Determinación de temperaturas y tiempos para la optimización del vapor del exhausting en el procesamiento de palmito (Bactris gasipaes) en conserva

This research was conducted in the agricultural industry of palm processing and exporting canned INAEXPO CA located in the province of Santo Domingo de los Tsáchilas. The experimental units were distributed under a completely randomized design (CRD) with 3 x 3 factorial arrangement counted a total of nine experimental treatments. At the conclusion of the packaging process of the palm, we proceeded to perform the respective microbiological analysis of samples, confirming that they were free from Aerobiosmesophiles, coliforms, molds and yeasts. The best results of the drained net weight (g) was reflected in treatment 1, (70 º C + 3 minutes), with 844.13 and 538.07 g in order. The best result in pH is reflected in treatment 2, (70 ° C + 4 minutes) with 4.39, the vacuum was obtained in treatment 6. (80 º C + 5 minutes) 13.33 In our survey who gave the best results in variable color we can see that is not statistically different, being their values under treatment 5. (80 ° C + 4 minutes) with 3.93 The best performance was with treatment 7 (90 º C + 3 min.), With 19.20%. By applying different levels of temperature and time on the packaging of the palm are obtained economic benefits.

• Hlavní autor: Hernández Pabón, Omar Alejandro. (author)
• Médium: bachelorThesis
• Jazyk: spa
• Vydáno: 2012
• Témata: Temperaturas; Tiempos; Vapor; Exhausting
• On-line přístup: http://repositorio.uteq.edu.ec/handle/43000/3321