The objective of this study was to determine the incidence between family entrepreneurship and business social development in two areas of Libertad, 2022, for which I work with the applied method, quantitative approach, of a non-experimental design of a causal comparative level, where false As a population, 300 entrepreneurs from the footwear sector and 250 from Trujillo manufacturing, therefore, as a sample, there were 118 and 110 respectively for each business category, as a technique adapted the questionnaire for both cases. Results, with greater relevance in the family entrepreneurship variable, with 72% good in the footwear category and 62% regular manufacturing; Similarly, in the social aspect of development, 73% are good and 58% regular; respectively for each category. Therefore, it was concluded that the significant incidence with family entrepreneurship and business social devel...

            The aim of this study was to improve the functional properties of anchovy surimi by adding giant squid arm surimi. Texture and colour characteristics of six proportions of giant squid arm surimi / anchovy surimi (0/100, 20/80, 40/60, 50/50, 70/30, 100/0) were evaluated. The results showed that the texture characteristics of the gel and colour improved considerably for the mixture of surimi with 70/30, obtaining 522.2 g of hardness, 8.2 mm of elasticity, 429.5 g * cm of gel strength, and the values of L* and a* were 74.30 and -0.85, respectively. This result indicates that the 70/30 mixture of surimi with 70/30 is the best proportion to improve the texture and colour properties of the anchovy surimi gel. The optimal ratio was corroborated by linear programming, where an improvement in the price of anchovy surimi was obtain...

            The aim of this study was to improve the functional properties of anchovy surimi by adding giant squid arm surimi. Texture and colour characteristics of six proportions of giant squid arm surimi / anchovy surimi (0/100, 20/80, 40/60, 50/50, 70/30, 100/0) were evaluated. The results showed that the texture characteristics of the gel and colour improved considerably for the mixture of surimi with 70/30, obtaining 522.2 g of hardness, 8.2 mm of elasticity, 429.5 g * cm of gel strength, and the values of L* and a* were 74.30 and -0.85, respectively. This result indicates that the 70/30 mixture of surimi with 70/30 is the best proportion to improve the texture and colour properties of the anchovy surimi gel. The optimal ratio was corroborated by linear programming, where an improvement in the price of anchovy surimi was obtain...

This report presents an application of the differential approach of the perturbation theory to an homogeneous model of a PWR steam generator in the Angra 1 Nuclear Power Plan in Brazil under steady-state conditions. Program PERGEVAP was built fom the code GEVAP developed by Souza and allows sensitivity calculations of linear (average primary loop temperature) and non-linear (average heat flux) functionals due to variations in some thermo-hydraulics parameters (flow rate, specific heat, , etc). Results obtained with this approach are then compared with direct calculations performed using the GEVAP code, with excellent agreements. The method has good potential to treat repeated calculations needed in the design and safety analysis of the Nuclear Plant components.