DOCSLIB.ORG

Biblioteca De Agropecuarias

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Biblioteca De Agropecuarias Biblioteca Digital - Dirección de Sistemas de Informática y Comunicación DEDICATORIA A DIOS Por guiarme en todo momento en su camino de amor y esperanza, por darme fuerzas cada día y haberme permitido llegar hasta este punto, y al mismo tiempo me ha regalado cada una de las cosas más maravillosas que tengo en la vida. A MIS PADRES Antonio y Celinda; por haberme brindado un ambiente de unidad, amor y alegría, en donde pude desarrollar las mejores cualidades a las que aspira todo ser humano. AGROPECUARIAS A MIS HERMANOS DE Elmer, Filadelfo, Alejandro y Yaneth, por su preocupación hacia mí y porque siempre me alentaron a seguir adelante y por la confianza plena que depositaron en mi persona. A MIS AMIGOS Por estar conmigo en las diferentes etapas de mi vida, ya que sin ellos la vida transcurriría en soledad. BIBLIOTECA i Esta obra ha sido publicada bajo la licencia Creative Commons Reconocimiento-No Comercial-Compartir bajola misma licencia 2.5 Perú. Para ver una copia de dicha licencia, visite http://creativecommons.org/licences/by-nc-sa/2.5/pe/ Biblioteca Digital - Dirección de Sistemas de Informática y Comunicación AGRADECIMIENTO En primer lugar quisiera agradecer a Dios por permitirme desarrollar la presente investigación de una forma exitosa. A la escuela de Ingeniería Agroindustrial de la Universidad Nacional de Trujillo, por permitirme el acceso para la ejecución de mi Tesis. Al Ing. Julio Rojas Naccha, por su asesoría y consejería en la presente investigación. A todos los docentes de la escuela académico profesional de Ingeniería Agroindustrial de la Universidad Nacional de Trujillo, por haber contribuido con sus conocimientos y experiencias a lo largo de mi formación profesional. A toda mi familia y amigos, por haberme dado todo su apoyo y consejos en los momentos que lo necesitaba. Al Dr. Raúl Siche, por brindarme su apoyo en los momentos que necesitaba durante la realización de las pruebas experimentales pertenecientes al desarrollo de la presente investigación. AGROPECUARIAS DE BIBLIOTECA ii Esta obra ha sido publicada bajo la licencia Creative Commons Reconocimiento-No Comercial-Compartir bajola misma licencia 2.5 Perú. Para ver una copia de dicha licencia, visite http://creativecommons.org/licences/by-nc-sa/2.5/pe/ Biblioteca Digital - Dirección de Sistemas de Informática y Comunicación ÍNDICE DE CONTENIDOS I. INTRODUCCIÓN ............................................................................................. 6 II. MATERIALES Y MÉTODOS .......................................................................... 8 2.1 FRITURA...................................................................................................... 11 2.2 DETERMINACIÓN DEL COLOR EN FRITURAS .................................. 12 2.3 DETERMIANCIÓN DEL PORCENTAJE DE RETENCIÓN DE ACEITE EN FRITURAS ......................................................................................................... 13 2.4 ANÁLISIS SENSORIAL .............................................................................. 13 2.5 DISEÑO EXPERIMENTAL ........................................................................ 14 2.6 ANÁLISIS ESTADÍSTICO .......................................................................... 16 2.7 ENSAYOS DE CARACTERIZACIÓN ....................................................... 16 III. RESULTADOS Y DISCUSIÓN ..................................................................... 17 3.1 CARACTERIZACIÓN DE LA MATERIA PRIMA .................................. 17 3.2 RESULTADOS EXPERIMENTALES SEGÚN DCCR .............................. 19 3.3 GRAFICAS DE CONTORNO .....................................................................AGROPECUARIAS 26 3.4 ANÁLISIS ESTADÍSTICO. ......................................................................... 33 IV. CONCLUSIONES ............................................................................................ 40 V. RECOMENDACIONESDE .................................................................................. 41 VI. REFERENCIAS BIBLIOGRÁFICAS ............................................................ 