This research aims to determine the time of anaerobic fermentation by reducing sugar intake, inoculating the wort with 4 g/L of Saccharomyces Cerevisiae yeast strains (Lalvin D 47), keeping the fermentation to the following conditions: Acidity 6.5 g/L, temperature 16 °C and Ammonium phosphate 0,2 g/L (nutrient). It was used as raw material grape Italy, from the Province of Cañete. The initial conditions must have been: Brix, 22; acid, 5.7 g / L. The fermentation process was performed in a glass container of 10 L, to which a gas trap adapted to output the CO2 formed during fermentation. To maintain the fermentation temperature, cooling equipment was used. The fermentation time to the above conditions has been 21 days, yielding a wine with residual sugar 1%, aromatic and of good quality.

This research aims to determine the time of anaerobic fermentation by reducing sugar intake, inoculating the wort with 4 g/L of Saccharomyces Cerevisiae yeast strains (Lalvin D 47), keeping the fermentation to the following conditions: Acidity 6.5 g/L, temperature 16 °C and Ammonium phosphate 0,2 g/L (nutrient). It was used as raw material grape Italy, from the Province of Cañete. The initial conditions must have been: Brix, 22; acid, 5.7 g / L. The fermentation process was performed in a glass container of 10 L, to which a gas trap adapted to output the CO2 formed during fermentation. To maintain the fermentation temperature, cooling equipment was used. The fermentation time to the above conditions has been 21 days, yielding a wine with residual sugar 1%, aromatic and of good quality.

Debido a las diferentes condiciones climáticas y a la composición de los terrenos de los valles interandinos del Perú, la cabuya azul (Agave americana L.) crece de forma silvestre en grandes extensiones de terrenos rurales. A pesar de contar con esta importante disponibilidad, no se explota industrialmente, pues no existe tradición ni experiencia tecnológica en su desarrollo industrial. La presente investigación se realizó en dos etapas: en la primera, se determinaron los valores de las variables de temperatura, pH y tiempo para obtener el máximo rendimiento de azúcares reductores en el proceso de hidrólisis de los polisacáridos presentes en el jugo de cabuya. En la segunda etapa, se determinaron los valores de las variables de temperatura, pH y concentración del nutriente fosfato diamónico para obtener el mayor rendimiento de alcohol etílico en el proceso de fermentación ...

In rural areas of Huancavelica, Huánuco, Ayacucho, Apurimac and Cajamarca. There is an abundant natural resource called blue sisal. There is information that in the southern departments the sisal juice is processed handmade to obtain honey and brown sugar, which are used as a sweetener. Given this situation, it is needed a blue sisal juice physicochemical analysis to identify some properties, mainly the content of inulin having dietary properties. Experimental tests show that this juice found in natural resource contains high content of inulin and total solids (fructose, glucose and others). Based on the above, the industrial processing is feasible; contributing in this way to improve the standard of living of the rural population where this natural resource is abundant.

Currently, the purple corn is used in integral form, ie without separating grains cob, which is an unreasonable use, because it is discarded grains, which are highly nutritious foods. Motivated by this background, this study aims purple corn processing, products for industrial use. These purple corn processed products are: cob grits, flour and bran. The crushed cob is used to obtain an aqueous solution, commonly called “chicha morada, which is also used to prepare purple porridge”. The flour can be used in baking, and bran for animal feed.

Currently, the purple corn is used in integral form, ie without separating grains cob, which is an unreasonable use, because it is discarded grains, which are highly nutritious foods. Motivated by this background, this study aims purple corn processing, products for industrial use. These purple corn processed products are: cob grits, flour and bran. The crushed cob is used to obtain an aqueous solution, commonly called “chicha morada, which is also used to prepare purple porridge”. The flour can be used in baking, and bran for animal feed.

En las zonas rurales de Huancavelica, Huánuco, Ayacucho, Apurímac y Cajamarca, abunda un recurso natural llamado cabuya azul. Se tiene información que en los departamentos del sur se procesa artesanalmente el jugo de cabuya para obtener miel y panela, los cuales se utilizan como edulcorante. Dada esta situación es necesario realizar un análisis fisicoquímico del jugo de la cabuya azul a fin de identificar algunas propiedades, principalmente el contenido de inulina que tiene propiedades dietéticas. Las pruebas experimentales realizadas demuestran que el jugo de este recurso natural contiene alto contenido de inulina y sólidos totales (fructosa, glucosa y otros). En base a lo anterior es factible su transformación industrial, coadyuvando de esta manera a mejorar el nivel de vida de la población rural donde abunda este recurso natural.

Oils used as lubricants in machinery, vehicles, or industrial equipment deteriorate with use; that is, they lose their properties due to the effect of environmental conditions; and acids and oxidation compounds, that can be corrosive and are considered hazardous waste, are formed. This research seeks to determine the biodegradation performance of used automotive lubricating oil by the Oil Eating Microbes (Rhodococcus, Pseudomonas, and Bacillus) bacterial consortium quantifying the total petroleum hydro[1]carbons (TPH) retained in bentonite in four experimental tests. A 57 % TPH decrease was obtained in the following conditions: T = 35 ºC, pH = 7,0, mechanical agitation = 120 rpm, and dilution of the contaminated clay in water in a ratio of 1 (clay): 3 (water).

Oils used as lubricants in machinery, vehicles, or industrial equipment deteriorate with use; that is, they lose their properties due to the effect of environmental conditions; and acids and oxidation compounds, that can be corrosive and are considered hazardous waste, are formed. This research seeks to determine the biodegradation performance of used automotive lubricating oil by the Oil Eating Microbes (Rhodococcus, Pseudomonas, and Bacillus) bacterial consortium quantifying the total petroleum hydro[1]carbons (TPH) retained in bentonite in four experimental tests. A 57 % TPH decrease was obtained in the following conditions: T = 35 ºC, pH = 7,0, mechanical agitation = 120 rpm, and dilution of the contaminated clay in water in a ratio of 1 (clay): 3 (water).

The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.

The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.

The current trend is to consume natural products with functional properties that reduce the risk of developing several types of diseases. One of the foods that meets these characteristics is mashua (Tropaeolum tuberosum), since it is an important source of bioactive compounds such as anthocyanins, glucosinolates and phenols. This feature is especially distinctive in purple and black mashuas compared to the yellow ones, because they have higher antioxidant capacity and are rich in phenolic compounds. The purpose of this research is to identify the active principles of black mashua, as well as to elaborate a mixed drink of mashua and pineapple (Golden variety) and to study the effect of the production process on the conservation of these active principles in the mixed drink.