FACULTAD DE INGENIERIA ESCUELA ACADEMICA PROFESIONAL INGENIERIA INDUSTRIAL LABORATORIO N° 01 ELABORACIÓN DE NÉCTAR AUTOR(ES): Colonia Ayala Jeyson Díaz Gámez Verónica Gutiérrez Castillo María Claudia ASESOR: Ing. Símpalo López Wilson Daniel Chimbote – Chimbote – Perú Perú 2018
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
INTRODUCCIÓN El néctar es una bebida alimenticia, elaborado a partir de la mezcla de pulpa o jugo de una o varias frutas, agua y azúcar. Opcionalmente los néctares contendrán ácido cítrico, estabilizador y conservante. El néctar no es un producto estable por sí mismo, es decir, necesita ser sometido a un tratamiento térmico adecuado para asegurar su conservación. Es un producto formulado, que se prepara de acuerdo a una receta o fórmula preestablecida y que puede variar de acuerdo a las preferencias de los consumidores. Debido al notable incremento en el consumo de jugos y bebidas elaborados a base de frutas, los néctares tienen un gran potencial en el mercado de los productos alimenticios. A esto se suma la ventaja de poder contar en nuestro país con una amplia variedad de frutas, entre ellas las denominadas frutas exóticas como: cocona, camu – camu, aguaje, carambola, tumbo, poro, guayaba, etc. La tecnología que se requiere para la elaboración de este producto no representa una gran inversión, ni el uso de equipos sofisticados. El presente manual tiene por objetivo brindar los conceptos y procedimientos básicos para la elaboración de néctares. El azúcar le confiere al néctar el dulzor característico. La azúcar blanca es más recomendable porque tiene pocas impurezas, no tiene coloraciones oscuras y contribuye a mantener en el néctar el color, sabor y aroma natural de la fruta. El azúcar rubio es más nutritivo que el azúcar blanco, pero le confiere al néctar un aspecto oscuro, sin brillo y con sabor acaramelado. Entre otros tipos de azúcar, se puede mencionar: la chancaca, miel de abeja, miel de caña, etc. En todo caso el uso de cualquier tipo de azúcar dependerá de su costo, disponibilidad en la zona y de las exigencias del mercado. La concentración o contenido de azúcar en un néctar se mide a través de un refractómetro, que mide el porcentaje de sólidos solubles expresados en grados °Brix o mediante un densímetro, expresados en grados baumé o °Brix. Según la Norma Técnica Peruana, los néctares deben tener un contenido de azúcar que puede variar entre 13 a 18 grados °Brix.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
FUNDAMENTO TEORICO NÉCTAR DE FRUTAS Según ROQUE “El néctar es una bebida alimenticia, elaborado a partir de la mezcla de pulpa o jugo de una o varias frutas, agua y azúcar. Opcionalmente los néctares contendrán ácido cítrico, estabilizador y conservante. El néctar no es un producto estable por sí mismo, es decir, necesita ser sometido a un tratamiento térmico adecuado para asegurar su conservación. Es un producto formulado, que se prepara de acuerdo a una receta o fórmula preestablecida y que puede variar de acuerdo a las preferencias de los consumidore s”. Según PERLECHE, Maria “El néctar de fr uta es un producto elaborado con jugo, pulpa o
concentrado de frutas, adicionado de agua, aditivos e ingredientes permitidos. Los néctares de frutas deben estar libres de materias y sabores extraños, además deben tener olor semejante y color uniforme al de la respectiva fruta”.
