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1
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].
2
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].La tesis tiene dos objetivos: El primero es construir un modelo matemático que aproxime mejor (con respecto al modelo matemático en “Modeling th...
3
artículo
Publicado 2018
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We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.
4
tesis de grado
Publicado 2024
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This research presents a comprehensive approach to the design, control, and structure of an innovative fermentation machine for the production of Tocosh from potato fermentation. In order to achieve this objective, a thorough analysis of the various crucial parameters involved in the fermentation process has been carried out. The main objective of the design proposal is the real-time monitoring of essential factors such as pH and temperature in the process. To achieve this, a control system has been designed that will allow precise and constant monitoring of the temperature and pH parameters, and monitoring of the water level was also carried out to improve the quality of the product. Furthermore, the structural analysis of the fermentation chamber is addressed in detail, using Inventor software for the creation of three- dimensional models of each component and for the generation of the...
5
artículo
Publicado 2018
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Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica. Grant Number: Contract 272-2015-FONDECYT
6
tesis de grado
Publicado 2023
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We began by raising the problem, proposing objectives, the scope of the investigation, justifications analyzing investigations that are related to the chosen topic to clearly understand the needs of the project and how to proceed in the following chapters. In addition, the most used concepts are mentioned, as well as the engineering tools. In the second chapter, the product is defined at the three required levels, in addition analyzing the Porter forces, the business model is proposed, and the apparent internal demand analyzed, which, with the help of the results of the survey and the expected participation, will determine the demand for the project, obtained this from defining the marketing strategies. In the third chapter, the most important factors for the location of the plant are defined and subsequently the confrontation tables are made that define the importance of each of these, ...
7
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...
8
artículo
Publicado 2017
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Se estudió la relación de los valores que integran el color del grano de cacao durante los procesos de fermentación, secado y tiempo de cosecha, a un mismo tiempo de aguante en mazorca de cacao. Se utilizó el sistema de evaluación CIELAB, que define al color como índice físico y modelo cromático; se midieron los componentes del color (L*, a* y b*) y se calculó la variación del color (∆E*) a medida que se dieron los cambios bioquímicos durante la fermentación y el secado en el grano de cacao Cultivar Nativo de Piura. Los valores promedio del color comprendieron para L* de 52,03 a 34,05, a* de 12,64 a 14,69 y b* de 12,59 a 5,15, sin variación significativa en la fermentación del grano durante su beneficio. Se concluye que ∆E* es diferente en el secado para ambos tiempos de cosecha (p<0,05) debido a las condiciones climáticas.
9
artículo
Publicado 2017
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Through this research which aim is to relate the color variations of cocoa beans during the fermentation, drying and harvest time process, in an iqual time of cocoa pods storage. Was used for this evaluation the CIELAB system, which define the color as physical index and color model (L*, a* and b*), then was calculated color change (∆E*), at measure were giving the biochemical changes during the fermentation and drying process in cocoa beans of Cultivar Nativo from Piura. The average values of color for L* were 52,03 to 34,05; a* were 12,64 to 14,69 and for b* were 12,59 to 5,15 being variance non-significative for fermentation process of Cultivar Nativo cocoa beans during post-harvest. It is concluded ∆E* is different in drying for both harvest time (p<0,05) due to climatic conditions.
10
artículo
Publicado 2020
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The study describes the biotechnological process, a product of the hydrolyzed starch's fermentation using Saccharomyces cerevisiae Meyen ex E.C. Hansen as an enzyme agent. The behavior and speeds of the three intervening components (consumed substrate [Sc], product [P], and enzymatic agent [E]) were evaluated and was formulated the corresponding logistic models, independently, for each of the components and their subsequent application and analysis. Also, the saturation constant of the substrate [Km] was determined. The maximumconcentration for the enzyme reached a value of 9.80 g·L-1, and the reaction rate constants were 0.27 h-1, 0.20 h-1, and 0.22 h-1, for the concentrations of E, Sc, and P, respectively. The maximum speeds (and the optimal times) for the enzyme, substrate consumed, and product were 0.66 gL-1h-1 (6.80 h), 6.68 gL-1h-1 (11.50h), and 3,15 gL-1h-1 (11.40h), respectively...
11
artículo
Publicado 2020
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The study describes the biotechnological process, a product of the hydrolyzed starch's fermentation using Saccharomyces cerevisiae Meyen ex E.C. Hansen as an enzyme agent. The behavior and speeds of the three intervening components (consumed substrate [Sc], product [P], and enzymatic agent [E]) were evaluated and was formulated the corresponding logistic models, independently, for each of the components and their subsequent application and analysis. Also, the saturation constant of the substrate [Km] was determined. The maximumconcentration for the enzyme reached a value of 9.80 g·L-1, and the reaction rate constants were 0.27 h-1, 0.20 h-1, and 0.22 h-1, for the concentrations of E, Sc, and P, respectively. The maximum speeds (and the optimal times) for the enzyme, substrate consumed, and product were 0.66 gL-1h-1 (6.80 h), 6.68 gL-1h-1 (11.50h), and 3,15 gL-1h-1 (11.40h), respectively...
