic dehydration process was finished, drying was applied, and the treatment was improved, where it was performed; proximal and texture analysis, after this a PFD diagram of an industrial level plant with a production of 50 kg per day of dried cidrayota was designed.