Diseño de una proceso agroindustrial pata la obtención de sopas deshidratadas a partir de brócoli.

Abstract

The objective of this research was to design an agroindustrial process to obtain dehydrated soups from broccoli (Brassica oleracea var). For this purpose, 10 experimental units distributed in two corresponding treatments (tray dryer and freeze-drying) were applied, being the size of each experimental unit 1000g in the form of slices with 5 repetitions at temperatures of 60, 65 and 70 degrees Celsius in the tray dryer and -15 degrees Celsius for freeze-drying, obtaining dehydrated broccoli, using the T'student test, which allows comparing the means of two groups. The best method was the tray dryer to dehydrate broccoli establishing parameters such as temperature, time and yield. When using the tray dryer, a shorter time of 1056 minutes with a temperature of 60 degrees Celsius was required and a yield of 11% was obtained, while in freeze-drying, 4298 minutes at -15 degrees Celsius with a yield of 11.20% was obtained. With the powder obtained from dehydrated and freeze-dried broccoli, the dehydrated soup was prepared by adding different ingredients and food inputs. The bromatological analysis showed an average of 2.3% fat, 10.6% protein and 63.24% of free non-nitrogenous extract. With respect to microbiological analysis, they are below the INEN 2602:2011 standard, presenting a sensory evaluation of "I like it". By using diagrams such as block diagrams, process flow diagrams, P&ID diagrams, physical diagrams and operation diagrams, the agro-industrial process was designed for a production capacity of 500 kg per day of dehydrated broccoli soup. Finally, it was verified that both methods were suitable for broccoli drying. It is recommended that dehydration by tray dryer is the best in terms of cost and time for the production of dehydrated soups.