Enfoque UTE

pp. 1 - 10

Authors: Américo Guevara Pérez, Elizabeth Villanueva-Quejia, Diana Nolazco Cama, Gabriela Llontop, Keidy Cancino Chávez

It was determined the influence of weight, temperature and time of injection of saturated steam as an organic sterilization system (OSS), on the microbial load, proximal analysis and capsaicin content in mirasol chili pepper and panca chili pepper. Work was done with 3 and 4 kg of chili pepper, 100 and 105 °C (20 and 25 kPa), for 2 and 3 minutes. The pre and post analyzes were: count of viable mesophilic aerobes, total coliforms, E. coli, Salmonella, molds and yeasts, proximal and capsaicin content. The samples containing 3 kg of mirasol chili pepper, subjected to 105 °C for 3 minutes and the ones containing 3 and 4 kg of panca chili pepper to 105 °C for 3 minutes, achieved a greater reduction of mesophilic aerobes and molds. The statistical evaluation found interactions between the variables: weight and temperature in mirasol chili pepper; weight, temperature and time in panca chili pepper, on the reduction of mesophilic aerobes and molds; influencing the proximal composition and content reduction of capsaicin from 863.2 to 751.9 ppm (mirasol chili pepper) and 405.6 to 315.1 ppm (panca chili pepper); showing that the OSS treatment is an efficient method in microbial decontamination process.

pp. 24 - 35

Authors: Melisa, G. Britez, Fabiana A. Rolhaiser, Carina L. Fernández, Ricardo A. Fogar, Mara Cristina Romero

The aim of the study was to develop gelled oil-in-water (O/W) emulsions, formulated with flax oil and chickpea flour with adequate structural and technological properties to be used as substitutes for animal fat. For this, two formulations were made, one without antioxidant and the other with the most widely used synthetic antioxidant in the industry. The chickpea flour and gelatin were hydrated for 3 hours with stirring at 3000 r. p. m., then they were heated for 30 minutes at 90 °C, cooled to 30 °C and processed again at 3000 r. p. m. for 30 seconds, while the oil phase was slowly incorporated with the emulsifying agent. The mixtures were placed in containers, allowed to stabilize at 25 °C for 30 minutes and then refrigerated for 24 hours. The syneresis, thermal stability, lipid oxidation, and infrared spectra of the samples were determined. Some significant differences can be observed for lipid oxidation (p <0.05), however, syneresis and thermal stability did not show differences (p> 0.05), with emulsions showing great water and fat retention capacity. This can be attributed to the protein structure resulting from heating the emulsion to cause gelation. The gelled emulsions obtained have adequate structural and technological properties, with lipid oxidation values under limit of detection of 1.59 mg MDA / kg sample. Given the characteristics of the emulsion obtained, a new field of application of technological strategies opens up to obtain animal fat substitutes as a healthy fat ingredient in meat products.

pp. 51 - 64

Authors: Carlos Lázaro Castillo García, Diego Emilio Abreu Franco , Michael Alvarez González

The concentration time is an essential parameter for the use of the rain-runoff models that obtain the maximum runoff expense at a point in a basin. There are various empirical formulas for its estimation worldwide, despite this, there is no general rule when choosing the appropriate one. In the present work, formulas used in the calculation of this parameter were compared from the urban basin of the Bélico river in the city of Santa Clara with the closing point in the city's North Ring Road. A balance was made of the results obtained and criteria were issued about the advantages and disadvantages of the methods described. A threshold of the maximum and minimum values of each empirical formula used was proposed, which allowed future considerations in projects to rectify the urban riverbed and its associated urban stormwater drainage.