Diseño de una planta para la elaboración de puré deshidratado instantáneo a base de palmito (Bactris gasipaes H.B.K).

Abstract

The present study describes the design of a processing plant of deshydrated instant mash-based palm. The characterization was determined by the length, basal and upper diameter, color, analysis proximal moisture, ash, protein, fat, minerals, carbohydrate analysis and soluble and insoluble fiber. The anti-browning treatments were: sodium metabisulfite (0.1%), hot water (90 ° C) and sodium metabisulfite (0.1%) + 90 ° C hot water. the antipardeante treatment with less variation in color (ΔE) was selected. Subsequently, the stems were disintegrated and dried. The dried base of palm (125 g) was packed in bags multilayer PET / BOPP / LDPE (PA) and PA / LDPE (PM). The stability of the samples was performed. The stability study was carried out at three storage temperatures: 8, 20 and 40 ° C for 45 days. Analyses were: color, moisture, microbiological analysis and testing of rehydration. The shelflife was estimated to be 158 and 129 days on packages of PA and PM, respectively. The financial indices were calculated: VAN (575 618.11 USD), IRR (39.95%) and PE 149 030.40 units. The sale price was 3.42 and 3.76 in PM and PA, respectively.