Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
milk processing » chile processing (Expander búsqueda), willd processing (Expander búsqueda), meat processing (Expander búsqueda)
text processing » meat processing (Expander búsqueda), event processing (Expander búsqueda), fruit processing (Expander búsqueda)
milk processing » chile processing (Expander búsqueda), willd processing (Expander búsqueda), meat processing (Expander búsqueda)
text processing » meat processing (Expander búsqueda), event processing (Expander búsqueda), fruit processing (Expander búsqueda)
1
tesis de grado
Publicado 2024
Enlace
Enlace
El yogurt es obtenido por un proceso de coagulación que emplea fermentos lácticos bacterianos, de las especies Lactobacillus bulgaricus y Streptococcus thermophilus; es parte de la alimentación mediterránea y de un régimen alimenticio saludable, de alto valor nutritivo al aportar minerales, vitaminas, proteínas y otros. Es necesario realizar el control de calidad a los productos alimenticios artesanales. Realizar la evaluación fisicoquímica y del envasado en el yogurt artesanal comercializado en mercados de Ica. ¿Cuál fue el resultado de la evaluación fisicoquímica y del envasado en el yogurt artesanal comercializado en mercados de Ica? Métodos: Extracto seco, cenizas totales, materia grasa, acidez valorable, descripción del rotulado y envase. Hipótesis: Se ha realizado la descripción de las características fisicoquímicas y del envasado, por tanto, no se requiere del pl...
2
tesis de grado
Publicado 1997
Enlace
Enlace
The present work is of the formulation and evaluation mathematical of seven (07) mixtures alternative containing proportions variables of extract of malta in powder (E), pollen (P), egg whole of hen (H). cocoa powder (C), skim milk powder (L), brown sugar (A), lecithin (LS) granulated soy and soy protein isolated from dust (PS), expressed in dry base. Were selected three mixtures by the criterion of best value nutritional destined to the feeding of children of age Pre school. The appropriate parameters for the flow of processing, characterization, and control during storage of the product was: formulation, heavy, mixed, load of trays, drying air temperature of 100 ° C for 45 minutes, cooling, grinding, packaging and stored. The content of proteins mixtures (finished product), fluctuate from 19.25 to 20.53% in dry basis, being the limiting amino acid, lysine and protein score average of ...
3
tesis de grado
Publicado 2004
Enlace
Enlace
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...
4
tesis de maestría
Publicado 2010
Enlace
Enlace
The present research work “Environmental Management on the basis of the NTPISO 14001:2002 for Agroindustrias DANE S.R.L. at the district of the Banda de Shilcayo – San Martín”, you developed with the purpose to make an Environmental Management Manual for the milk processing plant of the mentioned company; it was proceeded to accomplishing an environmental initial diagnosis at the company with the purpose to identify all of emissions and waste matter, as well as his sources and costs of treatment and disposition for it. Besides information on consumption of water, characterization of effluents, esteem of losses, consumption of electric power, as well as the levels of manufactured noises were compiled. With all this information and right after applying an opinion poll on the basis of the standard's quantitative check list ISO 14001:2002; it was determined than Agroindustrias DANE S....
5
tesis de grado
Publicado 2024
Enlace
Enlace
Las aguas residuales constituyen el origen de la contaminación ambiental las aguas residuales se producen en hogares, comercio, industria, también en instituciones gubernamentales donde utilizan el agua para diversos fines. Esta agua contaminada proviene del entorno doméstico y del crecimiento industrial a consecuencia del aumento poblacional y expansión industrial, especialmente en países desarrollados. Contaminantes tales como metales pesados, cianuro, compuestos orgánicos tóxicos, nitrógeno, fósforo, fenoles, sólidos en suspensión, colorantes y volátiles de las industrias y las descargas de agua sin tratar de los hogares son de gran preocupación ambiental y de salud pública. Diversas técnicas de tratamiento de acuerdo a procesos físicos, químicos o biológicos, utilizándose en eliminar contaminantes orgánicos de las corrientes de agua potable. El proceso físico má...
6
tesis de grado
Publicado 2003
Enlace
Enlace
With the objectíve to know contents of calcium and phosphorus intocow' s milk of Brown Swiss and Huallaga in the sector of province of Bellavista, that was collected samples of fresh rnilk and were determined contents of calcium and phosphorus and at once evaluated the effect of them, in the processing and yielding of fresh cheese. For determination of calcium and phosphorus used atomic absorption spectrophotometer and colorimetric method, respectively, during cheese processing evaluated the lactic cultivation and calcium chloride effect, incibation-coagulation time and cheese yield, which utilized the randon completely block statistacal design with factorial arrangement 4*2*4 at 3 repetitions and duncan's and tuckey's comparison tests with P < 0.05 and orthogonal contrasts. The obtained results of this study índícate, calcium contents into nilk. is following form: BMl, BM2, HMl and H...
