Implementación de una máquina deshidratadora de insumos vegetales para el sector agroalimentario del cantón La Maná.
Dehydration is a technique widely used to extend the shelf life of perishable food, which is why over time new techniques have been developed to optimize the process and have excellent products. It is of great importance to implement in Universidad Técnica de Cotopaxi Extension La Maná a dehydrating...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2022
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/8462 |
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Označite | Izvleček: | Dehydration is a technique widely used to extend the shelf life of perishable food, which is why over time new techniques have been developed to optimize the process and have excellent products. It is of great importance to implement in Universidad Técnica de Cotopaxi Extension La Maná a dehydrating machine of vegetable inputs for the agri-food sector in La Maná, that allows the preservation of food and different types of vegetable inputs. For this, different fruits produced in the sector will be used, and its dehydration process will allow them to give an added value for conservation and consumption, for which a method of selection of fruits of importance for the analysis in the dehydration process is used. For the assembly of this machine, detailed research was carried out to find the optimal parameters for the machine's functionality, that is why it was determined to adapt a system, oriented to perform conservation processes without losing nutritional properties and in turn to enhance through an automatic control system that allows improving the quality of the product through parameters that control variables such as temperature and time, keeping them stable during the course of dehydration, being user-friendly equipment by having control of easy operation management. |
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