Moreira Menéndez,Kerly Rossana(2023)APLICACIÓN DE RECUBRIMIENTOS COMESTIBLES DE CASCARILLA DE CACAO (Theobroma cacao L.) CON ACEITES ESENCIALES DE ORÉGANO (Origanum vulgare) Y ACEITE DE AGUACATE (Persea americana) PARA CONSERVACIÓN DE CAMARÓN.Quevedo.UTEQ.113p.
Ecuador generates a large amount of waste from cocoa, according to research carried out by various studies, they are sources of contamination. For each ton of cocoa, 10 tons of waste are generated. Apply bilayer edible coatings of cocoa husk with essential oils of oregano and avocado oil for shrimp...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2023
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repositorio.uteq.edu.ec/handle/43000/8077 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | Ecuador generates a large amount of waste from cocoa, according to research carried out by various studies, they are sources of contamination. For each ton of cocoa, 10 tons of waste are generated. Apply bilayer edible coatings of cocoa husk with essential oils of oregano and avocado oil for shrimp conservation. It allowed to carry out the development of the proposed product, analysis of active, optical and barrier properties, analysis of sensory useful life of the coating applied to shellfish. The application of edible coatings of cocoa husks with essential oil of oregano and avocado oil for shrimp conservation, was determined through the design of two factors AxB, where factor A is the concentration of oregano essential oil (0.05%, 0.01 % and 0.15%) and factor B is avocado oil (0.5% and 1%). It presents suitable characteristics for its use in shrimp conservation. So that it fulfills its function of primary active packaging when used in bilayer. |
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