The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi-mechanized (SM) way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling was each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon and pulp pH with both systems we...

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449...

The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi-mechanized (SM) way. Mass temperature, moisture, pH, and total acidity of the cotyledon and pulp; the total polyphenol, anthocyanin, reducing sugar, theobromine, and caffeine content in fresh, fermented, and dried beans; and percentage of fermented beans and time required to move beans during fermentation were determined. The cocoa used grew in the Pachiza district of the San Martin region of Peru. Cocoa sampling was each 0, 48, 72, 96, 120, 144, and 168 h of fermentation. The cocoa mass temperature was highest with both removal systems after 96 h of fermentation. M cotyledon and pulp samples had the highest moisture content and titratable acidity, while cotyledon and pulp pH with both systems we...

The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variations in methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains, and in cocoa liquor from Trinitario, Criollo, and Forastero cacao varieties. A total of 123 cocoa bean samples from three Peruvian PAs at different altitudes, Tingo María (TM), San Alejandro (SA), and Curimana (CU), were evaluated. The theobromine (Tb) and caffeine (Cf) contents in fresh cocoa beans were affected by both cocoa type and PA. The caffeine content was higher in Trinitario cacao than in Criollo and Forastero varieties (p ≤ 0.05). The Tb and CF contents decreased in dry cocoa grain and was affected by FDB (p ≤ 0.05) (1.449...

El presente proyecto de tesis, tuvo el propósito de redactar, describir de forma clara y precisa a través de un informe descriptivo - aplicativo, basado en los tipos de fallas por agentes externos y proceso constructivo en pavimentos flexibles. Ya que en la actualidad se están presentando una diversidad de patologías en el pavimento flexible en distintos lugares y específicamente en el distrito de Nuevo Chimbote, que son generadas por muchos factores y uno de los lugares que viene sufriendo los cambios en la Av. Argentina Nuevo Chimbote - Santa, dichas patologías vienen causando malestar a los pobladores de dicho sector, ya que en la actualidad se tiene conocimiento que la mayoría de infraestructuras no cumplen con su periodo de diseño, es por ello que nos nace las interrogantes de conocer los orígenes y las posibles causas que son las que genera el deterioro de estos pavimentos...

El uso excesivo de fertilizantes químicos provoca alteraciones en la actividad microbiana del suelo, contaminación ambiental y alto costo de producción en el cultivo de papa. El objetivo de la presente investigación es desarrollar nuevos enfoques de producción orientados al uso de biofertilizantes con participación de microorganismos benéficos. Se evaluaron aplicaciones de Trichoderma harzianum, Glomus spp. microorganismos eficientes (EM), carbonatita y un tratamiento testigo (sin aplicación). Se empleó el cultivar de papa bicentenaria en un ensayo completamente al azar con los cinco tratamientos mencionados y cuatro repeticiones. Se evaluó el crecimiento de la planta mediante variables vegetativas y reproductivas. El tratamiento con T. harzianum superó al tratamiento testigo en todas las variables evaluadas y al resto de los tratamientos en la altura de la planta, peso del tu...

Con el fin de desarrollar actividades productivas económicas y ambientalmente sostenibles, se evaluó el efecto de tres sistemas agroforestales (SAF) del cultivo de cacao. Las variables respuestas fueron la captura y almacenamiento de carbono, en la biomasa arbustiva, arbórea, y suelo. Los SAF de cacao fueron de diferentes unidades fisiográficas con edades, menores de 8 años, entre 8 a 16 años y mayores de 16 años.  Se utilizó el diseño estadístico completamente al azar, el método alométrico; la estimación del carbono orgánico se determinó por el método de Walkley y Black. El mayor almacenamiento de carbono total lo alcanzó el SAF mayor de 16 años con 344,24 t C/ha, el SAF entre 8 y 16 años con 178,61 t C/ha, y el SAF menor de 8 años con 154,91 t C/ha. se encontró mayor carbono orgánico en el suelo en el SAF con cacao menor de 8 años, con 66,16 t C/ha entre la capa...

Con el fin de desarrollar actividades productivas económicas y ambientalmente sostenibles, se evaluó el efecto de tres sistemas agroforestales (SAF) del cultivo de cacao. Las variables respuestas fueron la captura y almacenamiento de carbono, en la biomasa arbustiva, arbórea, y suelo. Los SAF de cacao fueron de diferentes unidades fisiográficas con edades, menores de 8 años, entre 8 a 16 años y mayores de 16 años.  Se utilizó el diseño estadístico completamente al azar, el método alométrico; la estimación del carbono orgánico se determinó por el método de Walkley y Black. El mayor almacenamiento de carbono total lo alcanzó el SAF mayor de 16 años con 344,24 t C/ha, el SAF entre 8 y 16 años con 178,61 t C/ha, y el SAF menor de 8 años con 154,91 t C/ha. se encontró mayor carbono orgánico en el suelo en el SAF con cacao menor de 8 años, con 66,16 t C/ha entre la capa...

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of c...

The cocoa bean and its by-products are widely consumed in the world, due to their mineral content, functional compounds and antioxidant capacity, which vary according to how its processed. Fresh dried cocoa beans (FDB), dry fermented beans (FB) and cocoa paste (CP) were investigated, 31 samples in each case. Phosphorus, sodium, calcium, magnesium, copper, iron, zinc, manganese, cadmium lead, total polyphenols, anthocyanins, antioxidant capacity (ABTS, DPPH) expressed in Trolox equivalents (TE) were determined. Principal component analysis (PCA) was used. The mineral analysis established that 12 samples influenced CP1 and CP2. There was more calcium in the M26 sample of FDB, with 3.14%; potassium in the FDB, in M13, with 2.44%. Zinc in the FDB, was found in greater quantity in M30, M22, M23 and M9; with 90.46 ± 0.19 ppm in M30. Twenty-five samples reached values ≤ 0.61 ± 0.01 ppm of c...

Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1...

Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash were determined, and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC50 value of the cookies were determined. The results were evaluated with the Complete Randomized Design and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40%) than BF, but lower than wheat flour. Cookies with 10%, 15% and 20% BF and 8% sesame seeds were selected. Flours with 10%, 15% and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cookies with 20% BF and 8% SS (SC) had IC50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88%, 10.65%, 22.01%, 1...