| dc.description.abstract | To technically evaluate the lyophilization of avocado, the temperature of
freezing (-5 and -80 ° C) and the freezing time (2, 3 and 4 hours) at lyophilization pressure
constant 10 balance. For the selection of the optimal conditions, an infrared analysis was performed in which
the functional groups present in the lyophilized samples are observed and a comparison with a
freeze-dried avocado showing the presence of the same functional groups in all samples,
In addition, the humidity present in the six lyophilized samples was measured, the results being closer to 1%
of the samples frozen at -5 ° C. For the measurement of the organoleptic conditions, evaluations
sensory to six people in questions wondering the similarity in color, smell and taste with avocado
in the natural state. From these previously mentioned tests it was obtained that the sample with better results
was -5 ° C with 2 hours of freezing time which is closest to eutectic temperature
(-21.5 ° C) at which all components are frozen. With this sample the cost of lyophilizing 100 gr was calculated
lab scale avocado, resulting
$ 17 845.04 COP in which with a 30% profit its final price could be $ 23 200 COP. In addition to this, the cost of freeze drying 1875Kg of avocado per month, 500 Kg of avocado per day (lot) was calculated, resulting in $ 29 796 532.10 COP, which is equivalent to 4687 units of freeze dried avocado of 400gr each, its cost per unit is $ 6 357.28 COP and obtaining a
30% profit, its final price is $ 8200 COP. | |
