publication . Article . 2012

Study lucuma powder performance from fresh fruit

Mooner Aurelio Lavado Soto; Julio Antolín Yenque Dedios; Roberto Robles Calderón;
Open Access Spanish; Castilian
  • Published: 13 Jul 2012
  • Publisher: Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos
Abstract
The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u...
Subjects
free text keywords: lucuma, flour, biotype, process, lúcuma, harina, biotipo, proceso, Metallurgy, Grinding, Forensic engineering, Materials science, Potassium, chemistry.chemical_element, chemistry, Hammer, law.invention, law, Oxidizing agent
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publication . Article . 2012

Study lucuma powder performance from fresh fruit

Mooner Aurelio Lavado Soto; Julio Antolín Yenque Dedios; Roberto Robles Calderón;