Diseño de un proceso agroindustrial para la obtención de té a partir de frutos deshidratados mora, fresa y uvilla.

Abstract

The objective of this study was to design an agroindustrial process for obtaining tea from dehydrated blackberry (rubus ulmifolius), strawberry (fragaria) and uvilla (physis peruviana) fruits. The variables were determined through the application of two dehydration methods, and the physical-chemical, microbiological and sensory analysis of the product was performed based on the Ecuadorian technical standard NTE INEN 2392 to establish a process design with the use of FlexSim simulation software. A total of 15 experimental units were used; divided into two experimental treatments corresponding to two methods: tray dehydrator and oven. Dehydration was carried out at temperatures of 50; 55; 60; 65:70 ºC. For the statistical analysis it was validated by means of the test that compares the observations of two groups (t-Student) giving as a result that when using the tray dehydrator, less time was required with temperatures of (70°C for 557 min), for blackberry, (70°C for 406 min) for strawberry and (65°C for 750min) for uvilla, the yields were determined obtaining 15.5 % for blackberry and strawberry, 23.8 % for uvilla. In addition, microbiological physicochemical analyses were performed for tea, which complied with NTE INEN 2392 standards. The acceptability of the product was evaluated, with blackberry tea having a higher preference than strawberry and uvilla tea. It is concluded that it was possible to establish an agroindustrial process design for obtaining tea from dehydrated fruits with products that met the physical-chemical and microbiological requirements established in the INEN 2392 standard. It is recommended to use the tray dehydrator equipment for blackberry, strawberry and uvilla fruits.