El crecimiento del capital intelectual es un rubro tan importante en una institución universitaria. La falencia de ella debe enfrentarse mediante acciones estratégicas. Facilitar la creación de nuevo conocimiento, apunta a la innovación a través de la reutilización y apoyo de la habilidad de la gente por medio de organizaciones para lograr un mejor desempeño en la empresa.El capital humano constituye la fuente de innovación y renovación de las universidades, y se encuentra en: las ideas geniales que aparecen en el laboratorio, el conocimiento generado a través del proceso de investigación, las experiencias obtenidas en el desempeño laboral, o en las habilidades adquiridas por el personal mediante un proceso de desarrollo organizacional. Es imperativo gestionar el conocimiento a través de una concepción diferente respecto al capital humano, que como uno de los ejes del capit...

The growth of intellectual capital, is an important item in a university institution. The failure of this heading must face through strategic actions. Facilitate the creation of new knowledge, underpins innovation through reuse and support of the people through organizations ability to achieve a better performance in the company.Human capital is the source of innovation and renewal of universities, and is located in: great ideas that appear in the laboratory, the knowledge generated through the research process, the experiences obtained in the work performance, or the skills acquired by staff through a process of organizational development. It is imperative to manage knowledge through a different conception regarding human capital, which, as one of the axes of intellectual capital, become actors facilitators of management and strategic partners of the operation to be increasingly more ef...

The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.

The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.