42 BIBLIOTECA iii Esta obra ha sido publicada bajo la licencia Creative Commons Reconocimiento-No Comercial-Compartir bajola misma licencia 2.5 Perú. Para ver una copia de dicha licencia, visite http://creativecommons.org/licences/by-nc-sa/2.5/pe/ Biblioteca Digital - Dirección de Sistemas de Informática y Comunicación RESUMEN En el presente trabajo de investigación se evaluó el Efecto de la temperatura y tiempo de fritura en el porcentaje de retención de aceite, determinación de color y aceptabilidad sensorial de rodajas fritas de plátano (Musa Paradisiaca L.) variedad Cavendish. Además se determinó la medición de color por medio de los métodos sensorial e instrumental, lo que permitió comparar los resultados. Para cumplir con los objetivos trazados; se empleó plátano de variedad Cavendish en estadio inmaduro (humedad de 56.8% y grasa de 0.5%), dicha prueba fue sometida a un proceso de fritura por inmersión a diferentes tiempos y temperaturas de proceso, se observó que en la aceptabilidad sensorial por parte de los panelista se situó en el tratamiento 4; es decir a una temperatura de 203°C y tiempo de 111 segundos, en donde se confirma que a mayor tiempo y temperatura de fritura mejor aceptabilidad general se obtiene por parte del consumidor frecuente; mientras que en la determinación de color sensorial el tratamiento 9 que mayor efectividad contiene, es el correspondiente a una temperatura de 185°C y un tiempo de fritura de 90 segundos en donde se puede decirAGROPECUARIAS que a menor tiempo y temperatura de fritura se obtuvo un color que mejor atrae a la vista del consumidor. Los valores de porcentaje DEde retención de aceite se encontraron en un rango desde 20% -30 % expresados en gramos de grasa ganada por 100 gramos de grasa inicial; cuyos valores se encuentran dentro del rango especificado teóricamente. Palabras clave: Plátano, Variedad, color sensorial, aceptabilidad general, BIBLIOTECAretención de aceite. iv Esta obra ha sido publicada bajo la licencia Creative Commons Reconocimiento-No Comercial-Compartir bajola misma licencia 2.5 Perú. Para ver una copia de dicha licencia, visite http://creativecommons.org/licences/by-nc-sa/2.5/pe/ Biblioteca Digital - Dirección de Sistemas de Informática y Comunicación ABSTRACT In this research the effect of temperature and frying time on oil retention porcentage determination of color and sensory acceptability of fried slices of banana (Musa Paradisiaca L.) was evaluated. Besides the color it is determined by two sensory and instrumental methods, where it allowed us to compare the results. To meet the goals ; Banana Cavendish was used in immature stage ( humidity of 56.8% and fat of 0.5 % ) , this test was subjected to a process of deep frying at different times and processing temperatures where values greater effectiveness in sensory acceptability by panelist it stood in the treatment 4; ie at a temperature of 203 ° C and time of 111 seconds, which confirms that the more time and frying temperature better overall acceptability is obtained by the frequent consumed ; whereas in determining sensory Color 9 is the treatment that contains more effectively , this being determined at a temperature of 185 ° C and frying time of 90 seconds in which you can say that the lower the time and temperature of frying You get a color that attracts the best view of theAGROPECUARIAS panelist. The values of percentage of oil retention were found in a range from 20 % -30 % expressed in grams of fat per 100 grams gained initial fat, whose values are within the specified range theoretically. DE Keywords: Banana, Variety, sensory color, overall acceptability, oil retention BIBLIOTECA v Esta obra ha sido publicada bajo la licencia Creative Commons Reconocimiento-No Comercial-Compartir bajola misma licencia 2.5 Perú. Para ver una copia de dicha licencia, visite http://creativecommons.org/licences/by-nc-sa/2.5/pe/ Biblioteca Digital - Dirección de Sistemas de Informática y Comunicación I. INTRODUCCION Las rodajas fritas, hechas a base de plátano verde, hoy en día gozan de una gran popularidad, la cual vienen día a día creciendo cada vez más a nivel nacional e internacional. Su preparación es fácil y rápida, e inclusive se puede realizar de manera artesanal. En la zona norte de nuestro país existen muchas personas que se dedican a la preparación de chifles o rodajas fritas de una forma artesanal, siendo estos productos de consumo inmediato; lo mismo que permite una comercialización local. Sin embargo en la elaboración de rodajas fritas, se tiene como materia prima principal al plátano de variedad Inguri o comúnmente llamado plátano de freír, por ser el que mayor acogida tiene por el consumidor frecuente. Dentro de las propiedades sensoriales de los alimentos, se encuentran el aspecto y el color de la superficie, los cuales son los primeros parámetros evaluados visualmente por el consumidor y tienen relación directa en la aceptación o rechazo del producto, incluso antes de que entre en la boca. la observación de color por lo tanto, permite la detección de determinadas anomalías o defectos queAGROPECUARIAS los productos alimenticios pueden presentar (Aguilera , et al., 2002) Durante la fritura, el color de los productos se ve afectado por las condiciones del proceso, en especial por el tiempo,DE la temperatura y el tipo de aceite, así como por las características del producto, tamaño y variedad; la medición de color comúnmente se hace con ayuda de un colorímetro,
Load more

Recommended publications
