Diseño de un proceso industrial para la elaboración de mermelada a partir de Mashwa (Tropaeolum tuberosum) para la Asociación Mushuk Kawsay.

Abstract

The objective of this research work was to design an industrial process for the elaboration of Mashwa jam (Tropaeolum tuberosum) for the Mushuk Kawsay Association. A bibliographic review was made about the characteristics and benefits of the raw material and also of the process to make the jam. With this information, the experimental part was carried out, first performing a physical-chemical characterization of the mashwa received from the Association for which this project is carried out. Then obtaining the necessary data with the formulation of the process of obtaining the product at the scale of laboratory, including operations such as: Selection of raw material, washing, peeling, chopping, evaporating, packaging and storage. With the data obtained previously, the engineering calculations of each of the equipment involved in the process were carried out, which are: selection and peeling tables, washing tub, chopper and an evaporator. The validation of the process was carried out based on physicochemical and microbiological tests of the product obtained in the experimental part, which was compared with the INEN 2825 Standard for Jams, Jellies and Marmalades, even though it does not require microbiological analysis, they were made, as it is a food. The results indicate that the number of Brix degrees is greater than 60 and with the rest of the parameters it is verified that it is a quality product suitable for human consumption, automatically validating the designed process. The most important variables to be controlled within the process are the brix degrees (greater than 60° Brix) and the temperature of the evaporation operation of 88° C, controlled parameters to avoid irregularities in the process and final product. It is necessary to train the women belonging to the MUSHUK KAWSAY association, so that they can make the mashwa jam without problems.