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event processing » text processing (Expander búsqueda), fruit processing (Expander búsqueda)
meat processing » text processing (Expander búsqueda), data processing (Expander búsqueda), a processing (Expander búsqueda)
1
artículo
Publicado 2024
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Los aceites esenciales extraídos de diversas partes de las plantas han sido empleados desde tiempos ancestrales con fines medicinales, condimentarios, conservantes y aromatizantes. En este estudio, se llevó a cabo una exhaustiva revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se empleó la metodología PRISMA para recopilar la información, obteniendo un total de 15 documentos técnicos y 17 documentos específicos sobre aceites de plantas aromáticas y sus efectos en productos cárnicos, siguiendo criterios de inclusión y considerando palabras clave relevantes. En conclusión, la inclusión de aceites esenciales en la elaboración de productos cárnicos no solo favorece su conservación, sino que también mejora sus características organolépticas y añade funcionalidad al producto final. Este estudio destaca la importancia de los aceites es...
2
artículo
Publicado 2020
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It is important for small growing textile companies to make key decisions based on accurate and reliable information about the present production process and how future changes could affect them. Using traditional mathematical methods it is not possible to accurately and reliably reflect the real stochastic behaviour of processes and activities carried out in this industry. There are, however, information technologies such as the computer simulation technique that allow such information to be obtained taking this behaviour into account.he research carried out a simulation study of the garment making process of a small textile company in order to propose a better distribution of resources by experimenting with a simulation model of the process, In addition, some of the quantitative information obtained with this technique is presented. The results obtained show that making changes in assi...
3
artículo
Publicado 2016
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In recent years, forensic dentistry reaches critical importance worldwide, getting through certain procedures to estimate, time and date of death of a person, facilitating the resolution of multiple and complicated cases of death. The procedures employed also allow the lifting of fingerprints by applying techniques; Queiloscopía, Biting, Registration Rugas Palatine, providing thus a great contribution in the Criminal Investigation in its first phase Inquest, within which the processing of the scene seeks to collect evidence and binding evidence the fact that subsequently through a chain of custody is transferred to the laboratory where the evidence and evidence will be studied, becoming media expert evidence to identify the fact and authorship of an allegedly criminal act, thus presents a collection of literature concerning the subject that seeks to inform the general practice dentist o...
4
artículo
Publicado 2024
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The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products’ production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as...
5
artículo
Publicado 2024
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The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products’ production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as...
6
artículo
Publicado 2024
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This work proposes an electronic equipment which determines the marbling grade in beef rib eye according to the American grading scale using digital image processing and machine learning, achieving an 88.89 % coincidence level with grading done by beef specialists. Existing solutions which use image processing usually require calibration methods due to working in non-controlled environments. Furthermore, they only acquire the fat distribution from the longissimus dorsi muscle with an approximate accuracy of 80 %, without referring the distribution to any quality standard. In this work, meat samples are placed in a food grade stainless-steel enclosure with a touch screen and a digital RGB camera. The device acquires an image of the rib eye, which is then analyzed using techniques such as adaptive histogram analysis based on the HSV color model, histogram peaks detection for grayscale thre...
7
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
8
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
9
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
10
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
11
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
12
artículo
Publicado 2024
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Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
13
artículo
Publicado 2024
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Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
14
artículo
Publicado 2023
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In this article, a simulation model was developed to propose and evaluate improvements that increase the productivity of the production process of a manufacturing company and at the same time help achieve the company's objectives, for which the Promodel simulation software was used. The study begins with the conceptualization of the model explaining the operation of the production process of the company, detailing the transactions used in the operations and then presenting the layout of the model with the different locations, entities and resources provided by the production process. And finally the results of the model are transcribed with the new values of the variables that intervene in the process and with these values compare it with the current ones and obtain the conclusions of productivity improvement.
15
artículo
Publicado 2024
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Process mining enables organizations to discover, analyze, and enhance their business processes by extracting knowledge from event logs available in current information systems. This research proposes a process mining methodology for developing business and scientific-academic projects, consisting of nine phases: planning and scope, data preprocessing, data processing, flow control analysis, performance analysis, role analysis, results presentation, results publication, and transfer and monitoring. This methodology results from the researcher’s literature review, analysis of published methodologies, and their knowledge and experiences. Future research will apply this process mining methodology to various case studies in business and scientific-academic domains. This research aims to analyze the methodology’s efficiency, its application’s ease and relevance, and the congruence betwe...
16
artículo
Publicado 2024
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Process mining enables organizations to discover, analyze, and enhance their business processes by extracting knowledge from event logs available in current information systems. This research proposes a process mining methodology for developing business and scientific-academic projects, consisting of nine phases: planning and scope, data preprocessing, data processing, flow control analysis, performance analysis, role analysis, results presentation, results publication, and transfer and monitoring. This methodology results from the researcher’s literature review, analysis of published methodologies, and their knowledge and experiences. Future research will apply this process mining methodology to various case studies in business and scientific-academic domains. This research aims to analyze the methodology’s efficiency, its application’s ease and relevance, and the congruence betwe...
17
artículo
In this paper, we propose an optimization model for medical services processes to reduce waiting time using process mining. In medical services, there is a high percentage of dissatisfaction with medical care due to the processes related to appointment booking and waiting time for medical consultation. As a result, patients change medical services due to the urgency of the symptoms they suffer, generating distrust in health services in Peru. Through a medical information system, events of medical care processes are collected for analysis using the Celonis tool. The process mining discipline uses the discovery of the study process to identify existing bottlenecks in the process and violations that are included when monitoring process events. The proposed model is based on identifying the existing bottlenecks in the processes, which are appointment booking and office care, as these process...
18
artículo
Publicado 2025
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The association of processed food consumption with health problems has sparked interest among consumers and the food industry in the production of healthier and more sustainable foods. Processed meats, which are made from the skeletal muscle of edible animal species, have unfavorable characteristics due to the incorporation of ingredients and synthetic additives associated with the occurrence of diseases and allergies. In this context, this review presents the pijuayo as a healthy and sustainable alternative in the formulation of meat and fish products. The nutritional benefits of this Amazonian resource are described, as well as its uses reported in the literature. The pulp, peel, stem, and oil extracts of pijuayo have been used to replace animal fat and to act as extenders and colorants in processed meats. The benefits include the enhance of sensory characteristics and acceptability re...
19
artículo
In modern science there is a permanent search for new effective forms of organization of the educational process in physical training at higher education institutions of different orientation. The article presents a solution of the actual scientific and practical task of improving the level of physical fitness of students and increasing the readiness of young people of military age to fulfill their national service obligation and advancement of the content of physical education in agrarian institutions of higher education by means of the program of sectional classes using the means of MMA. Due to the conducted research, for the first time, the structure and content of the program of sectional classes with the priority use of means of MMA all-around in physical education of students of institutions of higher education has been scientifically substantiated; the effectiveness of the use of ...
20
artículo
In modern science there is a permanent search for new effective forms of organization of the educational process in physical training at higher education institutions of different orientation. The article presents a solution of the actual scientific and practical task of improving the level of physical fitness of students and increasing the readiness of young people of military age to fulfill their national service obligation and advancement of the content of physical education in agrarian institutions of higher education by means of the program of sectional classes using the means of MMA. Due to the conducted research, for the first time, the structure and content of the program of sectional classes with the priority use of means of MMA all-around in physical education of students of institutions of higher education has been scientifically substantiated; the effectiveness of the use of ...
