Citas bibligráficas
Damian, R., (2023). Evaluación de la estabilidad de leche condensada parcialmente descremada en envase Doypack 200 g durante su vida útil comercial [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/5825
Damian, R., Evaluación de la estabilidad de leche condensada parcialmente descremada en envase Doypack 200 g durante su vida útil comercial []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/5825
@misc{sunedu/3407033,
title = "Evaluación de la estabilidad de leche condensada parcialmente descremada en envase Doypack 200 g durante su vida útil comercial",
author = "Damian Robles, Roy Amilcar",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
The purpose of this investigation was to evaluate the stability of partially skimmed condensed milk in a 200 g Doypack container through real-time tests. It was analyzed:apparent viscosity, sensory acceptance and count of molds and osmophilic yeasts; making use of the chemical kinetic equation for the first two measurements. Samples from 10 batches were stored at 25°C and 42% RH, apparent viscosity and sensory evaluation were evaluated at 0, 3, 6 and 9 months; and microbiological analyzes at 0 and 9 months. For the first two variables, the kinetics of change were determined, obtaining the reaction order and the reaction rate constant for individual and average batches. For the apparent viscosity, the reaction kinetics of the individual batches and averages was of Order One of reaction and presented non-linear behavior, with a tendency to change to an exponential equation, the reaction speed was +0.1612, with values 2801 and 11951 cP, at 0 and 9 months, respectively; and it was commercially acceptable during the entire storage period, upon meeting the maximum acceptable limit of 12000 cP. For the attributes color, smell, taste and appearance, the reaction kinetics of the individual batches and averages was Zero Order reaction, with linear behavior, with the change trend giving shape to a straight-line equation, the rate constant reaction was -0.1731, -0.0813, -0.1127 and -0.1127, respectively, and after 9 months of storage, they were within the minimum acceptable with slight sensory deviation. Microbiologically <10 cfu/g was obtained, both for the beginning and end of storage, the results were found within the permissible values of the NTP, the microbiological analysis data were used to validate the good condition and safety of the product.
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