Utilización del método de deshidratación por congelación para hortalizas con gran actividad de agua, ESPOCH Riobamba 2016

Abstract

The aim of this research is the usage of dehydration by freezing on vegetables with a lot of water in the artisanal environment, this means it is applicable under volume. This investigation is not experimental. It is descriptive, exploratory and also a field research. Therefore, to apply the dehydration method by freezing it is necessary to know how the water contained in the food influences and how this determines the storage and method of storage is the most effective so the raw material extends the consumption time, keeping its bromatological characteristics intact as possible as well as its organoleptic characteristics. In this research some vegetables such as tomatoes and red onions were used. These are high consumption products. These were washed and disinfected before being packed for its freezing. The last investigation showed by SAQMIC demonstrate that the humidity in the red onion is 85,3 % and in the tomatoes the humidity is 92,8%. The significant changes were presented through ashes, fibres and sugar. An organoleptic analysis was made in order to know how those change through dehydration. In conclusion, the application of this method of dehydration helps to keep high levels of the nutrients of the product. Thus, it also helps to have a better nutrition for all consumers. It is recommended that more products, in this case the vegetables should be process throughout this method in order to have better options in the market.