Citas bibligráficas
Quiñones, M., (2019). Influencia de las condiciones de procesos para obtener osmodeshidratado de Manzana (Malus communis var. delicius) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4192
Quiñones, M., Influencia de las condiciones de procesos para obtener osmodeshidratado de Manzana (Malus communis var. delicius) [Tesis]. : Universidad Nacional Agraria La Molina; 2019. https://hdl.handle.net/20.500.12996/4192
@misc{renati/247168,
title = "Influencia de las condiciones de procesos para obtener osmodeshidratado de Manzana (Malus communis var. delicius)",
author = "Quiñones Reyes, Miriam Marlene",
publisher = "Universidad Nacional Agraria La Molina",
year = "2019"
}
It was determined that to obtain osmodehydrated apple, the following unit operations must be followed: selection, classification, washing, disinfection, peeling, cutting, syrup immersion, draining, drying, packing and storage. To determine the influence of the thickness of the slice in the osmotic process, tests were made with 0.5cm, 0.75cm and 1cm, samples were candied in sucrose syrup at 40 ° Brix for 6 hours at 45 ° C and dried at 60 ° C in a tray dryer. The sensory evaluation rated the samples 0.5 cm thick as better. To determine the influence of the concentration of soluble solids of the syrup in the process, tests were carried out with 30 ° Brix, 40 ° Brix and 50 ° Brix. First, the maximum absorption of soluble solids in the apple and the final time of the osmosis process were determined for each parameter under study, obtaining 19.5 ° Brix, 24.1 ° Brix and 29.1 ° Brix for 30 ° Brix, 40 ° Brix and 50 ° Brix, respectively, with a final time of 4 hours. Subsequently, the samples were candied at 45 ° C for 4 hours and dried at 60 ° C in a tray dryer. The sensory evaluation qualified as best the samples treated in sucrose syrup with 40 ° Brix. To determine the influence of the water activity of the product in the process tests were made with 0.68, 0.71 and 0.74, the samples were candied at 40 ° Brix for 4 hours at 45 ° C and dried at 60 ° C in a tray dryer. The sensory evaluation rated as best the samples with water activity of 0.71. in the proximal analysis, the decrease in the protein content in the apple delicacy was determined during the osmotic dehydration and the gain of carbohydrates and fiber. The microbial load present in the osmodehydrated apple is within the normative parameters considering the product in optimal conditions.
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