Resumen

MUNOZ MUNOZ, DEYANIRA; ROSERO MUNOZ, JORGE LUIS  y  CABRERA CIFUENTES, GERARDO. RANGES OF CONTROL OF RELATIVE HUMIDITY AND TEMPERATURE IN CHAMBERS OF MATURATION OF CHEESES. Rev.Bio.Agro [online]. 2010, vol.8, n.1, pp.68-73. ISSN 1692-3561.

The relative humidity and temperature inside in the Chambers of Maturation cheese making process are of interest to control that determine the final characteristics of the product. The investigations focus on the control of these two variables in the ranges recommended design and operation, enabling raise moisture reduction systems more efficient, using automatic controls, semi-automatic, manual and craft. The methodology to establish the control range was: A completely randomized design of fixed effects. Was taken as the experimental unit (Ue), the chamber of maturation were 4 treatments with 17 repetitions to operate the Chamber: lighters and extractor lit, lit lighters, extractor lit, cigarette lighters and extractor off. The response variables of interest in this study were the relative humidity and temperature. Was taken as reference for comparison of designs ranges recommended the Chamber of Maturation: HR: 85-90% and T: 12-16°C. The study was conducted in 12 days. The systematization of the data, using the statistical package Packet Stadistic Social Sciences (SPSS) free versión 11.5. Control ranges were found to operate the Chamber of Maturation of cheese were 93-100% for relative humidity (HR) and 11-16°C for temperature (T), which corresponds to the four treatment experimental design. The upper limit of 100% HR and T: 16°C, was identified as the most critical condition of the process to be controlled, compared with those recommended by design (HR = 85%, T= 12°C) and those reponed by other researchers (HR = 80-90%, T= 12°C). While the values are outside the range defined like not controlled process.

Palabras clave : Chambers of Maturation; Conditions Maturation; designs; Control of humidity; control of temperature.

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