The aim of this research was to estimate sensory shelf life of "huacariz" and "cefop" mantecoso cheese, vacuum packaging: "cefop" and packaging to the atmospheric pressure: "huacariz"; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, "huacariz" cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for "cefop" cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results from sensory analysis were analyzed by software R for survival analysis statistics applied to sensory shelf life of foods. For this, Weibull distribution was applied and allowed to know shape (β) and scale (α) parameters, just being β value necessary to know the reliability of the raw data. The accelerated storage at temperatures close to 35 ºC yielded values of β < 2, for both cheeses, by t...

The aim of this research was to estimate sensory shelf life of "huacariz" and "cefop" mantecoso cheese, vacuum packaging: "cefop" and packaging to the atmospheric pressure: "huacariz"; brands marketed in Cajamarca, using accelerated shelf life testing. For this purpose, "huacariz" cheese was stored at 20, 28, 35 y 40 °C, while it was set at 20, 28, 35 °C storage for "cefop" cheese, performing acceptability sensory tests according to time storage with both 41 consumers constants. The results from sensory analysis were analyzed by software R for survival analysis statistics applied to sensory shelf life of foods. For this, Weibull distribution was applied and allowed to know shape (β) and scale (α) parameters, just being β value necessary to know the reliability of the raw data. The accelerated storage at temperatures close to 35 ºC yielded values of β < 2, for both cheeses, by t...

This present research aimed to determine the sensory shelf life of "Aji de Gallina" packed in glass jars by statistical survival with accelerated testing. Were prepared Samples, which were stored at 30, 40 and 50 °C for 47 days, for which 50 untrained panelists (consumers) were recruited. The survival statistical model’s parameters were 3.9372 μ ± 0.08, 0.06 ± 0.1593, 3.6905 ± 0.05 and 0.1512 ± parameters σ were 0.04, 0.02 ± 3.6003, 0.0692 ± 0.02; accruing to storage temperatures of 30, 40 and 50 °C, respectively, with an activation energy value of 11.63 ± 3.234 kJ / mol. Finally, it was concluded that sensory shelf life of "Aji de Gallina" packed in glass jars at 20 °C storage, with 50% rejection, was 53.49 ± 4.76 days.

La presente investigación tuvo como objetivo determinar la vida útil sensorial del "Ají de Gallina" envasado en frascos de vidrio mediante estadística de supervivencia con pruebas aceleradas. Se elaboraron muestras, las cuales fueron almacenadas a 30, 40 y 50 °C durante 47 días, para lo cual se reclutó a 50 panelistas no entrenados (consumidores). Los parámetros del modelo estadística de supervivencia µ fueron 3,9372 ± 0,08; 0,1593 ± 0,06; 3,6905 ± 0,05 y los parámetros σ fueron 0,1512 ± 0,04; 3,6003 ± 0,02; 0,0692 ± 0,02; resultantes para las temperaturas de almacenamiento de 30, 40 y 50 °C, respectivamente, con un valor de Energía de Activación de 11,63 ± 3,234 kJ/mol. Finalmente, se concluyó que la vida útil sensorial del ají de gallina envasado en frascos de vidrio a 20 °C de almacenamiento, con 50% de rechazo, fue de 53 ,49 ± 4,76 días.

This present research aimed to determine the sensory shelf life of "Aji de Gallina" packed in glass jars by statistical survival with accelerated testing. Were prepared Samples, which were stored at 30, 40 and 50 °C for 47 days, for which 50 untrained panelists (consumers) were recruited. The survival statistical model’s parameters were 3.9372 μ ± 0.08, 0.06 ± 0.1593, 3.6905 ± 0.05 and 0.1512 ± parameters σ were 0.04, 0.02 ± 3.6003, 0.0692 ± 0.02; accruing to storage temperatures of 30, 40 and 50 °C, respectively, with an activation energy value of 11.63 ± 3.234 kJ / mol. Finally, it was concluded that sensory shelf life of "Aji de Gallina" packed in glass jars at 20 °C storage, with 50% rejection, was 53.49 ± 4.76 days.

ABSTRACT The residues from agricultural and agroindustrial activities are not adequately valorised and at best they are destined for animal consumption or else they are inadequately disposed of. The objective of the present work was to estimate and highlight the energy (calorific and electric) potential of second-generation bioethanol production using lignocellulosic waste from the most important crops in Peru. In addition, the reduction of CO2 emissions by using bioethanol produced from those lignocellulosic wastes was estimated. The biomass considered in this study was from the harvest and processing of sugarcane, rice, banana, yellow corn, oil palm and asparagus. It was determined that the annual lignocellulosic biomass availability was ~22 million tons, from which, 33.03% correspond to banana waste, 28.56% correspond to sugarcane waste. The potential of bioethanol production and ener...

The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to determine the nutraceutical potential of sirimbache fruits (Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyanidin 3-glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, the expansion of sirimbache to health conscious markets may be feasible. Such expansion is of great importance for rural agribusines...

The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to determine the nutraceutical potential of sirimbache fruits (Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyanidin 3-glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, the expansion of sirimbache to health conscious markets may be feasible. Such expansion is of great importance for rural agribusines...