  • Compact Deep Fryer CDF-100 for Your Safety and Continued Enjoyment of This Product, Always Read the Instruction Book Carefully Before Using
    INSTRUCTION AND RECIPE BOOKLET Compact Deep Fryer CDF-100 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. 15. Do not operate your appliance in an appliance garage or under a IMPORTANT SAFEGUARDS wall cabinet. When storing in an appliance garage always unplug the unit from the electrical outlet. Not doing so could When using electrical appliances, basic safety precautions should create a risk of fire, especially if the appliance touches the walls of always be followed, including the following: the garage or the door touches the unit as it closes. 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and before cleaning. Allow appliance and the oil to cool completely before putting on or taking off parts, and before cleaning or draining the appliance. SAVE THESE INSTRUCTIONS 3. Do not touch hot surface; use handles or knobs. FOR HOUSEHOLD USE ONLY 4. To protect against electric shock, do not immerse cord, plug or base unit in water or other liquid. 5. Close supervision is necessary when any appliance is used by or near children. 6. Do not operate any appliance with a damaged cord or plug or SPECIAL CORD SET after an appliance malfunctions, or has been damaged in any manner. Return appliance to the nearest authorized service facility INSTRUCTIONS for examination, repair or adjustment. A short power supply cord is provided to reduce the risk of becoming 7. The use of accessory attachments not recommended by entangled in or tripping over a long cord. A longer detachable power- Cuisinart may cause injuries.
    [Show full text]
  • Snacks a Base De Productos Nativos Del Perú
    UNIVERSIDAD SAN IGNACIO DE LOYOLA SNACKS A BASE DE PRODUCTOS NATIVOS DEL PERÚ Trabajo de Investigación para optar el Grado Académico de Bachiller en las siguientes carreras: BRENDA CAROLINA BONIFACIO CERRON – Negocios Internacionales CAROLINA ROCIO DESTINOBLES VILLANUEVA – Ingeniería Empresarial y de Sistemas EDINSON DAVID BUENDIA BORDOY – Ingeniería Industrial JESSICA ROSA FRETELLI GUTIERREZ – Marketing y Gestión Comercial JHONATAN ROJAS CURI – Ingeniería Empresarial y de Sistemas Lima – Perú 2018 INDICE 1. Capítulo I: Información General .................................................................................. 2 1.1. Nombre de la Empresa, Horizonte de Evaluación. .............................................. 2 1.2. Actividad Económica, Código CIIU, Partida Arancelaria. .................................... 2 1.3. Definición de Negocio y Modelo CANVAS. ......................................................... 3 1.3.1. Modelo CANVAS. ........................................................................................ 4 1.4. Descripción del Producto o Servicio.................................................................... 5 1.5. Oportunidad de Negocio. .................................................................................... 6 1.6. Estrategia Genérica de la Empresa. ................................................................... 7 2. Capítulo II: Análisis del Entorno .................................................................................. 8 2.1. Análisis del Macro Entorno. ...............................................................................
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Deep-Fried Foods That Sizzle with Flavor
    A beer and flour batter makes a crisp, tender coating for onions. Let your guests salt them at the table so the onion rings don’t get soggy. High heat, a heavy Deep-Fried pot, and fresh oil are the keys to crisp, grease-free favorites Foods that Sizzle like onion rings, fried shrimp, and with Flavor hushpuppies Photos: Ben Fink 56 FINE COOKING Copyright © 1997 - 2007 The Taunton Press can be coated with batter to make irresistible frit- ters. Even simple doughs can be fried: think of doughnuts and the southern favorite, hushpuppies, featured here. Face it, almost anything tastes great fried. Deep-fried turkeys are a Cajun specialty that’s surprisingly delicious, but I’ll leave the discussion of that technique for another story. START WITH A LARGE POT AND THE RIGHT OIL I prefer to use large cast-iron pots when I fry—the bigger the better. Cast iron conducts heat evenly and holds it for a long time. Fats catch fire quickly; be sure your pot is wider than the heat source so that if any fat splashes out, it won’t land right on the burner and ignite. The pot should be deep enough for the oil to bubble freely without danger of overflowing. I find that Dutch ovens work well. Don’t be overly cautious and try to fry in a skimpy amount of oil. Foods fry best when they’re surrounded by hot oil. A large amount of oil in your pot will actually help keep foods from becoming greasy, as they’ll fry faster and absorb less fat.
