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dc.contributor.advisorNegrón, Edna
dc.contributor.authorAvilés-Vale, Samara L.
dc.date.accessioned2018-11-14T16:59:56Z
dc.date.available2018-11-14T16:59:56Z
dc.date.issued2006
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1275
dc.description.abstractThe objective of this investigation was to use an ultrafiltration system in combination with the addition of sodium metabisulfite to try to solve the problems that the passion fruit schnapps presented. The effect of these treatments and the stability of the storage of the schnapps during three months were evaluated with an analysis of turbidity, color, sugars content and sensory analysis. The results show that using the membrane and adding 200ppm of sodium metabisulfite obtained a passion fruit schnapps of quality in terms of turbidity, color, aroma and flavor. Additional studies are required to be able to increase the flow of the membrane filtration process and to determine the optimal conditions of the process. Then, it could be included in the elaboration of schnapps and the product could be commercialized.
dc.description.abstractEl propósito de esta investigación fue utilizar un sistema de ultrafiltración en combinación con la adición de metabisulfito de sodio para tratar de resolver los problemas de cambios en sabor, aroma, color y turbidez que presentaba el cordial de parcha. El efecto de estos tratamientos y la estabilidad del almacenamiento del cordial durante tres meses fueron evaluados con un análisis de color, turbidez, contenido de azúcares y un análisis sensorial. Los resultados muestran que al utilizar la membrana y al añadir 200ppm de metabisulfito de sodio se obtuvo un cordial de parcha de calidad en términos de turbidez, color, aroma y sabor. Se requieren estudios adicionales para poder aumentar el flujo del proceso de filtración con membrana y determinar las condiciones óptimas del proceso, de esta forma incluirlo como parte de la elaboración del cordial y poder comercializar el producto.
dc.language.isoesen_US
dc.subjectPassiflora edulis variedad flavicarpaen_US
dc.titleEvaluación del uso combinado de membrana y preservativo para mejorar la calidad de un cordial de parcha (Passiflora edulis variedad flavicarpa)en_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2006 Samara Lynn Avilés Vale.en_US
dc.contributor.committeeColón-Burgo, Guillermo
dc.contributor.committeeHuertas-Miranda, Javier
dc.contributor.representativeEchevarría, José Zamora
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationYear2006en_US


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  • Theses & Dissertations
    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a graduate degree at UPR-Mayagüez.

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