Artificial vision systems also known as computer vision are potent quality inspection tools, which can be applied in pattern recognition for fruits and vegetables analysis. The aim of this research was to design, implement and calibrate a new computer vision system (CVS) in real-time for the color measurement on flat surface food. For this purpose was designed and implemented a device capable of performing this task (software and hardware), which consisted of two phases: a) image acquisition and b) image processing and analysis. Both the algorithm and the graphical interface (GUI) were developed in Matlab. The CVS calibration was performed using a conventional colorimeter (Model CIEL* a* b*), where were estimated the errors of the color parameters: eL* = 5.001%, and ea* = 2.287%, and eb* = 4.314 % which ensure adequate and efficient automation application in industrial processes in t...

Identifying the ideal product is the most important step in new product development and improvement of existing ones. The aim of this study was to identify the ideal smoked bacon using PrefMFA and PrefMap considering three different sensory spaces obtained via descriptive analysis (DA), projective mapping (PM) and CATA questions. Six smoked bacons were characterized by ten trained assessors using DA, and by two consumers panel using PM (n=93) and CATA questions (n=100). Also, one hundred consumers indicated their overall liking using a nine-point hedonic scale. The results showed that both techniques identified an ideal product. However, the sensory method has a greater effect than the multivariate procedure to obtain the sensory spaces prior to the preference mapping. Subsequent studies with other food matrices are still necessary in order to generalize our results.

The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its dura...

Identifying the ideal product is the most important step in new product development and improvement of existing ones. The aim of this study was to identify the ideal smoked bacon using PrefMFA and PrefMap considering three different sensory spaces obtained via descriptive analysis (DA), projective mapping (PM) and CATA questions. Six smoked bacons were characterized by ten trained assessors using DA, and by two consumers panel using PM (n=93) and CATA questions (n=100). Also, one hundred consumers indicated their overall liking using a nine-point hedonic scale. The results showed that both techniques identified an ideal product. However, the sensory method has a greater effect than the multivariate procedure to obtain the sensory spaces prior to the preference mapping. Subsequent studies with other food matrices are still necessary in order to generalize our results.

Artificial vision systems also known as computer vision are potent quality inspection tools, which can be applied in pattern recognition for fruits and vegetables analysis. The aim of this research was to design, implement and calibrate a new computer vision system (CVS) in real-time for the color measurement on flat surface food. For this purpose was designed and implemented a device capable of performing this task (software and hardware), which consisted of two phases: a) image acquisition and b) image processing and analysis. Both the algorithm and the graphical interface (GUI) were developed in Matlab. The CVS calibration was performed using a conventional colorimeter (Model CIEL* a* b*), where were estimated the errors of the color parameters: eL* = 5.001%, and ea* = 2.287%, and eb* = 4.314 % which ensure adequate and efficient automation application in industrial processes in t...

The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its dura...

Food choice is often influenced by extrinsic factors, which drive consumer perception of a given product or service. It is therefore critical to study them during the design of food packaging. In this context, the aim of this study was to investigate the effect of extrinsic factors on the expected acceptance, purchase intention and holistic perception of consumers of the popular Peruvian dessert mazamorra morada. Twelve stimuli were created by using a fractional factorial design considering packaging material, nutritional information, quality, convenience, and naturalness as factors, previously obtained by open-ended questions. Ninety-seven consumers answered an online survey indicating their expected acceptance, purchase intention and holistic perception. The results showed that the most salient factors for consumers, in terms of expected acceptance, purchase intention, and holistic per...

The research evaluated the use, conservation status and potential of natural resources in communities of the lower Ucayali basin, Jenaro Herrera district, Loreto region. Methodological instruments were used to collect qualitative information (surveys) and quantitative information (production data) through surveys in family units established in each of the communities of the study. Work was done with two communities: Nuevo Pumacahua with 11 surveys and Nuevo Aucayacu with 9 surveys. Conservation of resources is based on ancestral knowledge, using only what is sufficient and adequate to conserve the little that remains; the conservation of their forests and the use of lands without perennial vegetation such as the lowlands (planting vegetables) prevail. The potential of these communities lies in the existence of lakes near the community, where fish species can be protected; in the forests ...

La presente investigación titulada Formulación de Políticas de control de accesos y seguridad física y del entorno basado en la norma Peruana NTP-ISO/IEC 17799 para mejorar la gestión en la oficina central de computo – Universidad de Lambayeque. En la actualidad, muchas empresas que están o desean incursionar en el ámbito educativo, tienen problemas para resguardar la seguridad de su información; en consecuencia esta corre riesgos al igual que sus activos. El propósito de este trabajo se centró en la Formulación de Políticas de Seguridad Física y Control de accesos, bajo una metodología de análisis y evaluación de riesgos desarrollada y diseñada por los autores de este trabajo; también se usó la norma peruana NTP-ISO/IEC 17799. La problemática de la Oficina Central de Computo de la Universidad de Lambayeque – UDL es no utilizar al menos un código de buenas práct...

