Design of a retention tube for the manufacture of an orange and carrot juice stabilized with xantana and CMC gum
This project is based on the use of food additives to improve the viscosity of a product and design a system for its production. Our product is a natural carrot and orange juice, to which Xantana gum and CMC are added as an additive, and then the pertinent calculations were made to be able to design...
| Autores Principales: | Diaz, Gabriela, Espinosa, Iris, Tuy, Alberto, Villalaz, Estrella, Gardner, Lloyd, Rodriguez, Salvador |
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| Formato: | Artículo |
| Idioma: | Español |
| Publicado: |
Universidad Tecnológica de Panamá
2020
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| Acceso en línea: |
https://revistas.utp.ac.pa/index.php/ric/article/view/2618 https://ridda2.utp.ac.pa/handle/123456789/12180 |
| Sumario: |
This project is based on the use of food additives to improve the viscosity of a product and design a system for its production. Our product is a natural carrot and orange juice, to which Xantana gum and CMC are added as an additive, and then the pertinent calculations were made to be able to design the production system for it, specifically, the retention tube. In addition, we evaluated how these additives can improve the mixing of carrots and oranges, since the juice originally had two phases. |
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