Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
meat processing » text processing (Expander búsqueda), event processing (Expander búsqueda), data processing (Expander búsqueda)
gas processing » a processing (Expander búsqueda), data processing (Expander búsqueda), gold processing (Expander búsqueda)
meat processing » text processing (Expander búsqueda), event processing (Expander búsqueda), data processing (Expander búsqueda)
gas processing » a processing (Expander búsqueda), data processing (Expander búsqueda), gold processing (Expander búsqueda)
1
artículo
Publicado 2021
Enlace
Enlace
The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
2
artículo
Publicado 2021
Enlace
Enlace
The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
3
artículo
Publicado 2021
Enlace
Enlace
The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
4
artículo
Publicado 2024
Enlace
Enlace
Los aceites esenciales extraídos de diversas partes de las plantas han sido empleados desde tiempos ancestrales con fines medicinales, condimentarios, conservantes y aromatizantes. En este estudio, se llevó a cabo una exhaustiva revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se empleó la metodología PRISMA para recopilar la información, obteniendo un total de 15 documentos técnicos y 17 documentos específicos sobre aceites de plantas aromáticas y sus efectos en productos cárnicos, siguiendo criterios de inclusión y considerando palabras clave relevantes. En conclusión, la inclusión de aceites esenciales en la elaboración de productos cárnicos no solo favorece su conservación, sino que también mejora sus características organolépticas y añade funcionalidad al producto final. Este estudio destaca la importancia de los aceites es...
5
artículo
Publicado 2024
Enlace
Enlace
Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
6
artículo
Publicado 2024
Enlace
Enlace
Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
7
artículo
Publicado 2025
Enlace
Enlace
The association of processed food consumption with health problems has sparked interest among consumers and the food industry in the production of healthier and more sustainable foods. Processed meats, which are made from the skeletal muscle of edible animal species, have unfavorable characteristics due to the incorporation of ingredients and synthetic additives associated with the occurrence of diseases and allergies. In this context, this review presents the pijuayo as a healthy and sustainable alternative in the formulation of meat and fish products. The nutritional benefits of this Amazonian resource are described, as well as its uses reported in the literature. The pulp, peel, stem, and oil extracts of pijuayo have been used to replace animal fat and to act as extenders and colorants in processed meats. The benefits include the enhance of sensory characteristics and acceptability re...
8
artículo
Publicado 2023
Enlace
Enlace
This article deals with the processes of liberalization and privatization of economic public services within the framework of the social market economy in Peru. The meaning of liberalization and privatization is provided to differentiate their scope and differences, to later explain how processes have been applied in Peru, particularly in the public services of telecommunications, electricity, natural gas, and potable water and sanitation.
9
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
10
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
11
tesis de grado
Diseño de un sistema de separación gas-líquido para optimizar el procesamiento del crudo de petróleo
Publicado 2024
Enlace
Enlace
Los fluidos de boca de pozo producidos son mezclas complejas de diferentes compuestos de hidrógeno y carbono, todos con diferentes densidades, presiones de vapor y otras características físicas. A medida que una corriente de pozo fluye desde el depósito de petróleo caliente y de alta presión, experimenta reducciones de presión y temperatura. Los gases se desprenden de los líquidos y la corriente del pozo cambia de carácter. La velocidad del gas transporta gotitas de líquido y el líquido transporta burbujas de gas. La separación física de estas fases es una de las operaciones básicas en la producción, procesamiento y tratamiento de petróleo y gas. En el diseño de separadores de petróleo y gas, separamos mecánicamente de una corriente de hidrocarburos los componentes de líquido y gas que existen a una temperatura y presión específicas. El diseño adecuado del separado...
12
artículo
Publicado 2018
Enlace
Enlace
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.
13
tesis de grado
Publicado 2024
Enlace
Enlace
The operations in a liquefied petroleum gas plant require risks in the posture of workers during the performance of the operational activities of bottling, which can affect the integrity of the workers, as well as generate excessive operating times and affect productivity. Productivity currently stands at 78%, which is below the company's minimum goal of 85%. Therefore, due to the consequences it generates, it is essential to be a subject of study, so the objective of the research is to improve the productivity of the packaging operation by proposing a dysergonomic risk management model. The evaluation of the criticality of dysergonomic risks by workstation was carried out by means of the Triple Criteria Qualitative Identification and Estimation Matrix in which the activities of injecting liquefied petroleum gas, quality control, sealing and stacking of packaged balloons were defined as ...
