Tópicos Sugeridos dentro de su búsqueda.
Tópicos Sugeridos dentro de su búsqueda.
Buscar alternativas:
convective processes » collective processes (Expander búsqueda), cognitive processes (Expander búsqueda), collective process (Expander búsqueda)
para convective » para convertirse (Expander búsqueda), para convertir (Expander búsqueda), masa convectiva (Expander búsqueda)
convective processes » collective processes (Expander búsqueda), cognitive processes (Expander búsqueda), collective process (Expander búsqueda)
para convective » para convertirse (Expander búsqueda), para convertir (Expander búsqueda), masa convectiva (Expander búsqueda)
1
artículo
Publicado 2005
Enlace
Enlace
The goal of the present paper ís the evaluation of a physical-mathematical technique to estímate the rain rate in the Peruvian north coast during days of extreme rainfall the period considered in this work in april 2002. For this purpose infrared GOES-8 satellíte images have been used. The results show that the used technique produces a good representation of the diurna!varíability of rain; however a seríous deficiency exísts in the daily rain rate estimation. The orography conditions and rapid rain formation during an atmospheric process similar to EL NIÑO one would explaín the cause of the opposing results.
2
artículo
Publicado 2024
Enlace
Enlace
The phenomenon of mass transfer during osmotic dehydration and convective drying of tomato halves (Solanum lycopersicum L.) was carried out 1) using sucrose and salt as solutes; and 2) by fitting the Peleg and Page equations to the experimental data. The fruit was cut into halves and its seeds and placenta were removed. It was osmotically dehydrated with solutions: 10.8% 18% and 30% 50%, (w/v), of salt and sucrose respectively at a temperature of 25 °C. Subsequently, the resulting samples were subjected to a convective drying process by forced air in a tunnel at temperatures of: 50; 70 and 90ºC. Determining the weight loss of the samples, the solids gain, obtaining parameters from the experimental models of Peleg and Page with correlation levels of R2 ≥0.9894 for the proposed models.
3
tesis de grado
Publicado 2022
Enlace
Enlace
Abstract—This research work develops a forced internal convection dehydrator to improve the productivity regarding ginger dehydration in Pichanaqui and the objective is to design an internal forced convection dehydrator using a centrifugal fan to maximize the productivity and to improve the quality of the dried ginger. This research is based on the German design norm VDI 2221 which was adapted and complemented with the norm VDI 2225. Furthermore, it was added the state of the art and also 7 phases for the development of the objective. Those points were implemented in order to determine the list of requirements and desires, the abstraction process or black box, the sequence of operations, a solution analysis or white box, a morphology matrix, a technical economic analysis to finally obtain a preliminary project. The results of the mathematical modeling determined that for the feeding sy...
4
tesis de grado
Publicado 2015
Enlace
Enlace
La carencia de servicios básicos como agua potable, para zonas como Cajamarquilla, es un problema social que se debe solucionar. Ante esta situación existen proyectos para dotar de servicios de agua a la zona, que por la geografía que presentan se utilizarán reservorios apoyados en los cerros aledaños. El procedimiento de diseño de un reservorio circular de concreto para la zona, servirá como guía para futuros proyectos. Siendo el objetivo de la investigación proponer criterios y un método adecuado para diseñar la estructura de un reservorio de concreto armado que cumplan con los parámetros de la propuesta de norma E030 2014 para la zona de Cajamarquilla, dada la poca información que existe de estos a pesar de ser de uso muy común en nuestro país. El tipo de la investigación es cualitativo, correlacional y de diseño experimental puro, con el fin de obtener resultados cer...
5
artículo
Publicado 2021
Enlace
Enlace
In the present work, a mathematical model is developed which involves the equations of fluid mechanics and the energy equation to determine the temperature field of the liquid steel that enters a container to solidify, a situation commonly found in production processes of steel today. Using mathematical techniques, a simplified equation of the energy equation is obtained in which a non-dimensional parameter Pe, the Peclet number, allows to evaluate the transport of the heat by convection to the transmission by diffusion occurred in the mold that contains liquid steel. Using finite differences method, the mathematical model formulated is solved numerically to visualize the cooling process of the liquid steel, from the beginning until the solidification process starts. Likewise, the numerical computations are carried out using GNU-Octave, which is a platform to the scientific programming w...
6
artículo
Publicado 2021
Enlace
Enlace
In the present work, a mathematical model is developed which involves the equations of fluid mechanics and the energy equation to determine the temperature field of the liquid steel that enters a container to solidify, a situation commonly found in production processes of steel today. Using mathematical techniques, a simplified equation of the energy equation is obtained in which a non-dimensional parameter Pe, the Peclet number, allows to evaluate the transport of the heat by convection to the transmission by diffusion occurred in the mold that contains liquid steel. Using finite differences method, the mathematical model formulated is solved numerically to visualize the cooling process of the liquid steel, from the beginning until the solidification process starts. Likewise, the numerical computations are carried out using GNU-Octave, which is a platform to the scientific programming w...
