ILSE JANICE MARTÍNEZ SILVA,GERARDO ALBERTO SÁNCHEZ OLIVARES
申请号：
MX2014004491
公开号：
MX2014004491A
申请日:
2014.04.14
申请国别(地区):
MX
年份:
2014
代理人:
摘要：
Solid residues are one of the troubles faced by companies, these generally result from the cleaning, washing, cutting, pitting, peeling and coring of agricultural products. The specific case of the invention is the industrialization of the pineapple, where a residue of about 65% of the fruit is generated. Besides the crown, (upper portion of the fruit), the core and the peel, bagasse is obtained, which corresponds to the vegetable material of the plant with a higher content of insoluble fiber, this residue representing an opportunity to be used as raw material in the agroindustry and giving an added value to this byproduct. At least 46.5% of the weight of the pineapple fiber in powder pertains to the classification of insoluble fiber or unavailable carbohydrates, thus not being absorbed by the human small intestine. Due to the aforementioned characteristics, it is important to incorporate steps to current industrial processes for reducing the amount and type of residues or wastes, and using the same in non-traditional applications for manufacturing compost, or as a filler material in construction industries, also being added, due to their potential food value, to products for increasing the amount of available fiber, given the problems of our community where every day less natural fiber is consumed. The possibility of incorporating the dehydrated fiber of pineapple into products such as cookies, fruit fillers, etc., allows the amount of fiber to be increased in a natural manner with a product that has proven to be used without problems into the food industry in a safe manner.Una de las problemáticas a las que se enfrentan las empresas son los residuos sólidos que provienen generalmente de las etapas de limpieza, lavado, corte, deshuesado, pelado y descorazonado de los productos agrícolas. El caso específico es la industrialización de la piña que genera un residuo de hasta el 65% del fruto. Además de la corona (parte superior del fruto), el corazón y las cáscaras, se
