Tecnologías de conservación por métodos combinados en pimiento, chaucha y berenjena
Combined methods technology allows to reduce thermic treatment, and to keep the organoleptic qualities in the processed products. The aim of this work was the conservation of pepper, bean and eggplant applying combined methods technologies, and to analyse the quality and the useful life of the proc...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , |
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=785 |
| Sumario: | Combined methods technology allows to reduce thermic treatment, and to keep the organoleptic qualities in the processed products. The aim of this work was the conservation of pepper, bean and eggplant applying combined methods technologies, and to analyse the quality and the useful life of the
processed products. For this vegetables conservation, their fruits were cut and scalded in a mixture of citric acid, lactic and acetic. The product was bottled with this acids solution plus the aggregate of ascorbic acid. Chemical analyses were done in the fresh fruit and in the processed products. Humidity, pH, carbohydrates, lipids, proteins, vitamin C, °Brix, enzymatic activity and total
acidity were determined. In the finished products microbiological control was done. Results: Combined methods application allows keeping the elaborated products at standard temperature, and their microbiological safety was maintained. |
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