ELABORACIÓN DE CONSERVAS DE CARPELOS DE NARANJA SUSTITUYENDO EL AZÚCAR POR LA PANELA COMO LÍQUIDO DE GOBIERNO, APLICANDO ÁCIDO ACÓRBICO COMO CONSERVANTE, JIPIJAPA 2011.

Abstract

THE RESEARCH DEVELOPMENT OF CANNED ORANGE CARPELS REPLACING SUGAR WITH LIQUID OF BROWN SUGAR, USING ASCORBIC ACID AS A PRESERVATIVE, WAS PUT INTO EFFECT BETWEEN JULY AND DECEMBER 2011. THE OBJECTIVES WERE TO SHOW THAT SUGAR CANE IS AN EXCELLENT FOOD SWEETENER THAT CAN BE CONVERTED INTO A SUGAR SUBSTITUTE ELEMENT TO IMPROVE THE DIFFERENT TYPES OF CANNING PROCESSES.