Estudio del método IQF (Individual Quick Frozen) para la aplicación como sistema de conservación en el manejo de los alimentos en el catering Ordalía Cia. Ltda. En la ciudad de Riobamba 2013

Abstract

This research deals the IQF conservation method is a rapid individual ultra-freezing process which maintains the organoleptic and physical product characteristics carrying out a product selection for event term in the catering. The IQF freezing process and the regular freezing process were subjected; microbiological analyses were conducted in 3 products: poultry, broccoli, and baking dough. The most relevant datum was the treatment 0 (0 months) with the traditional in Escherichia coli 250 ufc/g in IQF 220 as compared to treatment 3 (6 months) of Escherichia coli of the traditional treatment 365 in IQF 219 that the bacteria development which is lower improving the quality due to the lower freezing time, obtaining, this way, a considerable improvement observing an increase of 46.16 in the traditional method and a 0.40% reduction in IQF obtaining also an improvement in the freezing time reducing from hours to 27 minutes for each 100 g raw material, taking as a reference the NTE INEN 2763 and codex Stan 110_1981 norm of frozen products, establishing that the product is within the parameters of the above mentioned norm, determining that the bacteria proliferation is reduced , and the conservation individual quick method would produce a favorable improvement as a conservation system, recommending this way the use of this system for products within the catering Ordalía , offering a microbiological security and carrying out a good conservation system.