The present study was designed to assess the influence of tail docking and saves time on thephysicochemical characteristics of the grape pisco Italy; for this purpose, during distillationtail cuts 13, 23 and 33 degrees of alcohol (° GL), to subsequently store them for a period of0 separated; 1,5 and 3 months (guard time). Analysis: alcoholic, furfural, aldehydes, aceticacid, higher alcohols and methyl alcohol, showed a direct relationship with the tail cutting and reverse ° GL with the guard time values of 43.87 to 52.47 mg/100ml and from 43.63 to52.27 mg / 100ml respectively; the acetaldehyde content is not influenced by cutting tail;however longer keeps greater the concentration of 5,2 to 4,56 mg/100ml, the acetic acidcontent shows a direct relationship with the tail cutting and guard time values 32,80 to 20,77 mg / 100ml; opposite effect happens with methyl alcohol content and highe...

This study shows a simple method for evaluating the thermal diffusivity (α) in Andean grains quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen). In addition the effect of temperature 25 to 35 °C and humidity based humidity 10 to 20% about the behavior of this property was studied. The method used to determine the diffusivity was proposed by Gupta, which makes use of heat penetration curves in specially reinforced equipment for this purpose. The results indicate that the values vary between 7.5 and 8.9 x 10-8 m2 s-1. The evaluation of the data indicates that there is a strong influence on the type of grain, humidity and temperature in this thermal property. Additionally, the response surface methodology was used to find an empirical model to represent the thermal diffusivity depending on the moisture content and temperature.