Estudio reológico en el grado de gelificación de la mermelada de pitahaya de dos variedades amarilla (Selenicereus megalanthus) y roja (Hylocereus undatus).
The objective of the research was to carry out a rheological study of the degree of gelling of the pitahaya jam of two yellow (Selenicereus megalanthus) and red (Hylocereus undatus) varieties, making a pitahaya jam grown in Ecuador as it has great agro-industrial potential. For which an experimental...
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| Κύριος συγγραφέας: | |
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| Άλλοι συγγραφείς: | |
| Μορφή: | bachelorThesis |
| Γλώσσα: | spa |
| Έκδοση: |
2021
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| Θέματα: | |
| Διαθέσιμο Online: | http://repositorio.utc.edu.ec/handle/27000/10133 |
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Προσθήκη ετικέτας | Περίληψη: | The objective of the research was to carry out a rheological study of the degree of gelling of the pitahaya jam of two yellow (Selenicereus megalanthus) and red (Hylocereus undatus) varieties, making a pitahaya jam grown in Ecuador as it has great agro-industrial potential. For which an experimental design was carried out with a factorial arrangement A x B x C (2x2x2) with 2 repetitions under a completely randomized block design (DBCA), where the factors were Factor A (variety), Factor B (temperature) and Factor C (fruit concentration), obtaining 16 treatments. The variables that were measured were pH, degrees brix, acidity, density, viscosity, data taken only once after the elaboration of the treatments under study. For the statistical analysis of the statistical data obtained, it was carried out through the Infostat software, where it was established that the best treatment compared to a control treatment was t2 (variety 1 + temperature 75 ° C + 55% pulp) with a pH of 3, 63, degrees brix 67.5, acidity 0.84% expressed as a percentage of citric acid, density 1.180 g / cm3 and a 11.607.50 cP. Consecutively, a rheological study was carried out through the model of "The power law" of the rheological parameters where the deformation speed, shear stress, apparent viscosity of the best treatment was evaluated, which compared (Not necessarily) and was also carried out a physicochemical analysis which was sent to a certified SEITLAB laboratory with a pH 3.5, degrees brix 67%, acidity 0.82%, density 1.280 g / cm3; Microbiological analysis of total coliforms Absence <10 CFU / g, Mesophilic aerobes 9 <50 CFU / g, Escherichia Coli Absence, Molds and yeasts absence and a viscosity analysis of the best treatment which was sent to a certified LASA laboratory obtaining 430.4 cP at 100 rpm and using Spindle 3 (See Annex). It was concluded that for obtaining the pitahaya jam, variety 1, a temperature of 75 ° C and 55% of the pulp are statistically significant with respect to the control treatment jam. |
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