    [Show full text]
  • The Ultimate Chicken Fried Steak Recipe with Gravy
    The Ultimate Chicken Fried Steak Recipe with Gravy Ingredients Chicken Fried Steaks: 4 cube steaks (about ⅓ lb each) 1 ½ cups all purpose flour 2 tsp fresh ground black pepper, divided 2 tsp kosher salt or sea salt, divided ½ tsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp baking soda ½ tsp baking powder 1 ½ cups buttermilk 2 tsps TABASCO® Sauce (original) 2 eggs 1 cup vegetable oil Ingredients, Chicken Fried Steak Gravy 4 tbsp grease 4 tbsp flour 2 to 3 cups whole milk ½ cup heavy whipping cream salt and pepper to taste Method, Chicken Fried Steak: 1. In a shallow bowl, whisk together flour, one-teaspoon black pepper, one-teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside. 2. In a separate shallow bowl, whisk together buttermilk, TABASCO® Sauce, and eggs. Set aside. 3. Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel. 4. Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 5. Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes. 6. Preheat oven to 225 to 250 F. 7. Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat.
    [Show full text]
  • Recipemapping™ How to Turn Good Recipes Into Great Menu Items
    RECIPEMAPPING™ HOW TO TURN GOOD RECIPES INTO GREAT MENU ITEMS good recipe for home cooking doesn’t tions in presentation, your restaurant guests will Aalways work out when you attempt to not forgive slow service and inconsistency. replicate it in the restaurant. Startup res- For good recipes to become great menu items, taurateurs find out quickly that a recipe intended you must learn to make them pleasing to both to yield four, six or even 10 servings might not be your guests and your accountant. You must break practical when feeding dozens or even hundreds them down into stages that assist purchasing and of guests — every day. inventory control, organize prepping, reduce pro- Success in the restaurant business is often duction time, and maximize yield. Then you must measured in pennies. Inaccurate purchase or- build them up to serve dozens of covers. ders, wasted product and inefficient labor use Our proprietary name for this process is are ingredients for losing money. And while your RecipeMapping, and it is designed to help you friends and family never minded waiting an extra add new items to your menu consistently, me- half-hour or so for your home recipes or varia- thodically and profitably. Step 1 – Add Ingredients to the Master Inventory Step 2 – Create the Prep Stages. Here we identify List. Every restaurant should maintain a Master Inven- parts of the menu item that can be prepared prior to tory List that includes all of the ingredients that a res- ÀQDOFRRNLQJDQGSUHVHQWDWLRQWRUHGXFHWKHWLPH taurant must use in the preparation of their menu items. from order to service.
    [Show full text]
  • 101 Recipes for the Deep Fryer Deep Fryer Italian Zeppole
    101 Recipes For The Deep Fryer Deep Fryer Italian Zeppole 2-1/2 cups all purpose flour 1/8 tsp. salt 2-1/2 cups water 1/2 cup white wine olive oil 1 Tbs. ground cinnamon 1 cup sugar Sift flour and salt together in a bowl and set aside. Combine water and wine in a saucepan over medium high heat. Do not boil. When bubbles appear on the bottom of the pan, add flour mixture all at once. Stir constantly with a wooden spoon until dough comes together into a ball. Transfer to a lightly oiled work surface. Pound with a rolling pin about 10 minutes, until smooth. Roll dough into strips about 1/2 inch around. Cut into 8 inch lengths and pinch ends together to make rings. Heat oil in an electric deep fryer to 375°F. Without overcrowding, deep fry 2-3 pieces at a time 3-4 minutes until golden, pricking each one with a skewer as it fries. Drain on absorbent paper. Combine cinnamon and sugar in a bowl. Dip zeppole in sugar mixture while still hot. Deep Fryer Sopaipillas vegetable oil 1 cup all purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1-1/2 tsp. nonfat dry milk 1 tsp. vegetable shortening 1/2 cup cold water Heat oil in an electric deep fryer to 370°F - 380°F. Combine flour and next 4 ingredients in a food processor and pulse 3-4 times. With machine running, pour in water through feed tube and process about 15 seconds, or until ingredients begin to come together.
