Diseño de un proceso agroindustrial para la obtencipon de frutas deshidratadas naranjilla y kiwi.

Abstract

The objective of this research was to design an agro-industrial process for dehydrated Naranjilla and Kiwi fruits. The research contemplated 3 phases: The first was to evaluate two experimental treatments with 5 replications in order to determine the best dehydration method comparing with the oven and tray drying method and based on parameters of time (drying curvatures), temperature (50, 55 60 65 and 70 degrees Celsius) and yield. The second phase was the characterization of the dehydrated fruit according to the physicochemical, bromatological, microbiological and sensory parameters. For the third phase, the process diagrams of the dehydrated fruits were developed. The tray dehydrator was determined as the best method since it obtained a yield of 9.6% for naranjilla with a dehydration time of 11 hours at a temperature of 60 degrees Celsius and for kiwi obtained a yield of 16.3% with a time of 14 hours and a temperature of 60 degrees Celsius. In which they had as results an increase of ºBrix, %Brix, %Crease, %Crude protein this due to the elimination of humidity therefore its solids tend to concentrate in both fruits in addition it can be evidenced an absence in microbial count as much for dehydrated Naranjilla as for the dehydrated kiwi and finally the block diagrams were developed, Process Flow Diagram, Instrumental Diagram, Physical Diagram, Process Diagram, Flow Chart and Balance of Matter in which it was identified that the stage with the higher loss was stage 6, the dehydrated stage, 89% for naranjillas and 83% for kiwifruit. It is concluded that the tray drying method is the most suitable for dehydration because it obtains higher yields. It is recommended to use a temperature of 60 degrees Celsius to dehydrate naranjilla and kiwi because at higher temperatures they tend to darken.