Aprovechamiento de frutas de poco consumo en la producción de productos no perecederos aplicando procesos tecnológicos: fermentación y destilación
Tesis Materias > Ingeniería Universidad Internacional Iberoamericana México > Investigación > Tesis Doctorales Cerrado Español Se investigó y desarrolló procesos tecnológicos como fermentación y destilación para transformar diez tipos de frutas autóctonas de la Región Costa de Ecuador de poco consumo, en productos no perecederos tales como bebidas alcohólicas fermentadas y bebidas alcohólicas destiladas. Mediante la investigación de una serie de formulaciones teniendo como variables independientes: cantidad de fruta, cantidad de sacarosa, tipo de levadura y cantidad de agua y, como variables dependientes: grados Gay Lussac (concentración de alcohol), grados Brix (concentración de azucares), pH y características organolépticas (color, aroma, sabor y textura), para seleccionar los mejores productos. La aplicación de tecnologías se dio en dos fases, la primera de fermentación de las frutas para la obtención de productos entre los que se seleccionaron aquellos que tengan mayor contenido de alcohol (grados Gay Lussac) y ser utilizaron como materia base en la segunda fase que consistió en destilación, de la cual se obtuvieron concentrados de hasta un 96 % de etanol con diferentes composiciones adicionales y diferenciadas para cada tipo de fruta. Para la selección de los mejores productos se analizó la composición, propiedades fisicoquímicas y organolépticas. Los análisis de composición se realizaron mediante un espectrómetro de masas, cromatógrafo de gases y cromatógrafo de líquidos, para la determinación de las características organolépticas se realizó mediante un panel de catadores. Una vez seleccionados lo mejores procedimientos se realizó el estudio económico y financiero para analizar la viabilidad del proyecto hacia la producción a mayor escala, logrando con esto la reactivación económica de la región, mejora de las condiciones medioambientales, generación de fuentes de empleo y potencialización del país hacia la industrialización utilizando frutas autóctonas que actualmente se desperdician y aún no eran transformadas. metadata Gordillo Vinueza, Gilda Graciela mail gilda.gordillo@doctorado.unini.edu.mx (2022) Aprovechamiento de frutas de poco consumo en la producción de productos no perecederos aplicando procesos tecnológicos: fermentación y destilación. Doctoral thesis, Universidad Internacional Iberoamericana México.
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Se investigó y desarrolló procesos tecnológicos como fermentación y destilación para transformar diez tipos de frutas autóctonas de la Región Costa de Ecuador de poco consumo, en productos no perecederos tales como bebidas alcohólicas fermentadas y bebidas alcohólicas destiladas. Mediante la investigación de una serie de formulaciones teniendo como variables independientes: cantidad de fruta, cantidad de sacarosa, tipo de levadura y cantidad de agua y, como variables dependientes: grados Gay Lussac (concentración de alcohol), grados Brix (concentración de azucares), pH y características organolépticas (color, aroma, sabor y textura), para seleccionar los mejores productos. La aplicación de tecnologías se dio en dos fases, la primera de fermentación de las frutas para la obtención de productos entre los que se seleccionaron aquellos que tengan mayor contenido de alcohol (grados Gay Lussac) y ser utilizaron como materia base en la segunda fase que consistió en destilación, de la cual se obtuvieron concentrados de hasta un 96 % de etanol con diferentes composiciones adicionales y diferenciadas para cada tipo de fruta. Para la selección de los mejores productos se analizó la composición, propiedades fisicoquímicas y organolépticas. Los análisis de composición se realizaron mediante un espectrómetro de masas, cromatógrafo de gases y cromatógrafo de líquidos, para la determinación de las características organolépticas se realizó mediante un panel de catadores. Una vez seleccionados lo mejores procedimientos se realizó el estudio económico y financiero para analizar la viabilidad del proyecto hacia la producción a mayor escala, logrando con esto la reactivación económica de la región, mejora de las condiciones medioambientales, generación de fuentes de empleo y potencialización del país hacia la industrialización utilizando frutas autóctonas que actualmente se desperdician y aún no eran transformadas.
| Tipo de Documento: | Tesis (Doctoral) |
|---|---|
| Palabras Clave: | Aprovechamiento de frutas, Procesos tecnológicos, Productos no perecederos, Estudio económico-financiero, Viabilidad del proyecto. |
| Clasificación temática: | Materias > Ingeniería |
| Divisiones: | Universidad Internacional Iberoamericana México > Investigación > Tesis Doctorales |
| Depositado: | 26 Sep 2023 23:30 |
| Ultima Modificación: | 26 Sep 2023 23:30 |
| URI: | https://repositorio.unini.edu.mx/id/eprint/2798 |
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