Propuesta de procesos para envasado y almacenamiento en la vida útil de tres bebidas ancestrales con preparados enzimáticos.
Theproposedinvestigationofprocessesforthepackaging and storage in theshelflifeofthree ancestral beverageswithenzymepreparationsaimedtoraiseinformationontheelaboration, heattreatments, typesofcontainers, packaging, storagetemperatures, and thedifferenttypesofphysicalanalysischemical, microbiological,...
-д хадгалсан:
| Үндсэн зохиолч: | |
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| Бусад зохиолчид: | |
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2020
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://repositorio.utc.edu.ec/handle/27000/7006 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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Шошго нэмэх | Тойм: | Theproposedinvestigationofprocessesforthepackaging and storage in theshelflifeofthree ancestral beverageswithenzymepreparationsaimedtoraiseinformationontheelaboration, heattreatments, typesofcontainers, packaging, storagetemperatures, and thedifferenttypesofphysicalanalysischemical, microbiological, bromatological and sensory, whichwould serve forfutureresearch and thusstartthe experimental research, executingalltheelaborationprocesses and cooking time of ancestral drinkswithintheinvestigationsthatwereinvestigated, ancestral drinksshould lead toaninactivation and / orpasteurization (sloworfast) ofthefermentingenzymespresent in thedrink at a temperaturegreaterthan 95 °C for 5 minutes (fast) or 65 ° C for 15 minutes (slow), then a rapidcoolingto a temperatureof4 ° C. Themostusedcontainers in thebeverageindustry are: glass and PET plastic, as they are resistanttocontrolledtemperaturechanges and are packagedbothartisanal and industrially in presentationsof 200ml, ° C, storageisanimportantprocessforthedeterminationoftheshelflife in beverages, therefore, anambienttemperatureof 20 ° C wasproposed and in refrigeration at 4 ° C where a correctrecordoftemperature control should be kept, withinthestorage time of ancestral beverages, itwasproposedperformphysical-chemicalanalysissuchas:pH, ºBrix , degreesof alcohol and microbiologicalsuch as: molds and yeastseverythreedaystoalltreatments, discardingtreatmentsthat do notcomplywiththeNTE standard INEN 2262. Forthetreatmentsthatcomplywithinanestimated time withthe standard, thephysical-chemicalanalysisiscarriedoutsuch as: pH, brix, and degreesof alcohol, microbiologicalsuch as: total coliforms, Escherichiacoli, mesophilicaerobes, molds and yeasts, Bromatologicalssuch as: protein, fat, fiber, ash and a sensoryevaluationsuch as colour, odor, taste and acceptability, throughtheseevaluationssomeoftheproducts can be acceptedorrejected. |
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