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1
tesis de grado
Publicado 2025
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El objetivo de este manuscrito fue evaluar el efecto del aceite esencial de muña (Minthostachys mollis) en el recubrimiento a base de harina de maca negra (Lepidium meyenii Walp.) y montmorillonita para prolongar la vida útil del melón (Cucumis melo L.) mínimamente procesado. Los cubos de melón se dividieron en cuatro tratamientos: T1 control (sin recubrimiento), T2, T3 y T4 con 0,1 % v/v, 0,2 % v/v y 0,3 % v/v de aceite esencial de muña respectivamente, además se les adicionó harina de maca (2,5 %) y montmorillonita (0,3 %), posteriormente todos los tratamientos se almacenaron durante 12 días a 5±1 °C. Se analizaron la pérdida de peso, acidez titulable, pH, sólidos solubles totales, color, firmeza, actividad de agua, evaluaciones microbiológicas de mohos y levaduras, Salmonella spp. y Escherichia coli. El T2 mostró menor pérdida de peso (8,7 %) y firmeza (22,3 %), ademá...
2
artículo
Publicado 2007
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The country has inmumerable nutrional natural resources of Andean Character, one of which is oca, which not yet has taken advantage of and amassed its consumption; reason for which this study raises to make an analysis of the types of oca which they exist in the mountain range of the Ancash region, determining its physical and chemical characteristics for its later recommendation, dentroi of a contex of an industrialization possibility. In order to fulfill this assignment, professional efforts and of field have come together. In this sense it has been possible the participation of the university through his laboratories of the university through his laboratories and Centers of Processing, education and independent, producing investigators of oca population in general, with the purpose of making tests of laboratory for the obtaining of flour and nectar.
3
artículo
Publicado 2007
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The country has inmumerable nutrional natural resources of Andean Character, one of which is oca, which not yet has taken advantage of and amassed its consumption; reason for which this study raises to make an analysis of the types of oca which they exist in the mountain range of the Ancash region, determining its physical and chemical characteristics for its later recommendation, dentroi of a contex of an industrialization possibility. In order to fulfill this assignment, professional efforts and of field have come together. In this sense it has been possible the participation of the university through his laboratories of the university through his laboratories and Centers of Processing, education and independent, producing investigators of oca population in general, with the purpose of making tests of laboratory for the obtaining of flour and nectar.
4
artículo
Publicado 2012
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The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.
5
artículo
Publicado 2012
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The aim of the study is the principal parameters establish or to determine for the production of flour of eggplant of excellent quality, depending on the temperature, time of dried and size of the particles of flour, which finally define the performance of the process. One used fruits in his ideal condition of maturity organoléptica, for preventing it from oxidizing for action of the enzimas, there was in use a solution of 80 parts for million (ppm) of metabisulfito of potassium. The temperature of dried was of 65°C during 16h, which was carried out in a dryer of trays of stainless steel, with control of temperature and time. (Dryer of 20 trays of 50 X 40 cm c/u). For the grinding there was used a molino of hammer of stainless steel of 10kg/h, the flour being obtained by size of minor particle of 0.5 mm.
6
artículo
Publicado 2025
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With the purpose of improving the quality and nutritional value of baking products, the idea of designing alfajores was proposed by partially replacing wheat flour with sweet potato and maca flour. This approach is aimed at offering products with high levels of nutrients present in sweet potato and maca. The main objective of this study is to evaluate the acceptance of alfajores made with these flours, using raw materials grown and produced in Peru. The research was carried out in the Ancash region, specifically at the facilities of the National University of Santa. To obtain the sweet potato and maca flour, the same procedure was followed: 15 kg of raw material was used, which was subjected to a disinfection process and then dried for 48 hours at 55 °C. As a result, 2.7 kg of sweet potato flour and 3.5 kg of maca flour were obtained. The formulations used in the preparation of alfajore...
7
tesis de grado
Publicado 2015
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La presente investigación propone la instalación de una planta productora de harina de lúcuma para la exportación, producto utilizado ampliamente en la industria heladera, repostera y panadera en el mercado internacional, así también como para el consumo directo debido a que es visto como un producto natural y sin preservantes.
