The main objective of this research was to determine through the response surface methodology conditions of temperature and time of transesterification which could achieve the higher yield and calorific value in the biodiesel obtained. We used the Central Composite Rotational Design type 22 +2*2, including 4 repetitions at the central point. Chicken fat passed through refining processes, esterification and transesterification weather conditions and temperature of each experiment. The best conditions of temperature were between 50 and 70 oC and time of transesterification between 60 and 120 min, we have obtained an average yield of 94.5% and calorific value in the biodiesel obtained from 40.2 MJ / Kg. We conclude that using the temperature of 56 oC and time of 108.4 minutes,biodiesel is obtained with characteristics required by the ASTM D6751-07, EN 14214 and NTP 321.003.2005standards.

The main objective of this research was to determine through the response surface methodology conditions of temperature and time of transesterification which could achieve the higher yield and calorific value in the biodiesel obtained. We used the Central Composite Rotational Design type 22 +2*2, including 4 repetitions at the central point. Chicken fat passed through refining processes, esterification and transesterification weather conditions and temperature of each experiment. The best conditions of temperature were between 50 and 70 oC and time of transesterification between 60 and 120 min, we have obtained an average yield of 94.5% and calorific value in the biodiesel obtained from 40.2 MJ / Kg. We conclude that using the temperature of 56 oC and time of 108.4 minutes,biodiesel is obtained with characteristics required by the ASTM D6751-07, EN 14214 and NTP 321.003.2005standards.

The objective of this review is to report on the progress made so far in the development of THz spectroscopy technology with application in the food industry, as well as, to evaluate the range of frequencies used by this technology in relation to the water content of food, to find patterns in which the physicochemical characterization of food samples is most effective. From the literature reviewed, it has been found that THz spectroscopy is still in constant development, both in the physical part of the equipment and in the data processing techniques. Despite these advances, the frequency ranges in which the identification of compounds are influenced by the interference of the water composition of food have not been clearly identified, even molecular behavior of water in the frequency ranges corresponding to the spectral band of THz is still little known. When performing a meta-analysis ...

The aim this work was to optimize the antioxidant capacity (CAx), anthocyanins (CA) and rehydration (CR) microencapsulated powder cranberry; based on the mixture of hydrocolloids gum arabic, maltodextrin and modified starch. Cranberry variety Biloxi was used in mature state which the juice is extracted, and solutions were prepared whose composition by weight was 85% juice and 15% of mixtures of gum arabic, maltodextrin and modified starch in different proportions according to the design simplex with extended centroid. Microencapsulation was performed by spray drying at a temperature of 120 °C to obtain microencapsulated cranberry powder, which CAx, CA and CR were determined. ANOVA was performed for regression models being chosen that showed significance (p < 0.05) and good fit (R2aj > 0.7). The model was significant (p < 0.03) and with good fit (R2aj > 0.9) was the special c...

The aim this work was to optimize the antioxidant capacity (CAx), anthocyanins (CA) and rehydration (CR) microencapsulated powder cranberry; based on the mixture of hydrocolloids gum arabic, maltodextrin and modified starch. Cranberry variety Biloxi was used in mature state which the juice is extracted, and solutions were prepared whose composition by weight was 85% juice and 15% of mixtures of gum arabic, maltodextrin and modified starch in different proportions according to the design simplex with extended centroid. Microencapsulation was performed by spray drying at a temperature of 120 °C to obtain microencapsulated cranberry powder, which CAx, CA and CR were determined. ANOVA was performed for regression models being chosen that showed significance (p < 0.05) and good fit (R2aj > 0.7). The model was significant (p < 0.03) and with good fit (R2aj > 0.9) was the special c...

The objectives of this study were, to optimize the performance of biodiesel from rapeseed wild oil depending on the molar ratio methanol / oil, the concentration of NaOH and KOH homogeneous catalysts, temperature and time of transesterification through the response surface methodology, and determining the physicochemical characteristics of biodiesel obtained under optimized conditions. A Plackett and Burman (PB12) design was applied for the screening stage and a rotatable central composite design (DCCR) for the final optimization. The conditions that maximize the yield of biodiesel (77.8%) were obtained at concentrations of 0 to 0.2% NaOH and 0.4 to 0.6% KOH, with time from 77 to 81 minutes, keeping constant the molar ratio of methanol/oil in 6/1 and a temperature of 60 °C. The physicochemical properties of biodiesel obtained under optimized conditions meet the technical specifications ...

