Identificación de factores que afectan la estabilidad de una bebida alcohólica tipo piña colada durante el almacenamiento
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Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. The way of an alimentary product is
presented is fundamental for the moment in which
a costumer makes a purchase choice. For the products
of the emulsion kind, the separation of phases
must be prevented. Preparing this kind of product
involves critic variables such as tank and agitator
design, agitation speed and interaction between
ingredients, among others. By request of a liquor
company, we aim to identify the factors that could
create a problem of phase separation during storage.
Objective. To identify the variables and factors
related to the stability of “Piña Colada” and the phenomenon
of phase separation during storage. Materials
and methods. Laboratory equipment was
used to simulate the production conditions of the
usually used facility, variables such as tank filling,
shaking speed, interaction between ingredients and
storage conditions (temperature indoords, outdoors
low and high temperatures) were manipulated. Results.
The deterioration rate of the product was determined,
finding that the storaging conditions are critical and it is recommended that the tank must be
used at its maximum capacity, with an agitation
speed of 1730 rpm, dosifying the ingredients directly,
with either pumping up or recirculation. Conclusion.
Storaging conditions and the combination of agitation
speed and filling level of the tank, are fundamental
conditions for the product´s stability.
Description
Keywords
Corporación Universitaria Lasallista, Bebidas alcohólicas, Emulsión, Separación de fases, Alimentos, Bebidas alcohólicas - Control de calidad, Bebidas alcohólicas - Almacenamiento, Carragenina