AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS

Descripción del Articulo

Cocoa in grain is a tropical fruit considered as a heritage in Ecuador and constitutes 60% of the premium quality in chocolates worldwide, has sensory characteristics unmatched by other producing countries. Manual drying and selection activities contain many occupational hazards, affecting the safet...

Descripción completa

Detalles Bibliográficos
Autores: Núñez Solano, Sergio Júlio, Moscoso Jácome, Ronal Elicio, Rivas Tufiño, Alfonso Eduardo
Formato: artículo
Fecha de Publicación:2017
Institución:Universidad Nacional Mayor de San Marcos
Repositorio:Revistas - Universidad Nacional Mayor de San Marcos
Lenguaje:español
OAI Identifier:oai:ojs.csi.unmsm:article/13953
Enlace del recurso:https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13953
Nivel de acceso:acceso abierto
Materia:Sensory characteristics
Occupational hazards
Safety in machinery
Características sensoriales
riesgos laborales
seguridad en maquinarias
id REVUNMSM_abdcfe8c8ed74606a9165571d576de92
oai_identifier_str oai:ojs.csi.unmsm:article/13953
network_acronym_str REVUNMSM
network_name_str Revistas - Universidad Nacional Mayor de San Marcos
repository_id_str
spelling AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKSAutomatización de los procesos de secado y selección del cacao ecuatoriano conservando las características sensoriales y previniendo riesgos laboralesNúñez Solano, Sergio JúlioMoscoso Jácome, Ronal ElicioRivas Tufiño, Alfonso EduardoSensory characteristicsOccupational hazardsSafety in machineryCaracterísticas sensorialesriesgos laboralesseguridad en maquinariasCocoa in grain is a tropical fruit considered as a heritage in Ecuador and constitutes 60% of the premium quality in chocolates worldwide, has sensory characteristics unmatched by other producing countries. Manual drying and selection activities contain many occupational hazards, affecting the safety and well-being of the people involved in these tasks, with the ergonomic risk of an intolerable level requiring immediate intervention. This research provides safe automated mechanisms for operations through internationally validated methodologies, without affecting the sensory characteristics.El cacao en grano es una fruta tropical considerada como un patrimonio en el Ecuador y que constituye el 60% de la calidad premium en chocolates a nivel mundial, posee características sensoriales inigualables por otros países productores. Las actividades manuales de secado y selección contienen muchos riesgos laborales, afectando la seguridad y el bienestar de las personas que se dedican a estas tareas, siendo el riesgo ergonómico de nivel intolerable y que requiere intervención inmediata. Esta investigación proporciona mecanismos automatizados seguros para las operaciones a través de metodologías validadas internacionalmente, sin afectar las características sensoriales del cacao ecuatoriano.Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos2017-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/1395310.15381/idata.v20i2.13953Industrial Data; Vol. 20 No. 2 (2017); 21-26Industrial Data; Vol. 20 Núm. 2 (2017); 21-261810-99931560-9146reponame:Revistas - Universidad Nacional Mayor de San Marcosinstname:Universidad Nacional Mayor de San Marcosinstacron:UNMSMspahttps://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13953/12317Derechos de autor 2017 Sergio Júlio Núñez Solano, Ronal Elicio Moscoso Jácome, Alfonso Eduardo Rivas Tufiñohttps://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccessoai:ojs.csi.unmsm:article/139532021-07-14T10:00:13Z
dc.title.none.fl_str_mv AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
Automatización de los procesos de secado y selección del cacao ecuatoriano conservando las características sensoriales y previniendo riesgos laborales
title AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
spellingShingle AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
Núñez Solano, Sergio Júlio
Sensory characteristics
Occupational hazards
Safety in machinery
Características sensoriales
riesgos laborales
seguridad en maquinarias
title_short AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
title_full AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
title_fullStr AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
title_full_unstemmed AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
title_sort AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
dc.creator.none.fl_str_mv Núñez Solano, Sergio Júlio
Moscoso Jácome, Ronal Elicio
Rivas Tufiño, Alfonso Eduardo
author Núñez Solano, Sergio Júlio
author_facet Núñez Solano, Sergio Júlio
Moscoso Jácome, Ronal Elicio
Rivas Tufiño, Alfonso Eduardo
author_role author
author2 Moscoso Jácome, Ronal Elicio
Rivas Tufiño, Alfonso Eduardo
author2_role author
author
dc.subject.none.fl_str_mv Sensory characteristics
Occupational hazards
Safety in machinery
Características sensoriales
riesgos laborales
seguridad en maquinarias
topic Sensory characteristics
Occupational hazards
Safety in machinery
Características sensoriales
riesgos laborales
seguridad en maquinarias
description Cocoa in grain is a tropical fruit considered as a heritage in Ecuador and constitutes 60% of the premium quality in chocolates worldwide, has sensory characteristics unmatched by other producing countries. Manual drying and selection activities contain many occupational hazards, affecting the safety and well-being of the people involved in these tasks, with the ergonomic risk of an intolerable level requiring immediate intervention. This research provides safe automated mechanisms for operations through internationally validated methodologies, without affecting the sensory characteristics.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-21
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13953
10.15381/idata.v20i2.13953
url https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13953
identifier_str_mv 10.15381/idata.v20i2.13953
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistasinvestigacion.unmsm.edu.pe/index.php/idata/article/view/13953/12317
dc.rights.none.fl_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos
publisher.none.fl_str_mv Facultad de Ingeniería Industrial, Universidad Nacional Mayor de San Marcos
dc.source.none.fl_str_mv Industrial Data; Vol. 20 No. 2 (2017); 21-26
Industrial Data; Vol. 20 Núm. 2 (2017); 21-26
1810-9993
1560-9146
reponame:Revistas - Universidad Nacional Mayor de San Marcos
instname:Universidad Nacional Mayor de San Marcos
instacron:UNMSM
instname_str Universidad Nacional Mayor de San Marcos
instacron_str UNMSM
institution UNMSM
reponame_str Revistas - Universidad Nacional Mayor de San Marcos
collection Revistas - Universidad Nacional Mayor de San Marcos
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1795238303264407552
score 13.889614
AUTOMATION OF THE DRYING PROCESSES AND SELECTION OF THE ECUADORIAN COCOA CONSERVING SENSORY CHARACTERISTICS AND PREVENTING LABOR RISKS
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

Ejemplares Similares