Tesis
Estudio del Proceso de Rehidratación a Partir de Frutilla (Fragaria vesca) Deshidratada
Fecha
2012-02-23Registro en:
Chacha Gunsha, Grece Elizabeth. (2021). Estudio del Proceso de Rehidratación a Partir de Frutilla (Fragaria vesca) Deshidratada. Escuela Superior Politécnica de Chimborazo. Riobamba.
Autor
Chacha Gunsha, Grece Elizabeth
Resumen
"The rehydration study of the dehydrated bey (Fragariavesca) was carried out to
establish the optimum time, temperature and rehydrating liquid conditions permitting to
reach the sense and nutritional characteristics similar to the fresh fruit. For the study, the
experimental and inductive-deductive methods were applied and developed at the Food,
Microbiology and Instrumental Labs of the Science Faculty, using Microkjeldhal,
spectrophotometry and HPLC. The bromatological analysis of the fresh berry was the
starting point; then dehydration was carried out through reftigeration, rehydrating it with
three liquids: water, water with glucose and water with saccharose at three different
temperatures: 20%, 40%, 60"" and 80*C. The results were optimum with 40%C temperature,
4-5 min time and waterathe best rehydrating liquid. The rehydration capacity and the
water retention capacity helped determine the rehydrated berry behavior where the higher
the rehydration capacity the lower water retention capacity due to the applied
temperature. The ash, protein, cthercal extract and fiber components increase because the
humidity content diminishes in the rehydrated berry. The sugar percentage is similar to
that of the fresh berry. Vitamin C is highly affected because of its instability against the
extrinsic and intrinsic factors of the rehydration process. To conclude, the sense and
nutritional fresh berry characteristics are conserved under the above rehydration
conditions."