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fermentation process » termination process (Expander búsqueda), formulation process (Expander búsqueda), implementation process (Expander búsqueda)
based fermentation » solid fermentation (Expander búsqueda), pre fermentation (Expander búsqueda), level fermentation (Expander búsqueda)
fermentation process » termination process (Expander búsqueda), formulation process (Expander búsqueda), implementation process (Expander búsqueda)
based fermentation » solid fermentation (Expander búsqueda), pre fermentation (Expander búsqueda), level fermentation (Expander búsqueda)
1
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].La tesis tiene dos objetivos: El primero es construir un modelo matemático que aproxime mejor (con respecto al modelo matemático en “Modeling th...
2
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].
3
tesis de grado
Publicado 2025
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La chicha de guiñapo (ChG) es una bebida ancestral de la cultura y gastronomía de Arequipa, Perú. Esta bebida tradicional se elabora a partir de maíz morado (Zea mays L.), cultivado en diversas regiones del Perú. El maíz morado es reconocido por su contenido nutricional y su alto valor en compuestos bioactivos, como antioxidantes (20.5 ± 2.0 μmol TE/g), compuestos fenólicos totales (2.5 ± 0.3 mg GAE/g) y antocianinas (1.8 ± 0.2 mg/g). Esta investigación tuvo como objetivo explorar el desarrollo tecnológico de un producto instantáneo en polvo derivado de la chicha de guiñapo (ChG) utilizando tecnología de secado por aspersión. El maíz morado utilizado en este estudio fue procesado hirviendo el guiñapo a 100 °C durante una hora, seguido de enfriamiento y fermentación bajo condiciones controladas durante 5 a 7 días hasta alcanzar las características deseadas, referenc...
4
artículo
Publicado 2001
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Vinegar has been elaborated from apple juice by inmersed fermentation at room temperature. The process was developed in two stages, firstly, the alcoholic termentation was carried out using Saccharomyces Cerevísíae yeast, Ellipsoideus variety. Secondly, an acetic fermentation was carried out using acetobacter. The global yield of the process, based on row material usage was around 52%. The product obtained has an acidity of 6,8% in acetic acid and fulfill the market requirements.
5
artículo
Publicado 2001
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Vinegar has been elaborated from apple juice by inmersed fermentation at room temperature. The process was developed in two stages, firstly, the alcoholic termentation was carried out using Saccharomyces Cerevísíae yeast, Ellipsoideus variety. Secondly, an acetic fermentation was carried out using acetobacter. The global yield of the process, based on row material usage was around 52%. The product obtained has an acidity of 6,8% in acetic acid and fulfill the market requirements.
6
tesis de grado
Publicado 2024
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This research presents a comprehensive approach to the design, control, and structure of an innovative fermentation machine for the production of Tocosh from potato fermentation. In order to achieve this objective, a thorough analysis of the various crucial parameters involved in the fermentation process has been carried out. The main objective of the design proposal is the real-time monitoring of essential factors such as pH and temperature in the process. To achieve this, a control system has been designed that will allow precise and constant monitoring of the temperature and pH parameters, and monitoring of the water level was also carried out to improve the quality of the product. Furthermore, the structural analysis of the fermentation chamber is addressed in detail, using Inventor software for the creation of three- dimensional models of each component and for the generation of the...
7
tesis de grado
Publicado 2024
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Abstract—This study focused on the development of a coffee fermenting machine designed to enhance the organoleptic characteristics of the Catimor variety in the province of Chanchamayo, with the aim of increasing the value of Peruvian coffee in the international market. The implementation of this machine not only benefits local coffee farmers by improving their income, but also contributes to the consolidation of Peruvian coffee as one of the best in the world. The methodology adopted for the design process follows the guidelines of the German VDI 2221 standard, which allowed for an effective understanding of the steps required to complete the proposed design. Furthermore, the designed machine manages to reduce the fermentation time from approximately 24 to 12 hours, while improving the sensory properties of the coffee when tasted. The design approach was based on a thorough analysis o...
