Determinación de las condiciones optimas para obtener congelados a base de Melloco (Ullucus tuberosus Loz) y Zanahoria Blanca (Arracacia xanthorriza Bancroft)
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Riobamba, EC: Escuela Superior Politécnica de Chimborazo, Facultad de Ciencias, Escuela de Ciencias Químicas, 2000. 151 p.
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E. E. Santa Catalina
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5 p.
Abstract
Este estudio es parte del Proyecto de “Manejo Integral de la Biodiversidad de RTA’s en la
Cuenca Alta del río Pastaza-Ecuador”, financiado por la Agencia Suiza para el Desarrollo y la
Cooperación (COSUDE) y se ejecuto en el Departamento de Nutrición y Calidad de la
Estación Experimental Santa Catalina (EESC) del Instituto Nacional Autónomo de
Investigaciones Agropecuarias (INIAP), para obtener congelados de melloco (Ullucus
tuberosus Loz) y zanahoria Blanca (Arracada xanthorriza Bancofí).
Se utilizó melloco de las variedades Puca (ECU-791), Quillu (ECU-831) y accesión Blanco-
Jaspeada (ECU-9108); y zanahoria blanca de las variedades verde y morada. Las materias
primas clasificadas, se desinfectaron en agua clorinada, luego se escaldaron durante 4 y 8
minutos el melloco y la zanahoria blanca respectivamente de contacto en agua a ebullición (92
± 2 °C), precedido de enfriamiento en agua a 4 ± 2 °C por 5 minutos. Se utilizo un congelador
con un sistema por aire forzado.
This study is part of the proyect “Integral Manage of Biodiversity o f RTA’s in the high basin of Pastaza River-Ecuador”, financed for the “Sweden Agency for Development and Cooperation” (COSUDE) and it was performed in the Departament o f Nutrition and Quality on the “Estación Experimental Santa Catalina” (EESC) o f the “Institute National Autonomy o f Investigations Agropecuarias” (INIAP), to obtain frozen o f melloco (Ullucus tuberosus Loz) and white carrots {Arracada xanthorriza Bancroft) Melloco of different varieties: Puca (ECU-791), Quillu (ECU-831) and White-Marbled accession were utilized and white carrots of green and mulberry varieties. The classified row materials, were disinfected in chlorited water, then they were scalded during 4 and 8 minutes, the melloco and white carrot respectively o f contact in bouling water (92 ± 2°C) preceded o f refrigeration in water (4 ± 2°C) during 5 minutes. A freezer with a compressed air system was utilized on.
This study is part of the proyect “Integral Manage of Biodiversity o f RTA’s in the high basin of Pastaza River-Ecuador”, financed for the “Sweden Agency for Development and Cooperation” (COSUDE) and it was performed in the Departament o f Nutrition and Quality on the “Estación Experimental Santa Catalina” (EESC) o f the “Institute National Autonomy o f Investigations Agropecuarias” (INIAP), to obtain frozen o f melloco (Ullucus tuberosus Loz) and white carrots {Arracada xanthorriza Bancroft) Melloco of different varieties: Puca (ECU-791), Quillu (ECU-831) and White-Marbled accession were utilized and white carrots of green and mulberry varieties. The classified row materials, were disinfected in chlorited water, then they were scalded during 4 and 8 minutes, the melloco and white carrot respectively o f contact in bouling water (92 ± 2°C) preceded o f refrigeration in water (4 ± 2°C) during 5 minutes. A freezer with a compressed air system was utilized on.