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fermentation process » termination process (Expander búsqueda), formulation process (Expander búsqueda), implementation process (Expander búsqueda)
object fermentation » object segmentation (Expander búsqueda), object orientation (Expander búsqueda), bean fermentation (Expander búsqueda)
fermentation process » termination process (Expander búsqueda), formulation process (Expander búsqueda), implementation process (Expander búsqueda)
object fermentation » object segmentation (Expander búsqueda), object orientation (Expander búsqueda), bean fermentation (Expander búsqueda)
1
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...
2
artículo
Publicado 2024
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In local cup chocolate production, the influence of cocoa varieties and fermentation conditions on its sensory characteristics are overlooked. The objective of the study was to sensorially evaluate chocolate made from two varieties and three clones of cocoa (Theobroma cacao L.) fermented for 5, 6, 7 and 8 days. Brix degrees and pH were recorded. Sensory evaluation was carried out with a panel of 10 judges. The research was experimental. Friedman's test and its multiple comparisons test were used. The maximum fermentation temperature reached was 51°C, decreasing to 38°C towards the end of the process. Both pH and initial brix degrees decreased from 4.6 to 4.15 and from 11 to 9.6, respectively. Differences were observed in the cocoa flavor and acidity attributes of Criollo cup chocolate at different fermentation periods. The 5-day fermentation was the one with the highest total score, f...
3
tesis de grado
Publicado 2024
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Abstract—This study focused on the development of a coffee fermenting machine designed to enhance the organoleptic characteristics of the Catimor variety in the province of Chanchamayo, with the aim of increasing the value of Peruvian coffee in the international market. The implementation of this machine not only benefits local coffee farmers by improving their income, but also contributes to the consolidation of Peruvian coffee as one of the best in the world. The methodology adopted for the design process follows the guidelines of the German VDI 2221 standard, which allowed for an effective understanding of the steps required to complete the proposed design. Furthermore, the designed machine manages to reduce the fermentation time from approximately 24 to 12 hours, while improving the sensory properties of the coffee when tasted. The design approach was based on a thorough analysis o...
4
artículo
Publicado 2024
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The objective of this study was to assess the effects of saponins derived from Chenopodium quinoa by-products on methane (CH4) production in a ruminal fermentation system under in vitro conditions. Additionally, the study included the analysis of short-chain fatty acids (SCFAs) and true dry matter digestibility (TDMD). The saponin extracts obtained from three quinoa varieties were Altiplano (AS), Quillahuaman (QS), and Salcedo (SS), and were tested at six different doses (0, 0.2, 0.4, 0.6, 0.8, and 1.0mg/mL) each. Rumen fluid was obtained from two fistulated Junín breed sheep, with alfalfa hay (AH) and a 1:1 mixture of maize and bran (MB) was used as basal substrates. The data were processed in a completely randomized design and replicated three times. The CH4 per dry matter (mL/g DM), after 24h of incubation significantly decreased, acetate molar concentration decreased (p<0.05) with A...
5
tesis de grado
Publicado 2025
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Objetivo: obtener etanol a partir de los residuos fermentados de la caña de azúcar, específicamente de la empresa agroindustrial del distrito de Magdalena departamento de Cajamarca desde julio hasta agosto 2021. Materiales y métodos: tiene un enfoque cuantitativo con un diseño cuasi experimental, prospectivo y un tipo de método analítico, longitudinal; teniendo como muestra 36 litros de residuo fermentados el cual sirvió para obtener parámetros que nos ayudaron a llegar a una conclusión e introducir determinadas variables de estudio. Resultado: el estudio identificó el grado alcohólico y rendimientos donde se pudo apreciar que, según se incrementa la concentración de levadura, aumenta el grado alcohólico del destilado obtenido. Se observa además que, si bien con 8 g de levadura se obtiene un mayor grado alcohólico, el volumen de destilado obtenido es menor, por lo cual, ...
6
objeto de conferencia
Publicado 2019
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ABSTRACT The aim of this study was to evaluate the bioconversion of metabolic inhibitors (furfural, o-vanillin, transcinnamic acid and copper) during alcoholic fermentation by Saccharomyces cerevisiae, and its effect on secondary metabolites production. The tested yeast shows a good activity to convert furfural and o-vanillin into their derivatives furfuryl alcohol and ovanillyl alcohol, respectively, both detected in the respective mediums at final of fermentative process. Also, the production of higher alcohols was affected in the presence of o-vainillin and trans-cinnamic acid, and to a lesser extent of copper, with a marked effect obtained by discriminant analysis.
7
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
8
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
9
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
10
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
11
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, ...
12
tesis de grado
Publicado 2012
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This report deals with the study of Statistical Quality Control of the Molasses Brix, Brix fermented,% ART or Sugar and Alcoholic (Wort) in the fermentation process, in the same way to the alcohol content and acidity variables Acetic acid in the distillation process of Cartavio rum production in the Company "United Breweries" SAC period from May to June 2012. The main objective is to determine whether the Molasses Brix, Brix fermented,% ATR or sugar and alcohol content (must) of the fermentation process is in statistical control, in the same way, the alcoholic and acetic acidity Process Distillation is under statistical control, corresponding to Cartavio rum manufacturing, using statistical methods, such as: Quality Control Charts and Process Capability. Data collection was carried out in sheets and control monitoring records G - F - 001 area designed for quality control of the company. ...