ABSTRACT Freezing (-20 °C, 12h) and alkaline (NaOH 8%) pretreatments were applied individually and combined in rice husk (Oryza sativa L.) before their hydrolysis with cellulase (EC: 3.2.1.4.). The effects on structural modifications, lignin content, cellulose, hemicellulose content and glucose production were evaluated. In addition, the glucose production kinetics were described by using the Peleg model. The homogenous rice husk (1 g) with and without pretreatments was hydrolysed with 150 U of Cellulase in 10 ml of acetate for 60 h (37 °C, pH 5.5, 100 rpm). As results, the SEM images evidenced porous microstructures with less agglomeration generated by all pre-treatments, which were intensified by the combined pretreatment. This pre-treatment allowed to obtain higher cellulose (62.51 ± 0.3 %) content. Besides, the glucose content after pretreatments increased. The Peleg model paramet...

ABSTRACT Abstract– The use of edible coverage represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and essential cinnamon oil coverage in the phenolic content, antioxidant capacity, mould and yeast count, and general acceptability in minimally processed strawberry along 16 days of refrigerated storage at 10 °C, in order to improve the conservation and characteristics of minimally processed strawberry var. aroma. In this experiment a response surface methodology using a Central Composite Rotational Design (CCRD) was carried out; the variable ranges used were 0.7 – 2% (Chitosan) and 0.02 – 0.1% (cinnamon essential oil). As results, it was found that the significant variable (p<0.05) was cinnamon essential oil for both phenols content and antioxidant capacity. For these c...

ABSTRACT The consumption of vegetables with the greatest nutraceutical potential, especially those with high levels of antioxidants such as anthocyanin and phenolic compounds, has become popular among health conscious consumers. The aim of this research was to determine the nutraceutical potential of sirimbache fruits (Gaultheria glomerata (Cav.) Sleumer). Characterization of the berries resulted in the following: 11.4 °Brix, 3.25 pH, 0.35% acidity, 83.74% moisture, 0.16% ash, monomeric anthocyanins (112.88 mg cyanidin 3-glucoside / 100 g of sample), total phenolic compounds (344.37 mg of gallic acid / 100 g of sample) and vitamin C (13.87 mg ascorbic acid/ 100 g of sample). These values indicate that sirimbache is a nutraceutical food of great interest. Therefore, the expansion of sirimbache to health conscious markets may be feasible. Such expansion is of great importance for rural ag...

Presentamos el caso de un paciente femenino de 34 años que inicia con cuadro de dolor abdominal, así como elevación de bilirrubinas a expensas de la directa, por lo que se le realiza una colangiopancreatografía retrograda endoscópica (CPRE), reportando: a) esfinterotomía exitosa sin complicaciones, b) coledocolitiasis resuelta endoscópicamente, c) colangitis secundaria. Presentó dolor abdominal importante a las 72 h, con cuadro clínico de choque hipovolémico e irritación peritoneal. Se realizó una laparotomía exploradora observando una laceración hepática grado III. Se realizó rafia hepática y colecistectomía y se deja empaquetada a la paciente, para ser reintervenida quirúrgicamente a las 24 h, logrando un adecuado control del sangrado posterior a la colocación de hemostático (Nexstat®). Se realizó una nueva laparotomía debido a la formación absceso subdiafragmÃ...

ABSTRACT This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics (water loss and solids gain) were evaluated and described using the Page, Weibull, Peleg, Azuara, and Lewis mathematical models. Besides, the effect of OD on fat content, instrumental colour, and sensorial attributes was assessed after the frying process. The results showed that water loss occurs firstly and more quickly than solids gain. At the end of OD, the highest water loses (0.31 g water/g sample) and solids gain (0.42 g solid/g sample) were reached using sucrose OD treatment. The water loss and solid gain behaviour were described not only by the kinetics parameters but also by equilibrium parameters values of mathematical models. Furthermore, after frying, the Contr...

ABSTRACT This work evaluated the influence of the concentration of NaOH (100, 200 and 300 g/L NaOH) in the mercerization process at 25 °C for 1 h, and of the percentage (15, 20 and 25% m/m) of Mauritia flexuosa fibers on impact resistance in a polyester matrix composite. The polyester matrix composite was obtained by the compression molding process, at a constant pressure of 24 MPa. The obtained plates had a dimension of 130 mm long x 80 mm wide x 3.4 mm thick. Specimens for the impact assay were extracted from the obtained plates under the EN ISO 179-1 standard. Likewise, the fiber-reinforced composites without treatment were also evaluated, all the fibers were characterized before and after the NaOH treatment by means of the chemical characterization of the fiber, absorption percentage, scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy ( FT-IR). The result...

RESUMEN Las investigaciones relacionadas con el envasado activo están encaminados hacia la caracterización de nuevas películas basadas en hidrocoloides de fuentes no convencionales y la adición de agentes que proporcionen funcionalidad al envase. A los propóleos se les atribuyen diferentes propiedades biológicas, tales como: antitumorales, antiprotozoarias, antivirales, antioxidantes, antiinflamatorias, antibacteriales y antifúngicas; en particular, se ha encontrado que esta sustancia inhibe el desarrollo de patógenos de poscosecha como Botrytis cinerea y Penicillium expansum. El efecto de la incorporación de propóleo en propiedades funcionales de películas de quitosano, dentro de las propiedades estudiadas se determinó que la adición de propóleo redujo la permeabilidad de vapor de agua en las películas. Por otro lado, la incorporación de propóleo en películas a base de...