Estudio comparativo de la calidad físico-química y cromatográfica del fruto de la mandarina (Citrus Nobilis Lour) para el uso en la industria local, Quevedo, Ecuador, 2013
This research was conducted in the State Technical University Quevedo, located Av.Quito km. 11/2 Track to Santo Domingo of the Tsachilas, Province of the Rivers Its geographical location is 1° 03' 18" south latitude and 79° 25' 24" west longitude,at a height of 73 meters above se...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://repositorio.uteq.edu.ec/handle/43000/239 |
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Add Tag | Summary: | This research was conducted in the State Technical University Quevedo, located Av.Quito km. 11/2 Track to Santo Domingo of the Tsachilas, Province of the Rivers Its geographical location is 1° 03' 18" south latitude and 79° 25' 24" west longitude,at a height of 73 meters above sea level. The research work was carried out between the months of March to November 3013.Comparative Study of the physical and chemical quality and chromatographic the fruit of the tangerine (Citrus nobilis Lour) for use in the local industry, Quevedo, Ecuador. 2013.The objectives of this work were; (1) Characterization physico-chemically the fruit of the Mandarina( Citrus nobilis Lour.) Variety King of two areas in two states of maturity.2) Identify chromatographically majority volatile compounds present in the essential oil of the flavedo of the tangerine (Citrus nobilis Lour.) Variety King of two areas in two states of maturity. (3) to evaluate sensorially the juice of the tangerine (Citrus nobilis Lour.) Variety King of two areas in two states of maturity. The treatments consist of two areas and two states of maturity, depending on the randomized complete block design with 3 replications. The variables measured were, equatorial diameter, Equatorial Guinea, overall diameter, unit weight, volume, density , juice content, performance of juice,Seed weight, percentage of seeds, seed number, total waste, percentage of total residues , pH, Brix, titratable acidity, maturity index, dry matter, moisture, ash, protein, ethereal extract , nitrogen-free extract, raw energy, vitamin C, total sugars ,reducing sugars, calcium, phosphorus, magnesium, potassium, sodium,For comparison of means was used the Tukey test at the 5% chance. In terms of the results obtained, the largest juice content is presented in the T3 that corresponds to the mandarin of the canton The spacecraft in a state of maturity green with 68.48 ml, chemical parameters is determined that the best state of maturity for obtaining juice is the green state, which are within the parameters of the NIE. The juices were qualified with a sensory scale from zero to seven, where zero represents the absence of a particular taste, odor or color and seven is the maximum intensity of the same. At the end was assessed using the esential oil a gas chromatography. |
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