FRUTAS Según PERLECHE, Ramón, “El néctar se obtiene apartir de frutas maduras, sanas y frescas, libres de podredumbre y convenientemente lavadas. Una de las ventajas en la elaboración de los néctares en general, es la de permitir el empleo de frutas que no son adecuadas para otros fines ya sea por su forma y/o tamaño”
AZÚCAR Para BRIDER, Carlos, “El azúcar añadido actúa como un agente conservan te, y su
principal función es servir como antiséptico para que la conserva no se estropee. La alta concentración de azúcar eleva la presión osmótica y provoca la inhibición del crecimiento bacteriano, pues la célula bacteriana pierde agua, se deseca y ello imposibilita su desarrollo. Como el contenido de azúcar en las frutas suele ser relativamente bajo para su conservación, hay que añadirla, pero siempre en la medida justa. Si se añade demasiada azúcar azúcar la mermelada no cuaja y se forman forman cristales que alteran la textura y la consistencia, mientras que si se añade poca la mermelada puede fermentar
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
ACIDO CITRICO un ácido orgánico tricarboxílico, orgánico tricarboxílico, presente en la Conforme con CASTRO, Raúl ,” Es un ácido mayoría de las frutas, las frutas, sobre sobre todo en cítricos en cítricos como el limón el limón y la naranja. la naranja. Su Su fórmula fórmula molecular es C6H8O7.3Es un buen conservante y antioxidante y antioxidante natural que se añade industrialmente como aditivo como aditivo en el envasado de muchos alimentos muchos alimentos como las conservas de vegetales enlatadas ”. Para Coronado, Miryan e Hilario, Roaldo “El ácido cítrico se vende en forma comercial
bajo la forma granulada y tiene un aspecto parecido al azúcar blanca, aunque también se puede utilizar el jugo de limón como fuente de ácido cítrico.”
ÁCIDO ASCÓRBICO Según ALCANTA, Alfredo, “Es un cristal incoloro, inodoro, sólido, soluble en agua, con un sabor ácido. ácido. Es un ácido orgánico, orgánico, con propiedades antioxidantes, propiedades antioxidantes, proveniente del azúcar. En humanos, primates y cobayas, y cobayas, entre entre otros, la vitamina la vitamina C no se sintetiza, por lo que debe ingerirse a través de los alimentos. Esto se debe a la ausencia de la enzima L-gluconolactona oxidasa.”
CMC La carboximetilcelulosa (CMC) o carmelosa es un compuesto orgánico, derivado de la celulosa, compuesto por grupos carboximetil, enlazados a algunos grupos hidroxilo, presente en polímeros de la glucopiranosa. A menudo se utiliza como sal, es decir, como carboximetilcelulosa de sodio, también llamada carmelosa sódica, que se utiliza como medicamento para el alivio de los síntomas de la irritación y la sequedad ocular.2 SORBATO DE POTASIO Es la sal de potasio del ácido sórbico ampliamente utilizado en alimentación como conservante. El ácido sórbico se encuentra en forma natural en algunos frutos. Comúnmente en la industria alimenticia se utiliza el Sorbato de Potasioya que este es más soluble en agua que el ácido sórbico.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
GRADOS BRIX Los grados Brix (símbolo °Bx) miden el cociente total de sacarosa disuelta en un líquido. Se miden con un sacarímetro, que mide la gravedad específica de un líquido, o, más fácilmente, con un refractómetro. AGUA El agua es un compuesto químico muy estable, formado por átomos de hidrogeno y oxígeno, de formula H2O. El agua es inodora, insípida e incolora, y su enorme presencia en la Tierra (el 71% de ésta se encuentra cubierta de agua) determina en buena parte la existencia de vida en nuestro planeta nuestro planeta.. El agua es la única sustancia que existe a temperaturas ordinarias en los tres estados de la materia. Existe en estado en estado sólido como hielo, encontrándose en los glaciares y casquetes polares, y en forma de nieve, de nieve, granizo granizo y escarcha. Como líquido se halla en las nubes de lluvia formadas por gotas de agua, en forma de rocío en la vegetación, y en océanos, mares, lagos, ríos, etc. Como gas, o vapor de agua, existe en forma de niebla, vapor y nubes. OBJETIVOS
Conocer el fundamento científico y tecnológico en la elaboración de néctares de fruta. Establecer las las etapas en el proceso productivo productivo del del néctar mixto de frutas. Realizar un balance de materia en la elaboración de néctares de fruta.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
MATERIALES Y METODOS
Frutas: Maracuyá 0.65 kg Mango 2.95 kg Piña Mango Baldes Plásticos Jarras plásticas Cuchillos Marmita Molino coloidal Lavadora de envases Insumos CMC 12.35 g Azúcar Blanca 682.89 682.89 g Sorbato de potasio 1.65 g Ácido Cítrico 8.23 g Ácido ascórbico 9.88 9.88 g
Legía (Frasco pequeño)
Guantes quirúrgicos
Guardapolvo
Tocas descartables.
