Aplicaciones tecnológicas del procesador de alimentos mastercooker en procesos de transformación agroindustrial.
The objective of this project is to develop a manual for the operation, maintenance and technological application of the Mastercooker food processor in the research laboratory of the Agroindustry Career in order to strengthen the experiential learning of students, teachers and researchers of the Tec...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2023
|
| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/11484 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | The objective of this project is to develop a manual for the operation, maintenance and technological application of the Mastercooker food processor in the research laboratory of the Agroindustry Career in order to strengthen the experiential learning of students, teachers and researchers of the Technical University of Cotopaxi. During the development of the research focused on the correct use of the Mastercooker food processor, in order to have a guide to resolve possible eventualities that may arise, each manual contains a brief detailed description of the operation, its components, generalities, steps to follow for proper activity and types of maintenance, so that the equipment works properly and prolongs its life, in the same way the safety measures to be carried out by the personnel in charge (students and teachers) are specified. To demonstrate the correct operation of the equipment, demonstrative teaching practices were carried out based on the preparation of jam, soy milk and dough for muffins, where the aforementioned equipment was of essential use and effective results were obtained. By means of a sensory analysis, it was found that the jam achieved excellent results with an acceptability of 100% very good and a pH of 3.4. In the case of soy milk, a product with very good characteristics was obtained, with a pH of 6.7; and an acceptability of 75% good and 25% very good. As for the bread dough, an organoleptic analysis was performed, where it was determined that the results obtained are within the established by the different bibliographic data, thus fully complying with all the objectives set for this integrating project, which will be very useful and contributes to the theoretical and practical learning. |
|---|