Evaluación de aceptabilidad y conductividad térmica en salsa de tomate y arándano para productos hidrobiológicos
Fecha
2025
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Universidad Nacional San Luis Gonzaga
Resumen
La introducción de la investigación sobre el arándano (Vaccinium corymbosum) es un
recurso agropecuario que contiene importantes neuronutrientes y ostenta la alternativa de ser
empleado en la preparación de alimentos marinos, y de objetivo considerara como una salsa
combinada con la salsa de tomate en proporción (95-90-80-50%). Siendo la calidad de
aceptabilidad caracterizada por la presentación, olor, color y viscosidad en 100%, y con
rechazo al sabor y aroma de 25%.
La estrategia metodológica realizada a la propiedad térmica del coeficiente de conductividad
(k) de la salsa de arándano 5% (2.5 a 3.4) cal/(cm*°C), en función al monitoreo de la
penetración del calor (Temp) a todas las muestras según formulaciones salsa arándano, salsa
tomate, 5%, 10%, 20% y 50%; cuyo resultado exponen los valores de 2.5 a 6.7 cal/(cm*°C)
con una desviación estándar de 0.268 a 1.028.
El empleo del arándano permite diversificar su uso industrial en la línea de alimentos
pesqueros y agrícolas, etc., favoreciendo las oportunidades al agricultor y empresas.
Asimismo, se debe estar pendiente de los sistemas intrínsecos de los modelos sistémico
cuántico de sus componentes fisicoquímicas, reológicos y gastronómicos vinculante con las
reacciones nano fisicoquímicas de las nano estructuras orgánicas o no a nivel cuántico; son
entrelazados con la neuronutricional de este.
The introduction of research on blueberries (Vaccinium corymbosum) is an agricultural resource that contains important neuronutrients and has the option of being used in the preparation of marine foods, and its objective is to consider it as a sauce combined with tomato sauce in proportion (95-90-80-50%). The acceptability quality being characterized by presentation, smell, color and viscosity at 100%, and with rejection of flavor and aroma at 25%. The methodological strategy carried out on the thermal property of the conductivity coefficient (k) of cranberry sauce 5% (2.5 to 3.4) cal/(cm*°C), based on the monitoring of heat penetration (temp) to all samples according to formulations cranberry sauce, tomato sauce, 5%, 10%, 20% and 50%; whose results show values from 2.5 to 6.7 cal/(cm*°C) with a standard deviation of 0.268 to 1.028. The use of blueberries allows us to diversify its industrial use in the line of fish and agricultural foods, etc., favoring opportunities for farmers and companies. Likewise, one must be aware of the intrinsic systems of the quantum systemic models of their physicochemical, rheological and gastronomic components binding with the nano physicochemical reactions of organic nanostructures or not at the quantum level; They are intertwined with its neuronutritional.
The introduction of research on blueberries (Vaccinium corymbosum) is an agricultural resource that contains important neuronutrients and has the option of being used in the preparation of marine foods, and its objective is to consider it as a sauce combined with tomato sauce in proportion (95-90-80-50%). The acceptability quality being characterized by presentation, smell, color and viscosity at 100%, and with rejection of flavor and aroma at 25%. The methodological strategy carried out on the thermal property of the conductivity coefficient (k) of cranberry sauce 5% (2.5 to 3.4) cal/(cm*°C), based on the monitoring of heat penetration (temp) to all samples according to formulations cranberry sauce, tomato sauce, 5%, 10%, 20% and 50%; whose results show values from 2.5 to 6.7 cal/(cm*°C) with a standard deviation of 0.268 to 1.028. The use of blueberries allows us to diversify its industrial use in the line of fish and agricultural foods, etc., favoring opportunities for farmers and companies. Likewise, one must be aware of the intrinsic systems of the quantum systemic models of their physicochemical, rheological and gastronomic components binding with the nano physicochemical reactions of organic nanostructures or not at the quantum level; They are intertwined with its neuronutritional.
Descripción
Palabras clave
Conductividad térmica, Reología gastronómica, Pesquero, Thermal conductivity