Estimación de Propiedades Térmicas Mediante Modelos Matemáticos para Determinar el Tiempo de Congelación del Arazá (Eugenia Stipitata).
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| Title: | Estimación de Propiedades Térmicas Mediante Modelos Matemáticos para Determinar el Tiempo de Congelación del Arazá (Eugenia Stipitata). |
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| Alternate Title: | Estimation of Thermal Properties using Mathematical Models to Determine the Freezing Time of Arazá (Eugenia Stipitata). |
| Authors: | José Francisco, Falconí Novillo1 jose.falconino@ug.edu.ec, Carlos Jefferson, Valdiviezo Rogel2, Lenin Javier, Ramírez Cando3 |
| Source: | ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.. 2022, Vol. 2 Issue 1, p113-128. 16p. |
| Abstract (English): | The araza, also known as quince or Amazon guava, is a climacteric fruit typical of the Ecuadorian Amazon region. The fruit has a vitamin A, B1, and C content of 7.75%, 9.84%, and 74%, respectively, with the vitamin C content being twice that of the orange. However, as a fruit that needs to be stored at 90% humidity, it is very perishable. Therefore, the current study was carried out to determine the physicochemical characteristics, thermal properties, and freezing time of the fruit through mathematical models using the RStudio software to simulate the freezing process and thus preserve the vitamin content. The arazá freezing time was 2.98 hr at –18ºC, which is well within the normal parameter for freezing fruits while maintaining their nutritional characteristics. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | El arazá conocido también como membrillo o guayaba amazónica es un fruto climatérico propio de la región amazónica ecuatoriana que posee un contenido de vitamina A, B1 y C de 7,75%; 9,84% y 74% respectivamente, sobresaliendo el contenido de vitamina C cuyo porcentaje es el doble que el que posee la naranja, sin embargo, al ser un alimento con un 90% de humedad es muy perecible, por lo que se determinaron las características físico – químicas, propiedades térmicas y tiempo de congelación de la fruta, mediante modelos matemáticos empleando el software RStudio para simular el proceso de congelación y de esta manera preservar el contenido vitamínico. El tiempo de congelación del arazá fue de 2,98 h a -18∘C y está dentro del parámetro normal para frutas en el cual se mantienen sus características nutricionales. [ABSTRACT FROM AUTHOR] |
| Copyright of ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. is the property of Knowledge E DMCC and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Education Research Complete |
| FullText | Text: Availability: 0 |
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| Header | DbId: ehh DbLabel: Education Research Complete An: 157805024 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Estimación de Propiedades Térmicas Mediante Modelos Matemáticos para Determinar el Tiempo de Congelación del Arazá (Eugenia Stipitata). – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Estimation of Thermal Properties using Mathematical Models to Determine the Freezing Time of Arazá (Eugenia Stipitata). – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22José+Francisco%2C+Falconí+Novillo%22">José Francisco, Falconí Novillo</searchLink><relatesTo>1</relatesTo><i> jose.falconino@ug.edu.ec</i><br /><searchLink fieldCode="AR" term="%22Carlos+Jefferson%2C+Valdiviezo+Rogel%22">Carlos Jefferson, Valdiviezo Rogel</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Lenin+Javier%2C+Ramírez+Cando%22">Lenin Javier, Ramírez Cando</searchLink><relatesTo>3</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22ESPOCH+Congresses%3A+The+Ecuadorian+Journal+of+S%2ET%2EE%2EA%2EM%2E%22">ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.</searchLink>. 2022, Vol. 2 Issue 1, p113-128. 16p. – Name: Abstract Label: Abstract (English) Group: Ab Data: The araza, also known as quince or Amazon guava, is a climacteric fruit typical of the Ecuadorian Amazon region. The fruit has a vitamin A, B1, and C content of 7.75%, 9.84%, and 74%, respectively, with the vitamin C content being twice that of the orange. However, as a fruit that needs to be stored at 90% humidity, it is very perishable. Therefore, the current study was carried out to determine the physicochemical characteristics, thermal properties, and freezing time of the fruit through mathematical models using the RStudio software to simulate the freezing process and thus preserve the vitamin content. The arazá freezing time was 2.98 hr at –18ºC, which is well within the normal parameter for freezing fruits while maintaining their nutritional characteristics. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: El arazá conocido también como membrillo o guayaba amazónica es un fruto climatérico propio de la región amazónica ecuatoriana que posee un contenido de vitamina A, B1 y C de 7,75%; 9,84% y 74% respectivamente, sobresaliendo el contenido de vitamina C cuyo porcentaje es el doble que el que posee la naranja, sin embargo, al ser un alimento con un 90% de humedad es muy perecible, por lo que se determinaron las características físico – químicas, propiedades térmicas y tiempo de congelación de la fruta, mediante modelos matemáticos empleando el software RStudio para simular el proceso de congelación y de esta manera preservar el contenido vitamínico. El tiempo de congelación del arazá fue de 2,98 h a -18∘C y está dentro del parámetro normal para frutas en el cual se mantienen sus características nutricionales. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. is the property of Knowledge E DMCC and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.18502/espoch.v2i2.11188 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 16 StartPage: 113 Titles: – TitleFull: Estimación de Propiedades Térmicas Mediante Modelos Matemáticos para Determinar el Tiempo de Congelación del Arazá (Eugenia Stipitata). Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: José Francisco, Falconí Novillo – PersonEntity: Name: NameFull: Carlos Jefferson, Valdiviezo Rogel – PersonEntity: Name: NameFull: Lenin Javier, Ramírez Cando IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: 2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 27895009 Numbering: – Type: volume Value: 2 – Type: issue Value: 1 Titles: – TitleFull: ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M. Type: main |
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