El presente trabajo se elaboró en las instalaciones del Instituto de Investigación Agroindustrial, y en el laboratorio de Análisis y Composición de Productos Agroindustriales de la escuela profesional de Ingeniería Agroindustrial de la Universidad Nacional del Santa. En las pruebas experimentales se utilizó harinas de tarwi y arroz. Se estableció trabajar la harina de tarwi en porcentajes (8, 10, 12) % y harina de arroz en porcentajes (88, 90, 92) %. Los parámetros de extrusion fueron; temperatura de extrusion (100, 110, 115) °C, velocidad de alimentación 1 kg/min, velocidad de rotación del tornillo 1560 rpm, velocidad de cuchilla 630 rpm, diámetro de la boquilla de salida 0,6 mm y caudal de agua 19.5 ml/min. Los experimentos se desarrollaron utilizando un arreglo factorial multinivel, obteniendo 9 corridas experimentales. Luego de la ejecución del estudio se determinó la m...

The grains of tarwi (Lupinus mutabilis S.) have a high protein content, and are also very rich in some essential amino acids, such as lysine. However, the extrusion parameters significantly affect the protein contents of the generated products. The main objective of the study was to determine the best extrusion temperature in a snack made from tarwi and rice flours. For the production of the snack, tarwi flour (Lupinus mutabilis Sweet) was used, in three concentrations (8, 10 and 12%) and three proportions of rice flour (Orysa sativa) (88, 90 and 92%). The extrusion parameters were: extrusion temperature (100, 110, 115) ° C, screw rotation speed 1560 rpm, feed speed 1kg / min, blade speed 630 rpm, water flow 19.5 ml / min and diameter of the outlet nozzle 0.6 mm. A multilevel factorial design was used, achieving 9 experimental runs. The results of the sensory and proximal chemical analy...

This work shows the results of an application of augmented reality for learning about vertebrate animals in preschool children. A mobile application with augmented reality, called ARAnimals, was implemented following the agile Scrum methodology. The research design was quasi-experimental, where the sample consisted of two classrooms of 5-year-old students from a private school in the city of Lima. The experimental group improved by 33.04% compared to the control group, which only improved by 14.56%. Furthermore, the difference in the average time it took to evaluate the subject in the experimental group and in the control group was significant. The time for the experimental group was 13.3 min., and the time for the control group was 16.7 min. It is concluded that the use of a mobile application with augmented reality satisfactorily influences the learning of vertebrate animals, specifica...