Colorandes UTC
The research project titled as "COLORANDES UTC" was focused on the extraction of pear fruit colorant (Opuntia ficus-indica (L) Miller) considering that the fruit owns betanin which gives the food characteristics. It was used the extraction method of soxhlet, in a boiled temperature, for th...
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| Format: | bachelorThesis |
| Idioma: | spa |
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2016
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| Accés en línia: | http://repositorio.utc.edu.ec/handle/27000/3596 |
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Afegir etiqueta | _version_ | 1822282016623689728 |
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| author | Chadan Analuiza, Edwin Aníbal |
| author_facet | Chadan Analuiza, Edwin Aníbal |
| author_role | author |
| collection | Repositorio Universidad Técnica de Cotopaxi |
| dc.contributor.none.fl_str_mv | Rosales Amores, Edwin Marcelo |
| dc.creator.none.fl_str_mv | Chadan Analuiza, Edwin Aníbal |
| dc.date.none.fl_str_mv | 2016-08 2017-01-31T20:39:30Z 2017-01-31T20:39:30Z |
| dc.format.none.fl_str_mv | 72 p. |
| dc.identifier.none.fl_str_mv | Chadan Analuiza, Edwin Aníbal (2016). Colorandes UTC. Ingeniería Agroindustrial. UTC. Latacunga. 72 p. http://repositorio.utc.edu.ec/handle/27000/3596 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | LATACUNGA / UTC / 2016 |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Cotopaxi instname:Universidad Técnica de Cotopaxi instacron:UTC |
| dc.subject.none.fl_str_mv | ALCOHOL ETÍLICO COLORANTE NATURAL MORTIÑO REMOLACHA |
| dc.title.none.fl_str_mv | Colorandes UTC |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The research project titled as "COLORANDES UTC" was focused on the extraction of pear fruit colorant (Opuntia ficus-indica (L) Miller) considering that the fruit owns betanin which gives the food characteristics. It was used the extraction method of soxhlet, in a boiled temperature, for the natural pigment extraction it was used ethyl alcohol to 96º, the alcohol at 96º was blended with the prickly-pear fruit juice and it began the repose of 12 hours with no sun light that helps the alcohol absorbs the prickly-pear fruit pigment. The solids of the solution were sieved with the help of a canvas. Finally, the solution was put in the soxhlet machine where a last strain was made giving 2 Kg of natural colorant as a result 1000 ml. Consequently, the natural colorant was out into physical and chemical analysis (wet and total of solids) and into a microbiological analysis (mesophilic, aerobic, total coliforms, Escherichia coli, molds and yeast). |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTC_d79addab7cc34cfebcb4733f5fb1cb51 |
| identifier_str_mv | Chadan Analuiza, Edwin Aníbal (2016). Colorandes UTC. Ingeniería Agroindustrial. UTC. Latacunga. 72 p. |
| instacron_str | UTC |
| institution | UTC |
| instname_str | Universidad Técnica de Cotopaxi |
| language | spa |
| network_acronym_str | UTC |
| network_name_str | Repositorio Universidad Técnica de Cotopaxi |
| oai_identifier_str | oai:oai:repositorio.utc.edu.ec:27000:27000/3596 |
| publishDate | 2016 |
| publisher.none.fl_str_mv | LATACUNGA / UTC / 2016 |
| reponame_str | Repositorio Universidad Técnica de Cotopaxi |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxi |
| repository_id_str | 0 |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ |
| spelling | Colorandes UTCChadan Analuiza, Edwin AníbalALCOHOL ETÍLICOCOLORANTE NATURALMORTIÑOREMOLACHAThe research project titled as "COLORANDES UTC" was focused on the extraction of pear fruit colorant (Opuntia ficus-indica (L) Miller) considering that the fruit owns betanin which gives the food characteristics. It was used the extraction method of soxhlet, in a boiled temperature, for the natural pigment extraction it was used ethyl alcohol to 96º, the alcohol at 96º was blended with the prickly-pear fruit juice and it began the repose of 12 hours with no sun light that helps the alcohol absorbs the prickly-pear fruit pigment. The solids of the solution were sieved with the help of a canvas. Finally, the solution was put in the soxhlet machine where a last strain was made giving 2 Kg of natural colorant as a result 1000 ml. Consequently, the natural colorant was out into physical and chemical analysis (wet and total of solids) and into a microbiological analysis (mesophilic, aerobic, total coliforms, Escherichia coli, molds and yeast).El proyecto de investigación titulado “COLORANDES UTC” se encaminó en la extracción de colorante natural de tuna, de la variedad (Opuntia ficus-indica (L) Miller) ya que el fruto posee betaninas que proporcionan el color característica a los alimento. Se utilizó el método de extracción soxhlet, a una temperatura de ebullición, para la extracción del pigmento natural se utilizó alcohol etílico a 96º, se mezcló el zumo de tuna con el alcohol a 96º iniciando con el proceso de reposo de 12 horas protegiendo de la luz en donde el alcohol actúa absorbiendo el pigmento característico de la tuna, se tamiza luego con ayuda de una tela lienzo retira todos los sólidos posibles de la solución y finalmente se colocó la solución en equipo soxhlet en donde se realiza un último filtrado con el dedal de extracción el colorante natural se obtuvo 1000 ml a partir de 2 kg de tuna, obtenido el colorante natural se realizó los análisis fisicoquímicos (humedad y solidos totales) y un análisis microbiológicos (aerobios mesófilos, coliformes totales, echericha coli, mohos y levaduras).LATACUNGA / UTC / 2016Rosales Amores, Edwin Marcelo2017-01-31T20:39:30Z2017-01-31T20:39:30Z2016-08info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis72 p.Chadan Analuiza, Edwin Aníbal (2016). Colorandes UTC. Ingeniería Agroindustrial. UTC. Latacunga. 72 p.http://repositorio.utc.edu.ec/handle/27000/3596spahttp://creativecommons.org/licenses/by-nc-sa/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Cotopaxiinstname:Universidad Técnica de Cotopaxiinstacron:UTC2017-02-02T08:02:12Zoai:oai:repositorio.utc.edu.ec:27000:27000/3596Institucionalhttp://repositorio.utc.edu.ec/Universidad públicahttps://www.utc.edu.ec/..Ecuador...opendoar:02025-01-26T03:43:38.376903Repositorio Universidad Técnica de Cotopaxi - Universidad Técnica de Cotopaxitrue |
| spellingShingle | Colorandes UTC Chadan Analuiza, Edwin Aníbal ALCOHOL ETÍLICO COLORANTE NATURAL MORTIÑO REMOLACHA |
| status_str | publishedVersion |
| title | Colorandes UTC |
| title_full | Colorandes UTC |
| title_fullStr | Colorandes UTC |
| title_full_unstemmed | Colorandes UTC |
| title_short | Colorandes UTC |
| title_sort | Colorandes UTC |
| topic | ALCOHOL ETÍLICO COLORANTE NATURAL MORTIÑO REMOLACHA |
| url | http://repositorio.utc.edu.ec/handle/27000/3596 |