Evaluación de materias orgánicas residuales para la elaboración de láminas comestibles biodegradables
This research was developed at the State University of Bolivar, a career in Agroindustrial Engineering, with the purpose of elaborating a biodegradable edible sheet from the use of potato residues (bark) and cheese whey, representing an alternative of waste utilization as well. As a timely environme...
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| 格式: | bachelorThesis |
| 語言: | spa |
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2016
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| 在線閱讀: | http://dspace.ueb.edu.ec/handle/123456789/1641 |
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添加標簽 | 總結: | This research was developed at the State University of Bolivar, a career in Agroindustrial Engineering, with the purpose of elaborating a biodegradable edible sheet from the use of potato residues (bark) and cheese whey, representing an alternative of waste utilization as well. As a timely environmental response to the food industries, since the waste is not disposed correctly, generating organic waste and a poor use of this biomass. In this study of the evaluation of residual organic materials for the production of biodegradable edible sheets, a biodegradable edible sheet was made using a secondary source of starch content in the crust of potato, which experimentally represents 8%, and mixing it with glycerin as plasticizing agent. More water and whey as a means of dilution according to methods published in scientific journals and complying with bibliographic quality standards established for this type of product. Different formulations were developed and the quality control of pH, acidity, Brix grades, thickness and humidity were carried out for each treatment. The best treatment to obtain the biodegradable edible sheets was the T6 treatment coded as A1 B3 C2 corresponding to 1.5% potato starch + 2.0% glycerin + whey (20 ml), as it presented the best resistance characteristics and elasticity and why the analyzes of variance elaborated for pH, acidity, degrees Brix, and humidity establish to this treatment like the best. The shelf life of meat packed with biodegradable edible foils was estimated in a "direct to real" study, which consisted in keeping the meat under the conditions foreseen for storage by evaluating the microbiological component (E coli) by the pretrifilm method in contrast with a witness, this is meat if no coating. Meat packed with the biodegradable edible foil made with the best treatment (T6) had a duration of 6 days when stored in refrigeration and meat that did not have any type of packaging had a duration of 4 days, which showed that the effect of the foil as a food coating is effective |
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