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http://www.dspace.espol.edu.ec/handle/123456789/60981| Title: | Diseño de una línea de congelación para productos derivados del mar listos para el consumo |
| Authors: | Coronel L., Jonathan, Director Changkuon Arboleda, Mei-ling Holguín Burgos, Sonia Paola |
| Keywords: | Congelación Conservación de alimentos |
| Issue Date: | 2020 |
| Publisher: | ESPOL. FIMCP |
| Citation: | Changkuon Arboleda, M. y Holguín Burgos, S. P. (2020.). Diseño de una línea de congelación para productos derivados del mar listos para el consumo. [Tesis]. ESPOL. FIMCP . |
| Description: | El presente trabajo aborda la congelación como una tecnología eficaz para preservar alimentos listos para el consumo elaborados a base de productos del mar, además, transforma un proceso empírico de preparación a un nivel semiindustrial. Esta investigación permite el desarrollo de una línea de producción junto con su diseño de planta piloto para la elaboración de ravioles de cangrejo, en la que se implementan procesos de congelación que permiten la conservación de las características de calidad, esto, mediante el estudio del efecto microbiológico, sensorial y proximal de 3 diferentes presentaciones: (A) ravioles cocinados en salsa, (B) ravioles cocinados con salsa separada y (C) ravioles crudos con salsa separada; conservadas y monitoreadas durante un mes en congelación a -18°C. |
| metadata.dc.description.abstractenglish: | The present work addresses freezing as an effective technology to preserve ready-to-eat foods elaborated base in sea products, furthermore, it transforms an empirical preparation process to a semi-industrial level. This research allows the development of a production line along with its pilot plant design for the elaboration of crab ravioli in which freezing processes are implemented to allows the conservation of quality characteristics, this, by studying the microbiological, sensory, and proximal effect of 3 different presentations: (A) ravioli cooked in sauce, (B) ravioli cooked with separate sauce, and (C) raw ravioli with separate sauce; conserved and monitored for a month in freezing at - 18 °C. To analyze the results, a sensory acceptance test was realized which was carried with 20 untrained panelists, who evaluated, flavor, appearance, and texture; simultaneously the microbiological test allowed the analysis of growth curves of molds and aerobic mesophiles. The results of the sensory test showed presentations B and C as the best, while the microbiological analysis determined all the measurements below the limit; however, between these last two, the B had a lower microbiological load; additionally, the A obtained a lower microbiological count, but not much acceptance. Therefore, it is concluded that by improving the BPM in the presentation B process, this is the best option to maintain the quality characteristics over time. |
| URI: | http://www.dspace.espol.edu.ec/handle/123456789/60981 |
| metadata.dc.identifier.codigoproyectointegrador: | TES029 |
| Appears in Collections: | Tesis de Alimentos |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| T-109745.pdf | 1.87 MB | Adobe PDF | View/Open |
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