Deshidratación osmótica de las variedades de las manzanas, emilia (malus communis) y delicia (red delicious) con diferentes edulcorantes naturales.

Dehydration is a method used to preserve food by removing water through the application of osmotic solutions. This study focuses on investigating the effect of different natural sweeteners on the dehydration process. Two apple varieties, Emilia (malus communis) and Delicia (red delicious), were used for osmotic dehydration. The apple slices were 3mm thick, with concentrations of 40, 50, and 60 °Brix, and immersed for 24 hours. They were then dried with hot air flow for 12 hours at a temperature of 80 °C. Before dehydration, parameters such as soluble concentrations and pH were evaluated. After the dehydration process, moisture and malic acid were evaluated. The statistical model used in the research was a completely randomized design, with a factorial arrangement AxBxC comprising 18 treatments and two replicates, resulting in a total of 36 experimental units. The Tukey test (α˂0.05) was applied for treatment analysis and the Significant Mean Difference (SMD) test (α˂0.05) for factors. The study identified two best treatments (t12 and t6), which were analyzed for physicochemical, nutritional, and microbiological characteristics. Organoleptic characteristics were also evaluated, yielding the following results: for physicochemical properties, the first treatment had a Brix value of 46.5, pH of 3.41, malic acid content of 0.064, and moisture content of 2.052%; while the second treatment had a Brix value of 43.3, pH of 3.35, malic acid content of 0.079, and moisture content of 2.906%. For nutritional and microbiological properties, analysis was conducted at Setlab Food Analysis Laboratory, resulting in protein levels of 0.57% and 0.53%, calcium levels of 0.97% and 1.02%, phosphorus levels of 1.72% and 1.93%, and vitamin C levels of 2.63% and 2.49% for treatments t12 and t6 respectively. As for microbiological property, the treatments showed absence of Salmonella, Escherichia coli, Mold, and Yeast. These results indicate that the dehydrated apples meet the requirements stated in the NTE INEN 2996-2015 standard.

• Autor principal: Guato Pila, Carmita Susana (author)
• Altres autors: Lisintuña Chaluisa, Wilmer Alcibar (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2023
• Matèries: DESHIDRATACIÓN OSMÓTICA; CONSERVAR ALIMENTOS; VARIEDAD DE MANZANAS; EDULCORANTES; AGROINDUSTRIA
• Accés en línia: http://repositorio.utc.edu.ec/handle/27000/10994