Elaboración de néctar con el uso de piña (Ananas comosus) en la fábrica procesadora de conservas, jugos de frutas y hortalizas del Colegio Técnico Agropecuario José Rodríguez Labandera del cantón Quevedo en el año 2012

The present investigation has as main objective the elaboration of nectar with the use of the pineapple like solution alternative for the transformation of this matter it prevails in bony elaborated product to give him added value and this way to foment the use in the industrialization of the envelope production that exists in the town of Quevedo, applying an elaboration process and conservation based on obtaining a product of acceptable quality for the final consumer. This investigation will also contribute to generate work sources, to improve the economic revenues of those who are devoted to the production of this cultivation and to optimize effort for the daily sustenance, it will also contribute with the economic and social development of the country. This study was carried out in the city of Quevedo, specifically in the factory procesadora of preserves, juices of fruits and vegetables of the Agricultural Technical School José Rodríguez Labandera", located in the Parish The Guayacán citadel the brought to an agreement progress Walter Andrade Fajardo and third, County of The Rivers. A factorial arrangement settled down AxBxC, with eight treatments and three repetitions, the used statistical test went the Tukey to 5% of probability. The study factors were: To (Varieties Champaca and MD2), B (Dilutions at 1:2 1:3) and B (estabilizante Percentage CMC to 0,07% and 0,09%). The analyzed variables were: physical-chemical analysis (ºBrix, pH and yield), analysis organoleptic (color, scent, flavor, consistency, defects and acceptability). The process for the obtaining of the pineapple nectar was carried out under the Ecuadorian Technical Norms for juices, pulps, concentrated, nectars, drinks of fruits and vegetables. NTE INEN 2 337:2008 During the process of elaboration of the pineapple nectar he/she was carried out the respective reception and selection of the matter prevails, then the heavy singular of the same one, later on the respective laundry with solution hypochlorite of Sodium, then was carried out the peeled one and torsade it stops later to subject to the pulp to an immersion operation with a solution of Metabisulfito from sodium to 0,05%, continuing with the pulpeado and the refined one stops then to proceed to the standardization of the product, this was made mixing all the ingredients and preservatives that are part of the formulation, immediately they were carried out the chemical analyses to the finished product (pH and ºBrix) for the acidity adjustment and total solids, later he/she was carried out the pasteurization, labeled cooling, packed, and stored of the final product. Once obtained the pineapple nectar was carried out the analyses low organoleptic selectively the valuation of a panel of ten elected degustadores, this sensorial evaluation was carried out after each one from the repetitions to the eight treatments, for these analyses an affective sensorial test of acceptance was used (qualification with structured scales). TO each degustador he/she was given a leaf of answers with the variables to measure of the product the same ones that presented the characteristics and the defined parameters of acceptance for the evaluations.

• প্রধান লেখক: Barragan Vinueza, Jinsop Raphael (author)
• বিন্যাস: bachelorThesis
• ভাষা: spa
• প্রকাশিত: 2012
• বিষয়গুলি: Néctar de piña; Conservas; Jugos; Hortalizas
• অনলাইন ব্যবহার করুন: http://repositorio.uteq.edu.ec/handle/43000/3556