Evaluación del contenido de proteína del suero lácteo de la empresa Pastolac utilizando maltodextrina (dos concentraciones y tres temperaturas)
The present research project aims to contribute to the recovery and use of an industrial waste through the procedure of extracting the protein content by spray drying from the whey produced in the dairy company "Pastolac". The Spray Dryer model SD-303 of the Pilot Plant of the Department o...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2021
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/8233 |
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タグ追加 | 要約: | The present research project aims to contribute to the recovery and use of an industrial waste through the procedure of extracting the protein content by spray drying from the whey produced in the dairy company "Pastolac". The Spray Dryer model SD-303 of the Pilot Plant of the Department of Food Science and Biotechnology (DECAB) of the National Polytechnic School was used for this purpose. The variables maltodextrin (encapsulant) was used with two concentrations 25% and 50% (CMD), and three inlet air temperatures (TAE) of 100°C, 120°C and 140°C with the same time of 2 hours per 1000ml total emulsion. The protein contents of the samples were determined by the analyses in the DECAB laboratory. The whey spray drying process was optimized using the response surface design, fitting the linear model, using the statistical package Design expert 8. 0.6, according to the protein and yield variables, the optimal conditions simulated by the linear surface model, proposes a maltodextrin concentration (MDC) 25% and inlet air temperature (TAE) 140°C, obtaining as a result 7,90% protein with a yield of 61.12%. A physical-chemical analysis was carried out, where the following parameters were evaluated: protein, lactose, fat, pH, humidity and ash. Microbiological analyses, essential to obtain a safe product, were carried out to determine the presence of salmonella, staphylococcus aureus, total coliforms, escherichia coli, listeria monocytogenes, of the best treatment obtained in the linear optimization model. These are the analyses taken into consideration to measure different properties and ensure food safety, which helped to propose an effective process in order to obtain a product in optimal conditions for human consumption. |
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