Estudio de la velocidad de degradación de azúcares reductores en el proceso de pasteurización de puré de banano aséptico no acidificado sin semilla.
This research aimed to determine the degradation of reducing sugars present in the mashed bananas seedless non-acidified, prepared by the food industry CONFOCO S.A. by applying three different pasteurization conditions (60 ° C for 1 hour, 70 ° C for 1 hour, 80 ° C for 1 hour) using mathematical mode...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2015
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| Matèries: | |
| Accés en línia: | http://repositorio.utmachala.edu.ec/handle/48000/1839 |
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Afegir etiqueta | Sumari: | This research aimed to determine the degradation of reducing sugars present in the mashed bananas seedless non-acidified, prepared by the food industry CONFOCO S.A. by applying three different pasteurization conditions (60 ° C for 1 hour, 70 ° C for 1 hour, 80 ° C for 1 hour) using mathematical models and calculating the reaction order of the degradation kinetics of the mash |
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