Tiempos y temperaturas de pasteurización en la conservación del jugo de caña de azúcar (Saccharum officinarum). Santo Domingo De Los Tsáchilas

This research was conducted at the Experimental Farm "La María" at Universidad Técnica Estatal of Quevedo, in the Nutritional Science laboratory of Animal science Faculty, located at Km 71/2 via Quevedo - El Empalme, in Los Rios province. The objectives were: 1) Determine the temperature that allows preserving the sugarcane juice; 2) Determine the pasteurization of sugar cane juice; 3) Set the benefit / cost of sugar cane juice. A Bifactorial setting of 2x3 was apply in a completely randomized design with three repetitions. Three pasteurization temperatures were used (86, 88 and 90 ° C) and three times of pasteurization (12, 15 and 18 minutes), resulting a total of nine interactions. Tukey's test was used for measure comparison (p ≤ 0.05). The variables ° Brix, pH and acidity there was no statistically significant difference, issuing securities of 12.5 ° Brix, pH 4.4, 0.12% acidity while energy values presented 51.60 - 59.90 Kcal / gr. In regard to organoleptic analysis of jellies results; high level of sugarcane smell, appearance (color) green cane, taste much like cane juice and also evaluating the acceptability tasters found that the best treatment was the use of 88 ° C temperature degree for 18 minutes pasteurization. Through economic analysis, the B / C sugar cane juice issuing a value of $ 1.35, a profitability of 35.90% and a production of 34.83% was determined.

• Hovedforfatter: Bajaña Moscol, Yoslin Lisseth (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2014
• Fag: Tiempos y temperaturas; Pasteurizacion en la conservacion del jugo; Caña de azucar (Saccharum officinarum).; Santo Domingo de los Tsachilas
• Online adgang: http://repositorio.uteq.edu.ec/handle/43000/341