Tapa bocas
Botas
Franela
Detergente
Balanzas
pH metro
Refractómetro
Cuchillos
Tablas de picar
Ollas
Cocinas
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PROCEDIMIENTO Antes de comenzar la preparación del jugo de de néctar es necesario necesario que el ambiente ambiente en donde donde trabajamos este completamente desinfectado y limpio.
FUENTE: Elaboración Propia .
PASO N°1: RECEPCION Y PESADO DE MATERIA PRIMA Decepcionamos y pesamos la materia prima, obteniéndose 2.95 kg de mango y 1 kg de maracuyá.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PASO N°2: LAVADO Y DESINFECTADO DE LA MATERIA PRIMA trasladamos la materia prima y Lavamos el maracuyá y mango con agua potable para eliminar los residuos de arena y pasamos a Desinfectar la fruta con agua +lejía con el fin de eliminar los microorganismos.
FUENTE: Elaboración Propia . PASO N° 3: PRECOCCIÓN DEL MANGO En una olla con agua ponemos a precocer el mango a una temperatura de 80° .
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PASO N° 4: PELADO Y PULPEADO DE LA MATERIA PRIMA
Trasladamos a la mesa de corte y utilizando cuchillos sacamos la pulpa del mango y el maracuyá, luego colocamos la pulpa en recipientes desinfectados desinfectados y limpios.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PASO N°5 PESADO DE LA PULPA
Pesamos la pulpa de mango y el maracuyá ya cortada obteniendo 2.13489 kg de pulpa de fruta.
PULPA DE MANGO = (PESO DEL MANGO CON CASCARA – ERROR DE BALANZA) – PESO DE FUENTE =
(. . − . ) − .
= 1.74992 kg
FUENTE: elaboración propia
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PULPA DE MARACUYA = (PESO DE LA MARACUYA CON CASCARA – ERROR DE BALANZA) – PESO DE FUENTE
Á Á=
(. . − . ) − .
Á Á =0.38497kg Licuamos la pulpa para evitar que queden trocitos de mango de gran tamaño
FUENTE: elaboración propia
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
ACIDO CITRICO – SV: 8.23 g
(0.1% CON RESPECTO AL TOTAL DE JUGO DILUIDO) este insumo sirve para que nuestro producto tenga un PH bajo.
CMC: 12.35 g (0.15% CON RESPECTO AL TOTAL DE JUGO DILUIDO) SORBATO DE POTASIO – SK: 1.65 g (0.03% CON RESPECTO AL TOTAL DE JUGO DILUIDO) Es el conservante , el cual hace que nuestra mermelada tenga una vida util de 2 años aproximadamente
AZUCAR: 682.89 g Los cálculos se observan en el RESULTADO d y e. e.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PASO N°7: DILUCION DE LA PULPA CON AGUA Como se obtuvo 2.13489 kg de pulpa de fruta agregamos el triple de agua (6.17406kg), debido a que la proporción de pulpa y agua es como 1 es 3, obteniéndose 8.30895 kg de jugo diluido.
