Diseño de un proceso para la obtención de pectina a partir de la cáscara de tomate de árbol (Solanum betaceum) para uso alimentario

Abstract

The purpose of this degree project was to design a process for obtaining pectin from tree tomato (Solanum betaceum) peel for food use, for which a pretreatment was performed, consisting of washing and disinfection of the raw material, followed by drying and crushing, obtaining a powder from the peel, which was used for the characterization of physicalchemical and bromatological analysis, from which the following values were obtained: moisture 7. 04%, acidity 2.05, ashes 32.16%, protein 7.35%, fiber 29.91%, fat 2. 29% carbohydrates 7.5%, total soluble solids 9.65 ºBrix, determination of the maturity index 4.40 and finally in pulp content, % (m/m) 68; verifying that they comply with the regulations NTE INEN 190; enzymatic inactivation was performed at a temperature of 80 º C, in the acid hydrolysis the most important variables were controlled such as: pH (3), temperature of 90 º C, extraction time of 60 minutes, obtaining a yield of 14. 24%, for the precipitation stage, alcohol-ethanol at 96º was used and drying was carried out for 16 hours at a temperature of 50º C. With the data obtained, the sizing of the equipment required for the process was calculated with a feed of 25 kg of tree tomato peel, obtaining 0.075 kg of pectin. To validate the obtaining process, pectin characterization was carried out, obtaining the following results: humidity 5.3%, ash 0.42%, protein 1.22%, fiber 0.76%, fat 3.44%, carbohydrates 92.73%, free acidity expr. CO2 0. 965 mg/mEq, equivalent weight 1255.50 mg/mEq, methoxyl content 1.79%; the same items were compared with the ranges indicated by the INEN 0427 standard, being found within the range so it is considered an acceptable product.