UNIVERSIDAD NACIONAL DE CAJAMARCA
Facultad de Ciencias Agrarias E.A.P. E.A.P. INGENIERÍA EN INDUSTRIAS ALIMENTARIAS
Trabajo monográfico de evaluación de tipo de envase en pulpa de mango
ASIGNATUA!
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Ing. Fanny Rimanachin Chá!"
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CUEVA GUEVARA JUDIT# MARI$EL MONTENEGRO FERN%NDE& ELICIA POMPA IS#PILCO TATIANA TATIANA VALDE& LOPE& DALILA ERESVITA
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)elado! !, 1!,a+* !2 a(3!2ana, 1*( ,a *(ma 56! 3i!n! !, mang* y 1*( !, mi2m* 1(*+6c3* 56! am*2 a (!a,i"a(. (!a,i"a(.
Cortado! 2! c*(3a !n (*+a'a2 +! /cm = / cm +! !21!2*( 1a(a 3!n!( 6na m!'*( a1a(i!ncia. "nvasado! !, 1(*+6c3* !2 !na2a+* +! +*2 *(ma2 c*m* 2! !=1,ica !n 3(a4a'* +! *(ma 3(a+ici*na, !n !na2!2 +! 1*,i!23in!(* y !n !na2!2 +! 1*,i!3i,!n*. 1*,i!3i,!n*.
Sellado! !n !, ca2* +! ,a2 m6!23(a2 a, ac7* 2! 2!,,an !n 6na ma56ina ,,ama+a 2!,,a+*(a a, ac7* y !, *3(* 3i1* +! !na2a+* 2*,* 2! c*,*c; !n ,*2 +!1;2i3*2 +! 1*,i!23i(!n*.
"ti
Almacenamiento! 1a(a !23a !a,6aci;n ,a2 m6!23(a2 2*n ,,!a+a2 1a(a 26 (!21!c3i* aná,i2i2 +6(an3! ,*2 +7a2.
5, " "SU SU&&TA$ A$%S %S D $IS $ISCU CUSI SI(N (N
E T N E I B M A A R U T A R E P M E T
N Ó I C A R E G I R F E R
ENVASADO AL VACÍO
ENVASADO ARTESANAL
ENVASADO AL VACÍO
MUEST RAS
DÍA 1
DÍA 2
M1
86.6
87.2
M2
63.3
63.2
63.2
M3
73.6
74.4
73.3
73.3
M4
94.2
96.3
95.3
95.3
92.1
M5
71.4
71.3
71.7
71.3
71.2
M1
67.4
67.2
M2
60.9
62.1
61.9
M3
44
44.2
44.4
43.9
M4
44.5
44.9
44.9
44.8
44.4
M5
57.3
57
57
57.7
57.1
M1
64.3
64.3
M2
52.9
52.9
54.2
M3
28.6
28.5
28.5
28.7
M4
54.4
54.4
54.8
54.5
54.4
M5
56.1
56.5
56.2
56.4
56.3
M1
52.00
51.90
M2
49.4
49.3
49.1
55.3
55.2
55.2
55.2
30.7
30.4
30.4
30.4
ENVASADO
M3 A ARTESANAL R U M4 T A R M5 E P Cuadro M N º -! )"S%S %/T"NI$%S "N GA*%S E T
41.7
41.7
DÍA 3
DÍA 4
46.1
Calcular el contenido de humedad libre presente en la muestra mediante la siguiente expresión:
Donde: Pi = Masa inicial de la muestra en gramos.
41.7
DÍA 5
30.3 41.5
Pf = Masa final de la muestra en gramos.
En el primer día que se realizó la evaluación se obtuvo que la materia prima está alcanzando todas las expectativas tanto en el envasado artesanal como el envasado al vacío, con todas las características organoléptica organolépticass estaba en las condiciones condiciones requeridas requeridas no se presentó ninguna muestra en malas condiciones, alcanzo un PH de 4.
Cuadro N Q .! )$I$A $" 9U*"$A$ )$I$A $" )"S% "N &A *U"STA FINA& Lg6
T, A*/I"NT"
*5
),I, ),F
)I7)F
R umedad
envasado al vac3o
=-M 4 =-M.
