Bibliographic citations
Farfán, L., (2018). Efecto del pelado semiautomatizado sobre las características fisicoquímicas, microbiológicas y sensoriales de pulpa de chirimoya (Annona cherimola M.) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3338
Farfán, L., Efecto del pelado semiautomatizado sobre las características fisicoquímicas, microbiológicas y sensoriales de pulpa de chirimoya (Annona cherimola M.) [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3338
@misc{sunedu/3948360,
title = "Efecto del pelado semiautomatizado sobre las características fisicoquímicas, microbiológicas y sensoriales de pulpa de chirimoya (Annona cherimola M.)",
author = "Farfán Rodríguez, Lucero",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The objective of this research was to determine the effect of semiautomated peeling with the prototype machine designed and manufactured by the PITEI-1-P-225-068-14 Innovation Project and Selva Industrial SA on the physicochemical, microbiological and sensory characteristics of cherimoya pulp. The mature cherimoya from Chachapoyas (Amazonas) were selected, classified, washed, disinfected and peeled using two methods: thermal and chemical. Thermal peeling was performed with soft water at 90 and 100 ° C and chemical peeling at a concentration of 6% NaOH at 90 and 100 ° C, for each temperatura was worked with immersion times of 2 min 20 s (70 Hz) and 3 min 5s (50 Hz), being a total of eight treatments and control sample. The peel separated by the machine was manually removed at the same time as it was sprayed with the antioxidants citric acid (0.5%) and ascorbic acid (1.0%), followed by standardization with citric acid (0.1 %) and ascorbic acid (0.21%), pulping and packaging of the samples (200g) in low density polyethylene bags, these were analyzed in triplicate. The following analyzes were performed: Microbiological (hygiene, alteration indicators and pathogen), physicochemicals (soluble solids, acidity and pH) and sensorial (color, flavor and aroma) were performed. It was obtained a significant reduction (p <0.05) of mesophilic aerobic bacteria, total enterobacteria and yeasts with 6 percent NaOH. No pathogens (Salmonella and Staphylococcus aureus) and E. coli were detected in all samples tested, fulfilling microbiological criteria established by the national health standard and Selva Industrial S.A. It was obtained a non-significant reduction (p> 0.05) of alteration indicators: acidic, aerobic sporulated bacteria and thermoresistant molds, Alicyclobacillus sp was no detected. The trained judges did not find significant differences (p> 0.05) in color, flavor and aroma of the pulps obtained with chemical and thermal peeling treatments.
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