Efecto del tratamiento térmico sobre la humedad y características microbiológicas de la harina de Plátano (Musa paradisiaca)
The present research aimed to evaluate the effect of heat treatment on the humidity and microbiological characteristics of banana flour (Musa paradisiaca), having as factors under study the time (with levels of 4 h, 8 h and 12 h) and temperature of drying (with levels of 40 ° C, 50 ° C and 60 ° C)....
Պահպանված է:
| Հիմնական հեղինակ: | |
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| Այլ հեղինակներ: | |
| Ձևաչափ: | bachelorThesis |
| Լեզու: | spa |
| Հրապարակվել է: |
2022
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| Խորագրեր: | |
| Առցանց հասանելիություն: | http://repositorio.espam.edu.ec/handle/42000/1857 |
| Ցուցիչներ: |
Ավելացրեք ցուցիչ
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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Ավելացրեք ցուցիչ | Ամփոփում: | The present research aimed to evaluate the effect of heat treatment on the humidity and microbiological characteristics of banana flour (Musa paradisiaca), having as factors under study the time (with levels of 4 h, 8 h and 12 h) and temperature of drying (with levels of 40 ° C, 50 ° C and 60 ° C). A Completely Random Design (DCA) was applied in a bifactorial arrangement 23, studying nine treatments based on three replications each. The results obtained from each of the variables (humidity, drying kinetics, molds, yeasts, mesophilic aerobes and total coliforms) were evaluated using the SPSS statistical program. It was shown that all treatments can obtain the humidity established by INEN 616 (2015), on the other hand, T6 presented the greatest loss of humidity over the unit of time (17.5 Kg H2O / h * m2) and in terms of to the microbiological variables, the treatments did not present significant difference. |
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