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drying processes » drying process (Expander búsqueda), making processes (Expander búsqueda), learning processes (Expander búsqueda)
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drying processes » drying process (Expander búsqueda), making processes (Expander búsqueda), learning processes (Expander búsqueda)
data drying » data during (Expander búsqueda), data merging (Expander búsqueda)
1
artículo
Publicado 2010
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The aims of the proposed research were to identify and document species, production and uses, describe processing procedures for drying, evaluate drying conditions and practices and apply Hazard Analysis and Critical Control Point (HACCP) principles to identify the critical control points involved in drying processes. The study focused on cultivated species of capsicum in the areas around Chuquisaca, Bolivia and Lima, Peru under the guidance of local partners. Farmer interviews were conducted to obtain information about current postharvest handling practices. In addition, drying procedures were evaluated at several sites. Parameters were documented, including drying conditions and behaviour of the product by placing climate sensors in the drying bulks and sampling and analysing the product at significant processing points. Based on this data, HACCP principles were applied, namely: produc...
2
artículo
Publicado 2017
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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.
3
artículo
Publicado 2021
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The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90?C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10?2 ± 4.68 × 10?3 and 1.21 × 10?1 ± 2.31 × 10?2 h?1, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50?C and the highest degradation (68.54%) in 6 h at 90?C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation....
4
documento de trabajo
Publicado 2015
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Given the importance of the Chilean dried-fruit market and the characteristics of the industrial process of dehydration, it becomes imperative for companies to measure the efficiency of their production processes in order to identify critical areas and take the necessary actions to improve them. Hence, the present work performs an efficiency analysis for the production of dried apples in a plant of the Maule region, Chile. The methodology used is Data Envelopment Analysis, considering both discretionary and non-discretionary variables. The results indicate that the application of the model without non-discretionary variables shows higher efficiency indices than the model with non-discretionary variables. Additionally, the efficiency analysis results, segregated by variety, origin, and fruit type, indicate that the selection of these segregations could be used to increase the production o...
5
artículo
We acknowledge financial support to the co-authors Peru ‘s CONCYTEC and World Bank (043-2019-FONDECYT-BM-INC.INV.) to J.G.I, among others.
6
artículo
Publicado 2017
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In the northern coastal and jungle areas of Peru, cocoa beans are dried using artisan methods, such as direct exposure to sunlight. This traditional process is time intensive, leading to a reduction in productivity and, therefore, delays in delivery times. The present study was intended to numerically characterise the thermal behaviour of three configurations of solar air heating collectors in order to determine which demonstrated the best thermal performance under several controlled operating conditions. For this purpose, a computational fluid dynamics model was developed to describe the simultaneous convective and radiative heat transfer phenomena under several operation conditions. The constructed computational fluid dynamics model was firstly validated through comparison with the data measurements of a one-step solar air heating collector. We then simulated two further three-step sol...
7
artículo
Publicado 2024
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The phenomenon of mass transfer during osmotic dehydration and convective drying of tomato halves (Solanum lycopersicum L.) was carried out 1) using sucrose and salt as solutes; and 2) by fitting the Peleg and Page equations to the experimental data. The fruit was cut into halves and its seeds and placenta were removed. It was osmotically dehydrated with solutions: 10.8% 18% and 30% 50%, (w/v), of salt and sucrose respectively at a temperature of 25 °C. Subsequently, the resulting samples were subjected to a convective drying process by forced air in a tunnel at temperatures of: 50; 70 and 90ºC. Determining the weight loss of the samples, the solids gain, obtaining parameters from the experimental models of Peleg and Page with correlation levels of R2 ≥0.9894 for the proposed models.
