Q3213193 (Q3213193): Difference between revisions
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Revision as of 19:13, 11 October 2021
Project Q3213193 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3213193 in Spain |
Statements
4,000.0 Euro
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5,000.0 Euro
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80.0 percent
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13 May 2019
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30 November 2020
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DIEGO EGUIA VEGA DIEGO EGUIA VEGA
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43°32'42.14"N, 5°39'45.50"W
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33024
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Desarrollo de una mermelada ecológica o bio, 100 % natural, de "Actinidia arguta", también llamado vulgarmente "mini kiwi", con elevada proporción de fruta, previsiblemente cercana al 80%, sin el uso de ningún tipo de conservante ni colorante, con las implicaciones tecnológicas que supone evitar la sinéresis en mermeladas con porcentajes de fruta tan elevados, alteraciones de color como consecuencia de la caramelización de la fructosa propia de la fruta en productos, problemas de conservación como consecuencia de la pobre concentración de azúcar , etc. para ello se optimizará el procesado a baja temperatura con tiempos largos, maximizando la evaporación de agua proporcionando en consecuencia mayor concentración de pectina propia de la fruta evitando así los problemas de sinéresis, optimizando un tratamiento térmico de autoclave para evitar el uso de conservantes, y demás estrategias tecnológicas planteadas en el diseño experimental del proyecto. (Spanish)
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Development of an ecological or organic marmalade, 100% natural, of "Actinidia arguta", also commonly called "mini kiwi", with a high proportion of fruit, predictably close to 80%, without the use of any type of preservative or coloring, with the technological implications of avoiding the syneresis in marmalades with such high fruit percentages, color alterations as a result of the caramelization of the fructose of the fruit in products, conservation problems as a result of the poor concentration of sugar , etc. For this, the processing at low temperature will be optimized with long times, maximizing water evaporation, thus providing a higher concentration of pectin of the fruit, thus avoiding the problems of syneresis, optimizing an autoclave heat treatment to avoid the use of preservatives, and other technological strategies proposed in the experimental design of the project. (English)
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Gijón
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Identifiers
IDE/2019/000102
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