El Centro Vacacional Huampaní a través del área de logística administrar los bienes y servicios requeridos por todas las áreas usuarias, sin embargo existen deficiencias administrativas y operativas de los empleados que integran los procesos de contrataciones y adquisiciones del Centro Vacacional Huampaní, año 2014. La problemática es ¿Qué efectos tiene la aplicación de un programa de fortalecimiento de capacidades para mejorar el desempeño laboral de los empleados que participan en los procesos de contrataciones y adquisiciones del “Centro Vacacional Huampaní”, Año 2014? Los objetivos específicos son: La determinación del el nivel del conocimiento técnico mediante la aplicación de la encuesta Pre Test. El diseño del programa de fortalecimiento de capacidades para mejorar los procesos de contrataciones y adquisiciones del Centro Vacacional Huampaní. La Aplicación...

El Centro Vacacional Huampaní a través del área de logística administrar los bienes y servicios requeridos por todas las áreas usuarias, sin embargo existen deficiencias administrativas y operativas de los empleados que integran los procesos de contrataciones y adquisiciones del Centro Vacacional Huampaní, año 2014. La problemática es ¿Qué efectos tiene la aplicación de un programa de fortalecimiento de capacidades para mejorar el desempeño laboral de los empleados que participan en los procesos de contrataciones y adquisiciones del “Centro Vacacional Huampaní”, Año 2014? Se justifica por las deficiencias administrativas que carecen de transparencia en la inversión del gasto público mejorando a través de sus dimensiones: Educacionales, Científica y Sociales. La hipótesis propuesta es: “Si se aplica un programa de fortalecimiento de capacidades entonces los emplea...

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The Vacation Center Huampaní through managing logistics area goods and services required for all user areas, but there are administrative and operational deficiencies of the employees that make up the contracting and procurement processes Vacation Center Huampaní, 2014. The issue is What effect does implementing a capacity building program to enhance job performance of the employees participating in the process of procurements "Vacation Center Huampaní" Year 2014? The specific objectives are: The determination of the level of technical knowledge by applying the survey pretest. The design capacity building program to improve the processes of procurements Huampaní Vacation Center. Implementation of the program to the experimental group according to institutional needs. Program evaluation is then determined by applying the survey Post Test and finally the results obtained from surveys P...

The Pashul is a fruit with the nutritional potential to strengthen human health, the technological impulse is to achievepleasant products of easy acceptance. In the methodological contributions we have: The theory that contributes with thenutritional benefits through culinary preparations such as: soups, stew, drink, punch, mashed milk, confit, fried chips, cakes,pies, breads, cookies and others. We appreciate the consumption of Pashul as a food alternative. Our objective is "Topromote the valuation and use of pashul, taking advantage of its bioactive components and applying technology for humanconsumption". The method was applied to eliminate the anti nutrients through the process of steam cooking or underthermal pressure and the process for the production of precooked flour. These precooked products can be used in anyculinary recipe. To determine the acceptability of the product, the s...

The consumer demand for quality food fresh features has arithmetically developed. The preferences change to fresh, healthy, rich in aroma and good taste, to ready-to-eat foods with a longer shelf life. The tomato is one of the most important fruit. It is marketed primarily as processed products, i.e., pastes, concentrates, ketchup, tomato sauce and so on. The objective of this research was to calculate the consistency of four tomato pastas (Lycopersicum esculentum Miller) market of Piura and to determine the correlation between the assessments made with Bostwick consistometer and sensory evaluations. The Bostwick consistometer is used to determine the consistency of the tomato paste by determining the extent flows tomato paste down with its own weight along a flat surface centimeters scale, in 30 s per sample in descending order, Tottus: 12.4, Walibi: 8.4, “B and D”: 5.1 and Molitali...

The consumer demand for quality food fresh features has arithmetically developed. The preferences change to fresh, healthy, rich in aroma and good taste, to ready-to-eat foods with a longer shelf life. The tomato is one of the most important fruit. It is marketed primarily as processed products, i.e., pastes, concentrates, ketchup, tomato sauce and so on. The objective of this research was to calculate the consistency of four tomato pastas (Lycopersicum esculentum Miller) market of Piura and to determine the correlation between the assessments made with Bostwick consistometer and sensory evaluations. The Bostwick consistometer is used to determine the consistency of the tomato paste by determining the extent flows tomato paste down with its own weight along a flat surface centimeters scale, in 30 s per sample in descending order, Tottus: 12.4, Walibi: 8.4, “B and D”: 5.1 and Molitali...

The Pashul is a fruit with the nutritional potential to strengthen human health, the technological impulse is to achieve pleasant products of easy acceptance. In the methodological contributions we have: The theory that contributes with the nutritional benefits through culinary preparations such as: soups, stew, drink, punch, mashed milk, confit, fried chips, cakes, pies, breads, cookies and others. We appreciate the consumption of Pashul as a food alternative. Our objective is "To promote the valuation and use of pashul, taking advantage of its bioactive components and applying technology for human consumption". The method was applied to eliminate the anti nutrients through the process of steam cooking or under thermal pressure and the process for the production of precooked flour. These precooked products can be used in any culinary recipe. To determine the acceptability of the product...

