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computer room » computer tool (Expander búsqueda), computer program (Expander búsqueda)
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computer room » computer tool (Expander búsqueda), computer program (Expander búsqueda)
room function » form function (Expander búsqueda), wood function (Expander búsqueda), motor function (Expander búsqueda)
1
artículo
Publicado 2023
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La epilepsia es el trastorno neurológico más común que afecta a aproximadamente el 1-2% de la población mundial y que conduce a la presentación en la sala de emergencias. Las modalidades de neuroimagen tienen una aplicación importante en el diagnóstico de nuevas convulsiones no provocadas y epilepsia. Este artículo analiza las diversas modalidades de neuroimagen para diagnosticar convulsiones y epilepsia y aborda que la resonancia magnética es la investigación de elección, y la obtención de imágenes urgentes se realiza más comúnmente mediante tomografía computarizada en pacientes con convulsiones de nueva aparición. El objetivo del artículo fue diagnosticar convulsiones y epilepsia para una intervención temprana para prevenir complicaciones o daños al cerebro. La resonancia magnética detecta incluso pequeñas lesiones epileptogénicas corticales, mientras que la tomo...
2
tesis de grado
Publicado 2024
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El presente estudio aborda la implementación de un probador virtual de lentes basado en algoritmos de visión por computadora usando técnicas de inteligencia artificial con el propósito de apoyar el proceso de compra en ópticas virtuales. Los objetivos que persigue esta implementación es la construcción de un algoritmo de visión por computadora que será el núcleo para el funcionamiento del probador virtual, además de diseñar una arquitectura óptima para el buen funcionamiento de la aplicación que pretende mejorar la experiencia de los clientes que compran por internet. El método de investigación es aplicada, ya que brinda una solución concreta a una situación del mundo real. Para llevar a cabo la implementación del probador virtual de lentes, se ha empleado la metodología ágil Scrum, conocida por su eficacia en la gestión de proyectos de larga duración en plazos de ...
3
artículo
Publicado 2019
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In the northern region of Peru, the agro-export sector has grown considerably in the last ten years. In Piura specifically, it can be seen a huge expansion in products such as grape, mango and banana. Cooling systems are important for the agro-export sector representing between 40 and 50% of total electricity consumption, so it is necessary to have efficient automated cooling systems that would meet high quality and performance standards.In this article, a model based on transfer function has been identified for the refrigeration pilot plant of the University of Piura and a PI controller has been designed for said model, comparing its performance in relation to the ON OFF controllers currently used in the Peruvian agro-industry. The control variable was the compressor frequency and the controlled variable was the internal temperature of the cold-room.The refrigeration pilot plant of the ...
4
artículo
Publicado 2019
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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...
5
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...
6
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...
7
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...
