Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios

El objetivo de este trabajo fue determinar la difusividad térmica y modelar la trasferencia de calor y la temperatura de la papa (Solanum tuberosum L.) durante el calentamiento en un medio líquido. Se utilizaron papas de la variedad Yungay. La metodología experimental se realizó mediante cinco etapas, tales como: determinación de las dimensiones características de la papa (diámetro equivalente), determinación de la difusividad térmica (α), obtención experimental de la temperatura a diferentes posiciones dentro de la papa con una temperatura del medio líquido a 70ºC, el modelamiento se hizo con la ecuación de trasferencia de calor por conducción en una sola dirección y la solución de dicha ecuación se realizó usando la metodología de las diferencias finitas (hacia adelante) el cual se elaboró de un programa de computación en Visual Basic Excel®para simular los perfi...

The objective of the research was to estimate mathematical models for lead migration (μg/l) from a cellulose matrix using a neutral pH food simulant, taking two independent variables: total migration (mg/dm2 ) and the contact area (dm2 ), using multiple linear regression. The evaluated samples were two cellulose containers destined to the contact with food, being the origin of the cellulose from Chile and Brazil. Total and specific migration tests were carried out with the methodologies of Resolution No. 12 of MERCOSUR (1995) and method 3111 B of APHA (2005) respectively, under conditions of prolonged contact and at a temperature of 50 °C. The results of this research show that only the model for Brazilian pulp (Y = -55,864 – 0,304X1 + 9,173X2) was statistically adequate to make forecasts, with its correlation coefficient (R2) of 0,899. From the descriptive statistical analysis, the ...

The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...

The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...

The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...

The aim of this research was to evaluate the interaction effects of quinoa, kiwicha and tarwi flours in pasting properties (peak viscosity, VP; trough viscosity, VM; setback viscosity, VR; final viscosity, VF) and textural properties (firmness, consistency, cohesiveness, viscosity index) of the gels formed in an aqueous system using the experimental approach of mixture design. Ten treatments were formulated, which were composed of 3 individual ingredients, 3 binary mixtures, and 4 ternary mixtures. The results of this research show that the high-water absorption capacity and absence of starch from the tarwi flour significantly affected the viscosity parameters of the pastes, as well as the textural properties of the gels. kiwicha flour had a higher viscosity profile (VP: 1188.5 cP, VM: 932.5 cP, VF: 1194.0 cP, VR: 261.5 cP), than quinoa flour (VP: 147.5 cP, VM: 137.5 cP, VF: 336.5 cP; VR...

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias

The whey is a liquid residue of the dairy industry which is removed by cheese makers;concentration using ultrafiltration has been an alternative to its use. The objectives of thisstudy were produce a cheese from whey concentrated by ultrafiltration and instrumentallyevaluate cheese texture using the texture profile analysis (TPA) and uniaxial compression.In this paper the whey is concentrated on an ultrafiltration system capacity of 5 L underthe following conditions: pressure of 2,5 bar, 25 ° C, the permeate outflow of 0,33 kg/hceramic membrane with pore size of 50 nm. The concentrated whey used in the manufactureof cheese using different percentages of replacement and they were evaluated; the resultsshowed cheeses soft with low fat.

El presente trabajo de investigación tuvo como objetivo estimar el tiempo de vida en anaquel de galletas de soda a través del empleo de pruebas aceleradas. Las galletas se sometieron a ambientes de almacenamiento de 35, 45 y 55 °C a 80 por ciento de humedad relativa en las tres cámaras. Se evaluaron los parámetros: humedad, actividad de agua y dureza instrumental, los cuales fueron modelados a una reacción de orden uno reportando que el tiempo de vida útil de las galletas saladas, para cada parámetro, fue de 123, 179 y 271 días, respectivamente. El tiempo de vida útil estaba predispuesto por la humedad crítica (6,38% b.h.), debido a que fue el parámetro que se vio más afectado por las condiciones de almacenamiento. Finalmente, se realizó un recuento de mohos, para evaluar la inocuidad del alimento, encontrándose que el alimento se mantuvo dentro de los límites establecido...