8
artículo
Publicado 2020
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Potato tocosh is a naturally processed potato for nutritional and curative purposes from traditional Peruvian medicine. The aim of this study was to investigate the acute and sub-acute toxicity of tocosh flour (TF). For sub-acute toxicity, TF was administered orally to rats daily once a day for 28 days at doses of 1000 mg/kg body weight (BW). Animals were observed for general behaviors, mortality, body weight variations, and histological analysis. At the end of treatment, relative organ weights, histopathology, hematological and biochemical parameters were analyzed. For acute toxicity, TF was administered orally to mice at doses of 2000 and 5000 mg/kg BW at a single dose in both sexes. Body weight, mortality, and clinical signs were observed for 14 days after treatment. The results of acute toxicity showed that the median lethal dose (LD50) value of TF is higher than 2000 g/kg BW but les...
9
artículo
Publicado 2006
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En el presente estudio se adicionó un cultivo mixto Bio Rich constituido por Lactobacillus acidophilus La-1,Bifidobacterium lactis Bb-12 y Streptococcus thermophilus a leche de cabra, de vaca, así como a la mezcla de ambas en proporción (1:1); obteniéndose leche fermentada o cultivada entera o integral en base al contenido de acidez, porcentaje de grasa y al crecimiento de las bacterias probióticas Lactobacillus acidophi1us (107ufc/ml) y Bifidobacterium lactis (106ufc/ml), además de Streptococcus thermophilus (109ufc/ml), las que cumplen las normas microbiológicas de las leches fermentadas o cultivadas. Se determinó el porcentaje de inóculo y la temperatura de fermentación, siendo el pH de corte de 4,5. El tiempo de proceso con leche de vaca, de cabra y con la mezcla de leche de cabra y de vaca (1 :1) fue de 4 horas, 7 horas y 4 horas, respectivamente.
10
artículo
Publicado 2006
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In the present study was added a culture (composed by Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus) to goat and cow milk and a mix of goat and cow milk (1:1). It was gotten whole fermented milk with good acidity, fat percentage, and enough probiotic bacteria's growth (Lactobacillus acidophilus 107cfu/ml, Bifidobacterium lactis 106cfu/ml), besides Streptococcus thermophilus 109cfu/ml. All of the fennented milks agreed with the food safety norms. The parameters of the process were: added culture (1% in goat and in cow and goat mix milk, fermentation temperature 42°C; 2% in cow milk and fermentation temperature 39°C); final pH of 4,5. The time of process with cow, goat, and cow and goat rnix milk was: 4 hours, 7 hours and 4 hours respectively.
11
artículo
Publicado 2018
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This research was supported by the Programa Nacional de Innovación para la Competitividad y Productividad (Innovate Perú), under the contract N° 223-FINCyT-IA-2013 and Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica (FON-DECYT), research project PROCYT N° 316-2011-CONCYTEC-OAJ from Peru.
12
artículo
Publicado 2017
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The authors gratefully acknowledge the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (CONCyTEC-Perú, process number 219-2014), FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo – Process number 2015/26698-0) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq-Brazil) for financial support. The authors also gratefully acknowledge to Dr. Fernando Carlos Pagnocca from Center for Study of Social Insects (CEIS/UNESP) for the donation of the strain Aureobasidium pullulans LB 83.
13
tesis de grado
Publicado 2025
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En Perú, uno de los mayores problemas es la gestión del agua: más del 50% de la población costera depende solo del 2% del abastecimiento disponible. Esta escasez provoca la pérdida de miles de hectáreas agrícolas por falta de riego. Paralelamente, el 45% del lactosuero total producido, subproducto de la industria quesera, se desecha, ocasionando contaminación de suelos y ríos. Como alternativa, se propone aplicar hidrogeles biodegradables en suelos agrícolas para disminuir el estrés hídrico durante periodos de sequía. La tesis plantea el diseño de un proceso para producir hidrogeles de almidón reticulados con ácido cítrico obtenido por fermentación sumergida por lotes de lactosuero con Aspergillus niger. El ácido cítrico se recupera mediante precipitación química con hidróxido de calcio y ácido sulfúrico, seguido de la síntesis del hidrogel de almidón. Se defin...
