Caracterización físico-química del jugo de cinco variedades de caña de azúcar (Saccharum officinarum) en la hacienda El Jardín

The purpose of this research has been characterizing the juice of five varieties (Cenicaña 85-92, Cuba 1051-73, 8751 Cuba, Barbados 72-74 and Ragnar) of sugarcane (Saccharum officinarum) at the Hacienda El Jardín, so were harvested reeds from the last months of production in the winter time, discussed varying physical and chemical laboratory food science of ESPAM - MFL (Escuela Superior Politécnica Agropecuaria de Manabí – Manuel Félix López) and the laboratory of the CINCAE (Centro de Investigación de la Caña de Azúcar del Ecuador) with appropriate maturity level, evaluated physical parameters in the juice (pH, titratable acidity, ash, degrees brix, Pol, sugars reducers and total solids). Significant differences were found (p<0,05) in regards to treatments and varieties, in terms of the type of Court did not find significant differences. The greater porcentage of °Brix retrieved was from 21,89 per cent T1 (Cuba 1051-73 upper part) with respect to sugars reducers treatment with higher percentage was Barbados with 1,92% and the highest percentage in Polarimetry ranked T8 treatment (19,81%). It is concluded that the evaluated sugarcane varieties showed physical characteristics - different chemicals, and that the type of cut does not influence significantly the evaluated variables.

• Auteur principal: Cobeña Morán, Jonathan Joselo (author)
• Autres auteurs: Loor Chávez, Iván Francisco (author)
• Format: bachelorThesis
• Langue: spa
• Publié: 2016
• Sujets: Caña de azúcar; Jugos de caña de azúcar; Post-cosecha; Físico; Químicas
• Accès en ligne: http://repositorio.espam.edu.ec/handle/42000/264