Evaluación de la calidad de los productos con problemática de rotación a partir de los cambios fisicoquímicos en el Centro de Distribución (CEDI) del D1 en Funza, Cundinamarca.

Abstract

The following research document evaluated the physical and chemical changes that occur during the traceability of semi-perishable food products, which have a rotation problem within the facilities of the D1 Distribution Center, in Funza, Cundinamarca. Which foods were identified as, blueberry, pear, plum, grape, Maria Luisa cake and the queen's arm. Bakery products were collected to assess their weight; while, for fruits, the variables of pulp and peel, firmness of the pulp (N), soluble solids (°BRIX), pH, acidity (%). Obtaining as results that the firmness of the peel of the fruits and the weight in all cases of the fruit decreased, while the soluble solids together with the pH increased demonstrating that the fruit began to ripen. In the case of bakery items this did not have an obvious change before its expiration date, for this date there was an increase in pH, likewise with the amount of moisture when the packaging of the product will break down and allow the entry of moisture from the environment.