8
artículo
Publicado 2024
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Dry forests have a great environmental, social and economic value due to the ecosystem services they provide and the biodiversity they contain, and are being affected by the strong atmospheric fluctuations generated by the increasing climate variability of the last decades, endangering species of flora and fauna as representative as the white-tailed deer (Odocoileus virginianus peruvianus) in the tropical premontane zones of the western slope of the Andes, Therefore, we sought to analyze the relationship between the vigor of the vegetation cover and the historical fluctuations of the population density of white-tailed deer, with climatic variations and the incidence of El Niño Costero in the Coto de Caza El Angolo and its buffer zone in the period 1984-2023. For this purpose, statistical data of white-tailed deer in the study area and vegetation vigorousness levels determined with the n...
9
artículo
Publicado 2019
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In a context of water scarcity in Peruvian Pacific catchments as a crucial issue for Peru, added to the paucity of data availability, we propose a methodology that provides new perspectives for freshwater availability estimation as a base reference for unimpaired conditions. Under those considerations, a regional discharge of 709 m3/s to the Pacific Ocean is estimated with a significant increasing trend of about 43 m3/s per decade over the 1970–2010 period. To represent the multidecadal behaviour of freshwater runoff along the region, a regional runoff analysis is proposed based on hydrological modelling at annual and monthly time step for unimpaired conditions over the whole 1970–2010 period. Differential Split-Sample Tests are used to assess the hydrological modelling robustness of the GR1A and GR2M conceptual lumped models, showing a satisfactory transposability from dry to wet ye...
10
artículo
Publicado 2012
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The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.
11
artículo
Publicado 2012
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The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.
12
tesis de grado
Publicado 2024
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El presente estudio estuvo orientado a resolver el siguiente problema de investigación: ¿Cuál es la concentración de Hemoglobina Glicosilada en pacientes con diabetes mellitus atendidos en Servicios Médicos Generales San Juan SRL durante el periodo de enero a diciembre de 2023? Determinar la concentración de Hemoglobina Glicosilada en pacientes con diabetes mellitus atendidos en Servicios Médicos Generales San Juan SRL durante el periodo de enero a diciembre de 2023. Material y métodos: El estudio actual es de naturaleza cuantitativa y retrospectiva, con un diseño descriptivo no experimental. Se examinó a 216 pacientes a los que se les solicitó la Hemoglobina Glicosilada en los Servicios y para el procesamiento de los datos se empleó el software estadístico SPSS V.25. Resultados: La mayoría presentó concentraciones moderadas de 6.6% a 7.5%, (31.48%). Las solicitudes de Hem...
13
tesis de grado
Publicado 2023
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El presente trabajo de investigación tiene como finalidad determinar la viabilidad económica, social y técnica de la instalación de una planta productora de snacks de charqui de res con maíz tostado cuyo nombre es Nutri Yerki. En el capítulo I, se reflejan puntos cruciales para la investigación como la problemática, los objetivos de la investigación, justificación del tema e hipótesis. En el capítulo II se investiga el estudio de mercado identificando el uso del producto, los bienes sustitutos y complementarios, nivel socioeconómico y el modelo de negocio. Nutri Jerky es un producto con contenido neto de 50 gr, que está orientado principalmente a personas entre las edades de 18 a 55 años y pertenecientes al nivel socioeconómico A y B. En el capítulo III, se determina la localización óptima para la fabricación del producto en mención, para ello se evalúan los factore...
14
artículo
Publicado 2023
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Steam explosion as a pre-treatment for lignocellulosic fibers is an eco-friendly technology for obtaining cellulose microfibres. This study used a sustainable process design to produce Stipa Ichu (endemic fiber) cellulose microfibres on a pilot scale. Pseudolignin models and experimental data from recent studies were used to validate and simulate the steam explosion in a range of 150 to 220°C using acetic acid concentrations of 0.1 to 0.3 g/g of fiber. A peak yield of 92% was obtained for lignin recovery. The proposed process, which would produce 5 tons of dried cellulose microfibres per year, is economically feasible with an ROI of 48% and a PBP of 2.45 years. Additionally, the process is environmentally viable, with an E-factor of 9.42.