13
tesis de grado
Publicado 2009
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En el proceso de producción del sillao, para hacer posible que el proceso de fermentación se lleve a cabo de una manera adecuada, es necesario que la materia prima se encuentre en tanques descubiertos hasta por 4 meses, por lo que existe la probabilidad de que se contaminen con bacterias ambientales y el proceso de fermentación sea interrumpido, para evitar esto se utilizan lámparas luz UV. El uso de las lámparas de luz Ultravioleta en la Planta de producción de sillao es de 16 horas durante el segundo y tercer turno únicamente, en el primer turno la luz UV se apaga por efecto de las operaciones del personal. Se viene utilizando fluorescentes de luz Ultravioleta de tamaño estándar para control germicida, de 45cm de largo aprox., con el fin de controlar, la influencia de las bacterias ambientales sobre la fermentación del Moromi que se lleva a cabo en tanques y sin agitación; d...
14
tesis de grado
Publicado 2015
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The objective of this research was to improve and evaluate the sensory quality of cocoa beans (Theobroma cacao L) in the CCN51 clone in cocoa liquor, through the incorporation of fruit pulp during the fermentation process. Hourst after is the cocoa beans of the clone CCN51 with three different types of pulps: banana moquicho (Musa sp.), tangerine (Citrus nobilis), pineapple (Ananas sativus) the application made with three different relationships: 10:1, 10:2, 10:3; i.e. 10 kg of cocoa and (1, 2 and 3 kg) of fruit pulp. The process of fermentation was carried out for 168 hours, with the first mine to 48 hours and then every 24 hours. During this entire process is carried out by the physicochemical analysis every 12 hours determining soluble solids, pH, and porcentage of acidity both on the testa and cotyledon; likewise are performed the testa of court or physical analysis of dry grain and ...
15
tesis de grado
Publicado 2021
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La fermentación del cacao es la etapa principal de poscosecha, ya que determina la calidad del producto; está es influenciada por los fermentadores y temperatura. No obstante, agricultores en la región de San Martín aplican métodos tradicionales afectando su homogenización. Se tuvo como objetivo controlar y regular la temperatura del proceso de fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao, Chazuta-Perú. Para ello, se formuló un protocolo de parámetros básicos estandarizados, se construyó un sistema inteligente de control basado en deep learning para regular la temperatura y se evaluó la influencia del sistema inteligente de control en la regulación. Se empleó una investigación aplicada de nivel explicativo y enfoque cuantitativo, bajo un método hipotético deductivo. La unidad muestral correspondió al cacao en baba procesados por el dispositivo...
16
tesis de grado
Publicado 2018
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The present investigation deals on the obtaining of ethanol by means of fermentative way using the coffee husk (Coffea arabica L.), variety Caturra and like producer microorganism the yeast Saccharomyces cerevisiae. The main objective was to determine the influence of the temperature and pH on the fermentation of hydrolyzed sugars obtained from the coffee husk, establishing the optimal process conditions for obtaining ethanol. When carrying out the physical and chemical characterization of the coffee husk, it was found that it contains a large amount of cellulose, from which acid hydrolysis resulted in reducing sugars that were taken to fermentation, where four temperature levels were used ( 26°C, 28°C, 30°C and 32°C) and pH (3, 4, 5, 6), obtaining that the optimum temperature and pH are 32°C and 5 respectively, with an efficiency of the fermentation process of 66.20% and a maximum ...
17
tesis de grado
Publicado 2009
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La Cooperativa Agraria Cafetalera “Oro Verde”, es conciente de las exigencias de calidad en el mercado internacional del cacao orgánico y convencional. El esfuerzo desplegado durante estos tres años le ha permitido ganar mercados y posicionamiento a nivel internacional. Sin embargo, se requiere introducir nuevos métodos en el beneficio del cacao como oreado, drenado y frecuencia de remoción, que permitiría elevar la demanda. El objetivo de esta investigación fue evaluar, mediante una caracterización física, química y sensorial, el efecto del fermentado directo, oreado, drenado y frecuencia de remoción de la masa de granos de un clon de cacao (ICS-95) sobre la calidad sensorial de la almendra. Se trabajó con mazorcas de cacao (Theobroma cacao L.) cosechado en los meses de octubre, noviembre y diciembre, provenientes de la provincia de Lamas. En el ensayo, se evaluaron tres ...
18
tesis doctoral
Publicado 2022
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ciencias e Ingeniería Biológicas
19
Publicado 2017
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El objetivo de este trabajo de investigación es la panificación es un proceso sencillo que se inició en la antigüedad, entre los ingredientes lleva harina, agua, azúcar, sal y levadura son insumos básicos pero estos pueden tornarse complejo si se emplean insumos nuevos la panificación en la actualidad está experimentando varios cambios, y usando insumos oriundo de cada país, en las innovaciones alimentarias se debe tener en cuenta que si se reemplaza en gran medida la harina de trigo, dicho cambio puede afectar las características del pan así también que cualquier cambio que se realice en la formulación del pan, se debe considerar en mantener o mejorar las características nutricionales, debido a que el pan es considerado un alimento impórtate para iniciar el día, por su fuente de nutrientes en su composición proteínas, vitaminas y minerales. Los panes especiales son aqu...
20
tesis de grado
Publicado 2010
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El desarrollo de las industrias alimentarias en el Perú ha mostrado un significativo incremento en los últimos años, tal como lo demuestra los estudios realizados por el ministerio correspondiente; sin embargo el mismo estudio revela que el mayor incremento corresponde al sector informal. Estas industrias no consideran dentro del proceso de producción la gestión de sus efluentes, que poseen alta carga orgánica con un enorme potencial contaminante, porque consideran un “gasto innecesario” que mermaría sus ganancias. Por lo cual el objetivo de la presente investigación fue desarrollar un procedimiento que permita tratar los efluentes de dos plantas procesadoras de frutas, mediante bioconversión a proteínas unicelulares. Las características promedio de los efluentes como la carga orgánica fue calculada por la DBO5 en 4,634.25 mg/L y una turbidez de 171.85 NTU. El tratamiento...
