Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Aguagüiña Pilla, Silvia CumandáHas files: Yes

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    Efecto del grado de maduración y zona de cultivo en las características físicas y químicas de la mandarina (citrus reticulata)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Aguagüiña Pilla, Silvia Cumandá; Robalino Martínez, Dolores del Rocío
    The present study was aimed to evaluate the effect of the degree of maturation and growing area in the physical and chemical characteristics of the tangerine. A completely randomized experimental design was raised to evaluate and compare the values of the physical and chemical characteristics of the Patate and Baños` tangerine, three levels of maturity (green, “pintón”, ripe).We worked with 50 tangerines` samples, 10 observations with 2 replicas for the pulp and juice for each of the properties. In the whole fruit values was determined: size, shape, volume, weight, percentage of the peel, percentage of pulp, percentage of the seed, density and specific gravity; In the pulp properties were determined as: percentage of moisture, percentage of total solids, acidity, pH, soluble solids in Brix degrees, refractive index and thermal diffusivity; in the juice was determined the following properties: percentage of moisture, percent total solids, acidity, pH, soluble solids in Brix degrees, refractive index, specific gravity (5,15,25,35,45) Celsius degree, density (5,15,25,35 , 45) Celsius degree, specific heat, thermal diffusivity and viscosity (5,15,25,35,45) Celsius degree. To calculate the average values were considered the two replicas in the case of pulp and juice. Significant differences were established between each of the treatments, it is concluded that both the cultivation area (Patate and Baños) the degree of maturation (green, “pintón”, ripe) influence the physical and chemical characteristics of the fruit, pulp and tangerine juice. Correlations between the properties of the fruit pulp and juice were performed, and 93 best correlations were obtained by considering the correlation coefficient of 0.8 to 1 and -0.8 to -1.