Sistematización de la información de procesos de pasteurización y ultrapausterización de bebidas en universidades del Ecuador.

Abstract

The objective of this research was to systematize the information on the processes of pasteurization and ultra-pasteurization of beverages that were carried out in different universities in Ecuador. A methodology based on an exhaustive bibliographic review was used, supported by the four critical moments of the research: the precise definition of the approach, the level of the research, the type of study, and the methods and techniques used. In addition, reliable and relevant information sources were sought to achieve a complete and rigorous analysis. Thirty-nine studies related to the thermal treatment of beverages since 2015 were found. The Agrarian University of Ecuador presented the highest percentage of research with 11 scientific articles, followed by the Technical University of Ambato with eight publications and the Equinoctial Technical University with four publications in their respective institutional repositories. The results indicated that 28% of pasteurizations were carried out in nectars, followed by 26% in milk-based beverages, 13% in soft drinks and juices, 8% in juices and alcoholic beverages, and finally, 2% in purees and pulps. In addition, it was reported that in 23 investigations, rapid pasteurization was used, while in one investigation, vacuum pasteurization was applied. The research concluded that pasteurization properly applied to foods maintains their physicochemical, microbiological, and sensory attributes. Microsoft Access database manager was also recommended for efficient systematization of information.