Abstract

MILLAN TRUJILLO, Félix Rafael; ALGARBE ROYE, Manuel Alberto  and  TAPIA, María Soledad. Uso de la metodolgía de superficie de respuesta y la programación lineal para el desarrollo de un néctar de mora pasteurizado. INCI [online]. 2003, vol.28, n.11, pp.646-650. ISSN 0378-1844.

A central composite design was developed in order to optimize global sensory acceptance in a blackberry nectar formulation process, taking as variables the amounts of water and sucrose incorporated to the mixture. Through a mathematical model obtained from the experimental design, the mathematical optimum of the function was calculated through partial derivatives and near to optimum areas were explored in order to look for a low cost formulation. It was possible to reduce the cost by US$ 10607 per year in an industrial estimated production of 10 ton/day of nectar formulated with 21.13% blackberry, 16.24% sucrose and 62.63% water. The pasteurized product stored under refrigeration conditions showed, according to aerobic mesophiles, molds and yeast counts, a shelf life between 15 and 20 days. In such time period 3 log cicle counts were obtained for microorganisms evaluated.

Keywords : Diseño Central Compuesto; Modelo Matemático; Mora.