Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.DESHIDRATACIÓN OSMÓTICA

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Now showing 1 - 4 of 4
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    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 César
    The 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.
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    Deshidratación osmótica del zapallo (Cucurbita maxima Duchesne)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-10) Chaglla Moyolema, Diego Fabián; Pilamala Rosales, Aracelly Alexandra
    Pumpkin is a very healthy and nutritious vegetable but its direct consumption as fresh fruit is not very popular, so research in this field has focused in the finding of alternative industrial processing methods more adequate to preserve the natural content of this product. The present work aimed to study the optimal industrialization parameters of pumpkin (Cucurbita maxima Duchesne) submitted to osmotic dehydration. Hipertonic solution was obtained by means of passion fruit juice and honey. This mixture has a high content of carbohydrates, vitamins and minerals. Experimental plot consisted in a two factorial design: honey concentration (30, 40 and 50 ºBrix) and drying temperature (60 and 70 ºC). It were taken into account the following parameters in order to control the process: weight reduction (%) and water loss/solid gain ratio (WL/SG). After osmodehydration, a final air drying step was employed, using a flow rate of 6.75•10-3 m3•s-1. From this step, the effective diffusivity was calculate (m2•s-1). From the sensory point of view, optimal conditions for product development were obtained with the use of a hypertonic solution of 50 ºBrix and a subsequent air drying process at 70 ºC. Final product was rich in carbohydrates and antioxidant capacity, and reached a shelf life of 60 days at room temperature, with a calculated production cost of 0.42 USD per portion 100 g.
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    Efecto del pre tratamiento de Deshidratación osmótica en piña (Ananas comosus; variedad Cayenne lise) en la cinética de Secado utilizando un secador de bandejas con corriente de aire.
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2016-06) Carvajal Castro, María Gabriela; Álvarez Calvache, Fernando Cayetano
    This study has evaluated the effect of the osmotic dehydration pre-treatment in drying kinetics of pineapple (Ananas comosus, Cayenne lise variety). The concentrations of sugar used for the osmotic solution were 30, 35 and 40 Brix degree. Air-blown temperatures tested were 60 y 70 Celsius degree and drying times of 5; 5,5 and 6 hours. All of the samples analyzed showed similar drying kinetics. The sugar gaining and humidity loss values are directly related with final concentration of soluble solids and blow-drying air temperature. During drying, a falling rate period was present, through this; it occurs the diffusion process for which effective diffusivities were calculated by the diffusion model based on the second Law of Fick. By a sensory analysis it was determined that dehydrated pineapple elaborated under the following conditions: 40 percent of final concentration of soluble solids, 70 Celsius degree of blow dryer air during 5hours is acceptable. Also the same sensory analysis showed for smell, color and taste parameters a score of 4.1, 4.1 and 4.4 points over 5 respectively, showing to be more acceptable than Nature’s Heart commercial brand. Furthermore, microbiological quality was established for the pondered best treatment by the tasters, which accomplished microbiological criteria of safety and Escherichia coli absence established by Peruvian Health Standards: Microbiological Criteria of Health Quality et Safety for Human Food and Beverage Consumption, due to the absence of a National normative. Finally, the analysis of bioactive compounds content (vitamin C, total polyphenols and carotenoids) determined the quality of the process and therefore of the product.
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    Efecto de la concentración y la temperatura en la deshidratación osmótica de tomate de árbol (Cyphomandra betacea)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2012) Martínez Barrera, Carlos Andrés; Alvarado, Juan de Dios