Evaluación del efecto de las concentraciones de cloruro de sodio, el diámetro de corte y los líquidos de cobertura en la conservación de berenjena (Solanum melongena l.) en envases de vidrio.
In the conservation of eggplant the main problem is the oxidation caused by polyphenol oxidase (PPO) and softening promoted by pectin metil esterasa, exist parameters that will influence in the end item, as they can be the following aspects; the different liquids from cover like are water and acid a...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
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| বিন্যাস: | bachelorThesis |
| ভাষা: | spa |
| প্রকাশিত: |
2014
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | http://repositorio.uteq.edu.ec/handle/43000/270 |
| ট্যাগগুলো: |
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ট্যাগ যুক্ত করুন | সংক্ষিপ্ত: | In the conservation of eggplant the main problem is the oxidation caused by polyphenol oxidase (PPO) and softening promoted by pectin metil esterasa, exist parameters that will influence in the end item, as they can be the following aspects; the different liquids from cover like are water and acid acetic (vinegar of fruits and red) whereas that different components and nutrients that contain, the salt concentrations in the pickle process as they are 15 and 20%, and the fundamental one of these problems of industrialization is the presentations (so large and it forms) that will occur to the product as are slice and cut longitudinally, which they are put under thermal processes to protect the innocuity of the conserve. By means of a factorial adjustment AxBxC and the use the ADEVA (Analysis of variance), the following characteristics of the experiment were determined: 8 treatments with 3 repetitions giving a total of 24 experimental units conformed by 150 g. of conserve eggplant….. |
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