216005_ New products development

Lian fernando moreno perlaza

Code: 1057591006
Phase 2 - Planning and decision for the project development
Specialized Analytical Summary– RAE

1. IDENTIFICATION OF THE ARTICLE

Title: New technologies in brewing and dispensing bee
Authors: Guillermo Salamanca G., Mónica Patricia Osorio T., Leidy Marcela Montoya
Published in: Group of Mellitopalinological Investigations and Physicochemical Properties of Food,
Faculty of Sciences, University of Tolima. Tolima, Colombia
Publication date: 2009
Produced by: Tolima University Faculty of Sciences.

2. SUMARY
el articulo nos presenta métodos primero para lidiar con uno de los grandes problemas de los
cerveceros que es la oxidación del producto ahora para evitar todo este problema que se genera desde
el macerado y fermentación de cerveza se fueron a la tecnología y se hallo fermentadores isobáricos
que no permiten laentrada de ninguna particula de aire

trambien quiere dejar su huella ambiental con refigeradores que consuman menos energia

tambien el cervecero lidia con un problema constante que es la luz por eso toca opacar los recipientes
donde sera empacada la cerveza para evitar dañar sus propiedades organilepticas

3. KEYWORDS
fermentation, beer, technology, fermenters, macerated

4. PROBLEM OF INVESTIGATION
claramente el problema que condujo a resolver y buscar soluciones fue la oxidacion del producto ya
que le da malas caracteristicas organolepticas al producto tambien dejar su huella ambiental fue
siempre una de sus principales preocupaciones

5. OBJECTIVES
. el objetivo principal es proporcionar un producto inocuo y con las mejores caracteristicas al cliente
mejorando el proceso de fermentacion pra evitar oxidacion y darle un color y cubrimiento a su
envasado para mejorar caracteristicas organolpticas y asi evitar daños

6. METHODOLOGICAL APPROACH: METHODOLOGY USED FOR THE

DEVELOPMENT OF THE INVESTIGATION
para llegar a una metologia el primer paso es encontrar el error para mitigar paso a paso que se debe
hacer la metodologia implementada fue estudiar el proceso desde la fermentacion hasta quedar en
mano del consumidor y en todas las fases hubo algo que corregir la solucion esta en mitigar cada paso
y ponerse en los zapatos del consumidor

7. RELEVANT THEORETICAL REFERENCES USED BY THE INVESTIGATOR

Within the article the authors do not present relevant theoretical references used.

8. TECHNOLOGICAL CHARACTERISTICS
Does not apply

9. PRESENTATION OF RESULTS
Starting at Sensory evaluations and physicochemical analyzes have been
found the optimal formulation with 12.5% pulp, 75.0 dairy-based yogurt and 12.5% w / w honey. The
Sensory properties present important differences, which contribute to the optimization process. The
stability of the product at 8ºC is 30 days. Mix it does not reveal important microbial flora and the
observed levels make the product a safe material.

10. CONCLUSIONS
Work developed and improved a new consumption form of borojo (Borojoa patinoi Cuatrec.), in a
cremolate sweetened with honey, through of responsive surface design tools.
The optimized product maintains the properties of fruit, antioxidant, mineral and vitamin suppliers,
contributed by its components; the addition of honey highlights the flavors and aroma of the final
mixture; the value calorie and the general components of the final product they classify it as an energy
and functional food, that provides calories and can be consumed by a wide
A group of people. The aroma and flavor provide the product sensory acceptability, which in turn is
influenced by the variables ºBrix and pH. The sensory response optimized corresponds to a mixture
on which no reveals significant microbiological activity. Given the
presence of phenols in the fruit matrix and the effect of bifidobacteria, the generating product is
presented with an important success that can be projected to a market study.

11. ARTICLE REVIEWER'S COMMENTS (STUDENT)

The elaboration of a borojo-based dairy drink leaves me thinking that a business opportunity is the
inclusion of ancestral fruits in the dairy industry.

12. BIBLIOGRAPHY
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Comprehensive Chemometrics, 2009, Chapter 1.13. pp
391-452.
 Zhou Jian-zhong, LIU Xiao-li, Huang Kai-hong, Dong, Ming-sheng, Jiang Han-hu.
 Application of the Mixture Design to Design the Formulation of Pure Cultures in Tibetan
kefir. Agricultural Sciences China 2007; (6): 11: 1383-1389.
 Muteki K, MacGregor J F, Ueda T. Mixture designs and models for the simultaneous selection
of ingredients and their ratios. Chemometrics Intelligent Laboratory Systems 2007; (86), 1: 17-
25.
 Aravind Mannarswamy A, Munson-McGee S H, Andersen P K. D-optimal designs for the
Cross viscosity model applied to guar gum mixtures.
 Álvarez H R, Salamanca G, Methodological assessment for the study of ternary mixtures in
food systems Food Science Engineering 2007; 16: 92-96.
 Angulo, M L., Salamanca G. The Bajo Calima area in the Colombian Pacific and its fruit
environment. In Physicochemical properties and processing systems: fruit and vegetable
products in development agri-food. I Colombian Fruit and Vegetable Seminar. I Iberoamerican
Congress on systems processing. Colciencias. Colciencias-University from Tolima. Colombia.
2006: pp 14-17.
 Giraldo C. I, Rengifo, L, Aguilar, E. Gaviria, D. Alegría, A H. Sex determination in borojó
(Borojoa patinoi, Cuatrecasas) using molecular markers. Colombian Rev Biotecnol.
2004: 2: 9-14.