Diseño experimental para analizar factores que influyen en el rendimiento de pulpa de mora en la agroindustria mis frutales ciudad de Riobamba, enero – junio 2020

Abstract

The present research work aimed to determine the factors that influence the yield of blackberry pulp in the agro-industry Mis Frutales in the period January - June 2020, through applying a factorial design 24 without replication, four factors were identified: Brix degrees, pH that intervenes in the raw material and the cooking temperature, cooking time that is part of the elaboration process, on the yield variable, each factor with two test levels. This study is cross- sectional because it was carried out in a certain period of time. The population corresponds to the total of 13,120 kilos of blackberries that comply with the INEN 2 337 standard. For the data matrix, we worked with engineer Adriana Abarca, manager of the agro-industry, where a sample of 16 experimental points was obtained. Through graphical and analytical study, the most significant factors are the presence of degrees Brix, pH and cooking temperature, obtaining that the point that maximizes is (1,1,1): at a high level of 12 ° Bx; 3.2 pH and 85 ° C cooking temperature and the one that minimizes performance is (-1, -1, -1): at a low level of 9 ° Bx, 3 pH and 83 ° C cooking temperature. The estimated default yield was determined to maximize a value of 94,88%, this estimate is reliable since the model has a high coefficient of determination of 89.67%. It is concluded that the aforementioned factors to a Low level of 9 ° Bx, 3 pH and 83 ° C Cooking temperatures are causing losses. Therefore, it is recommended to the agro-industry to work with raw material that meets the parameters of quality, since in the results of the investigation, the Brix degrees and pH influence in a significant way in blackberry pulp production yield.