Caracterización físico química del agua en el proceso de desamargado por método de fermentación del chocho (Lupinus mutabilis Sweet) en el campus experimental CEASA, provincia de Cotopaxi 2020 – 2021.
The purpose of this research is to characterize the physical, chemical and microbiological parameters of the water generated in the process of debittering by the fermentation method of chocho (Lupinus mutabilis Sweet) at the CEASA campus, and to determine the percentage of alkaloids present in the d...
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| Eará dahkkit: | |
| Materiálatiipa: | bachelorThesis |
| Giella: | spa |
| Almmustuhtton: |
2021
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| Fáttát: | |
| Liŋkkat: | http://repositorio.utc.edu.ec/handle/27000/11039 |
| Fáddágilkorat: |
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Lasit fáddágilkoriid | Čoahkkáigeassu: | The purpose of this research is to characterize the physical, chemical and microbiological parameters of the water generated in the process of debittering by the fermentation method of chocho (Lupinus mutabilis Sweet) at the CEASA campus, and to determine the percentage of alkaloids present in the discharge water of the fermentation process, the most relevant problem being the toxicity generated by the alkaloids, which exceeds the 4.173% tolerated by living beings. To achieve the proposed objectives, different parameters were analyzed to determine the quality of the water by taking samples in situ at the food plant of the Agroindustry course where the debittering process was carried out by the water fermentation method of the subprocesses of hydration, fermentation, cooking, washing one, washing two and washing three in the dry maturity index and in the tender maturity index only two washes were obtained according to the flow diagram proposed by Calupiña and Tipán (2020). To obtain the results, an experimental statistical design was chosen, taking into account two factors (variety, ecotypes and maturity indexes) for each parameter, using the analysis of variance technique. Once the results were analyzed and compared, it was determined that both the dry and tender indexes of the two varieties and two ecotypes showed that as the grain was subjected to each subprocess, the % of alkaloids decreased to the point of obtaining 0.020 % in the last wash of each maturity index. The results of the physicochemical and microbiological analyses showed that several effluent parameters were within the maximum permissible limits (Table 8) for temperature, turbidity, dissolved oxygen, electrical conductivity, pH, total solids, dissolved solids, suspended solids, and total coliforms in the process of debittering the chocho by the fermentation method. The effluent characterization studies will allow further studies to generate proposals for the recovery and use of the alkaloids, as well as to design water treatment systems for discharge into the sewage system. |
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