Diseño de un proceso agroindustrial para la elaboración de turrones con frutas deshidratadas naranja y durazno.

Abstract

The objective of this study was to carry out the design of an agro-industrial process for producing nougats with dehydrated orange and peach fruits. It began with evaluating two dehydration methods by trays and a stove, with five repetitions for each. This process includes variables such as time using a drying curvature, the temperature at 50, 55, 60, 65, and 70 °C, and performance. The nougat was determined to fulfill the requirements established in the INEN 2217:2012 standard for confectionery products through physicochemical, microbiological, and sensory analysis. Since this is a microorganism-free product, it is considered suitable for human consumption. Therefore, the nougat was processed using dehydrated orange and peach fruits. In addition, the productive process was determined using diagrams which made the technological procedure efficient, reducing the production costs and guaranteeing the quality and introduction of the product in the market. Finally, the tray dehydration method was established: Orange at 65°C for 14 hours with a yield of 12.17%, peach at 70°C for 8 hours with a yield of 11.6%, obtaining the best conditions. It is concluded that the design of the agro-industrial process was carried out by developing diagrams, allowing the determination of the equipment, operators, and raw materials used for the process, optimizing the time and resources necessary in the nougat production process. It is recommended to continue the study of the dehydration of different fruits to be used in various food products such as nougats, granolas, and others.