Incidencia del porcentaje de ácido acético y de cloruro de sodio en la vida útil del Fríjol Tierno en conserva.
The objective of the present investigation was to evaluate the incidence of the addition of acetic acid and chloride of sodium in the useful life of the preserved sweet beans, depending on the microbial load that it can obtain for a certain period of time. Different concentrations of acetic acid (wh...
שמור ב:
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| מחברים אחרים: | |
| פורמט: | bachelorThesis |
| שפה: | spa |
| יצא לאור: |
2018
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| נושאים: | |
| גישה מקוונת: | http://repositorio.espam.edu.ec/handle/42000/794 |
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הוספת תג
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הוספת תג | סיכום: | The objective of the present investigation was to evaluate the incidence of the addition of acetic acid and chloride of sodium in the useful life of the preserved sweet beans, depending on the microbial load that it can obtain for a certain period of time. Different concentrations of acetic acid (white vinegar) at 1% 3% and 5% corresponding to factor A and different percentages of 1%, 2% and 3% sodium chloride (common salt) corresponding to factor B, With different combinations in the 9 treatments, the useful life was calculated using the mathematical model of Labuza. The experimental unit was 405 g for the experiment was applied a completely random bifactorial design with three replicates. Chemical (pH, acidity) and microbiological variables (molds and yeasts) were evaluated. According to the useful life results obtained in the canned beans, it was possible to establish that the best treatment was T9 with 454 days of durability, with a pH of 3.81 and an acidity of 0.13%. Greater acceptability obtained in the tests of sensory analysis with the attributes aroma, flavor and texture. |
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