Research in pineapple (Ananas comosus), are about juice pasteurised and concentrated, frozen and products dried, without .antecedentes conservation through minimal processing or fourth range. The greater part of the consumption of the fruit is in fresh and juice, but is sees limited by the difficult handling post harvest and the bare of the fruit, the processing minimum or food of the IV range, can be an interesting alternative of market, to its demand. The objective of this research was to provide to the consumer a fruit product (pineapple), very similar fresco with a long service life and at the same time, to guarantee the .seguridad of them, maintaining a solid nutritional and sensory quality under different concentrations of citric acid. The work was developed in the pilot plant of. Fruits and vegetables of the Faculty of agro-industrial engineering of the National University of San ...

Sapote gum (SG) is a new biopolymer with promissory functional properties. This study aimed to determine if SG is a suitable emulsifier for obtaining stable grape seed oil (GSO) emulsions. In the first stage, coarse emulsion concentrations of SG and grapeseed oil - GSO were evaluated, applying the Central Composite Rotational Design (0.59% to 3.41% of SG and 12.93% to 27.07% GSO). For the second stage, using a Centered Face Design – CFD, the resulting emulsion was sonicated at 90, 270, and 450 Watts at 5, 10, and 15 min. Finally, a validation was made. Emulsions were evaluated through microstructure, droplet size, kinetic stability, heat stress, and rheology. Micrographs of the first-stage emulsions showed droplets up to 3.8 μm diameter and a creaming index between 0.00% and 28.39% after 24 h. Optimization indicates that the higher the concentration of gum (3.5%) and GSO (25%), the mo...

Commercial tara protein (CTP) and sacha inchi oil are promising Peruvian products for forming food emulsions. The present work aimed (1) to characterize the functional properties of CTP as a new protein source (water and oil absorption, foam, and gelling capacity) and (2) to deepen the CTP to form sacha inchi oil emulsions. The CTP (2%, 4%, 6%) and oil concentration (15%, 20% and 25%) were evaluated for rotor-stator (RS) emulsion production. Final emulsions (RS-US) were produced with RS emulsions added with 2% tara gum and ultrasound homogenization at 75% power amplitude for 3 min. Emulsions were analyzed according to gravitational stability, droplet size, and optical microscopy. The results showed that the CTP presented a centesimal composition of 6.03% moisture, 45.16% proteins, 12.32% lipids, 2.49% fiber, 6.04% ashes, and 27.96% carbohydrates. CTP had a greater oil absorption (2.1442 ...

La gestión de la investigación, el desarrollo tecnológico y la innovación (I+D+i) en la UNSM muestra avances notables en los últimos años. Ello se evidencia en la continua evolución de los indicadores de gestión y de resultados de la investigación, así como la articulación y consolidación del ecosistema de I+D+i que impulsa nuestra casa superior de estudio, con los principales actores de desarrollo en la región San Martín.