7
tesis de grado
Publicado 2004
Enlace
Enlace
This research work proposes an industrial altemative for cultivation of taperiba (Spondias dulcis P) by determining the suitable technological parameters of dry bars processing from taperiba pulp, in such way fits to desired characteristics for its use in stuffed chocolate; it was evaluated its organoleptical characteristics, proximate chemical analysis; as well as, pulp/chocolate relationship, from taperiba bars obtained with pulp of: 15ºBrix (in addition of sugar 0%), standardized on 25ºBrix, and 35ºBrix, they have presented moistures of 20%, 25% and 30%. To determine the drying temperature, that was realized out a preliminary test comparing taperiba bars elaborated with pulp without addition of sugar obtained with dried temperatures of: 40ºC, 45ºC and 50ºC until moisture 30%, being taperiba bar obtained with a dried temperature of 40ºC, which presented best general appearance; ...
8
tesis de grado
Publicado 2014
Enlace
Enlace
In the Lamas city, Benzaken founded, from July 10,2013 to March 20,2014, the project of investigation developed "assessment of the growth of "coffee" and "cocoa" treaty with three applications of Biol, enriched with organic substances in the production of seedlings in Lamas - 2014 ". The specific objectives were to perform applications of Biol enriched with bee honey, coconut milk and cow milk, using three frequencies, in the production of seedlings of "coffee and cocoa", and perform the biometric evaluations of plant organs of the seedlings of the coffee and cocoa, until the optimal stage for the fmal field location. The wording of the problem was: How is the coffee growth and cocoa treated in three frequencies of applications of Biol enriched with organic substances, in the production of seedlings in Lamas, between the variables proposed the independent variable was frequency of applic...
9
tesis de grado
Publicado 2007
Enlace
Enlace
The present investigation work, had for purpose to increment de blancmang's proteic contents utilizing wooden-bean flour (Cajanus cajan) and this way impulsing production and this one use leguminous. Previously to the delicacy elaboration carne true tha analyses correspondent proximales that went in order to the wooden bean: 19.12%, 1.49%, 3.78%, 1021%, 7.82% of protein, fat, ash, humidity and fiber, respectively, and went in order to the milk: 2.95%, 3.70%, 87.50%, 1.80%, 6.7 y 1.030 Kg/m 3 of protein, fat, humidity, acidity, pH and density respectively. The flour's elaboration had following sequence: wooden-bean -+ weighed -+ cleanliness and selection -+ scalded -+ dried -+ willing -+ sieved -+ wooden-bean flour, and the 68% performance was obtained. After the delicacy in his distinct formulations was come from to the elaboration, and if was the process's sequence: Fresh milk -+ pasteu...
10
tesis de grado
Publicado 2024
Enlace
Enlace
El presente trabajo tiene como objetivo conocer los procesos que se realizan para la elaboración de yogures batidos naturales, sin conservantes, ni edulcorantes que aportan grandes mejoras a la nutrición y salud del consumidor, mediante el empleo de un diagrama de flujo donde se detallan cada uno de los procesos y parámetros operacionales, basándose en las normativas del Codex Alimentarius, Decreto Supremo – MINAGRI, DIGESA, para conseguir un producto de calidad e inocuidad, que beneficie y guste al consumidor. Siendo el yogurt un derivado lácteo sensible al deterioro, se deben controlar los problemas que afectan su calidad e inocuidad desde la obtención de la materia prima, hasta que el producto final llegue al consumidor; por esta razón se identifica en el diagrama de flujo los PCC que nos permiten controlar y evitar problemas de peligros físicos, químicos y biológicos en e...
11
artículo
Publicado 2024
Enlace
Enlace
Sensory evaluation of food is a constantly evolving field, where recently developed analysis methods are on their way to be consolidated. Check-All-That-Apply (CATA) is a rapid method used to describe sensory characteristics of a product through a personalized selection of terms; however, the format in which these terms are presented is not standardized. This study aimed to assess the effect of the design of four CATA ballots for the analysis of strawberry drinkable yogurt. Fifteen descriptive terms were established with the participation of 97 consumers, with 6 terms relating to texture, 5 to taste, and 2 to both appearance and odor. The four ballot models: a) columns, b) vertical list, c) radial distribution, and d) random distribution, were applied to characterize the same commercial brand of yogurt using 150 consumers for each model. According to Cochran’s Q test, significant diffe...
