Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
formulation process » simulation process (Expander búsqueda), consultation process (Expander búsqueda), fermentation process (Expander búsqueda)
based formulation » based formulations (Expander búsqueda), fase formulacion (Expander búsqueda), based simulation (Expander búsqueda)
formulation process » simulation process (Expander búsqueda), consultation process (Expander búsqueda), fermentation process (Expander búsqueda)
based formulation » based formulations (Expander búsqueda), fase formulacion (Expander búsqueda), based simulation (Expander búsqueda)
1
artículo
Publicado 2025
Enlace
Enlace
Purple corn (Zea mays L.) is a superfood native to Peru, highly regarded for its functional properties and commonly used in the preparation of traditional beverages and desserts, such as chicha morada and mazamorra morada. Following processing, the corn cobs remaining as a byproduct retain significant amounts of bioactive compounds with potential for utilization. This study proposes their use as a primary component in the production of teas. To ensure product safety, the moisture content, total ash, and counts of enterobacteria and aflatoxins in the raw materials were first evaluated. Fourteen formulations were developed, varying in the proportions of corn cobs, quince, stevia, cinnamon, and cloves, as well as extraction times (5 and 10 minutes at 100 °C) with hot water. Two rapid sensory evaluation methods using consumer panels were applied sequentially: Flash Profile (FP) and Check-...
2
artículo
Publicado 2019
Enlace
Enlace
This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...
3
artículo
Publicado 2019
Enlace
Enlace
This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...
4
artículo
Publicado 2019
Enlace
Enlace
This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...
5
artículo
Publicado 2016
Enlace
Enlace
The Peruvian company Cerartec S.A has developed ceramic-based electrical insulators for medium voltage lines. These products, ANSI 53-2 type (Spool and Guy Strain Insulators), are composed mainly of peruvian raw materials. Both formulation and process have an influence on residual porosities. Relevant parameters of formulation and process have been identified. In the investigated range, a linear relationship was drawn between porosities and flexural modulus of rupture. The new ceramic electrical insulators have been tested in terms of dielectric resistance, in dry and wet conditions.
6
artículo
Publicado 2015
Enlace
Enlace
The application of edible coatings obtainable from alternative biodegradable materials has gained attention as a promising treatment to prolong the shelf-life of fresh-cut vegetables. Thus, this work aimed to develop a biodegradable coating based on fruit and vegetable residues flour. Immersion coating strategy was studied on the quality of minimally fresh-cut carrots during refrigeration storage by means of weight loss, color variation, pH, titratable acidity and soluble solids content. Better performance was obtained for coated carrots, which exhibited a tendency to have lower whiteness index than uncoated counterparts and enhanced overall quality. Despite a drop in color saturation expressed by chroma values (varying from 59 to 46) was observed, color index presented a positive value for all samples (varying from 13 to 15) indicating orange color preservation throughout storage. Altho...
7
artículo
Publicado 2015
Enlace
Enlace
The application of edible coatings obtainable from alternative biodegradable materials has gained attention as a promising treatment to prolong the shelf-life of fresh-cut vegetables. Thus, this work aimed to develop a biodegradable coating based on fruit and vegetable residues flour. Immersion coating strategy was studied on the quality of minimally fresh-cut carrots during refrigeration storage by means of weight loss, color variation, pH, titratable acidity and soluble solids content. Better performance was obtained for coated carrots, which exhibited a tendency to have lower whiteness index than uncoated counterparts and enhanced overall quality. Despite a drop in color saturation expressed by chroma values (varying from 59 to 46) was observed, color index presented a positive value for all samples (varying from 13 to 15) indicating orange color preservation throughout storage. Altho...
8
artículo
Publicado 2021
Enlace
Enlace
The present work aims to determine the effect of a pellet formulation based on Andean crops (arracacha, achira, mashua, oca, cañihua and tarwi) in a murine model as a useful criterion for the design of food products with added value. taking into account the weight and height gain of rodents of the BALB / C-53 strain. Taguchi's methodology was used in the formulation and optimization process, which allowed working with six factors: arracacha (Ar) Arracacia xanthorrhiza, achira (Ac) Canna indica L., mashua (Ma) Tropaeolum tuberosum, oca (Oc) Oxalis tuberosa, cañihua (Ca) Chenopodium pallidiulle aellen, tarwi (Ta) Lupinus mutabilis, with 2 levels of work, for this orthogonal matrix L8 was determined (27). 8 treatment groups were formed for each of the formulations in the form of pellets (F1, F2, F3, F4, F5, F6, F7 and F8) and a control group, the different formulations were administered f...
9
artículo
Publicado 2019
Enlace
Enlace
Esta investigación se basa en la necesidad de desarrollar una nueva línea de producción de helados de fruta. Actualmente el tamarindo en el mercado nacional se puede encontrar en productos como en marcianos, cremoladas, ingrediente en la cocina, jaleas o como fruto. La propuesta del trabajo es innovadora, ya que se plantea la posibilidad de aprovechar la pulpa del fruto en helados como insumo industrial, debido a la alta concentración de ácido tartárico que se encuentra en la pulpa. Para el helado se utiliza hidrocoloides (goma guar y goma xantana) para brindarle una textura típica de los helados de fruta con leche, además de ser enriquecido con ácido ascórbico como fuente de vitamina C. Se realizó tres formulaciones de helados que en sus últimas etapas de proceso de mezclado y congelado fueron maquilados en una planta industrial de helados artesanales para tener mejores cara...
