Evaluación de vida útil en jugo de zanahoria (Daucus carota. cv. Abledo, Chantenay, Córdova) con pre-tratamiento de escaldado y tratamiento de ultrasonido, acompañado de pasteurización
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Date
2018
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad de Concepción
Abstract
La utilización de ultrasonido como método de estabilización física y
microbiológica de los alimentos aumenta considerablemente en la
agroindustria, ya que no altera la composición química al no necesitar la
utilización de agentes externos para extender la vida útil de éstos.
Debido a la anterior afirmación nace la necesidad de evaluar la estabilidad
físico-química y microbiológica del jugo de zanahorias de distintas
variedades, utilizando tratamientos termales y métodos combinados con
ultrasonido. Se analizaron parámetros físicos, químicos, microbiológicos y
análisis sensorial del jugo de zanahorias de cultivar Abledo, Chantenay y
Córdoba; se diferenció también sus pre-tratamientos, escaldado con las
zanahorias enteras, escaldado con zanahorias en trozos y sin aplicación de
escaldado; y finalmente, después de su envasado, se diferenció por la
utilización o no utilización de ultrasonido durante 15 min a frecuencias de 40 kHz y potencia nominal de 100 watts.
Se determinaron las propiedades físico-químicas y microbiológicas de los
jugos procesados con tratamientos termales de escaldado con las zanahorias enteras, en trozos y sin escaldar, asistidos todos con pasteurización y la mitad de las muestras con Ultrasonido. Según las diferentes alternativas de pre-tratamiento térmico y asistencia de ultrasonido, se concluyó que es mayor la duración y la estabilidad del jugo de zanahorias cuando se aplica pre-tratamiento de escaldado en trozos y además se aplica ultrasonido. Se puede concluir que el jugo pre-tratado con escaldado en trozos y asistido con ultrasonido, aumenta su rendimiento; mantiene el color como en el día 0 y además estabiliza el pH y el recuento microbiológico hasta pasados los 35 días desde su elaboración.
The use of ultrasound as a method of physical and microbiological stabilization of food increases considerably in agroindustry, since it does not alter its chemical composition as it does not require the use of external agents to extend their shelf lives. Due to the above assertion, the need to evaluate the physical-chemical and microbiological stability of the carrot juice of different varieties, made by means of thermal treatments and combined methods with ultrasound, was born. It was performed by comparison of physical, chemical, microbiological and sensory analysis of carrot juice in the varieties Abledo, Chantenay and Córdoba; It also differentiated its pre treatments, blanching with whole carrots, blanching with carrots in pieces and without application of blanching; And finally, after packaging, was differentiated by the use or non-use of ultrasound for 15 min at frequencies of 40 kHz and nominal power of 100 watts. The physical-chemical and microbiological properties of the processed juices were determined with thermal treatments of blanching with the whole carrots, in pieces and without blanching, all of them assisted with pasteurization and half of the samples with Ultrasound. According to the different alternatives of pre-heat treatment and ultrasonic assistance, it was concluded that the shelf life and stability of the carrot juice is greater when the pre-treatment of Blanching in Pieces is applied combined with Ultrasound is applied. It can be concluded that the juice pre-treated with Piece Blanching and assisted with Ultrasound, increases its yield; Maintains the color as on day 0 and also has a pH stability and microbiological count up to 35 days after its elaboration.
The use of ultrasound as a method of physical and microbiological stabilization of food increases considerably in agroindustry, since it does not alter its chemical composition as it does not require the use of external agents to extend their shelf lives. Due to the above assertion, the need to evaluate the physical-chemical and microbiological stability of the carrot juice of different varieties, made by means of thermal treatments and combined methods with ultrasound, was born. It was performed by comparison of physical, chemical, microbiological and sensory analysis of carrot juice in the varieties Abledo, Chantenay and Córdoba; It also differentiated its pre treatments, blanching with whole carrots, blanching with carrots in pieces and without application of blanching; And finally, after packaging, was differentiated by the use or non-use of ultrasound for 15 min at frequencies of 40 kHz and nominal power of 100 watts. The physical-chemical and microbiological properties of the processed juices were determined with thermal treatments of blanching with the whole carrots, in pieces and without blanching, all of them assisted with pasteurization and half of the samples with Ultrasound. According to the different alternatives of pre-heat treatment and ultrasonic assistance, it was concluded that the shelf life and stability of the carrot juice is greater when the pre-treatment of Blanching in Pieces is applied combined with Ultrasound is applied. It can be concluded that the juice pre-treated with Piece Blanching and assisted with Ultrasound, increases its yield; Maintains the color as on day 0 and also has a pH stability and microbiological count up to 35 days after its elaboration.
Description
Tesis presentada para optar al título de Ingeniero Agroindustrial
Keywords
Producción y Consumo Responsable