FUENTE: elaboración propia
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PASO N°9: PASTEURIZADO agregamos en la combinación del CMC con el azúcar. Tratamiento térmico largo: se realiza a una temperatura de 95 grados centígrados El cambio brusco de temperatura será el que propicie la destrucción de los microorganismos.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
PASO N°10: ENVASADO Para el envasado del néctar se recomienda utilizar envases de vidrio. El envasado se pasa por el caliente a una temperatura no menor menor de 85 grados centígrados centígrados eliminando los microorganismos.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Luego pasamos al envasado del néctar
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
4.1 DIAGRAMA DE BLOQUES
Mango: (2.95Kg) Maracuyá: (1 Kg)
Materia Prima
Pesado
Lavado
Desinfectado
Cloro
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Diagrama de Operación de Procesos MP: Mango, maracuyá
1 min
Sorbato de Potasio
5 min
1
2
Pesado
Lavado
Azúcar + CMD 5 min
3
Desinfectado
cido Cítrico 10 min cido Ascórbico
4
Blanqueado
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
RESULTADOS CANTIDAD DE INSUMOS INSUMO
CALCULO
CANTIDAD A UTILIZAR
Ac. Cítrico
0.10 1 000 × 8.23 8.2320 20.8 .8 × 100 1
8.23 gr
0.10 1 000 × 8.23 8.2320 20.8 .8 × 100 1
9.88 gr
(0.10% de JD)
Ac. Ascórbico (0.10% de JD)
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
RENDIMIENTO MATERIA
Mango
Maracuyá
CALCULO
RENDIMIENTO
=
1.74992 = 0.84 0.843 3 2.95
R = 59.3%
=
0.38497 = 0.42 0.426 6 0.650
R = 59.2%
Rendimiento de JD (Jugo diluido) Dónde: F = cálculo de alimentación f = masa de mango m = masa de maracuyá
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
COSTO MATERIA PRIMA E INSUMOS Mango (2.95 kg) Maracuyá (0.65 kg) CMC (0.15%) Azúcar (1Kg) Ac. Cítrico (0.10%) Ac. Ascórbico (0.10%)
PRECIO s/ 6.00 s/ 1.30 s/ 3.00 -
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
DISCUSION
- El sabor dulce del néctar, tuvo un porcentaje de 12 grados Briz debido a la consistencia de la disolución de 6174.06 g de agua por 1749.92 kg de mango, que ha permitido que tengamos una dulzura estandarizada. - La obtención de la pulpa de la materia prima (frutas) se elaboró a través de pulpear y cortar las frutas, luego se tuvo que licuar para evitar grumos y realizar el proceso de formulación (Homogenización) en un recipiente, una vez agregados los químicos se mezcló con un
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
CONCLUSIONES -Pudimos observar que tenemos que tener mucho cuidado con co n nuestros envases, ya que antes de llenarlo con el zumo tenemos que lavarlos y desinfectarlos bien, para que desaparezca los microorganismos y el producto pueda durar por más tiempo. - En nuestra elaboración del producto, regularizamos el PH para evitar el exceso de ácido. - La elaboración del néctar, se requiere de una adecuada preparación teórica, así como el dominio de las herramientas como el termómetro, la balanza y otros. Con lo mencionado anteriormente logramos obtener un producto de calidad. - Utilizando la azúcar blanca, evitamos un cambio de color en el néctar.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
RECOMENDACIONES - Realizar el proceso de elaboración del néctar teniendo teniendo en cuenta todas las consideraciones consideraciones de higiene, para evitar que la contaminación del producto (Néctar) - Luego del envasado llevar rápidamente los envases al agua fría, para obtener un buen vacío.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
REFERENCIAS BIBLIOGRAFICAS
PERLECHE, María. Elaboración de néctar de mango. Disponible en: https://myslide.es/documents/elaboracion-de-nectar-de-mango.html
Dorado .1969.Estudio general sobre el procesamiento del néctar de mango. Tesis para optar el titulo de Ingeniero en Industrias Alimentarías. UNALM. Lima. Perú
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.
Titles you can't find anywhere else
Try Scribd FREE for 30 days to access over 125 million titles without ads or interruptions! Start Free Trial Cancel Anytime.