Bibliographic citations
Chumpitaz, S., (2019). Determinacióndel tiempo óptimo de mezclado de partículas alimentarias para la obtención de puré de papa en polvo aplicando VNSC [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3965
Chumpitaz, S., Determinacióndel tiempo óptimo de mezclado de partículas alimentarias para la obtención de puré de papa en polvo aplicando VNSC [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/3965
@misc{renati/242859,
title = "Determinacióndel tiempo óptimo de mezclado de partículas alimentarias para la obtención de puré de papa en polvo aplicando VNSC",
author = "Chumpitaz Arias, Sandra Estefanía",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
The mixing operation is widely used in the food industry, that is the case of Deltagen del Perú S.A., dedicated to the mixture of food particles for the human consumption, of all their products, the current research work was focused in their powder mashed potatoes, for being the most consumed and, in consequence, the one that is produced more frequently and in a major volume in the company that was previously mentioned. The main target of this research work was to determine the optimal mixing time for food particles (dehydrated potatoes flakes, milk whey and colored salt) that are used to get the final product, applying the nonsignificant variation in kinetics analysis (VNSC), based on the food particles real density and in the mixture color, determined by colorimetry according to the CIELAB sistem. First of all, raw material was characterized and then, real density and mixture color were determined every four minutes from the beginning (minute zero) to the end (minute twenty) of the mixing operation, once all the data had been obtained, the analysis VNSC was performed and it was determined that from minute 12 of the mixing operation started, there are no significant differences respecting real density of the particles and color of the mixture, that is why it would not make sense to continue with the mixing operation. Finally, the optimal mixing time was validated determining the real density, color and the proximal analysis of the final mixture, ensuring that there are no differences between the product that is currently on the market and the one obtained with the optimal mixing time.
This item is licensed under a Creative Commons License