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1
artículo
Publicado 2020
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The aim of this paper is to highlight the ductility of the legislative limit of the employer’s supervisory power. This is favoured by the use of abstract terms such as «reasonable and necessary». These terms are left to the employer to define and justify the application of labour inspection measures, such as video surveillance. The referred ductility allows the obtaining of evidence with violation of the fundamental right of the worker to the protection of personal data related to his dignity. Frequently, the evidence is relevant —especially when it relates to the imposition of disciplinary measures— and it is admitted into labour proceedings without any additional filter. The latter violates due process, because it allows the entry of illicit evidence; consequently, there is a transgression that also impacts on the inefficient use of available resources, as well as the incorpora...
2
artículo
Publicado 2024
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Toxicity can have a major impact on player engagement and satisfaction. It is a complex phenomenon that has diverse causes and consequences. Among the most common causes are anonymity, competitiveness and frustration. The consequences can be serious, such as harassment, abandonment of the game and psychological damage. Gaming companies are working to find ways to address forms of toxicity on their platforms. One of the most common interactions with toxicity occurs in chat windows or in-game messaging systems. The proposed work is to pull some chat messages that occur in these "lobbies" or take them offline so that they can be categorized to determine if the player who wrote in the chat committed an infraction and depending on the category take action on the case.
3
tesis de grado
Publicado 2021
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The objective of the present research is determinate the market, technical, economic, financial, and social viability for the installation of a purple corn flakes plant. The product will have a presentation in bags of 200 grams. The target market will be Metropolitan Lima, which represents 32,6% of the population of Peru. At the level of socioeconomic segmentation, the sectors chosen are A and B. At the level of behavioral segmentation, the Millennial generation (18 - 39 years old) from sector A and B of Metropolitan Lima have been chosen for their openness to new products and Lifestyle. This generation represents 36,88% of the population. The sale value to the modern channel distributors will be S /. 3,03 per bag, and the price to the final consumer will be S /. 5,50 per bag of 200 grams. The production plant will be installed in the district of Lurin in Metropolitan Lima, selected for ...
4
tesis de grado
Publicado 2023
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El presente trabajo tiene, como objeto de estudio, una empresa dedicada al procesamiento y comercialización de cereales como el trigo mote, trigo resbalado, quinua roja, quinua blanca, quinua negra, la cual, para el segmento de mercado, ofrece una estrategia competitiva de liderazgo en costos y diferenciación tanto para el mercado nacional como el internacional. Sin embargo, la problemática actual que presenta la compañía es la baja productividad en el área de producción de trigo mote, siendo de 100,00 Kg/H-H. El objetivo de esta investigación es demostrar el incremento de la productividad de mano de obra en el proceso de producción de trigo mote, de la empresa procesadora de cereales, a partir de la implementación la metodología 5S. La metodología permitirá eliminar los desperdicios como esperas, sobre procesos, movimientos innecesarios, así como tiempos muertos por fallas...
5
Publicado 2022
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La monografía trata sobre los cereales andinos de nuestro país, su importancia y procesamiento. Entre estos alimentos que se producen en la zona andina o sierra peruana se encuentran el maíz blanco, el trigo, la avena, la quinua, la kiwicha, cañihua y la cebada. Estos productos alimenticios son la base de la alimentación de los pobladores de la región andina, así como también se comercializa en la costa, selva y al exterior. Debido a sus propiedades nutricionales tienen importancia alimentaria-nutricional, económica y social. Como alimentos son la fuente de energía, proteínas, vitaminas y minerales a través del consumo del producto fresco entero o de sus derivados permitiendo satisfacer sus requerimientos de energía, de nutrientes constructores y reguladores que les permita mantener estado nutricional normal. Referente a su importancia económica está dada por la comerciali...
6
artículo
Publicado 2014
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The process of hydrolysis was carried out on a suspension of quinoa flour in water in a proportion of 1 in10 parts of water, previously gelatinized, to which was added an equivalent suspension of enzymes of 1,5 g/1000 g (50% of alpha amylase and 50% protease). With that, proteins were solubilized and starch was reduced to reducing su- gars, obtaining a liquid product at an average concentration of 8,5% that was later con- centrated to 45% of total solids. The hydrolysis process allows, on the basis of 1 kg of quinoa flour, toobtain80 to 85% of hydrolyzed material from20 to 15% of cellulosic residue, proteins and carbohydrates, non-digestible by the enzymes. The experiences that were carried out brought as results the following optimum values of kinetic parameters: Concentration of substrate: 10,0 %; Temperature: 60 ºC; pH: 5,0 and enzyme con- cent...
7
artículo
Publicado 2014
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The process of hydrolysis was carried out on a suspension of quinoa flour in water in a proportion of 1 in10 parts of water, previously gelatinized, to which was added an equivalent suspension of enzymes of 1,5 g/1000 g (50% of alpha amylase and 50% protease). With that, proteins were solubilized and starch was reduced to reducing su- gars, obtaining a liquid product at an average concentration of 8,5% that was later con- centrated to 45% of total solids. The hydrolysis process allows, on the basis of 1 kg of quinoa flour, toobtain80 to 85% of hydrolyzed material from20 to 15% of cellulosic residue, proteins and carbohydrates, non-digestible by the enzymes. The experiences that were carried out brought as results the following optimum values of kinetic parameters: Concentration of substrate: 10,0 %; Temperature: 60 ºC; pH: 5,0 and enzyme con- cent...