M.
M.
envasado artesanal
5=M 1 5=M-
M.
M15
envasado al vac3o
5;M 5;M1
7M.
7M1;
T, "FIG"ACI(N envasado artesanal
4-M = 4-M5
M.
M4
Gráfico N Q -! umedad perdida a temperatura ambiente
& )*+ea ,e'-! a (e+,e'a(*'a a+.-en(e envasado al vacío vacío
envasa! a'(esana"% 55& envasa! a" va#$!% 45&
envasado env asado artesanal
Gráfico N Q .! umedad perdida a temperatura de refrigeración
*a#or pJrdida
*a#or pJrdida
& )UMEDAD )U MEDAD PERDIDO A TEMPERATURA TEMPERATURA EN REFRIGERACIÓN
envasado al vacío; 43% envasado artesanal; 57%
envasado env asado al vací acíoo
envasado env asado art artesanal esanal
Cuadro N 02: pH de las muestras analizadas.
E T N E I % M A A R U T A R E $ M E T
N A + R I U C T A A R R E E * $ I R M ) E E T R
EN& EN&ASAD' SAD' &ACI'
MUESTRA S DIA
DIA 2
M
4
4
M2
4
M!
4
A( M"
4
M#
4
M
4
M2
4
M!
4
M"
4
M#
4
M
4
M2
4
M!
4
M"
4
M#
4
M
4
M2
4
M!
4
M"
4
EN&ASAD' ARTESANA(
EN& EN&ASAD' SAD' &ACI'
EN&ASAD' ARTESANA(
A(
DIA !
DIA "
DIA #
4 4 4
4 !." ! #."
4 4 4 4
4 4 4 4
M#
4
CUADR' N 0!: AN,(ISIS DE $H E&A(UACI+N E&A(UACI+N DE( $ D5A S T. AM%IENTE
T. RE)RI*ERACI+N
E.&AC5' E.ARTESANA( E.&AC5' E.ARTESANA(
2
"
"
"
"
!
"
!6#
"
"
"
"
!
"
"
#
"
26#
"
"
En este cuadro $%! podemos ver que el p& a re'rigeración se &a mantenido constante esto debido que a menos temperatura las bacterias se inactivan.
*r-i/o N 0!: aria/i1n de p a temperatura am3iente VARIACIÓN DE P) A TEMPERATURA AMBIENTE 4.5 4 3.5 3 2.5 2 1.5 1 0.5 0
1
2 E.VA E.V ACÍ
3
4
E.A! E.A !"E "E#A #A$A $A% %
*r-i/o N 0": aria/i1n de pH a temperatura de reri4era/i1n
VARIACIÓN DE P) A TEMPERATURA TEMPERATURA DE REFRIGERACIÓN 4.5 4 3.5 3 2.5 2 1.5 1 0.5 0
1
2 E.VACÍ
3 E .A .A!"E#A$A%
Cuadro N 7 0!: Cara/ter8sti/as 'r4anol9pti/as.
4
;, C%N %NC& C&US USI% I%N" N"SS
•
E, mang* !2 6n (63* +! i+a >3i, c*(3a) 1*( !,,* !2 +! g(an im1*(3ancia in!23iga( ,a *(ma c*m* c*n2!(a(,*) 462can+* !na2!2 a+!c6a+*2 1a(a !i3a( 26 +!3!(i*(*.
•
Pa(a
!23! 1(*c!2* 1(*c!2* +! +! !na2a+* !na2a+* +! 16,1a 16,1a +! mang* mang* 2! (!a,i"; (!a,i"; +*2 3i1*2 3i1*2 +!
