Aplicación de microondas para la elaboración de ciruelas deshidratadas descarozadas sin conservantes
The present work proposes to modify the obtaining of dehydrated pitted plums without preservatives, replacing the stages of tenderization, pitting and dehydration in belt kiln by exposure to microwaves and subsequent pitting. Through exposure to microwaves, a texture is achieved that allows pitting,...
| Autores: | , , |
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| Tipo de recurso: | informe técnico |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Argentina |
| Institución: | Instituto Nacional de Tecnología Agropecuaria |
| Repositorio: | INTA Digital (INTA) |
| Idioma: | español |
| OAI Identifier: | oai:localhost:20.500.12123/14284 |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/14284 |
| Access Level: | acceso abierto |
| Palabra clave: | Plums Dried Fruits Microwave Cooking Minimally Processed Foods Ciruela Frutas Secas Cocinado por Microondas Alimentos Mínimamente Procesados Without Preservatives Pitted Plums Sin Conservantes Ciruelas Descarozadas |
| Sumario: | The present work proposes to modify the obtaining of dehydrated pitted plums without preservatives, replacing the stages of tenderization, pitting and dehydration in belt kiln by exposure to microwaves and subsequent pitting. Through exposure to microwaves, a texture is achieved that allows pitting, without the need to incorporate water into the fruit and avoiding the subsequent stage of dehydration in tape. |
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