Ascencio Rivera, J. Rogelio, asesor Esparza Torres, Félix, asesor Espejel Zaragoza, José Alfredo Solís Aguilar, Gustavo, coaut. text drama monographic d

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Disponible en PDF 1 ej. imp. ; 2 ej. CD Averrhoa carambola Dried fruits Food processing Standarization Frutas deshidratadas Procesamiento de alimentos Estandarización 184317 220117 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.