10
artículo
Publicado 2021
Enlace
Enlace
De los resultados obtenidos en la Evaluación Censal de Estudiantes (ECE), se ha logrado obtener una aproximación de los logros y dificultades que tienen los estudiantes para formular o crear problemas matemáticos. Desde este escenario, el taller busca evidenciar cómo la creación de problemas permite desarrollar la intuición y creatividad de los estudiantes, sus habilidades para establecer relaciones, interpretar condiciones, argumentar sus posturas y, además, usar de manera flexible sus conocimientos matemáticos. El taller está dirigido a docentes de primaria y secundaria, tendrá un carácter activo, participativo y práctico. En grupos, los participantes identificarán la estructura que debe tener todo problema, las diversas situaciones que pueden ser utilizadas en el aula para formular un problema, atendiendo a los procesos cognitivos que se ponen en juego al crear y resolver...
11
artículo
Publicado 2025
Enlace
Enlace
The report addresses the management of parallel processes and synchronization in concurrent systems, highlighting common problems in accessing shared resources that affect efficiency and stability. It also highlights the need to optimize the management of large volumes of data and improve academic cooperation to develop advanced solutions.The objective of the study is to identify and analyze synchronization strategies that optimize parallel processes, evaluating their effectiveness in different scenarios and offering recommendations based on recent literature. A systematic review was conducted using the PRISMA methodology, selecting relevant articles published in the last five years and formulating key questions to guide the analysis. The results highlight that non-blocking strategies are more effective for managing shared resources, and techniques such as the use of mutex and actor mode...
12
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
13
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
14
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
15
artículo
Publicado 2019
Enlace
Enlace
The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
16
artículo
Publicado 2013
Enlace
Enlace
The plant layout problem can be generalized as a case intensively studied combinatorial optimization and therefore its nature is a NP- hard. The core of the problem originally introduced as the Systematic Distribution Planning , a multi -criteria and relatively simple, has been extended to larger contexts , through the formulation as a mathematical model based on the nature of the workshops . Given the computational complexity of the calculations have been developed heuristics ,metaheuristics and others to obtain approximate solutions . The aim of this study is to analyze recent research on plant distribution problems within the industrial context by classifying and comparing the representation of the problem , solution methods , constraints and the objective function used . The report covers more than 30 peer-reviewed articles on the subject. Particular attention is placed on recent pub...
17
artículo
Publicado 2020
Enlace
Enlace
This article addresses the issue of the extemporaneous offering of evidentiary means in the labor process, formulated at or after the trial hearing, or after the first instance judgment has been issued. It develops the principles and foundations, the assumptions, requirements and presupposition of the admission in this process. A uniform procedure for the admission and legal action of extemporaneous evidence is proposed in this article. It is eminently practical and based on the experience acquired in the daily judicial work as a magistrate.
18
artículo
Publicado 2014
Enlace
Enlace
This research is based on the problem of communication observed in the Academic Office of Research of the UCV: Universidad César Vallejo Campus Chiclayo (AOR-UCVCH), facing such a situation, it was suggested hypothetically that a proposal of organization and control model, focusing on a manual of procedures which overcomes such problem. For this purpose, it was worked with a population composed of 1 820 registered students in the 16 professional schools at Universidad César Vallejo Campus Chiclayo, taking a sample of 406 students from 1st to 10th period of studies. The student’s ages oscillate between 16 and 29 years; to which it was applied a questionnaire to collect information about communication process that occurs at AORUCV- CH, serving as a diagnostic on quality of service that is offered and thus to formulate the proposal. Theoretical information was added to the questionnaire...
19
artículo
Publicado 2020
Enlace
Enlace
Postmodernity has crossed the boundaries of art and philosophy very quickly, and by challenging the philosophical foundations of the social sciences, it has a great influence on mastering the theorizing of these fields. Consequently, the science of policymaking in general, and theories of policymaking in particular, have not remained immune to postmodern doctrines. Having said this, the objective of this essay is the analysis and examination of the models of explanation of the policy formulation process based on an approach of the postmodern paradigm. To this end, the issues of rationality in postmodernism, rationality in policymaking, and approaches that follow various types of rationality are discussed. The main models for explaining the policy-making process that have drawn much attention from thinkers are outlined. Studies suggest that notions such as objectivity criticism, escaping ...
20
artículo
Publicado 2020
Enlace
Enlace
Postmodernity has crossed the boundaries of art and philosophy very quickly, and by challenging the philosophical foundations of the social sciences, it has a great influence on mastering the theorizing of these fields. Consequently, the science of policymaking in general, and theories of policymaking in particular, have not remained immune to postmodern doctrines. Having said this, the objective of this essay is the analysis and examination of the models of explanation of the policy formulation process based on an approach of the postmodern paradigm. To this end, the issues of rationality in postmodernism, rationality in policymaking, and approaches that follow various types of rationality are discussed. The main models for explaining the policy-making process that have drawn much attention from thinkers are outlined. Studies suggest that notions such as objectivity criticism, escaping ...
