Efecto de la temperatura y velocidad de aire en la capacidad de rehidratación, diferencia neta de color y diferencia sensorial de harina precocida de oca (oxalis tuberosa) variedad flava mediante el método superficie respuesta.

• Autores: Enríquez Benites, María Dolores, Mejía Pardo, Patricia Isabel
• Formato: tesis de grado
• Fecha de Publicación: 2012
• Institución: Universidad Nacional de Trujillo
• Repositorio: UNITRU-Tesis
• Lenguaje: español
• OAI Identifier: oai:dspace.unitru.edu.pe:20.500.14414/3367
• Enlace del recurso: https://hdl.handle.net/20.500.14414/3367
• Nivel de acceso: acceso abierto
• Materia: Diferencia neta, Efecto de la temperatura, Velocidad de aire, Harina precocida de oca, Capacidad de rehidratación, Diferencia sensorial

The current market requirements demand consumption of products with less preparation time and have a high nutritional value as good or better than a natural product, it is for this reason that this research is based on dehydration goose precooked variety Flava, in order to obtain a dehydrated product line with the physicochemical parameters established by the National Institute for the Defense of Competition and Intellectual Property Protection (INDECOPI) and sensory characteristics similar to fresh produce. Dehydration was carried out in a tray dryer for evaluating process operating conditions Temperature (60, 70.80 ° C) and air speed (2.3, 3.4, 4.5m / s) on the variables of interest in study Capacity Rehydration, Net of Color Surface Method was used for sensory difference response and nonparametric tests were used, determining that there is a significant effect of operating conditions on the response variables because ˂ p 0.05. For rehydration capacity optimal conditions were 64.80 º C and 3.28m / s preserving its internal cellular structure of the goose that will allow water bindin g capacity to fully rehydrate. The net difference in color was determined that 62.50 º C and 3.38m / s there is a slight difference in color with fresh puree and dried sample. By Kruskall Wallis test for the determination of the sensory difference, the sample was treated at 60 ° C and 3.4 m / s has sensory characteristics similar to fresh mash.