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fermentation process » termination process (Expander búsqueda), formulation process (Expander búsqueda), implementation process (Expander búsqueda)
even fermentation » level fermentation (Expander búsqueda), en fermentacion (Expander búsqueda), pre fermentation (Expander búsqueda)
fermentation process » termination process (Expander búsqueda), formulation process (Expander búsqueda), implementation process (Expander búsqueda)
even fermentation » level fermentation (Expander búsqueda), en fermentacion (Expander búsqueda), pre fermentation (Expander búsqueda)
1
artículo
Publicado 2023
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The aim of this study was to evaluate the crude protein (CP) and true protein (TP) content of sugarcane after the solid-state fermentation process (SSF) with and without addition of urea or an inoculum of Pediococcus acidilactici, Lindner. Nine aerobic silos were used where three treatments were evaluated: ground whole cane (GWC), GWC plus 2% urea (GWCu) and GWC inoculated with 108 CFU of P. acidilactici (GWClab). pH, CP and TP levels were measured, as well as changes in the microbial populations. The pH was higher than 6.1, except for GWCu where it was lower (5.6; p<0.05). The amounts of CP and TP were low, without differences between treatments until the end of the incubation period (72 h). Low amounts of lactic acid bacteria (lab) were observed in GWCu, with no significant differences in GWC and GWClab (p>0.05). In the periods of 48 and 72 h, the number of cellulolytic and total...
2
tesis de grado
Chocolate products are generally foods whose main raw material is the cocoa bean (Theobroma cacao). After various operations such as fermentation, drying, cleaning, sorting, roasting, hulling, and grinding, the original ingredients of chocolate are obtained. 0.5% of cocoa butter is lost during roasting because the heat causes the cocoa butter to melt. This means that some remains free enough to migrate to the shell, where it remains and is discarded during hulling. In grinding cocoa beans, there are two objectives: The first is to make the cocoa particles small enough to facilitate chocolate making. The second, even more important, is to extract the largest amount of fat from the interior of the cocoa bean, called the cotyledon. This fat is necessary to facilitate the flow of chocolate, since when crystallized in small quantities, it facilitates the solidification of the chocolate. The p...
3
tesis de grado
Publicado 2025
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El pisco es una bebida alcohólica tradicional del Perú cuya producción artesanal sigue métodos empíricos, generando variabilidad en la calidad y el rendimiento. Durante la destilación el destilado se separa en tres fracciones —cabeza, cuerpo y cola— definidas por cortes que influyen en la presencia de compuestos no deseados y en el cumplimiento normativo. Este estudio desarrolla un modelo matemático de la destilación batch de un mosto fermentado compuesto por etanol-metanol-agua-acetaldehído en un alambique de cobre, integrando balances de materia y energía, ecuaciones de equilibrio líquido–vapor mediante UNIFAC y correlaciones de transferencia de calor. Las simulaciones en MATLAB consideraron tres niveles de composición inicial de compuestos volátiles (bajo, intermedio y alto) y evaluaron el impacto del corte de cabeza sobre la composición del destilado. Los resultad...
