Elaboración de papa y zanahoria mínimamente procesadas
The following study was based in the design of a process line of minimally processed potatoes and carrots determining the conditions of the critical phases of the process; such as, washing, blanching, storage and distribution. For this, a study of the market was made to find the necessities of it, a...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Ecuador |
| Institución: | Escuela Superior Politécnica del Litoral |
| Repositorio: | Repositorio Escuela Superior Politécnica del Litoral |
| Idioma: | español |
| OAI Identifier: | oai:www.dspace.espol.edu.ec:123456789/9021 |
| Acceso en línea: | http://www.dspace.espol.edu.ec/handle/123456789/9021 |
| Access Level: | acceso abierto |
| Palabra clave: | MÍNIMAMENTE PROCESADAS PAPA ZANAHORIA ESCALDADO QUÍMICO EMPACADO HIPOBÁRICO. |
| Sumario: | The following study was based in the design of a process line of minimally processed potatoes and carrots determining the conditions of the critical phases of the process; such as, washing, blanching, storage and distribution. For this, a study of the market was made to find the necessities of it, and the acceptance that the product will have once it is release to the public, also the determination of an average consumption level to have an idea of the required production capacity. To find the conditions of the washing stage, tests were performed that involved the microbiological and sensorial analysis of the product, after having suffered immersions in chlorinated solutions at different concentrations. In the case of blanching, preliminary tests were conducted, that implicated the selection of the combinations of the reagents according to their microbiological profile and their level of costs. Furthermore, packaging tests were made, and the package selected allowed an adequate level of respiration, that did not allow the initiation of fermentation inside the product. |
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