Parámetros esenciales relacionados con el uso del aceite para la producción de chifles de platano.

Abstract

In the present research work, it was carried out in El Carmen, via Chone km 42 in the chifle production company “Las Vainitas” S.A.S, in El Cantón El Carmen – Manabí with the main objective of this research is to define the essential parameters related to the use of oil for the production of banana chips. In this statistical study, a completely randomized design (DBCA) was used, focusing on different types of cuts (long, semi-long, long), how the final process impacts the oil and residue left by the chifles at the time of frying. called sulfites, in this investigation 3 treatments were carried out in which the variables were initial weight of the oil kg, final weight of the oil kg and final waste kg. It is indicated that there was a difference in the first variable between Semilargo with 15,997 kg, while the lowest average corresponded to the Redondo treatment with 15,994 kg. the Round treatment (5.95 kg), while the second indicates that the lowest average was recorded in the Semi-long treatment (2.96 kg). In the third variable Round (0.06 kg), while the highest average was recorded in the Long treatment (0.39 kg).