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Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.11839/9165Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Benavides Arcos, Nelson Javier | - |
| dc.contributor.advisor | Becerra Ospina, Nubia Liliana | - |
| dc.contributor.author | González Palacio, Liseth Natalia | - |
| dc.date.accessioned | 2023-04-26T15:05:13Z | - |
| dc.date.available | 2023-04-26T15:05:13Z | - |
| dc.date.issued | 2023-02-23 | - |
| dc.identifier.citation | APA 7th - González Palacio, L. N. (2023) Determinación de la vida útil del ajo en polvo de la compañía El Trébol Rojo. [Trabajo de grado, Fundación Universidad de América] Repositorio Institucional Lumieres. https://hdl.handle.net/20.500.11839/9165 | - |
| dc.identifier.uri | https://hdl.handle.net/20.500.11839/9165 | - |
| dc.description | Within the internship process carried out in the company "El Trébol Rojo", a company in the food sector, a series of studies was carried out on one of its products, dehydrated garlic, in order to determine what factors intervene in the quality of this product. product and its durability or useful life. This was possible thanks to the application of physical, chemical and physicochemical tests to the dehydrated garlic product, with which it was possible to determine a range of useful life determined by environmental variations such as humidity and temperature in two different geographical regions (Bogotá and Cali). It was possible to determine a range in the useful life of garlic powder corresponding to 74 - 134 days. | spa |
| dc.description.abstract | Dentro del proceso de pasantía realizado en la compañía “El Trébol Rojo”, empresa del sector alimenticio, se realizó una serie de estudios a uno de sus productos, el ajo deshidratado, con el fin de poder determinar qué factores intervienen en la calidad de este producto y en su durabilidad o vida útil. Lo anterior fue posible gracias a la aplicación de pruebas físicas, químicas y fisicoquímicas al producto ajo deshidratado, con lo cual se pudo determinar un rango de vida útil de este determinado por variaciones ambientales como la humedad y la temperatura en dos regiones geográficas distintas (Bogotá y Cali). Se logró determinar un rango en la vida útil del ajo en polvo correspondiente a 74 – 134 días. | spa |
| dc.language.iso | es | spa |
| dc.publisher | Fundación Universidad de América | spa |
| dc.rights | Atribución – No comercial | spa |
| dc.subject | Ajo deshidratado | spa |
| dc.subject | Variación ambiental | spa |
| dc.subject | Vida útil | spa |
| dc.subject | Dehydrated garlic | spa |
| dc.subject | Environmental variation | spa |
| dc.subject | Useful life | spa |
| dc.title | Determinación de la vida útil del ajo en polvo de la compañía El Trébol Rojo | spa |
| dc.title.alternative | Determination of the shelf life of garlic powder from the company El Trébol Rojo | spa |
| dc.type | Other | spa |
| Appears in Collections: | Informes de Pasantía - Ingeniería Química | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 6162940-203-1-IQ.pdf | 1 MB | Adobe PDF | View/Open | |
| CARTA DE CESIÓN DE DERECHOS Y AUTORIZACIÓN PARA PUBLICACIÓN.pdf Access Restricted | 890.7 kB | Adobe PDF | View/Open Request a copy |
