Diseño de un proceso para la obtención de una conserva de la semilla fruto depan (Artocarpus communis) endulzada con la pulpa de la jacayaca (Artocarpus heterophyllus lam)

Abstract

The objective of this study consisted of designing the process to obtain a breadfruit seed jam (Artocarpus communis) sweetened with Jaca Yaca pulp (Artocarpus heterophyllus lam). In the methodology applied, the following unitary operations were carried out, which are essential for the jam manufacture process; they were divided into two processes. In the Breadfruit Seed cooking process, the raw material was selected, washed, peeled and cooked. In process 2 of the Jaca Yaca Pulp covering liquid, raw material selection, washing, scalding, pulping, mixing, sieving, preparation of the covering liquid, washing of containers, packaging, sealing and labelling. Both processes were carried out simultaneously. The DWSIM software was used to simulate the process governed by Roult's law, based on 101325 Pa pressure and 368.15 K temperature. The moisture content of the Breadfruit Seeds and Jaca Yaca Pulp was 59 % and 81 % respectively; 1.64 % and 1.02 % ash composition in the same order. The yield of the process was 96.29 %. It is concluded that the process was designed to obtain Breadfruit Seeds jam (Artocarpus communis), sweetened with Jackfruit Pulp (Artocarpus heterophyllus lam) and the knowledge of Plant Engineering and Heat Transfer was applied. The application of Breadfruit Seeds and Jackfruit Pulp is recommended in the elaboration of various food products, due to their organoleptic characteristics.