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event processing » text processing (Expander búsqueda), fruit processing (Expander búsqueda)
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event processing » text processing (Expander búsqueda), fruit processing (Expander búsqueda)
meat processing » text processing (Expander búsqueda), data processing (Expander búsqueda), a processing (Expander búsqueda)
1
artículo
Publicado 2021
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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
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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
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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
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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 2016
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In recent years, forensic dentistry reaches critical importance worldwide, getting through certain procedures to estimate, time and date of death of a person, facilitating the resolution of multiple and complicated cases of death. The procedures employed also allow the lifting of fingerprints by applying techniques; Queiloscopía, Biting, Registration Rugas Palatine, providing thus a great contribution in the Criminal Investigation in its first phase Inquest, within which the processing of the scene seeks to collect evidence and binding evidence the fact that subsequently through a chain of custody is transferred to the laboratory where the evidence and evidence will be studied, becoming media expert evidence to identify the fact and authorship of an allegedly criminal act, thus presents a collection of literature concerning the subject that seeks to inform the general practice dentist o...
6
artículo
Publicado 2020
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It is important for small growing textile companies to make key decisions based on accurate and reliable information about the present production process and how future changes could affect them. Using traditional mathematical methods it is not possible to accurately and reliably reflect the real stochastic behaviour of processes and activities carried out in this industry. There are, however, information technologies such as the computer simulation technique that allow such information to be obtained taking this behaviour into account.he research carried out a simulation study of the garment making process of a small textile company in order to propose a better distribution of resources by experimenting with a simulation model of the process, In addition, some of the quantitative information obtained with this technique is presented. The results obtained show that making changes in assi...
7
artículo
Publicado 2024
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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...
8
artículo
Publicado 2024
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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...
9
artículo
Publicado 2023
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In this article, a simulation model was developed to propose and evaluate improvements that increase the productivity of the production process of a manufacturing company and at the same time help achieve the company's objectives, for which the Promodel simulation software was used. The study begins with the conceptualization of the model explaining the operation of the production process of the company, detailing the transactions used in the operations and then presenting the layout of the model with the different locations, entities and resources provided by the production process. And finally the results of the model are transcribed with the new values of the variables that intervene in the process and with these values compare it with the current ones and obtain the conclusions of productivity improvement.
10
artículo
Publicado 2025
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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...
11
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...
12
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...
13
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.
14
artículo
Publicado 2024
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Process mining enables organizations to discover, analyze, and enhance their business processes by extracting knowledge from event logs available in current information systems. This research proposes a process mining methodology for developing business and scientific-academic projects, consisting of nine phases: planning and scope, data preprocessing, data processing, flow control analysis, performance analysis, role analysis, results presentation, results publication, and transfer and monitoring. This methodology results from the researcher’s literature review, analysis of published methodologies, and their knowledge and experiences. Future research will apply this process mining methodology to various case studies in business and scientific-academic domains. This research aims to analyze the methodology’s efficiency, its application’s ease and relevance, and the congruence betwe...
15
artículo
Publicado 2024
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Process mining enables organizations to discover, analyze, and enhance their business processes by extracting knowledge from event logs available in current information systems. This research proposes a process mining methodology for developing business and scientific-academic projects, consisting of nine phases: planning and scope, data preprocessing, data processing, flow control analysis, performance analysis, role analysis, results presentation, results publication, and transfer and monitoring. This methodology results from the researcher’s literature review, analysis of published methodologies, and their knowledge and experiences. Future research will apply this process mining methodology to various case studies in business and scientific-academic domains. This research aims to analyze the methodology’s efficiency, its application’s ease and relevance, and the congruence betwe...
16
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...
17
artículo
Publicado 2014
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The daily electric demand in Peruvian National Interconnected System-SEIN- has very particular trend, seasonality and characteristics external effects, a situation that complicates the process of estimating the short-term forecast. The aim of this paper is to formulate and calculate ARIMA models with External Events Analysis to achieve efficient forecasts of electricity demand each day, at total level and broken down by areas of the SEIN. The methodology is based on treating each time series using appropriate statistical-mathematical transformations to achieve stability in variance as regular seasonal averages, parallel external events to try to reach an optimal predictive model ARIMA each area of the electrical system of Peru (Central, South and North) and for each day of the week. The results demonstrate the predictive efficiency. Taking as a quality indicator forecast the Mean Absolut...
18
artículo
Publicado 2014
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In the present investigation a simulation model was elaborated to propose and to evaluate improvements in a center of distribution of foods of human consumption. They took as indicators to evaluate the acting of the system; the level of service that perform the center, the time of answer, so much in the reception as the despatch and the operative costs. With the simulation model they were executed a series of experiments; as the plant layout of the warehouse, modifications in the reception processes and shipping, obtaining this way a configuration that the yield of the system increases in study in approximately 40%.
19
artículo
Publicado 2014
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In the present investigation a simulation model was elaborated to propose and to evaluate improvements in a center of distribution of foods of human consumption. They took as indicators to evaluate the acting of the system; the level of service that perform the center, the time of answer, so much in the reception as the despatch and the operative costs. With the simulation model they were executed a series of experiments; as the plant layout of the warehouse, modifications in the reception processes and shipping, obtaining this way a configuration that the yield of the system increases in study in approximately 40%.
20
artículo
Publicado 2022
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In this work, a general algorithm is proposed to design the reconstruction of chemical/physical/biological process events as one of the most complicated today: the evolution of cancer cells. Studying the evolution of the boundary curves it is possible to make a three-dimensional (3D) integration, in addition the 3D figure obtained can be explained through a mathematical model to estimate its geometric evolution after physical/chemical reactions. In this work, there are analyzed images of each stage of the process based on the evolution of cancer cells. Each image was processed in order to obtain a mathematical equation as a reference to understand the geometry of the 3D structure based on its 2D image for each stage. On the other side, with this information and the processing of each stage image, a mathematical equation was achieved to describe the geometry of the structure between stage...