15
artículo
Publicado 2017
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The authors are grateful to the S~ao Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2014/16998-3, the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project No. 401004/2014-7, and Cienciactiva for the A.C. Miano PhD scholarship, from the “Consejo Nacional de Ciencia, Tecnologıa e Inovacion Tecnol ogica (CONCYTEC, Peru; Contract 272-2015-FONDECYT).
16
tesis de grado
Publicado 2025
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Objetivo: “Determinar la relación entre el conocimiento y la práctica del proceso de esterilización del instrumental de laparoscopía por parte del personal profesional de enfermería en la central de esterilización de un hospital público en Chanchamayo, 2025”. Métodos: Se realiza una investigación cuantitativa, práctica, con un diseño no experimental, de tipo correlacional y con un enfoque transversal. La población censal estará formada por 80 enfermeros de la central de esterilización. Se utilizará un cuestionario validado de 20 ítems para evaluar el conocimiento en tres dimensiones: limpieza, desinfección y esterilización, con una confiabilidad de alfa de Cronbach de 0.845. Para evaluar las prácticas, se utilizará una lista de cotejo validada, con un coeficiente de confiabilidad KR-20 de 0.823, centrada en actividades como inspección, empaque y secado. Los datos...
17
tesis de grado
Publicado 2014
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Se realizó la deshidratación osmótica de filetes de pejerrey utilizando como agente osmótico a cloruro de sodio en tres concentraciones de salmuera (15%, 26% y 30%) evaluándose durante el proceso la variación de peso, la humedad y concentracion de NaCI, siendo conluido esta etapa cuando los filetes alcanzaron una concentración de 2-2.5% de NaCI, finalmente siendo sometidos al proceso de secado por aire caliente a tres temperaturas de bulbo seco (40, 50 y 60°C) con una velocidad de aire secado de 1.5m/s, evaluándose la variacioón de humedad en relación al tiempo de secado. Las diferentes curvas de secado obtenidas determinaron que el menor tiempo de secado en relación a la mayor pérdida de humedad, se obtuvo con una temperatura de 60°C. Asimismo, se determinó la difusividad efectiva del agua a los tres tratamientos de temperatura de secado obteniéndose un Def de 5,71 a 9,2...
18
artículo
Publicado 2017
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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.
19
tesis de grado
Publicado 2003
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Considering the .economic, alimentary and ecological potential of the clams of sweet water and the lack of processes that allow a better conservation and industrialization of the same ones, the present work tries on the _prosecution of clams of sweet water (Anodontites .trapesialis) by means of dehydration for flow of hot air; this considering that the _one dehydrated is a conservation technique of very old and that he/she stays effective in many countries Jike in ours for their Jow cost comparing it with the one dehydrated by freezing and liofilization that have a high cost for the sophisticated teams that one needs. The present work is guided to determine the appropriate parameters for the dehydration of the pulp of clams of sweet water (Anodontítes trapesíalís). The process was consisted on subjecting to the pulp-0f clama of sweet water had dehydrated pfacing them in a tray dryer t...
20
tesis de grado
Publicado 2023
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El secado del café consiste en reducir el contenido de humedad del grano, este proceso es determinante para su calidad final, propiedades organolépticas óptimas son valoradas en el mercado, sin embargo, el café peruano no mantiene estas características debido a la limitada infraestructura de postcosecha. El secado del café natural o en vía seca presenta períodos más largos respecto a las otras vías debido a que esta conserva todas sus capas, lo que dificulta la extracción de la humedad del grano. El prototipo de secador solar está conformado por un Controlador Lógico Programable (PLC), módulo de Internet de las Cosas (loT), sensores de temperatura, sensor de humedad ambiental, sensores de velocidad de aire, sensores de radiación, balanzas y Variadores de Frecuencia (VFD). Se configuró el módulo loT para enviar los datos de los sensores a la nube Siemens lnsights Hub, se ...