8
artículo
Publicado 2025
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This research aimed to characterize orange (Citrus sinensis) peel flour from the Valencia variety for its optimal use in the agro-industry. The study evaluated the physicochemical and phytochemical properties of orange peel flour subjected to drying temperatures of 60 °C and 70 °C, along with drying air velocities of 3 m/s and 5 m/s for each temperature. The drying process was conducted using a fluidized bed dryer. Statistical analysis revealed that the optimal temperature was 60 °C and the most suitable air velocity was 3 m/s for better preservation of physicochemical properties, specifically crude fiber (13.43%) and ash content (4.50%). Regarding phytochemical properties, the best results were achieved at 60 °C with a drying velocity of 5 m/s, yielding higher retention of polyphenols (782.52 ± 0.01 mg EAG/100 g) and antioxidant capacity (12.19 ± 0.28 DPPH/µmol ET/g of sample).
9
artículo
Publicado 2016
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In this work thermophysical and thermochemical properties of dried commercial maca flour were studied by combustion calorimetry and differential scanning calorimetry (DSC). Net calorific value or combustion massic energy (419 ± 3 Kcal/100 g); specific heats (between -4 and 70 °C) where c.e. for 25 °C is 1.46 ± 0.03 J/g.°C; and thermal parameters, such as temperature and enthalpy, of decomposition (Tmax = 210.1 ± 0.4 °C, ΔHdec 82 ± 10 J/g) and gelatinization (Tp = 76.9 ± 0.4 °C, ΔHgel = 5.6 ± 0.5 J/g) processes were evaluated.
10
artículo
Publicado 2016
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In the lab of tannery skins of the FCP, the ESPOCH was the comparison of tanning with extract of plant polyphenols in Caesalpinia Spinosa, with a mineral tanning of sulfate of chromium for goat skins, i.e. 2 treatments with 7 repetitions each one, and in two consecutive runs a total of 28 experimental units were modeled under a completely randomized design in bivariate array. The results indicate that the most suitable tanning was to use plant polyphenols Caesalpinia Spinosa, (tara), since it is possible to obtain very good classification leathers, nothing that the percentage of tensile strength and elongation (72.12%), (333.24 N/cm 2 ), not recorder differences however numerical superiority can be seen in (T1) vegetable tanned leathers, as for shrink temperature, (92,86ᵒ C), being highly significant differences. The sensory evaluation determines greater fullness (4.50 points), using t...
11
artículo
Publicado 2021
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Maca (Lipidium meyenii Walp,) is a Peruvian product with different properties and health benefits, however, depending on its nature both in its processed state and as a raw material, it can present polluting substances from its natural appearance or state of conservation. The objective of the study was to detect mycotoxigenic molds and identify heavy metals of lead and mercury in maca flour from the Buenos Aires agricultural market in the Carhuamayo District, Huancayo Province and Junín Department. The detection of molds was made by the direct method, appreciating species of the genus Cephalosporium sp. (HMD1) and Penicillium sp. (HMD2) and by the indirect method a dilution (-7) 5x108 cfu / mL of yeast was obtained. In the identification of heavy metals by atomic absorption spectrophotometry, the presence of lead was evidenced in 0.17 mg / kg average amount at the toxic value of the per...
12
artículo
Publicado 2023
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El Aguaje (Mauritia flexuosa) es uno de los frutos más consumidos en la Amazonia peruana, principalmente en la elaboración de helados. Uno de los residuos es la cáscara, la cual tiene características sensoriales principalmente de dureza. El principal objetivo de este trabajo fue evaluar el efecto de la temperatura y tamaño de partícula en la obtención de harina de cáscara de aguaje, y su aplicación en galletas, con el fin de aprovechar este residuo. La cáscara de aguaje fue separada, secada, molida y tostada a diferentes temperaturas (120, 130 y 140°C), para luego ser pulverizada. A las harinas molidas y pulverizadas se les midió el contenido de polifenoles totales. La harina con mayor contenido de polifenoles fue caracterizada en fibra cruda y fibra dietaría, y seleccionada para elaborar galletas. Dichas galletas se elaboraron con cuatro niveles de sustitución (8, 10, 15 y...
