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In this work, the osmotic dehydration of and thus extend the useful life of said
the aguaymanto fruit (Physalis fruit.
peruviana L.) was developed in three
In this product we analyzed the main
different syrups: 80, 70 and 60 ° C.
characteristics such as: color, water
It is described that methodology was activity (aw), Brix degrees of the
used to obtain a product of adequate products.
osmodehydration in a sucrose solution,
Key words: Osmotic dehydration, fruit,
sucrose, shelf life.
I. INTRODUCCIÓN
Osmodeshidratación Secado
Tratamiento Concentració Tiempo de Tiempo(min Temperatura
n (Brix) inmersión(hora ) (°C)
)
T1 70 50
T2 60 50
T3 50 50
King, J., & Pablo, S. d. (1987). PÉRDIDAS DE VITAMINAS DURANTE EL PROCESAMIENTO DE LOS
ALIMENTOS.
Moreiras, O., Carbajal, A., Cabrera, L., & Cuadrado, C. (2001). Tablas de Composición de
Alimentos.