En este artículo presentamos el Proceso de enseñanza – aprendizaje del curso ingles que se desarrolla en la malla curricular pedagógica de las instituciones educativas públicas, sin embargo, las técnicas de enseñanzas son las mismas, existiendo un desaliento por parte del alumno al cual no está tan animado en participar en el curso, el cual se obtiene como producto una alta población de alumnos desaprobados. Notamos esta preocupación y planteamos la solución con la aplicación de herramientas tecnológicas que permitirán mejorar la calidad educativa del curso de inglés. El objetivo es el diseño y la aplicación de un software interactivo basado en las teorías de John Dewey y Skinner para mejorar el Proceso de Enseñanza - Aprendizaje del Inglés para los alumnos del 5to y 6to año del Nivel Primario en la Institución Educativa Antonio Raymondi de la Provincia de Chiclayo...

En este artículo presentamos el Proceso de enseñanza – aprendizaje del curso ingles que se desarrolla en la malla curricular pedagógica de las instituciones educativas públicas, sin embargo, las técnicas de enseñanzas son las mismas, existiendo un desaliento por parte del alumno al cual no está tan animado en participar en el curso, el cual se obtiene como producto una alta población de alumnos desaprobados. Notamos esta preocupación y planteamos la solución con la aplicación de herramientas tecnológicas que permitirán mejorar la calidad educativa del curso de inglés. El objetivo es el diseño y la aplicación de un software interactivo basado en las teorías de John Dewey y Skinner para mejorar el Proceso de Enseñanza - Aprendizaje del Inglés para los alumnos del 5to y 6to año del Nivel Primario en la Institución Educativa Antonio Raymondi de la Provincia de Chiclayo...

In food technology, the consistency measurement of many thick or pasty products such as sauces or fruit or vegetable pastes is recorded. The problem in engineering lies in the design and construction of a flow device that allows evaluating the consistency of pasty or thick foods, for which it has actually been reformulated as an empirical flow channel device following the model of the “Bostwick consistometer” through the "Bostwick consistency", which is used by researchers to define technical terms, such as tomato sauce. The objective has been to design and build an instrument, where the thick or pasty food is released into a specially made channel and the distance that the food has slipped after a certain time interval is measured, usually 30 seconds; this gives the thick or pasty food “Bostwick consistency”, for example a tomato puree, B30 (Bostwick 30 seconds) can only be cons...

In food technology, the consistency measurement of many thick or pasty products such as sauces or fruit or vegetable pastes is recorded. The problem in engineering lies in the design and construction of a flow device that allows evaluating the consistency of pasty or thick foods, for which it has actually been reformulated as an empirical flow channel device following the model of the “Bostwick consistometer” through the "Bostwick consistency", which is used by researchers to define technical terms, such as tomato sauce. The objective has been to design and build an instrument, where the thick or pasty food is released into a specially made channel and the distance that the food has slipped after a certain time interval is measured, usually 30 seconds; this gives the thick or pasty food “Bostwick consistency”, for example a tomato puree, B30 (Bostwick 30 seconds) can only be cons...

Design, build and measure Bostwick consistency of thickened foods at an objective level, since Bostwick consistency is critical for their quality control. This study examined the relationship of the extension or route in the Bostwick (that is, the distance that a liquid flows) for a variety of foods that are sold in the Sullana Market and determined whether the flow distance visually differentiated the thickness of food versus honey-like consistency. Four thickened products (mustard, dressing, mayonnaise and honey) purchased from the Sullana Market were tested. Measurements were recorded using the Bostwick consistometer. Bostwick consistencies of thickened and honey-like foods differed significantly in their degree of travel. Using our Bostwick consistometer, B10s: 13 cm in honey (83.95°Brix), B30s: 2.2 cm in mustard (12.3°Brix), B10s: 4.3 cm in mayonnaise (0.25°Brix) and dressing (7....

Design, build and measure Bostwick consistency of thickened foods at an objective level, since Bostwick consistency is critical for their quality control. This study examined the relationship of the extension or route in the Bostwick (that is, the distance that a liquid flows) for a variety of foods that are sold in the Sullana Market and determined whether the flow distance visually differentiated the thickness of food versus honey-like consistency. Four thickened products (mustard, dressing, mayonnaise and honey) purchased from the Sullana Market were tested. Measurements were recorded using the Bostwick consistometer. Bostwick consistencies of thickened and honey-like foods differed significantly in their degree of travel. Using our Bostwick consistometer, B10s: 13 cm in honey (83.95°Brix), B30s: 2.2 cm in mustard (12.3°Brix), B10s: 4.3 cm in mayonnaise (0.25°Brix) and dressing (7....

This demonstration of study focalizes the melting transport and inclined magnetizing effect of cross fluid with infinite shear rate viscosity along the Skan-Falkner wedge. Transport of energy analysis is brought through the melting process and velocity distribution is numerically achieved under the influence of the inclined magnetic dipole effect. Moreover, this study brings out the numerical effect of the process of thermophoresis diffusion and Brownian motion. The infinite shear rate of viscosity model of cross fluid reveals the set of partial differential equations (PDEs). Similarity transformation of variables converts the PDEs system into nonlinear ordinary differential equations (ODEs). Furthermore, a numerical bvp4c process is imposed on these resultant ODEs for the pursuit of a numerical solution. From the debate, it is concluded that melting process cases boost the velocity of f...