La presente investigación tuvo como objetivo determinar la relación entre el clima laboral y la productividad de los trabajadores en el área comercial de PROMART, Tarapoto, 2022. Asimismo, la investigación fue de enfoque cuantitativo, diseño no experimental transversal de nivel correlacional aplicada. La población fue de 60 trabajadores, considerándolo como la muestra total por ser una población finita, es así que fueron objeto de estudio para la recolección de datos mediante la técnica de la encuesta con el instrumento el cuestionario. Por otro lado, el análisis estadístico se desarrolló a través del programa SPSS versión 25, por medio del cual se obtuvo una Alfa de Cronbach de ,893 y 0.851 aplicada a la prueba piloto, lo cual indico una confiabilidad muy alta. Finalmente, se obtuvo el resultado de Pearson de ,460 lo cual significa una correlación positiva moderada entr...

La presente tesis tendrá como finalidad realizar el estudio, la evaluación y una mejora de la productividad de los aspectos de construcción en la Institución Educativa Santa Magdalena Sofía mediante las herramientas de Carta Balance con la implementación de Lean Construction las cuales se van a distribuir en los tiempos productivos, contributorios y no contributorios de toda la edificación. En el estudio que realizaremos se va a enfocar en los elementos estructurales más comunes y observar el impacto que van a tener de acuerdo con las distintas herramientas analizadas. Nuestra investigación va a realizar la planificación de las actividades que realizan los trabajadores para que así podamos obtener datos exactos de la productividad, ya que en lo general nunca son los mismos datos que planifican con los que se realizan al momento de ejecutar el proyecto.

Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods.  Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regar...

Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods.  Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regar...

La presente investigación lleva como título “Formalización empresarial y evasión tributaria en los comerciantes del distrito de San Pablo – Cajamarca – 2022”. Tuvo como objetivo determinar la relación entre la formalización empresarial y la evasión tributaria en los comerciantes. Para lo cual, se utilizó una metodología de nivel correlacional, un diseño No experimental – Transversal con un enfoque cuantitativo. La técnica empleada es la encuesta y como instrumento el cuestionario, el cual estuvo compuesto por 19 interrogantes de la variable formalización empresarial y 18 de la variable evasión tributaria. La población consta de 50 comerciantes del distrito de San Pablo que colaboraron de manera voluntaria en la encuesta. Como resultado se obtuvo la correlación Rho Spearman de -0.673 con un nivel de error de 0,01 y la significancia es de 0,000. Siendo una correlac...

El presente trabajo de investigación tiene como propósito determinar si la transformación digital genera una influencia en la cultura organizacional en las PYMES del sector Textil de Lima Metropolitana en el año 2020. Año que empezó la pandemia de COVID-19, y muchas empresas alrededor del mundo, de distintos sectores, se vieron afectadas, unas más que otras. En base a ello, el motivo principal de este estudio es brindar información y análisis de ambas variables, con el soporte de la literatura, en las pequeñas y medianas empresas del sector textil para que estas tengan una base de conocimiento sobre las mismas. Y así, pueden implementar diversas estrategias de mejora en sucesos críticos e inesperados. El diseño de la investigación es no experimental de tipo transversal, es decir, se va a recolectar datos en un momento y tiempo único, y de alcance correlacional – causal, ...

Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, fo...

Essential oils (EOs) have turned a promising alternative to using antibiotics in poultry production due to their antimicrobial properties. EOs could effectively combat pathogenic bacteria affecting poultry. Particularly, Citrus EOs, a by-product of citrus processing industries, could be a feasible alternative to this end due to their vast availability in the global market. Enterococci are associated with intestinal and extra-intestinal infections in poultry, which can increase poultry mortality. On the other hand, Lactobacilli are beneficial bacteria inhabiting the poultry gut and have health-promoting effects. The aim of this study was to evaluate the antibacterial activity of a commercial citrus EO, Orange oil phase essence (OOPE), on Enterococcus faecalis and Lactobacillus rhamnosus as well as to determine OOPE chemical composition. Results showed that OOPE inhibited E. faecalis and L...

The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixty consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine-point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 – point just-about-right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions: (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re-tasted the salami having th...

The first contact between consumers and the food product is usually the packaging and it’s labelling. Therefore, it is the primary means to generate consumer’s expectations. The aim of the present work was to evaluate the influence of nutritional and health claims on acceptance of salami with reduced sodium content, aimed at finding guidance for the product reformulation. Sixty consumers evaluated four samples of salami. The overall acceptance was evaluated using a nine-point hedonic scale, and the attributes color, tenderness, characteristic flavor and salt content, were evaluated by 7 – point just-about-right (JAR) scale. For the expectation test, overall liking of salami with reduced sodium content was evaluated by consumers under three conditions: (1) blind test (B); (2) expectation generated by nutritional and health claims (E), and (3) consumers re-tasted the salami having th...

Juan D. Rios-Mera thanks the support of the Consejo Nacional de Ciencia, Tecnología e Innovacion ´ Tecnologica ´ - CONCYTEC from Peru (CIENCIACTIVA programme, PhD scholarship contract: No. 238-2018- FONDECYT).