Advances in data management technologies are being adapted to resolve difficulties and impacts that aquaculture manifests, some aspects that over the years have not been fully managed, are now more feasible to solve, such as the optimization of variables that intervene in the growth and increase of biomass, the prediction of water quality parameters to manage and make decisions during farming fish, the evaluation of the aquaculture environment and the impact generated by aquaculture, the diagnosis of diseases in aquaculture fish to determine more specific treatments, handling, management and closure of aquaculture farms. The objective of this article was to review within the last 20 years the various techniques, methodologies, models, algorithms, software, and devices that are used within artificial intelligence, machine learning and deep learning systems, to solve in a simpler way, quic...

El objetivo de este estudio fue evaluar el efecto del almacenamiento en congelación sobre el color, pH, contenido de materia seca y propiedades viscoelásticas de las variedades de papa nativa Amarilla Tumbay y Peruanita, previamente cocidas/prensadas. Se aplicaron tres tratamientos: (a) cocidas sin pelar, (b) peladas-cocidas sin aditivos, y (c) peladas, sometidas a una solución de ácido cítrico (3%) por 3 minutos y cocidas; luego prensadas, congeladas a -18 °C y almacenadas durante 16 semanas a -21,1 °C. Los parámetros evaluados variaron significativamente, con descensos en L*, b* e índice de amarillez (YI), llegando a cierta estabilidad entre las semanas 6 y 8, con un efecto positivo del ácido cítrico, y descensos reducidos en el pH y contenido de materia seca. Los parámetros viscoelásticos en promedio fueron estables, presentando una respuesta predominantemente elástica, ...

El objetivo de este estudio fue evaluar el efecto del almacenamiento en congelación sobre el color, pH, contenido de materia seca y propiedades viscoelásticas de las variedades de papa nativa Amarilla Tumbay y Peruanita, previamente cocidas/prensadas. Se aplicaron tres tratamientos: (a) cocidas sin pelar, (b) peladas-cocidas sin aditivos, y (c) peladas, sometidas a una solución de ácido cítrico (3%) por 3 minutos y cocidas; luego prensadas, congeladas a -18 °C y almacenadas durante 16 semanas a -21,1 °C. Los parámetros evaluados variaron significativamente, con descensos en L*, b* e índice de amarillez (YI), llegando a cierta estabilidad entre las semanas 6 y 8, con un efecto positivo del ácido cítrico, y descensos reducidos en el pH y contenido de materia seca. Los parámetros viscoelásticos en promedio fueron estables, presentando una respuesta predominantemente elástica, ...

The research involved two stages: In the first one, screening methodology was performed toevaluate the effect of the most significant factors: temperature, time and ratio raw material:solvent (MP: S) on the extraction of fructooligosaccharides (FOS) and reducing sugars (AR)from yacon flour. A factorial arrangement 2K were used; the levels for the factors were: time5-40 minutes; ratio MP: S 1:10-1:70 g / ml; temperature 30-90 ° C; responses variables wereextraction yield of FOS and AR. The results indicated that only the factor ratio MP: S hadsignificant effect on the extraction of FOS and AR (p-value <0.05). In the next stage, manylevels of ratio MP: S (1:10 to 1: 100 g / ml) were evaluated holding for time 5 minutes andtemperature at 30°C. Maximum extraction and greatest recovery of the extract was obtainedwith ratio MP:S 1:30. Finally, two kinetic models were used to describe the ...

Avocado cv. Hass consumption has expanded worldwide given its nutritional, sensory, and functional attributes. In this work, avocado fruit from two harvests was subjected to hydrothermal treatment (38 °C for 1 h) or left untreated (control) and then stored for 30 and 50 days in a controlled atmosphere (4 kPa O2 and 6 kPa CO2 at 7 °C) (HTCA and CA, respectively) with subsequent ripening at ~20 °C. The fruit was evaluated for primary and secondary metabolites at harvest, after storage, and after reaching edible ripeness. A decrease from harvest to edible ripeness in mannoheptulose and perseitol was observed while β-sitosterol, hydrophilic and lipophilic antioxidant activity (H-AOX, L-AOX), abscisic acid, and total phenolics (composed of p-coumaric and caffeic acids such as aglycones or their derivatives) increased. HTCA fruit at edible ripeness displayed higher contents of mannoheptulo...