• Repositorio Institucional Universidad de Pamplona
  • Tesis de maestría y doctorado
  • Facultad de Ingenierías y Arquitectura
  • Maestría en Ciencia y Tecnología de Alimentos
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    dc.contributor.authorPino Navarro, Alexandra.-
    dc.date.accessioned2022-11-22T15:44:43Z-
    dc.date.available2019-11-14-
    dc.date.available2022-11-22T15:44:43Z-
    dc.date.issued2020-
    dc.identifier.citationPino Navarro, A. (2019). Efecto bactericida del ultrasonido sobre la microbiota de crema de leche cruda [Trabajo de Grado Maestría, Universidad de Pamplona]. Repositorio Hulago Universidad de Pamplona. http://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/4654es_CO
    dc.identifier.urihttp://repositoriodspace.unipamplona.edu.co/jspui/handle/20.500.12744/4654-
    dc.descriptionEl ultrasonido ofrece una alternativa diferente para la conservación y preservación de los alimentos, además de no presentar efectos adversos sobre los materiales donde se aplican. La leche cruda y sus derivados son alimentos ricos en nutrientes, la crema de leche cruda como subproducto de la transformación industrial es susceptible de deterioro por la alta carga microbiana y presencia de enzimas que desarrollan defectos no deseados en el producto (rancidez, oxidación, crecimiento de hongos entre otros). El objetivo de la investigación fue evaluar el efecto del Ultrasonido sobre la microbiota presente en crema de leche cruda con el fin de disminuir su carga bacteriana. Las muestras de crema de leche cruda se recolectaron de la planta de producción de la empresa Freskaleche S.A.S. del Municipio de Aguachica, Cesar. Todos los análisis se hicieron por triplicado, tomando como base la cantidad promedio de crema de leche diaria con muestras aleatorias empacadas, rotuladas en bolsas de polietileno de baja densidad (300g) y refrigeradas (4 ± 2 °C); los experimentos se llevaron a cabo en las instalaciones de la empresa evaluando las características químicas (pH, acidez), microbiológicas (mesófilos aerobios, coliformes totales, hongos y levaduras), enzimáticas (fosfatasa alcalina y peroxidasa), reológica (textura) y sensorial (color, olor y sabor) antes y después del tratamiento con ultrasonido (US) a una frecuencia de 37 KHz, en un baño ultrasónico, 500 W., con tiempos 2, 5 y 10 minutos y temperaturas 30 y 40 ± 2 °C, almacenadas en condiciones de refrigeración (4 ± 2 ºC) durante 10 días, (0, 3, 5, 7 y 10 días). Los datos experimentales obtenidos fueron evaluados estadísticamente mediante un diseño factorial (tiempo y temperatura de exposición a US en 4 y 2 niveles: 2, 5 y 10 min, a 30 y 40 °C respectivamente; se realizó un análisis de varianza (ANOVA) a un nivel de significancia de p ≤ 0.05 y prueba POST HOC de Tukey mediante el paquete estadístico SPSS v. 19.0. De otra parte se encontró que el ultrasonido no tuvo ningún efecto sobre las enzimas evaluadas. Se encontró que el ultrasonido tiene un efecto bactericida sobre la carga inicial de la crema de leche cruda producida en la planta de Freskaleche demostrando que el ultrasonido a 37 KHz a una temperatura de 40 °C disminuye 62% la carga microbiana inicial de mesofilos aerobios y 96% de coliformes totales, sin embargo los jueces semientrandos evidenciaron que el ultrasonido a 40 °C por 10 minutos afectaron las características de la crema de leche en cuento textura, sabor, color respecto a la crema de leche no tratada.es_CO
    dc.description.abstractLa autora no proporciona la información sobre este ítem.es_CO
    dc.format.extent112es_CO
    dc.format.mimetypeapplication/pdfes_CO
    dc.language.isoeses_CO
    dc.publisherUniversidad de Pamplona – Facultad de Ingenierías y Arquitectura.es_CO
    dc.subjectBactericida,es_CO
    dc.subjectCarga microbiana,es_CO
    dc.subjectCrema de leche,es_CO
    dc.subjectUltrasonido,es_CO
    dc.subjectSensorial.es_CO
    dc.titleEfecto bactericida del ultrasonido sobre la microbiota de crema de leche cruda.es_CO
    dc.typehttp://purl.org/coar/resource_type/c_bdcces_CO
    dc.date.accepted2019-08-14-
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