Agroindustrias
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Item Elaboración de una bebida alcohólica destilada, evaluando dos niveles de levadura utilizando como su planta de frutas y hortalizas de la Universidad Estatal de bolívar(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2012) Albán García, Carlos Rafael; Carrasco Ordóñez, Jofre Vicente; Sanaguano, HerminiaThe present study had as main objective the use of Chinese potatoes and yams, enzymes alpha-amylase to obtain a distilled alcoholic beverage features a distilled alcoholic beverage, by introducing two levels of yeast (Saccharomycces cerevisiae) with the help of the fermentation process, and these processes to add value to these products forgotten. The experimental part of this thesis was conducted in the Fruit and Vegetable Plant State University of Bolívar, Bolívar province and physical-chemical analysis was performed in the laboratory of Dr. Fabiola Villa in the city of Riobamba. The present study was to obtain an alcoholic beverage distilled spirits characteristics of substrates from Chinese potatoes and yams subjecting raw materials such as three stages: Preparation of starch from every product, process and finally hydrolysis fermentation. The variables studied were: soluble solids, pH, acidity and alcoholic fermentation this for the best treatment and the physical- chemical analysis and the presence of methanol in a laboratory. For the development of the pilot phase we used a completely randomized design with factorial A x B, where A is the amount of yeast (Saccharomycces cerevisiae), B the number of substrates both Chinese potatoes as yams used. The characteristics were two replicates of the experiment, six and twelve units experimental treatments shaped with four liters each. The analysis was performed with the aid of an instructional sheet and survey; to determine statistical significance ANOVA was performed for each of the organoleptic characteristics. It was later determined the best treatment, which was performed in physicochemical analysis and the presence of methanol, concluding as best treatment is T4 consisting of 0.08 g of yeast (Saccharomycces cerevisiae) more 120 (25% of Chinese potatoes substrate and 75% yam substrate) in which the best results are obtained and improved yields