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dc.contributor.advisorPardo Benito, José Mauricio
dc.contributor.authorLeiva Ramírez, Dolly Andrea
dc.date.accessioned2012-09-24T21:08:22Z
dc.date.available2012-09-24T21:08:22Z
dc.date.created2012
dc.date.issued2012-09-24
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dc.identifier.urihttp://hdl.handle.net/10818/3631
dc.description171 páginas
dc.description.abstractTecnologías 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.es_CO
dc.language.isospaes_CO
dc.publisherUniversidad de La Sabana
dc.sourceIntellectum Repositorio Universidad de La Sabana
dc.sourceUniversidad de La Sabana
dc.subjectDeshidratación de frutas-Investigacioneses_CO
dc.subjectFrutas tropicales-Investigacioneses_CO
dc.subjectFrutas-Contenido vitamínico-Investigacioneses_CO
dc.titleEvaluación 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 terminadoes_CO
dc.typemasterThesis
dc.publisher.programMaestría en Diseño y Gestión de Procesos
dc.publisher.departmentFacultad de Ingeniería
dc.identifier.local157726
dc.identifier.localTE05551
dc.type.localTesis de maestría
dc.type.hasVersionpublishedVersion
dc.rights.accessRightsopenAccess
dc.creator.degreeMagister en Diseño y Gestión de Procesos


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