The objectives of this study were, to optimize the performance of biodiesel from rapeseed wild oil depending on the molar ratio methanol / oil, the concentration of NaOH and KOH homogeneous catalysts, temperature and time of transesterification through the response surface methodology, and determining the physicochemical characteristics of biodiesel obtained under optimized conditions. A Plackett and Burman (PB12) design was applied for the screening stage and a rotatable central composite design (DCCR) for the final optimization. The conditions that maximize the yield of biodiesel (77.8%) were obtained at concentrations of 0 to 0.2% NaOH and 0.4 to 0.6% KOH, with time from 77 to 81 minutes, keeping constant the molar ratio of methanol/oil in 6/1 and a temperature of 60 °C. The physicochemical properties of biodiesel obtained under optimized conditions meet the technical specifications ...

We investigated the synergistic effect of three solutes (sodium chloride, sucrose, tricalcium phosphate) in different combinations of concentration, on the moisture, solid gain and calcium gain in oca (Oxalis tuberosa) with and without chitosan (CR and SR). In both cases applied the Simplex with Extended Centroid mixture design. Were used cylinders of oca of 0.9 cm of diameter and 3.4 cm of length. The kinetics of moisture, solid gain and calcium gain for 48 hours was evaluated. The effective diffusivity of water, solids and calcium was determined. We found that in samples CR is greater loss of water and less solid gain compared with SR samples mainly as sodium chloride or sucrose participate independently, while for the gain of calcium, in all cases, the CR samples gain more of calcium than SR samples. The effective diffusivities found are: water, 1.19E-09 m2/s in samples CR and 1.34E-0...

We investigated the synergistic effect of three solutes (sodium chloride, sucrose, tricalcium phosphate) in different combinations of concentration, on the moisture, solid gain and calcium gain in oca (Oxalis tuberosa) with and without chitosan (CR and SR). In both cases applied the Simplex with Extended Centroid mixture design. Were used cylinders of oca of 0.9 cm of diameter and 3.4 cm of length. The kinetics of moisture, solid gain and calcium gain for 48 hours was evaluated. The effective diffusivity of water, solids and calcium was determined. We found that in samples CR is greater loss of water and less solid gain compared with SR samples mainly as sodium chloride or sucrose participate independently, while for the gain of calcium, in all cases, the CR samples gain more of calcium than SR samples. The effective diffusivities found are: water, 1.19E-09 m2/s in samples CR and 1.34E-0...

The aim of this study was to compare the loss of chalarina vitamin C after applying four methods of dehydration: vacuum osmotic dehydration combined with convective drying, convective drying, osmotic dehydration combined with vacuum freeze-drying, and freeze-drying. The fresh chalarina was fitted into cubes of 1 cm; we determined the vitamin C content and other chemical properties of the pulp. The powders were characterized: vitamin C, moisture content, aw, density, angle of flow and compressibility. Fresh chalarina pulp has a vitamin C content of 29.75 mg/100g. Osmotic dehydration and vacuum reduced to 15.75 mg/100g this content; combined with convective drying is reached 9.31 mg/100g; if combined with freeze-drying is obtained 14.98 mg/100g. Applying convective drying was obtained only 7.05 mg of vitaminaC/100g chalarina powder, while by applying only freeze-drying was obtained 23.63 m...

The aim of this study was to compare the loss of chalarina vitamin C after applying four methods of dehydration: vacuum osmotic dehydration combined with convective drying, convective drying, osmotic dehydration combined with vacuum freeze-drying, and freeze-drying. The fresh chalarina was fitted into cubes of 1 cm; we determined the vitamin C content and other chemical properties of the pulp. The powders were characterized: vitamin C, moisture content, aw, density, angle of flow and compressibility. Fresh chalarina pulp has a vitamin C content of 29.75 mg/100g. Osmotic dehydration and vacuum reduced to 15.75 mg/100g this content; combined with convective drying is reached 9.31 mg/100g; if combined with freeze-drying is obtained 14.98 mg/100g. Applying convective drying was obtained only 7.05 mg of vitaminaC/100g chalarina powder, while by applying only freeze-drying was obtained 23.63 m...

