01329nam a2200229Ia 4500001053300000002005000533008003700583010001100620530002200631583002600653650003100679650002700710650004400737650003500781650006000816700004900876700004400925700004500969700004601014942002001060999001901080IA_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 carambola9158732  aDried fruits  9156713  aFood processingxStandarization9156714  aFrutas deshidratadas  9156676  aProcesamiento de alimentosxEstandarización  9156715  aAscencio Rivera, J. Rogelio, asesor 9163689  aEsparza Torres, Félix, asesor91636481 aEspejel Zaragoza, José Alfredo9151219  aSolís Aguilar, Gustavo, coaut. 9156716  cTESIS C676 2011  c184317d184317