Systematization of Technical-Scientific Information on Dehydration and Freeze-Drying of Fruits in the Universities of Ecuador

Abstract

The present study was carried out to systematize the technical-scientific information on dehydration and freeze-dry in fruits generated in the universities of Ecuador through the development of research with a qualitative and quantitative approach, applying a descriptive, bibliographic and documentary level of research, with a non-experimental research design. The work responds to a theoretical descriptive analysis of the scientific support reported by the authors according to the different degrees of works on dehydration and freeze-drying in fruits. The execution of this work had the following research fields: exploration, classification, processing and analysis of files found in the repositories of the universities. For the analysis of the information, descriptive statistics were used. For the present work, the Microsoft Access program was used to create a database of all the information collected, taking into account the following systematization fields: code, subject, link, authors, university, keywords and summary. According to the database, 33-degree works were systematized, of which the university that carried out the most works on dehydration and freeze-drying in fruits is the Agrarian University of Ecuador, with 5 publications from 2015 to 2022. The 2 careers that have done more work are the career of food engineering and the career of agribusiness, with 11 and 10 publications, respectively. And the year with more publications was 2021, with 9 works carried out in the different universities of Ecuador. Concluding that dehydration and freeze-drying are very beneficial methods to maintain and prolong the shelf life of the fruit while preserving the nutritional and organoleptic characteristics, it is recommended to improve knowledge in the use of Microsoft Access to provide accurate and quality information to the student.