01372nam a2200241Ia 4500 IA_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 LA 220117s xx 000 0 und d 184317 Disponible en PDF 1 ej. imp. ; 2 ej. CD Averrhoa carambola 158732 Dried fruits 156713 Food processing Standarization 156714 Frutas deshidratadas 156676 Procesamiento de alimentos Estandarización 156715 Ascencio Rivera, J. Rogelio, asesor 163689 Esparza Torres, Félix, asesor 163648 Espejel Zaragoza, José Alfredo 151219 Solís Aguilar, Gustavo, coaut. 156716 TESIS C676 2011 184317 184317