Análisis de la vida útil durante el almacenamiento y control de calidad en la producción de productos de pastelería y bollería
To know the useful life of a food forms part of the one of the most important elements of the food industry, especially in a commercial level when it must decide the amount of foods that should be produce and the determination of the storage time. Within the framework of the investigation, a study w...
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| Tipo de recurso: | tesis de maestría |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | español |
| OAI Identifier: | oai:ddd.uab.cat:215713 |
| Acceso en línea: | https://ddd.uab.cat/record/215713 |
| Access Level: | acceso abierto |
| Palabra clave: | Aliments Conservació Pastisseria Aliments i nutrició Enologia Olis Greixos |
| Sumario: | To know the useful life of a food forms part of the one of the most important elements of the food industry, especially in a commercial level when it must decide the amount of foods that should be produce and the determination of the storage time. Within the framework of the investigation, a study was made of the useful life of frozen products in a company dedicated to the production of the bakery products. Thus, 11 microbiologic and physicochemical analysis with the main purpose to stipulate the status which the products had now of the study. Once the status of the products were disclose, it established how long the useful life of each product would be extend. In addition, an analytical plan of the visual quality parameters and organoleptic profile were made of the products, with the purpose of the production line being used to detected possible failures. Finally, based on the result of the analysis and the time that the products were expired, it decided extend the useful life of the products between three and six months. Likewise, considering on the study that only the microbiological and physicochemical aspects were valued, it recommended apply an acceptability analysis of the products to verify that they are in good state at the sensory level. |
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