Evaluación del proceso de obtención de aceite de cucúrbita ficifolia (sambo) para uso comestible utilizando dos métodos de extracción.”

This research work evaluated the process of obtaining Cucúrbita Ficifolia (sambo) oil for edible use using two methods of extraction, given that the appropriate method for the extraction of oil by pressing and solvent set, setting the optimum conditioning which the raw material is seed bark and bark in which the temperature suitable for heating the seed is also stipulated in the investigation using two temperatures (90 and 100 ° C). 312.5 g sambo seeds for each sample were used, whereas 8 treatments over 1 repeat for a total of 16 samples. To determine variability in the levels studied physicochemical analysis was performed: acidity, humidity, saponification, refractive index and melting point were performed in the laboratory of Food Science belonging to the State Technical University Quevedo based on INEN Standards analysis. After obtaining the results of the 5 analysis which was subjected Seed Oil Sambo is established by means of statistical package STATGRAPHICS that existed differences between Factor A (Feedstock), Factor B (temperature heating) and Factor C (Extraction Method). To continue with the respective conclusions and recommendations concerning the objectives and hypotheses raised willing.

• Autor principal: Pettao Cedeño, Jerusha Pamela (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado em: 2015
• Assuntos: Evaluación del proceso de obtención de aceite; Cucúrbita ficifolia (sambo); Comestible utilizando dos métodos de extracción
• Acesso em linha: http://repositorio.uteq.edu.ec/handle/43000/617