Tiempo de cocción y tipos de empaque en la vida útil de fréjol como producto de V Gama

This study determined the effect of cooking time and different types of packaging in the life of a bean (Vigna sesquipedalis) taking into account the qualitative and microbiological characteristics. We used a completely randomized design (DCA) under Bifactorial A * B arrangement. Three replicates for each treatment were used and as experimental unit 7 kg of beans. For the experiment the beans were prepared with different cooking times (5, 10, 15 minutes) and different packaging (Thermo-formed Pouch bag with zimper and vacuum packing). Bromatological variables were evaluated pH (INEN 389), humidity (INEN 464), acidity (total) and life time according to microbiological growth of flora - air mesophilic (INEN 529). In terms of these variables and sensory analysis established that the best treatment is the combination a2 * b3, 10 min of heat treatment and vacuum packed in bags of polyamide material, reaching lower pH and high acidity %, such values are among the parameters set by the rules INEN 406. It was determined that the finished product has a life time of 52 days, during the storage time (15 days) was conserved between the permissible limits as established by the Department of Health of Spain.

• Κύριος συγγραφέας: Alcívar Alcívar, Walter Emilio (author)
• Άλλοι συγγραφείς: Loor Mera, Yéssica Alexandra (author)
• Μορφή: bachelorThesis
• Γλώσσα: spa
• Έκδοση: 2013
• Θέματα: Tiempo; Empaque; Frejól; Bromatológicas; Flora total; Vida útil
• Διαθέσιμο Online: http://repositorio.espam.edu.ec/handle/42000/173