!na2a+*: !na2a+* !na2a+* a, ac7* @in+623(ia, @in+623(ia, y !na2a+* 3(a+ici*na, 3(a+ici*na, @a(3!2ana, @a(3!2ana, 1a(a 1a(a !( ,a2 +i!(!ncia2 56! !=i23! !n3(! !23*2 +*2 3i1*2 +! !na2a+*) *43!ni
Con respecto a la umedad perdida! S!g>n ,a g(áica N/ a 3!m1!(a36(a am4i!n3!) 1*+!m*2 +!ci( 56! !, !na2a+* a(3!2ana, 3i!n! may*( 1*(c!n3a'! +! 1<(+i+a +! h6m!+a+ 56! !n !, !na2a+* a, ac7*. S!g>n g(áica N - a 3!m1!(a36(a +! (!(ig!(aci;n !, !na2a+* a(3!2ana, 3i!n! may*( 1<(+i+a +! h6m!+a+.
Con respecto a los valores de p9! S!g>n !, g(áic* N . E, a,*( +!, 1h +! ,a m6!23(a !na2a+a a, ac7* a 3!m1!(a36(a am4i!n3! 2! man3i!n! c*n23an3! c*n 6n a,*( +! mi!n3(a2 56! !, 1h +! ,a m6!23(a !na2a+a +! *(ma a(3!2ana, a 3!m1!(a36(a am4i!n3! a +i2min6y!n+* c*n*(m! 1a2an ,*2 +7a2 ) .) ) -) S!g>n !, g(áic* N ) !, a,*( +!, 1h +! am4*2 3i1*2 +! !na2a+* @a(3!2ana, y a, ac7* a 6na 3!m1!(a36(a +! (!(ig!(aci;n 2! man3i!n!n c*n23an3! c*n 6n a,*( +! .
Con respecto a las caracter3sticas organolJpticas! C6a+(* C6a+(* N ) ,a2 m6!23(a2 m6!23(a2 c*,*ca+a2 c*,*ca+a2 !n (!(ig!(ac (!(ig!(aci;n i;n ya 2!a !na2a+a a, ac7* * a(3!2ana,m!n3!) a(3!2ana,m!n3!) man3i!n!n ,a2 ca(ac3!(723ica2 *(gan*,<13ica2 +! c*,*() 2a4*() a(*ma y a21!c3*. Mi!n3(a2 56! ,a2 m6!23(a2 c*,*ca+a2 a 3!m1!(a36(a am4i!n3! han 1!(+i+* ,a2 262 ca(ac3 ca(ac3!(7 !(723i 23ica2 ca2 *(gan* *(gan*,<1 ,<13ic 3ica2) a2) +!g(a +!g(a+án +án+*2 +*2!! !n !, 3(an2c 3(an2c6(2 6(2*2 *2 +! ,*2 +7a2) +7a2) a2imi2m* ,a2 56! !23án !na2a+a2 a, ac7* han a42*(4i+*
•
E, !na2a+* 16!+! a*(!c!( c*n+ici*n!2 +! ana!(*4i*2i2 * m*+iica( ,a a3m;2!(a !n3(! !, a,im!n3* y !, ma3!(ia, +! !m1a56!) +! 3a, man!(a 56! !n 3a,!2 c*n+ici*n!2 2! 16!+a 1(*,*nga( ,a i+a >3i, +!, a,im!n3*. E, !na2a+* a, ac7* !2 6na *(ma +! c*n2!(a( y a,a(ga( ,a i+a >3i, +!, 1(*+6c3* 1!(* 1a(a (!a,i"a( !23! 3i1* +! !na2a+* 3am4i
a,im!n3* a !na2a() ya 56! ,*2 a,im!n3*2 2;,i+*2 16!+!n 2!( !na2a+*2 c*n may*( aci,i+a+.
=, "F"" "F""NCI NCIAS AS /I/ /I/&I% &I%G GFIC FICAS AS Vic3*(ia Ram*2 @-H. E=1*(3aci;n +!, mang*. R!c61!(a+* +!: h331:QQ.m*n*g(aia2.c*mQ3 h331:QQ.m*n*g(aia2.c*mQ3(a4a'*2Q!=1* (a4a'*2Q!=1*(3aci*nmang*Q!=1* (3aci*nmang*Q!=1*(3aci*nmang*. (3aci*nmang*.2h3m,. 2h3m,. •
AN"%S D A)N$IC"
