Análisis comparativo de los procesos de deshidratación y liofilización de la fresa (FRAGARIA) y manzana (MALUS).

Abstract

The purpose of this work was to carry out a comparative analysis of the dehydration and freeze-drying processes of strawberries (fragaria) and apples (malus). The information on the variables of the processes studied was collected in a freeze-dryer and dehydrator, in which qualitative variables were measured through an energy analyzer. It was obtained a better response in the dehydration of fruits, with a value in kWh consumption lower than the freeze-drying treatment. The physical and chemical characteristics were analyzed using laboratory techniques, with which moisture and ash percentages were obtained. A microbiological analysis was performed, establishing a total absence in the microbial load of E. Coli and Salmonella, complying with the requirements of the INEN Standard. It was achieved sensory characteristics with no significant differences. It was used a five-point scalar hedonic analysis. It was determined mass and energy balance, obtaining better yields when the fruit was dehydrated, with lower losses compared to freeze-dried fruit. Therefore, dehydrated fruit gave better results with a higher profit per gram processed. It is concluded that dehydration will result in lower values of time, energy, and weight loss, with better results when evaluated by sensory evaluation, with higher benefits in terms of cost-benefit balance. It is recommended to use the dehydration treatment when preserving strawberries and apples.