01194nam a2200205Ia 4500001053300000002005000533008003700583010001100620530002200631583002600653650002300679650001900702650003600721650002700757650005200784700004100836700003600877700003700913700003800950IA_The aim of this project was the standardization of carambola dehydration process as well as the assessment of success of the dehydrated fruit after being treated with different concentrations of sugar and citric acid. The results were standardized parameters and time for both the process and presentation of dehydrated carambola with 20°Bx and 0.5% citric acid as a new product, which keeps the nutritional characteristics of a fresh fruit, enhances its own flavor, has more life span and becomes an alternative intake product.ESTANDARIZACION DEL PROCESO DE DESHIDRATADO DE LA220117s    xx            000 0 und d  a184317  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD 0aAverrhoa carambola  aDried fruits    aFood processingxStandarization  aFrutas deshidratadas    aProcesamiento de alimentosxEstandarización    aAscencio Rivera, J. Rogelio, asesor   aEsparza Torres, Félix, asesor1 aEspejel Zaragoza, José Alfredo  aSolís Aguilar, Gustavo, coaut.