12
tesis de grado
Publicado 2021
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Se realizó el diseño de un proceso de producción de enzimas celulolíticas a escala industrial por fermentación sumergida utilizando bagazo de caña de azúcar como sustrato inductor y el hongo Trichoderma reesei como microorganismo productor. La etapa de fermentación fue seleccionada como el proceso central y se evaluaron distintas concentraciones iniciales de sustrato y estrategias de alimentación semibatch con el objetivo de determinar las mejores condiciones de operación para promoverla producción enzimática. Se realizaron simulaciones del proceso de fermentación a concentraciones iniciales de sustrato entre 10 y 70 g/L y con distintos modos de operación a partir de modelos cinéticos de crecimiento y producción enzimática del microorganismo seleccionado. Se obtuvieron los mejores resultados al operar de manera semibatch con alimentaciones de bagazo a las 70 y 120 horas,...
13
tesis de grado
Publicado 2024
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Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Ingeniería de Alimentos y Productos Agropecuarios
14
tesis de grado
Publicado 2019
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Los biocombustibles surgieron como una alternativa renovable a los combustibles convencionales, debido a la reducción de las reservas de petróleo y la contaminación ambiental que ocasiona el uso de combustibles fósiles; sin embargo, la reducción de costos para la producción de biocombustibles, específicamente bioetanol de segunda generación evoluciona a un ritmo muy lento, a pesar de los numerosos aportes realizados por investigadores, universidades y la industria. Este estudio está particularmente interesado en aportar con la reducción de costos de producción de bioetanol de segunda generación mediante sistemas de control capaces de soportar el uso de nuevas enzimas para maximizar la generación de azúcares, que sirven como sustrato para la fermentación de etanol. Para este propósito, el objetivo de este trabajo es diseñar un controlador de pH basado en redes neuronales ...
15
tesis de grado
Publicado 2024
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Los combustibles renovables y sostenibles atraen la atención como sustitutos del petróleo debido a su potencial para impactar positivamente los desafíos ambientales de nuestro planeta. En este contexto, se desarrolló el concepto de Biorrefinería, en analogía con las refinerías de petróleo actuales, para producir productos químicos y combustibles a partir de biomasa como materia prima. Entre los potenciales productos de interés, el etanol destaca especialmente por sus características, que lo catalogan como un combustible “drop-in”, con importantes ventajas sobre el bioetanol. El bioetanol se puede producir a partir del proceso de fermentación ABE, tras lo cual debe separarse y purificarse. La actual tesis investiga el diseño y optimización de una sección de destilación azeotrópica para separar la mezcla de agua y etanol, que se genera desde la planta de separación de...
16
informe técnico
Publicado 2014
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The first phase consisted of removing and reducing non-reducing sugars and tannins. By anaerobic fermentation processes in a bioreactor BATCH type agitator, far preparing alcohols. The second phase addressed the honey water treatment; bioremediation using a model of effective microorganisms (EM) and aquatic macrophytes was used. Under the study conditions 18.8 g of reducing sugars per liter Totals were obtained from the dried pulp and 2.0% bioethanol per liter of wine. Gallic acid was obtained as primary and most abundant polyphenols in a concentration of 4555.2 mg / kg of dry pulp. Regarding treatment of honey water results BOD and COD decreased, not reaching below the LMP, the STS is able to reduce below the LMP, the pH is within the range of the LMP, the temperature is below the LMP, like nitrates. Thus, it was concluded that it is possible, first use and transform agricultura! waste ...
17
tesis de grado
Publicado 2017
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This project obtained an anhydrous ethyl alcohol fuel from starch cassava (Manihot esculenta), evaluating the effect of the concentration of HCl and reaction times of process hydrolysis, achieving to obtain the greater conversion of glucose and therefore the greatest yield of alcohol. To achieve this began working with a starch concentration of 20%, supplied in the process of hydrolysis HCl doses to concentration of 0.7% to 2.7% and reaction times of 110 to 230 minutes. Applied in our experimental model a Central Compound Design Rotational (DCCR) of 22 points factorial, with 4 points axial and 3 repetitions in the central point through the software Statistica 8.0, which identified statistically significant effect between the concentration of HCl and reaction times in the process of hydrolysis. By using the methodology of surface response succeeded in identifying the optimal levels of the...
