EVALUACIÓN DE pH, TEMPERATURA Y

Abstract:

Microencapsulation technique has been listed as one of the most effective methods to protect encapsulated materials from external factors such as heat and humidity, allowing to maintain its stability and significantly improving its conservation time, around microencapsulation by ion gelling, research has been developed, in which it is unanimously concluded that this method is ideal to preserve the characteristics. The main objective of this research was to determine the influence of three factors: pH, temperature and sodium alginate concentration on the viscosity, texture and morphology characteristics of gelled fruit juice. The methodology used was experimental using a design 23, the response variables analyzed were viscosity of the mixture juice-alginate, rupture texture and gel morphology, as a result it was obtained that the best treatment was ab (pH 5, temperature 35 ºC and alginate concentration 1.2%). Concluding that pH is the most important factor in the ion gelling process, at values above 6 and below 5 irregular spheres are obtained with little stability and fragile to the touch, with the value of 5 being ideal for obtaining perfect and firm texture.

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