Food materials have been used in our country for a long time as food for pigs, but the way it is being carried out at present generates environmental problems as residues decompose rapidly producing gas, odor and onset of disease vectors. This problem coupled with the increasingly availability space in landfills does not lead to the search for new treatments and alternatives for this waste refuse. In this paper the stabilization of food waste from the UNT College Eater was evaluated, obtaining better treatment whose performance as pig feed was subsequently evaluated. Sixteen different combinations of food waste, waste silage biodiesel (ERB) and molasses were incubated 40 ° C for four days. Twelve of them were dismissed by the presence of gases, odors and greenish spots on the sample. T11, T12, T15 and T16 were treatments that showed an appropriate fermentation process, so that the stabi...

La presente tesis es un trabajo que se enfoca en la implementación de un biodigestor, ha sido desarrollado en una donde la actividad principal es el servicio de beneficiado de animales vacunos y porcinos, producto cárnico que es consumido en las provincias de Huaura y Lima, está ubicado en la ciudad de Huara – Lima – Lima – Perú. El objetivo general Minimizar el consumo del gas licuado de petróleo en el proceso de escaldado a través de la implementación de un biodigestor. En la Empresa Frigorífico Industrial Valle Verde S.A.C, haciendo de los biodigestores en una herramienta más de uso productivo en las empresas que se dedican al servicio beneficiado de animales tales como: bovinos, ovinos y porcinos. Para lograrlo, se da inicialmente con la presentación del marco teórico relacionado con la implementación de biodigestores. Luego, se realza estudio que involucra el anál...

This project studies the installation of a dining room, on the campus of the National University of San Martin Tarapoto, with the purposes of providing the university con1u11idad adequate food both in quantity and nutritional quality, well, with the implementation of project will contribute to creating a source of work. Chapter II contains the market study both the raw material and the final product that determines the size of the plant room, based on the unmet demand for rations, the level of sales and availability of raw materials and inputs . The study of the raw material has been effected by food items (fruits, vegetables, milk, eggs, meat, poultry, fish, tubers, plantains, rice, etc.) and the study of the final product with daily rations. In capitulas III, the size and location of the project is determined, the planned size ratio, raw material availability, investment is made, quant...

El siguiente proyecto describe la producción, proceso y utilización del polvo de grillo saborizado. Este producto posee beneficios tanto para niños, jóvenes y adultos mayores, ya que contiene un alto nivel nutricional y un porcentaje de proteína mayor al de las carnes consumidas diariamente, puede ser usado en diversas preparaciones debido a su presentación en polvo. El presente estudio tiene como finalidad determinar la factibilidad de mercado, tecnología, económica y social de la planta productora y comercializadora de polvo de grillo saborizado en una presentación de cajas de 1,5 kg, conteniendo 60 sticks de 25 gramos cada uno. La propuesta de inversión de este proyecto se justifica con una intención de compra del 83,40 % de los participantes de la encuesta, destacando los niveles socioeconómicos A y B, en quienes nos enfocaremos principalmente, teniendo una demanda de 58 ...

Food materials have been used in our country for a long time as food for pigs, but the way it is being carried out at present generates environmental problems as residues decompose rapidly producing gas, odor and onset of disease vectors. This problem coupled with the increasingly availability space in landfills does not lead to the search for new treatments and alternatives for this waste refuse. In this paper the stabilization of food waste from the UNT College Eater was evaluated, obtaining better treatment whose performance as pig feed was subsequently evaluated. Sixteen different combinations of food waste, waste silage biodiesel (ERB) and molasses were incubated 40 ° C for four days. Twelve of them were dismissed by the presence of gases, odors and greenish spots on the sample. T11, T12, T15 and T16 were treatments that showed an appropriate fermentation process, so that the stabi...