| dc.contributor | Pardo Benito, José Mauricio | |
| dc.date.accessioned | 2012-09-24T21:08:22Z | |
| dc.date.available | 2012-09-24T21:08:22Z | |
| dc.date.created | 2012-09-24T21:08:22Z | |
| dc.date.issued | 2012-09-24 | |
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| dc.identifier | http://hdl.handle.net/10818/3631 | |
| dc.identifier | 157726 | |
| dc.identifier | TE05551 | |
| dc.description.abstract | Tecnologías de microondas (M) y deshidratación osmótica (OD) fueron aplicadas previamente en procesos de liofilización (FD) de piña. Se evaluó color, textura, vitamina C y propiedades sensoriales en las muestras deshidratadas, así como consumo de energía durante los procesos combinados. Se observó mayores cambios de color y firmeza al combinar M-OD-FD, igualmente mayor retención de vitamina C en M-FD. A nivel sensorial se presentó mayor aceptación hacia las frutas endulzadas y menos duras. En términos de consumo energético los pretratamientos combinados presentaron ahorros hasta del 58% con respecto a procesos FD. Por tanto los pretratamientos combinados se presentan como alternativas para el procesamiento de fruta deshidratada teniendo en cuenta los perfiles de exigencias tanto de productores como de consumidores. | |
| dc.language | spa | |
| dc.publisher | Universidad de La Sabana | |
| dc.publisher | Maestría en Diseño y Gestión de Procesos | |
| dc.publisher | Facultad de Ingeniería | |
| dc.rights | openAccess | |
| dc.source | Intellectum Repositorio Universidad de La Sabana | |
| dc.source | Universidad de La Sabana | |
| dc.subject | Deshidratación de frutas-Investigaciones | |
| dc.subject | Frutas tropicales-Investigaciones | |
| dc.subject | Frutas-Contenido vitamínico-Investigaciones | |
| dc.title | Evaluación del efecto de la combinación de tecnologías de deshidratación aplicadas en tejido de piña sobre el consumo energético del proceso y la calidad del producto terminado | |
| dc.type | masterThesis | |
