OBTENCIÓN DE UN ALIMENTO FUNCIONAL MEDIANTE LA  LIOFILIZACIÓN Y SECADO POR ASPERSIÓN DE UN PRODUCTO GENERADO A PARTIR DE LA MICROBIOTA DEL KÉFIR

dc.contributor.author	Conde Islas, Alicia Agueda
dc.contributor.author	Luna Solano, Guadalupe
dc.contributor.author	Jiménez Fernández, Maribel
dc.date.accessioned	2022-06-25
dc.date.available	2022-06-25T18:15:03Z
dc.date.issued	2020-07-14
dc.identifier.uri	http://repositorios.orizaba.tecnm.mx:8080/xmlui/handle/123456789/541
dc.description.abstract	The objective of this work was to apply the freeze-drying and spray-drying process to obtain a viable product from the microbiota of the kefir. The reproduction of the microbiota was taken to 26°C in the milk with rehydrated and ultra-pasteurized vegetable fat and the characterization of the obtained microbiota, allowed to identify a high viability of microorganisms able to be submitted to the drying by lyophilization. For lyophilization drying, an orthogonal L16 4 experiment design was used. The factors and levels analyzed were: freezing time (3-9h), freezing temperature (-20-80°C), pressure (0.2-0.8mbar), and lyophilization time (5-20h).	es
dc.language.iso	es	es
dc.subject	Kefir	es
dc.subject	Liofilización	es
dc.subject	Alimento funcional	es
dc.subject	Secado por aspersión	es
dc.title	OBTENCIÓN DE UN ALIMENTO FUNCIONAL MEDIANTE LA LIOFILIZACIÓN Y SECADO POR ASPERSIÓN DE UN PRODUCTO GENERADO A PARTIR DE LA MICROBIOTA DEL KÉFIR	es
dc.type	Thesis	es