Citas bibligráficas
Cubas, R., (2018). Relación entre la crocancia sensorial y la frecuencia de sonido en snack de piña, evaluadas en función del tiempo y temperatura de secado [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/21462
Cubas, R., Relación entre la crocancia sensorial y la frecuencia de sonido en snack de piña, evaluadas en función del tiempo y temperatura de secado []. PE: Universidad Nacional de Trujillo; 2018. https://hdl.handle.net/20.500.14414/21462
@misc{renati/1045150,
title = "Relación entre la crocancia sensorial y la frecuencia de sonido en snack de piña, evaluadas en función del tiempo y temperatura de secado",
author = "Cubas Guevara, Roki Eladio",
publisher = "Universidad Nacional de Trujillo",
year = "2018"
}
ABSTRACT A central composite routable design (RCCD) considering as variables the time and the temperature of drying was used to evaluate the mechanical crispness, general acceptability, humidity and sound frequency of pineapple osmo-dehydrates chips. The interactions and mathematical relationships between moisture and crispness, crispness and frequency of sound, and acceptability and crispness were evaluated. A longer time and a higher temperature generate pineapple chips of low humidity. The moisture content of the chips significantly affected their crispness value. A negative correlation was found between the sound frequency and the moisture content, decreasing from 82,7 to 30,6 when the moisture content of the pineapple chips increased from 5,15% to 20,45%. High values of crispness do not generate a positive impact on the acceptability of pineapple chips. The mathematical relationship between crispness and moisture is of fourth order with R2=0,9625, and has higher values of crispness when humidity is between 5 and 10%. In addition, a tissue structure allows to obtain more fragile chips with higher values of crispness which is positively related to the sound peaks. Therefore, the sound frequency and the crispness have a linear relationship (R2=0,9250). The acceptability of the pineapple chips has a second-order parabolic relationship (R2=0,7765) with their crispness, reaching their highest value when the crispness is between 40 - 65 N. The results conclude that pineapple chips with medium content of moisture and medium crispness values are more acceptable to the consumer and could be introduced positively in the chip market.
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