14
artículo
Publicado 2022
Enlace
Enlace
The Soxhlet method in extracting plasticizers from PVC compounds presents various areas for improvement, such as the amount of solvent used, the time required in the process, and its costs. This study proposes replacing the Soxhlet method with the ultrasound-assisted method to reduce the time, costs, and amount of solvent used in plasticizer extraction. It also proposes using solvent recovered from previous extractions to reduce costs further. The study involved experimentation with three different grades of PVC compounds (medical, cable, and profile) to compare the recovery of plasticizers by the Soxhlet and the ultrasound-assisted methods. The plasticizers obtained were analyzed using gas chromatography, gas chromatography coupled with mass spectroscopy, and Fourier-transform infrared spectroscopy to evaluate the results of each extraction method as compared to reference co...
15
artículo
Publicado 2022
Enlace
Enlace
The Soxhlet method in extracting plasticizers from PVC compounds presents various areas for improvement, such as the amount of solvent used, the time required in the process, and its costs. This study proposes replacing the Soxhlet method with the ultrasound-assisted method to reduce the time, costs, and amount of solvent used in plasticizer extraction. It also proposes using solvent recovered from previous extractions to reduce costs further. The study involved experimentation with three different grades of PVC compounds (medical, cable, and profile) to compare the recovery of plasticizers by the Soxhlet and the ultrasound-assisted methods. The plasticizers obtained were analyzed using gas chromatography, gas chromatography coupled with mass spectroscopy, and Fourier-transform infrared spectroscopy to evaluate the results of each extraction method as compared to reference co...
16
artículo
Publicado 2021
Enlace
Enlace
The research results obtained on the effect that occurs on the properties of the synthesis gas obtained as a result of a biomass downdraft gasification process is presents in this paper, working with a cogeneration system internal to the reactor. A study of the previous related works was carried out, from which the dependent and independent variables necessary to evaluate the final quality of the process in the presence and absence of cogeneration were determined. For this, an experimental statistical design of four levels of type 4n was implemented, which allowed the performance of a comparative statistical analysis of the working states of the gasifier. On the other hand, an energy and exergy analysis of both states is presented where the potential of the gasification process to reuse thermal energy can be verified by incorporating a cogeneration system.
17
artículo
Publicado 2021
Enlace
Enlace
The research results obtained on the effect that occurs on the properties of the synthesis gas obtained as a result of a biomass downdraft gasification process is presents in this paper, working with a cogeneration system internal to the reactor. A study of the previous related works was carried out, from which the dependent and independent variables necessary to evaluate the final quality of the process in the presence and absence of cogeneration were determined. For this, an experimental statistical design of four levels of type 4n was implemented, which allowed the performance of a comparative statistical analysis of the working states of the gasifier. On the other hand, an energy and exergy analysis of both states is presented where the potential of the gasification process to reuse thermal energy can be verified by incorporating a cogeneration system.
18
artículo
Publicado 2009
Enlace
Enlace
Peru is in fact a country with important reservoirs of natural gas as Camisea and it opens potential opportunities for gas chemical development. In a mark of a higher enterprise competitiveness, in industry any time is more generalized to account with tools as support for enhanced of process and cost savings. The simulation and optimization of industrial process aided by computer is a powerful alternative. This work has as propose to make the design of a process an economical analysis with preliminary character of an integrated fertilizer complex for several plants: ammonia, nitric acid, ammonia nitrate and urea. The complex to treat the simulation in process where the transformation reactions happen in all steps of the plant, as is the case of nitric acid; it requires a great domain, not alone in the use of a powerful simulator, but a deeper knowledge of reaction kinetics and the thermo...
19
artículo
Publicado 2009
Enlace
Enlace
Peru is in fact a country with important reservoirs of natural gas as Camisea and it opens potential opportunities for gas chemical development. In a mark of a higher enterprise competitiveness, in industry any time is more generalized to account with tools as support for enhanced of process and cost savings. The simulation and optimization of industrial process aided by computer is a powerful alternative. This work has as propose to make the design of a process an economical analysis with preliminary character of an integrated fertilizer complex for several plants: ammonia, nitric acid, ammonia nitrate and urea. The complex to treat the simulation in process where the transformation reactions happen in all steps of the plant, as is the case of nitric acid; it requires a great domain, not alone in the use of a powerful simulator, but a deeper knowledge of reaction kinetics and the thermo...
20
artículo
The objective of the research was to determine the optimum parameters of rabbit meat canning for human consumption. Rabbit meat is a protein-rich food with less fat than red meats. Six months old male rabbits, which had an average weight of 1.900 g were used, a brine solution was used in three concentrations at 1.8%, 2% and 2.2% of sodium chloride, the process sterilization of the preserves was performed in an autoclave at a constant temperature of 122 ° C. in the retort, and working times of 30, 35 and 40 minutes, the cooling was performed by circulating water inside the autoclave, cooled to a temperature of 45 ° C . Approximately to be removed from the autoclave; The product was stored under moderate light conditions at room temperature (25 ° C) and incubation temperature (37 ° C) for 90 days. The results of the organoleptic evaluation indicated that the best treatments were the fo...
