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Master's Dissertation
DOI
Document
Author
Full name
Tamara Bertol
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2000
Supervisor
Title in Portuguese
Efeito da combinação dos ácidos acético e lático na qualidade da cenoura (Daucus carota) processada pelo calor
Keywords in Portuguese
ÁCIDO ACÉTICO
ÁCIDO LÁTICO
CENOURA
PROCESSAMENTO TÉRMICO
QUALIDADE
Abstract in Portuguese
Este estudo foi realizado com cenouras processadas pelo calor, acidificadas com combinações de ácido acético e lático. A qualidade dos produtos processados foi avaliada por análises físicas, químicas, microbiológicas e sensoriais após um, dois e três meses de armazenamento a temperatura ambiente. A combinação de ácidos que mostrou melhores resultados foi de 75% de ácido acético com 25% de ácido lático. Os resultados mostraram a possibilidade de processar termicamente cenouras em pequenas indústrias obtendo produtos de alta qualidade, com redução de custos em equipamentos e energia.
Title in English
The combination effect of the lactic and acetic acids on the quality of canned carrot (Daucus carota)
Abstract in English
A study was conducted on canned carrots acidified with the combination of acetic and lactic acids. The quality of the processed products was determined by physical, chemical, microbiological and sensory analyses after one, two and three months storage periods at room temperature. The best results of acids combination was 75% of acetic with 25% of lactic. The results indicated the possibility of processing high quality canned carrots by small canneries, with low cost equipment and low energy requirements.
 
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BertolTamara.pdf (4.07 Mbytes)
Publishing Date
2019-08-22
 
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