Caracterización de dos variedades de pera: pera uvilla y pera piña, aplicando deshidratación osmótica.
Osmotic dehydration is based on the immersion of a solid food in an aqueous solution with a solutes high concentration. From this, the submerged food gains sugars and eliminates water. The research project focused on the two pear varieties characterization: pineapple and uvilla, it using osmotic deh...
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| Format: | bachelorThesis |
| Jezik: | spa |
| Izdano: |
2023
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| Online dostop: | http://repositorio.utc.edu.ec/handle/27000/11015 |
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Označite | Izvleček: | Osmotic dehydration is based on the immersion of a solid food in an aqueous solution with a solutes high concentration. From this, the submerged food gains sugars and eliminates water. The research project focused on the two pear varieties characterization: pineapple and uvilla, it using osmotic dehydration to improve and preserve their sensory and nutritional. The project aim is to teach producer associations, such as PACAT, to take advantage their raw materials by awarding post-harvest treatments while it is prolonged the useful life their products. As a result, the best identified treatments were 1 3 2 agave pear pineapple whith agave honey at 60 °Bx with the 65,16 % of eliminated water and 1 11 pear pineapple with cane honey at 65 °Bx with 4,63 % of acceptability, according to the sensory analysis averages. In relation to the physical-chemical analysis, it was analyzed the moisture content, which they were got results 4,92 and 3,83 porcent (%), respectibely, these values comply with the established in the standard 2996:2015 Carrot, zapallo, uvilla dehydrated products, which establishes, what the humidity limit percentage in fruits are 12 porcent %. On the other hand, it was made microbiological analyzes, such as Salmonella, Escherichia Coli, Nohos and Yeasts; which these treatments keep their characteristics within the permitted parameters, which the aforementioned regulations indicate (absent, 5 × 102 UFC/g, , 1,0 × 103 UFC/g, respectively). Also, they were analyzed the nutritional characteristics, such as iron, potassium, vitamin C and vitamin A. Finally, in order to avoid the product absorbs moisture, it was used covered biological covers, as packaging and a label for the finished product. In short, with the osmotic dehydration technique, the final product maintains its nutritional characteristics and, in addition, can maintain its preservation for longer, avoiding its deterioration. |
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