8
artículo
Publicado 2014
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The process of hydrolysis was carried out on a suspension of quinoa flour in water in a proportion of 1 in10 parts of water, previously gelatinized, to which was added an equivalent suspension of enzymes of 1,5 g/1000 g (50% of alpha amylase and 50% protease). With that, proteins were solubilized and starch was reduced to reducing su- gars, obtaining a liquid product at an average concentration of 8,5% that was later con- centrated to 45% of total solids. The hydrolysis process allows, on the basis of 1 kg of quinoa flour, toobtain80 to 85% of hydrolyzed material from20 to 15% of cellulosic residue, proteins and carbohydrates, non-digestible by the enzymes. The experiences that were carried out brought as results the following optimum values of kinetic parameters: Concentration of substrate: 10,0 %; Temperature: 60 ºC; pH: 5,0 and enzyme con- cent...
9
tesis de grado
Publicado 2015
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El objetivo de la presente tesina es el estudio técnico para la Autoridad del Servicio Civil - Lima, orientado a diseñar un sistema de Videovigilancia IP, lo cual es una tecnología de vigilancia visual con las ventajas digitales de las redes de comunicación IP (Internet Protocol), lo cual permite la supervisión local y/o remota de imágenes y audio así como el tratamiento digital de las imágenes. Existe una gama muy amplia de cámaras con diferentes funcionalidades para satisfacer todas las necesidades y presupuestos. El objetivo es diseñar un sistema de Videovigilancia IP, el cual permita vigilar y controlar a todo el personal para así poder disminuir las pérdidas de los activos. 1. Diseñar un sistema de Videovigilancia IP para una supervisión continua de los datos enviados por la cámara IP. 2. Diseñar la red lógica y física de la Videovigilancia IP. 3. Propuesta de un p...
10
tesis de grado
Publicado 2019
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La situación problemática de la presente investigación se centra en la deficiencia del cálculo de los tres elementos del costo: Materia prima, mano de obra y costos indirectos de fabricación. Puesto que en la actualidad la empresa cuenta con un sistema de costeo tradicional, el mismo que no permite identificar adecuadamente los costos incurridos en cada proceso productivo y por ende los cálculos de los costos obtenidos por cada departamento no determinan fehacientemente el precio unitario del producto. El presente estudio tiene como objetivo general elaborar una estructura de costeo por procesos en la producción de cereales en hojuelas y su efecto en la rentabilidad de la empresa Productos La Selecta S.R.L Tarapoto, año 2015, para tal fin, se utilizó una metodología de tipo cuantitativa, la cual estuvo dirigida a valorar monetariamente e interpretar los procesos de costos; por ...
11
tesis de grado
Publicado 2022
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El siguiente trabajo consiste en el diseño y producción de contenido para Shortcut, un canal multiplataforma de tutoriales de edición y animación digital, creado para difundir contenido técnico. Este incluye el diseño de la identidad visual de la marca y la producción del contenido, que comprende de videotutoriales para YouTube, gráficas para redes sociales y mini tutoriales para Reels y TikTok. El objetivo fue crear contenido de calidad, conciso y de corta duración, que pudiera brindar soluciones rápidas a problemas específicos. Finalmente, se presenta un apartado de las lecciones que fueron aprendidas en el transcurso de la implementación del proyecto.
12
artículo
Publicado 2014
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Se Teniendo en cuenta que un producto, como la “quinua” es lo suficientemente nutritivo y digerible; es necesario que tenga un grado de hidrólisis que permita solubilizar la proteína, almidón, fibras, etc. cambiando sus propiedades organolépticas para hacerlo más aceptable y aprovechable. Por ello la investigación se orientó a determinar los parámetros cinéticos de pH, temperatura y concentración de sustrato que permitan el proceso de hidrólisis de harina de “quinua” en una proporción de 1 en 10 partes de agua, previamente gelatinizada, a la cual se le adicionó una suspensión de enzimas equivalente a 1,5g/1000 g (50% de alpha amilasa y 50 % de proteasa). Con lo cual se logro solubilizar las proteínas y reducir el almidón a azucares reductores, obteniéndose un producto liquido a una concentración promedio del 8,5 %, que fue posteriormente concentrado a 45 % de s...
13
tesis de grado
Publicado 2018
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Pretende comprobar si es factible y rentable la instalación de una planta semiautomatizada productora de hojuelas de tarwi bañadas con miel de abeja, para lo cual realiza un estudio del consumo de hojuelas de cereal en Lima para determinar a cuántas personas y a qué segmentos debería estar orientado el producto.