    [Show full text]
  • TEMPURA FISH GOUJONS with Spicy Tomato Dip
    RECIPE CARD SUMMER TEMPURA FISH GOUJONS with spicy tomato dip great food starts with great ingredients TEMPURA FISH GOUJONS with spicy tomato dip Preparation 20 minutes Cooking 30 minutes SERVES 2 DIFFICULTY RATING: MODERATE Ingredients you will need from M&S For the spicy tomato dip: For the goujons: ✷ 1 tbsp olive oil ✷ 2 fillets from a choice of e.co.uk ✷ 230g pack baby sweetheart Catch of the Season fish: lemon tomatoes, roughly chopped sole, plaice or black bream . drinkawar ✷ 1 small red chilli, finely chopped ✷ 50g plain flour ✷ ½ small red onion, finely chopped ✷ 25g cornflour ✷ 1 tsp cumin seeds ✷ 100ml ice-cold sparkling water ✷ 2 tsp white wine vinegar ✷ sunflower oil, for frying ✷ 2 tsp soft brown sugar ✷ fries, to serve WINE 1 To make the spicy tomato dip, heat the olive oil in a small saucepan and add SUGGESTION ed to people aged 18 or over the tomatoes, chilli and onion. Cook gently for 10 minutes until soft then add the cumin, vinegar and sugar and cook for a further 10-15 minutes. QUATRO SEI 2 Meanwhile, remove the skin from each fish fillet and cut into 1cm thick strips. GAVI 2008, sift the flours into a bowl, season, then gradually whisk in enough water to make £6.49 (75cl) a batter the thickness of double cream, taking care not to over whisk. This has delicious 3 Heat the oil in a wok or deep frying pan. To test it’s hot enough, add a cube fruity flavours of of bread and it should brown in 30 seconds.
    [Show full text]
  • Deep-Frying with Avocado Oil Plus Falafel Recipe
    Deep-Frying with Avocado Oil Plus Falafel Recipe Deep-frying is not something I tend to do at home, but I’ve tried it with my avocado oil. My results have been mixed, but I recently came across a winner, which I’ll share with you below. If you’ve ever tried to cook something over high heat with extra-virgin olive oil, you know that it doesn’t always work well because it doesn’t have a high smoke point, which is necessary for successful deep frying. It can smoke up your kitchen, but also can create compounds that are not so great for you. You extra-virgin avocado oil has all the flavor points and a similar nutritional profile as a fine olive oil, with one exception — it has a much higher smoke point at 480 degrees F. I’ve deep-fried a few different foods like potatoes, doughnuts, and shrimp. These all came out okay texture-wise, but some foods really need a neutral tasting oil. Since deep- frying isn’t something I do anyway, and it’s not the best use of a fine oil, I kind of gave up on that idea until recently. One of my favorite types of food is Mediterranean, and my favorite Mediterranean food is falafel. If you’ve never had falafel, it’s basically a dough made of chickpeas mixed with herbs and spices that is deep-fried until crunchy. I’ve made them a few times by baking them, but it’s just not the same. Recently, I made some falafel and before I was ready to bake them, I spied my bottle of avocado oil in the counter and decided to give deep-frying another shot — and I’m so glad I did.
    [Show full text]
  • PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa Paradisiaca) MEDIANTE MODELOS MATEMÁTICOS”
    UNIVERSIDAD NACIONAL AGRARIA LA MOLINA ESCUELA DE POSGRADO MAESTRÍA EN TECNOLOGÍA DE ALIMENTOS “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” Presentada por: JAIME EDUARDO BASILIO ATENCIO TESIS PARA OPTAR EL GRADO DE MAGISTER SCIENTIAE EN TECNOLOGÍA DE ALIMENTOS Lima – Perú 2015 “PREDICCIÓN DE LA VIDA ÚTIL DE CHIFLES DE PLÁTANOS (Musa paradisiaca) MEDIANTE MODELOS MATEMÁTICOS” RESUMEN Se realizó el modelamiento de la vida útil de chifles de plátano a diferentes condiciones de almacenamiento, obteniéndose un software para predecir la vida útil considerando dos factores de calidad: pérdida de crocantez por ganancia de humedad y rancidez oxidativa. La ganancia de humedad fue modelado con la isoterma de sorción, ley de Fick y ley de Henry. El modelo obtenido fue integrado por el método de Simpson para obtener el tiempo de vida que es tiempo para llegar a la actividad de agua crítica (awc) que fue obtenido por evaluación sensorial. Se encontró que la isoterma de sorción es de tipo II ajustándose mejor al modelo Smith (R² > 0,99), la awc es 0,4676, el tiempo de vida predicha por ganancia de humedad oscila entre 41,5 a 386,2 días, disminuyendo cuando la temperatura, humedad relativa y permeabilidad del empaque aumentan. La determinación de tiempo de vida por rancidez se realizó por pruebas aceleradas a 30, 40, 50 y 55°C, evaluándose el valor de peróxido (PV), determinándose el orden de reacción (n), velocidad de reacción (K) y la energía de activación (Ea), estableciéndose el modelo de deterioro, con el valor inicial y el límite de valor de peróxido de 10 meq 02/kg se realizó la predicción de vida útil.
