"ESTABILIDAD DEL ÁCIDO ASCORBICO EN PULPA DESHIDRATADA DE CAMU CAMU (Myrciaria dubia HBK Mc Vaugh) A DIFERENTES TEMPERATURAS"
DOI:
https://doi.org/10.24841/fa.v16i1-2.302Keywords:
Deshidratación, Secado, Myrciaria dubia HBK McVaugh, camu camu, ácido ascórbicoAbstract
La pulpa de camu camu fue sometida a deshidratación en estufa de aire forzado a las temperaturas de 50, 60, 70, 80 y 90°C, en los tiempos de 0 a 10 horas, se tomaron alícuotas cada dos horas. Se observa una buena estabilidad del ácido ascórbico a temperaturas superiores a 50°C, se seleccionaron las muestras de 60 y 70°C a cuatro horas de iniciado el tratamiento, para ser envasadas al vacío y almacenadas a -20 y 8°C por 35 días. Se observa un velocidad de primer orden para el ácido ascórbico secado por cuatro horas a las temperaturas de 60 y 70°C.Downloads
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