7
artículo
An integrated approach to the design and analisis of heat exchanger networrks (HEN) Is outlined. A case study is used, carminic acid,, to illustrate this integrated approach, to emphasize the economy of 60% energy with respect to convectional process.
8
artículo
Publicado 2005
Enlace
Enlace
Se esbozó un análisis de integración de energía por aproximación para el diseño y análisis de una red de transferencia de calor (HEN). Se utilizó un caso estudio, ácido carmínico, para ilustrar esta vía de integración por aproximación y resaltar el ahorro del 60% de consumo de energía con respecto al proceso convencional.
9
tesis de grado
Publicado 2006
Enlace
Enlace
The present work was developed in the Laboratory of Engineering and Projects and the Laboratory of Food analysis of the Agro-industrial Engineering School, and is oriented to find parameters for the dehydration of ramio leaves (Boehmeria nivea), species of high nutritious value and that adapts satisfactorily to the environmental conditions of San Martín region. Determinations of proximal analysis were made, obtaining values of 87.03% for humidity, 2.82% for proteins, 0.7% for lipids, 2.4% for ashes, 1.62% for fiber and 5.43% for free nitrogen extract, in the fresh material, whereas in the dehydrated product were obtained values of 8.68% for humidity, 19.79% for proteins, 4.92% for lipids, 16.85% for ashes, 11.37% for fiber and 38.39% for free nitrogen extract. For the drying it was used a convective drying equipment of laboratory with velocity and temperature variables of drying air; th...
10
tesis de grado
Publicado 2006
Enlace
Enlace
El presente trabajo se desarrolló en el Laboratorio de Ingeniería y Proyectos y el Laboratorio de análisis de los alimentos de la Facultad de Ingeniería Agroindustrial de la universidad Nacional de San Martín, y está orientado a encontrar parámetros adecuados para la deshidratación del follaje de ramio (Boehmeria nívea), especie de alto valor nutritivo y que se adapta satisfactoriamente a las condiciones ambientales que presenta la región San Martín. Fueron realizados determinaciones de análisis proximal, obteniéndose los siguientes valores: Humedad 87.03%, 2.82% de proteínas. 0.7% de extracto etéreo, 2.4% de cenizas, 1.62% de fibra y 5.43% de extracto libre de nitrógeno, en el material fresco, mientras que en el producto deshidratado se obtuvieron valores de: 8.68% de humedad. 19.79% de proteínas, 4.92% de extracto etéreo, 16.85% de cenizas, 11.37% de fibra y 38.39% de...
11
tesis de grado
Publicado 2000
Enlace
Enlace
He present work of research is conducted with the purpose of establish them parameters appropriate for the obtaining of flour of Papa air (Dioscorea bulbifera L.) through dried with air hot, using dryer of trays with circulation of air by convection forced and flow parallel. He understood the study of 1a raw material, starch, the process and the final product, making as appropriate physicochemical, rheological assessments, microbiological and sensory. The air Potato tubers (Dioscorea bulbi.fera l.) reported high total carbohydrate content (88.6548% b.s.), starch / "{5 <: OQ59 - _}(
12
tesis de grado
Publicado 2019
Enlace
Enlace
The installation of insulating products in industrial facilities is of great importance, due to the reduction in energy consumption that it provides. Industrial processes worldwide account for more than 30% of total energy consumption, so chemical processes must be as efficient as possible, seeking energy savings with the same level of production. The development of this work consists of several chapters; In chapter I, we refer to the theoretical framework related to heat transfer, thermal conductivity of different materials, we explain the law that governs this transfer, such as Fourier's law, the different heat transfer mechanisms such as conduction, convection and radiation, average temperature difference in composite walls, as well as heat transfer through various insulators. In chapter II, we explain the optimization of heat consumption using thermal insulation in steam pipes, takin...
13
tesis de grado
Publicado 2023
Enlace
Enlace
The objective of this work was to investigate the optimization of time (10 – 24 hours) and temperature (50 – 80 °C) of convective drying in the conservation of capsaicinoids and antioxidant capacity of rocoto flour (Capsicum pubescens). For this, the hot pepper samples (red, yellow and green) were treated according to a DCCR design with 11 treatments. The results showed an initial concentration of capsaicinoids of 12.24, 19.64 and 15.32 mg/100 g for the red, yellow and green varieties, respectively. The initial antioxidant capacity, measured by DPPH, was 71.28, 84.21 and 79.87%, respectively. The drying process showed that by increasing the temperature and drying time, both the capsaicinoids and the antioxidant capacity decrease. In this sense, the concentration of capsaicinoids had the maximum decrease to 4.28, 6.93 and 5.89 mg/100 g in the red, yellow and green varieties, respecti...