    [Show full text]
  • French Fry Cutter Use and Care Instructions • Wash All Parts Thoroughly Prior to First Use
    French Fry Cutter Use and Care Instructions • Wash all parts thoroughly prior to first use. Install the desired cutting grid 2 and its matching pusher plate 3 . Mount the cutter onto a smooth countertop or cutting board by flipping the suction base lever 5 to the opposite side. • Raise the cutter arm 1 and place a whole or cut potato into the hopper 4 . The potato should fit loosely.✽ • Press the cutter arm 1 all the way down using firm, constant pressure to cut. To remove the cutting grid, press the button 1 on top to release the grid and slide it out from below the cutter. To install, push the grid up into slot until you hear it click. 1. Cutter Arm 2. Cutting Grid To remove the pusher plate, turn the 3. Pusher Plate 4. Hopper plastic lever clockwise to unlock and 5. Suction Base release it. To install, fit the pusher Lever 2 plate’s hooks through the metal plate and turn the plastic lever counter­ 3 clockwise to lock. To mount the cutter to a countertop or 4 cutting board, flip the suction base lever to 5 the opposite side. Make sure the cutter is stable and secure before using. Press the cutter arm all the Cutting Grids / Pusher Plates way down to cut, using firm, constant pressure. Regular Large Did you know? French fries most likely originated in Spain, in the 15th century ✽ Use whole or cut potatoes no larger than 3.5" long x 2.5" dia. to avoid jamming the hopper TO CLEAN: Hand or spray wash with soapy water, rinse and dry.
    [Show full text]
  • Text Excerpted from MAANGCHI's REAL KOREAN COOKING, © 2015
    Text excerpted from MAANGCHI’S REAL KOREAN COOKING, © 2015 by Maangchi. Photos © Maangchi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Korean Fried Chicken (Yangnyeom-tongdak) Serves 10 to 12 as an appetizer, 4 as a main course When I started posting recipes on YouTube, one of the most requested recipes was for KFC, otherwise known as Korean Fried Chicken. Coated with a sweet, sour, spicy sauce, yangnyeom-tongdak is a relatively modern dish in Korea: it’s take-out food, rarely made at home, so my readers had to wait while I perfected my recipe, which is based on what I saw being made in local fried chicken joints in Gwangju. When refining the recipe, at first I tried not to use corn syrup or ketchup, replacing them with more wholesome, less sugary ingredients, but I was never satisfied with the result. To get the authentic taste, corn or rice syrup and ketchup are essential. Something else is also necessary: frying the chicken twice. Double-frying makes the batter-coated chicken stay crunchy for hours after cooking, while leaving the inside moist. When I made the chicken for my children and they said, “Mom, this tastes exactly like the chicken place!” I knew that the recipe was finally just right. You can use a whole chicken; use a cleaver to cut the breast, thighs, and legs into smaller pieces. for the chicken 2 pounds chicken wings or chunks of chicken, rinsed in cold water and patted dry, tips removed, drumettes and flats separated 1/2 cup potato starch or cornstarch 1/3 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon baking soda 1 large egg, lightly beaten Corn oil for deep-frying for the sauce 2 teaspoons corn oil 3 garlic cloves, minced 1/3 cup ketchup 1/3 cup brown rice syrup (ssal-yeot), corn syrup, or sugar 1/4 cup Korean hot pepper paste (gochujang) 2 teaspoons distilled white or apple cider vinegar 1 tablespoon toasted sesame seeds 1.
    [Show full text]