In this study we estimated shelf life of canned marinated hearts of artichoke (Cynara scolymus L.) which had the major sensory preference in color and flavor evaluated by a semi trained panel conformed by 15 judges. Also omega 3 and omega 6 content was determined (28.69 g/100g y 43.26 g/100g of fat respectively) which are within the limit approved by the World Health Organization. It was done the estimation of the shelf life by accelerated testing, the samples were incubated at 37oC, 49oC and 55oC, evaluating the kinetic of deterioration of the fat in function of the peroxide index that followed a reaction of order zero. The temperature effect was evaluated with the equation of Arrhenius, and the activation energy was 96115.6 J/mol. At a storage temperature of 20 oC, the estimation of shelf life was 892 days.

La investigación tuvo como objetivo predecir los sólidos solubles, acidez y pH de los frutos de aguaymanto (Physalis peruviana L.) mediante la técnica de espectroscopía dieléctrica en el rango de microondas. Las propiedades dieléctricas (constante dieléctrica – Ɛ’) de los frutos de aguaymanto se midieron en una escala logarítmica de 0.5 a 9 GHz a 20 ºC, mediante una sonda coaxial abierta conectado a un analizador vectorial de redes, además, se determinó los sólidos solubles, acidez y pH. Los resultados mostraron que los valores medios de los espectros de la constante dieléctrica de los frutos de aguaymanto disminuyó a medida que aumentaba la frecuencia de 0.5 a 9 GHz, asimismo, los valores de sólidos solubles aumentaron de 13.493 a 14.850 ºBrix, la acidez disminuyo de 2.842 a 2.120 y el pH aumentó de 3.468 a 3.663. Los mejores modelos de predicción para los sólido...

In this study we estimated shelf life of canned marinated hearts of artichoke (Cynara scolymus L.) which had the major sensory preference in color and flavor evaluated by a semi trained panel conformed by 15 judges. Also omega 3 and omega 6 content was determined (28.69 g/100g y 43.26 g/100g of fat respectively) which are within the limit approved by the World Health Organization. It was done the estimation of the shelf life by accelerated testing, the samples were incubated at 37oC, 49oC and 55oC, evaluating the kinetic of deterioration of the fat in function of the peroxide index that followed a reaction of order zero. The temperature effect was evaluated with the equation of Arrhenius, and the activation energy was 96115.6 J/mol. At a storage temperature of 20 oC, the estimation of shelf life was 892 days.

El objetivo de este estudio fue evaluar las características físicas, como índice de expansión, densidad aparente, porosidad, textura y crujido, así como aceptabilidad general de snacks extruidos a base de maíz morado (Zea mays L.), quinua (Chenopodium quinoa W.) y kiwicha (Amaranthus caudatus L.). Se utilizó un diseño de mezclas simplex con centroide ampliado, con los componentes: maíz morado (M: 0.0 -100%), quinua (Q: 0.0 - 100%) y kiwicha (K: 0.0 - 100%), con lo cual se obtuvo diez formulaciones. Los resultados indican que la proporción de M:Q:K afectó significativamente los valores de índice de expansión, densidad aparente, porosidad, textura, crujido y aceptabilidad general. El tratamiento T9 (M: 17%, Q: 67%, K: 17%), presentó la mayor aceptabilidad general con media de 7.59 y moda de 9 (Me gusta muchísimo.

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellown...

Meat products are known for their lipid profile rich in saturated fats and cholesterol, and also for the formation of oxidation compounds; therefore, a reduction in animal fat may result in a product less harmful to health. Pijuayo is an Amazon fruit known for its nutritional properties, such as its fiber and lipid content. For these reasons, it is an attractive fruit to replace animal fat in meat products. The present work used pijuayo pulp and peel flours to partially replace animal fat in beef-based burgers at 25% and 50% levels, considering sensory and physicochemical outcomes evaluated by Principal Component Analysis (PCA), Correspondence Analysis (CA) and Multiple Factor Analysis (MFA). Pijuayo flour affected the physicochemical characteristics evaluated by PCA, where the samples with greater fat replacement were characterized by a high carbohydrate content and instrumental yellown...