Aprovechamiento de la piña (Ananás Comosus) para su deshidratación 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

This research aims to establish the optimal levels leading to dehydration of pineapple as an alternative natural food consumption and nutritional value for consumers of all ages by the attributes and benefits of the product, using a process and conservation obtaining a desirable consumer product. Furthermore, this research will contribute to farmers interested in improving their income and effort to optimize their daily bread, and jobs will be created as it is an important factor for the economic development of the country and agribusiness. Why was used in this experiment: Champaca pineapples and MD2 variety, with two for process drying temperatures (60 and 65 degrees Celsius) and two different times of dehydration (12 and 14 hours). This work was conducted in the city of Quevedo, specifically in the processing factory of canned fruit and vegetables Agricultural Technical College Labandera Jose Rodriguez, located in the parish Guayacán citadel El Progreso. Factorial arrangement was established AxBxC, with eight treatments and three replications, the statistical test used was the Tukey at 5% probability. The study factors were: A pineapples; B drying temperature; and C Time dehydration of pineapple. The variables analyzed were: Physical Analysis - Chemicals (fruit yield and moisture percentage dried pineapple), sensory analysis (appearance, aroma, flavor and acceptance), the eight economic analyses of the second repeat treatments and the best treatment is performed microbiological analysis (total aerobes, coliforms, yeasts and molds stats). Sensory analysis was performed after each of the eight treatments repeats, ahead were trained both in theory and practice to twelve tasters, for these analyzes we used a descriptive (with rating scales unstructured). Each taster was given an answer sheet with the variables to be measured the same product that had a defined scale for assessments. For the results of the physical-chemical and organoleptic statistical software was used. The results of this research helped identify the best treatment, which is the T2, due to its greater acceptance by the panel of judges in the sensory analysis, in terms of technical parameters such as physical and economic analysis. This treatment (T2) underwent microbiological analysis and is within the ranges established by the Ecuadorian Technical Standards INEN. The optimum humidity should be in a range between 18-21% humidity. With the variety Champaca aforementioned levels and yields a product with better sensory quality and usefulness acceptable. By virtue of these results, the hypotheses are accepted that a variety of pineapple at temperature of 60°C and a time of 14 hours affect percentages optimal for moisture and improve the organoleptic characteristics dried pineapple.

• Yazar: Kam Mendoza, Carlos Alberto (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2012
• Konular: Piña; Deshidratación; Procesadoras de conservas; Frutas y hortalizas
• Online Erişim: http://repositorio.uteq.edu.ec/handle/43000/3553