14
artículo
Publicado 2016
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The main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and flavor, to meet this objective partly replaced wheat flour for local products such as Pajuro and Oca. The stages of the process flow were as follows: The formulation of ingredients, mixing, kneading, forming, baking and cooling. Total protein content, moisture and ash made of different cookies were evaluated. Likewise, sensory analysis where 31 children 10 years old participated was performed pre-selected and trained, who evaluated the taste, by the hedonic technique. Where seven treatment was the result of this investigation.
15
artículo
Publicado 2016
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The main objective of this research was to encourage innovation of products from the area, and thus exploit the potential of the properties that show these products and the importance of nutrition use in infant feeding. The specific objective of this research was to enrich nutritionally cookies and flavor, to meet this objective partly replaced wheat flour for local products such as Pajuro and Oca. The stages of the process flow were as follows: The formulation of ingredients, mixing, kneading, forming, baking and cooling. Total protein content, moisture and ash made of different cookies were evaluated. Likewise, sensory analysis where 31 children 10 years old participated was performed pre-selected and trained, who evaluated the taste, by the hedonic technique. Where seven treatment was the result of this investigation.
16
tesis de grado
Publicado 2019
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Nowadays, Lima society is adopting new consumption habits, increasingly healthy, nutritious and natural; this is due to the global trend to eat healthy and avoid consuming artificial or chemically processed products. To respond to this need, and in view of the market opportunity, NutriVita has arrived; an instant powdered drink based on Andean cereals, natural, easy to consume and that helps the development of children and young people in stage of growth and maturity. The product is presented in a PET package, with zipper and easy to use, with presentations of 200 and 400 grams and in chocolate flavor; it can be found in supermarkets in Metropolitan Lima and through authorized distributors. The target of the product are people in segments B and C who shop in supermarkets and who are interested in a better diet for their family and have a healthy lifestyle; Thus, the main shopper of the p...
17
artículo
Publicado 2014
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Objective: Develop nixtamalized products from the High Andean Grains (Corn, Quinoa and Amaranth). Method: A technological scientific research experimental design applied to determine the nixtamalization process high Andean grains. The proposed method is the nixtamalization process which involves the cooking of High Andean Grains (Quinoa, Amaranth and Corn) in an alkaline solution made with cal. To accomplish the removal of the pericarp, smooth grain texture and impart the characteristic flavor to nixtamalized products. Once cooked beans are ground to obtain a wet mass, which is rolled, cut, baked and fried. Before being packaged in good condition. Result: The right percentages of lime for nixtamalization of Quinoa and Amaranth were found, which were 1.5 % and 1 % respectively. Time and temperature suitable for cooking Quinoa and Amaranth was 15min. And 90 ° C for both grains. The time a...
18
artículo
Publicado 2014
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Objective: Develop nixtamalized products from the High Andean Grains (Corn, Quinoa and Amaranth). Method: A technological scientific research experimental design applied to determine the nixtamalization process high Andean grains. The proposed method is the nixtamalization process which involves the cooking of High Andean Grains (Quinoa, Amaranth and Corn) in an alkaline solution made with cal. To accomplish the removal of the pericarp, smooth grain texture and impart the characteristic flavor to nixtamalized products. Once cooked beans are ground to obtain a wet mass, which is rolled, cut, baked and fried. Before being packaged in good condition. Result: The right percentages of lime for nixtamalization of Quinoa and Amaranth were found, which were 1.5 % and 1 % respectively. Time and temperature suitable for cooking Quinoa and Amaranth was 15min. And 90 ° C for both grains. The time a...
19
artículo
Publicado 2021
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The objective was to obtain a snack extruded from cereals (corn, rice, kiwicha) and giant squid protein concentrate (CPCG), which meets the protein and amino acid requirements for children aged 5 to 12 years. The process flow was reception of the raw material, ground, weighed and mixed, conditioning the mixture, extruded, cooled, packed in a bioriented polypropylene bag, sealed and stored. The base mix included: 60.0% corn, 18.5% rice, 15.0% kiwicha and 4.0% CPCG. Likewise, the suitable parameters for the extrusion process were: 12.6% moisture of the mixture and screw speed of the extruder of 150 RPM. The extruded snack had a round shape with an average diameter of 1,3 cm, cream color and no smell and taste of the giant squid resource. The expansion index was 3.3 and the apparent density was 66.76 g/L. Its chemical composition was 16.8% protein, 5.35% moisture, 1.89% fat, 1.05% fiber, 2....
20
tesis de grado
Publicado 2020
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“Script’s Spot” is a serie of videos about script’s subjects, which it’s characterized by the union of two formats such as the didactic video and the videoblog. This union is because of the main objectives of the project, which are the entertainment and the learning about script’s subjects. The video is narrated by a character, who is present in all the episodes and, with his personality, give a friendly and funny style to the video. Also, in the videoblog’s part, it narrates the character's life to create empathy with the viewer and, it try to generate a closer relation between the speech and the viewer. ”Script’s Spot” will be publish in YouTube, in a channel with the same name as the serie of videos. This project comes from the importance of the script in the creative process, and also because of the great demand of script and cinema’s subjects are having in diff...