14
tesis de grado
Publicado 2017
Enlace
Enlace
En el presente trabajo se ha estudiado la conservación de filetes de gamitana empleando pre-tratamiento osmótico (soluciones de NaCl al 5, 10 y 15%) y secado convectivo con aire caliente (40, 50 y 60°C), así como determinar la calidad sensorial, física química y microbiológica de músculo de gamitana deshidratado. Los filetes de gamitana frescos luego de ser limpiados y despellejados fueron sometidos a la acción de una solución osmodeshidratante al 5, 10 y 15% de Cloruro de Sodio, utilizándose un tiempo de 30 minutos filete-solución de 1:5 p/v (40 gramos de filete por 250 ml, de solución osmodeshidratante, para luego ser sometidos a un secado convectivo a través de un flujo de aire caliente a temperatura de 40, 50 y 60°C, con recirculación de aire del 80% y velocidades del aire constante de 1.1m/s empleando un secador convectivo de laboratorio; a cada tratamiento se le rea...
15
tesis de grado
Publicado 2009
Enlace
Enlace
The aim of the present work was to determine the appropriate parameters for the conservation of the giant snail flesh (Megalobulimus maximus) for human consumption. For the analysis of the proximal pulp giant snail, in fresh state, were the following: 15.32% protein, 2.86% fat, 1.54% ash, 79.64% moisture and 0.64% carbohydrates. The snails were killed by immersion in water and subsequent heating from ambient temperatura, 27ºC, to 55ºC, in a time of 23.5 minutes; on the other hand, debugging is performed by immersing the pulp solution to 4% acetic acid for a time of 5 minutes at room temperatura. Dehydration of the giant snail flesh was in convective hot air dryer at temperaturas of 40°C, 50°C and 60°C with an air velocity of 1.2 m/s. With the data obtained during drying process were drawn charts for weight and water content as a function of time for each temperatura considered, whic...
16
tesis de grado
Publicado 2002
Enlace
Enlace
The leaves give Sacha Coriander they are characterized by their wide, jagged form, and with thorny termination, give characteristic strong scent, give where exactly their name comes; this grass grows naturally in the shady heavy and humid lands near the cultivated areas. This product has meant for sorne countries an interesting source he/she gj~ revenues for effect he/she gives exports in fresh, because its consumption has been increased mainly among the population foreigner. In the tace of the possibility he/she gives to place this product in the market it is that he/she is carried out this work as part b-eLshe _giv~cs_ª-,n investigation in which you can determine the appropriate parameters he/she give§ temperature, speed he/she gives_ air, and through later studies he/she gives storage and commercialization to give the farmers an alternative he/she gives to have in associate plantati...
17
tesis de grado
Publicado 2007
Enlace
Enlace
The fresh water Clam (Anodontites trapesialis), is a typical species of the forest, reproducing in form accelerated in all the lagoons or mirrors of water dedicated to the culture and investigation of other species, introducing itself in the form of larva soon to follow its development until arriving at its state of adult. The development is uncontrollable, reasOn why the unique form to control the presence of these clams is realising its advantage by means of industrialization, which will allow to generate added value, to create new power supplies and sources of work. In this project of lnvestigation one looked for to determine technological parameters as far as the selection of the clams considering parameters like: weight, charts, you enter other characteristics of such form to obtain majors pulp yields or meat with respect to the gross weight, also determinad the most suitable parame...
18
tesis de grado
The fruit of the Bixa orellana L. (achiote) is highly appreciated by people as a member for the preparation of their food, and by entrepreneurs as a supplier agent of natural color very appreciated now, but like all fruits its production it occurs by seasons causing that not all the production is used but only a part of it wasting the rest. The main objective of this work was to carry out an experimental study of the convective behavior during the drying of Bixa orellana L. (achiote) in a SDBASIC SPRAY DRYER spray dryer located in the Food Engineering Laboratory of the Pilot Plant of the Faculty of Food Industries of the National University of the Peruvian Amazon. To obtain the powder of Bixa orellana L. (achiote) a factorial statistical arrangement 23 was proposed, represented by the equation: 0 1 1 2 2 3 3 4 1 2 5 1 3 6 2 3 7 2 3 Y ? ? ?? X ?? X ?? X ?? X X ?? X X ?? X X ?? X X with th...
19
tesis de grado
Publicado 2016
Enlace
Enlace
Universidad Nacional Agraria La Molina. Facultad de Ciencias. Departamento Académico de Ingeniería Ambiental, Física y Meteorología
20
tesis de grado
Publicado 2016
Enlace
Enlace
Universidad Nacional Agraria La Molina. Facultad de Ingeniería Agrícola. Departamento Académico de Recursos Hídricos