14
artículo
Publicado 2005
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En el presente trabajo se describe el proceso tecnológico seguido para obtener alcohol a partir del polvillo de arroz. El tiempo óptimo de fermentación fue de 12 horas y el rendimiento de producción de alcohol de 57% basado en el contenido de almidón de la materia prima.
15
artículo
Publicado 2005
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This work describes a technologycal process to obtain alcohol from rice bran.The optimum time of fermentation was 12 hours with a yield production of 57% based on starch contents in the rice bran.
16
artículo
Publicado 2023
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In various industries, the fruit is utilized to produce derivative products such as beverages, vitamin C masks, jam, ice cream, pastries, among others. This highlights an area that has not been thoroughly explored: its use as a raw material, once fermented, to produce a distilled beverage with a strong presence of antioxidant properties. Various mathematical calculations were performed to obtain a column capable of distilling the fermented product at a maximum temperature of 98 ^{\circ}\mathrm{C} without damaging the antioxidant compounds present in blueberries. Therefore, calculations were made for the number of stages required in the distillation column, the column diameter, the distance between stages, and the simulation of the distillation process for the fermented blueberry must. Therefore, a novel mechanical design of the distillation column was carried out using the rigorous Fensk...
17
tesis de grado
Publicado 2021
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La presente investigación tiene como finalidad establecer la viabilidad comercial, financiera y técnica de la implementación de una planta productora de cerveza artesanal de tipo Blonde Ale a base de Kiwicha. Este tipo de cervezas se diferencian por el uso de insumos 100% naturales, dándoles un sabor único, además de ser la única cerveza artesanal de tipo Blonde Ale elaborada con kiwicha en el mercado peruano. Esta industria se encuentra en crecimiento en nuestro país, haciendo del mercado cervecero artesanal un buen lugar para incursionar. El producto se definió como una botella de vidrio de 330 ml que se comercializará a los diversos restaurantes y bares de Lima que estén interesados en la venta de este tipo de productos. Se estima que para el 2024 la demanda del proyecto será de 81,057.79 litros de cerveza. Este número se pudo obtener calculando previamente la demanda int...
18
tesis de grado
Publicado 2023
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The present project aims to demonstrate the technical, economic, financial, and market feasibility of a coffee maceration plant in Pisco, packaged in 500 ml bottles. By establishing a maceration plant, an innovative product would be launched into the market, offering something different for the preparation of cocktails and beverages during celebrations for the Peruvian consumer. Pisco was chosen as the base for the product, considering that it is the flagship beverage and is considered part of the identity of every Peruvian. An estimated demand of 121 505 bottles of macerated coffee is projected for the fifth year, targeting the socioeconomic levels A and B of the population residing in Metropolitan Lima, aged over 18, and who consume alcoholic beverages at various social events. The plant is in the district of Lurin, in the department of Lima, occupying an area of 450 m2, with an annual...
19
tesis de grado
Publicado 2023
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We began by raising the problem, proposing objectives, the scope of the investigation, justifications analyzing investigations that are related to the chosen topic to clearly understand the needs of the project and how to proceed in the following chapters. In addition, the most used concepts are mentioned, as well as the engineering tools. In the second chapter, the product is defined at the three required levels, in addition analyzing the Porter forces, the business model is proposed, and the apparent internal demand analyzed, which, with the help of the results of the survey and the expected participation, will determine the demand for the project, obtained this from defining the marketing strategies. In the third chapter, the most important factors for the location of the plant are defined and subsequently the confrontation tables are made that define the importance of each of these, ...
20
tesis doctoral
Publicado 2022
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencias e Ingeniería Biológicas