13
tesis de grado
Publicado 2017
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El proyecto consiste en la construcción y puesta en marcha de una planta productora de galletas a base de harina de plátano, tendrá una vida útil de 10 años debido al tamaño de la inversión y el principal objetivo será posicionar el producto en el mercado de galletas como una opción para los padres de niños en edad escolar frente a las galletas sin ningún valor nutricional.
14
artículo
Publicado 2009
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Wood plastic composites of recycled polypropylene PPr and Pinus elliottii (PIE) were developed using soybean oil, stearic acid, caprylic acid and itaconic acid grafted with polypropylene (PPgAI) as coupling agents. The composites were processed in a co-rotating twin screw extruder and injection molded. The materials were characterized by mechanical properties, thermogravimetric analysis, morphological, physical and contact angle. The results showed that soybean oil acted as a plasticizer and reduced mechanical properties of composites. On the other hand, the addition of stearic acid, caprylic acid and PPgAI resulted in an increase in flexural strength of 8, 20 and 29%, respectively, when compared to the composite without compatibilizer. The composites developed with coupling agent commonly used, polypropylene grafted with maleic anhydride (PPgAM) had a 35% increase in flexural strength. ...
15
artículo
Publicado 2009
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Wood plastic composites of recycled polypropylene PPr and Pinus elliottii (PIE) were developed using soybean oil, stearic acid, caprylic acid and itaconic acid grafted with polypropylene (PPgAI) as coupling agents. The composites were processed in a co-rotating twin screw extruder and injection molded. The materials were characterized by mechanical properties, thermogravimetric analysis, morphological, physical and contact angle. The results showed that soybean oil acted as a plasticizer and reduced mechanical properties of composites. On the other hand, the addition of stearic acid, caprylic acid and PPgAI resulted in an increase in flexural strength of 8, 20 and 29%, respectively, when compared to the composite without compatibilizer. The composites developed with coupling agent commonly used, polypropylene grafted with maleic anhydride (PPgAM) had a 35% increase in flexural strength. ...
16
tesis de grado
Publicado 2019
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The aim of this investigation concerns the study of the manufacturing process of healthy and nutritional noodles based on cassava flour in order to determinate the commercial, technical, economic and social viability of a Lima-based plant, using tools and technics acquired during the undergraduate period of Industrial Engineering program. The target market is made up of B - C segments of Lima Metropolitan area, composed by people of both sexes between 18 years to more, who want to add to their lives a balanced diet. According to the study, in 2024 it is planned to sell about 23,256 packages of noodles to convenience stores and supermarkets at price of S/ 17.50/ package. The product will be sold in boxes of 12 packages each one (and in turn, each package will contain 12 units of 1kg of noodles). The plant will be located in Lurin district, department of Lima, and will have an area of 525 ...
17
tesis de grado
The present investigation aims to apply the concepts of industrial engineering for the implementation of a noodle processing plant based on Peruvian quinoa. The project has as its target market the population of Metropolitan Lima belonging to socio-economic levels A and B whose lifestyle is classified as sophisticated and modern. The product will be distribute in supermarkets and stores specializing in food products. It was estimated that the demand for the project for 2019 will be 437.7 tons and 875 500 packages of 500gr. quinoa noodles.
18
artículo
Publicado 2015
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The research involved two stages: In the first one, screening methodology was performed toevaluate the effect of the most significant factors: temperature, time and ratio raw material:solvent (MP: S) on the extraction of fructooligosaccharides (FOS) and reducing sugars (AR)from yacon flour. A factorial arrangement 2K were used; the levels for the factors were: time5-40 minutes; ratio MP: S 1:10-1:70 g / ml; temperature 30-90 ° C; responses variables wereextraction yield of FOS and AR. The results indicated that only the factor ratio MP: S hadsignificant effect on the extraction of FOS and AR (p-value <0.05). In the next stage, manylevels of ratio MP: S (1:10 to 1: 100 g / ml) were evaluated holding for time 5 minutes andtemperature at 30°C. Maximum extraction and greatest recovery of the extract was obtainedwith ratio MP:S 1:30. Finally, two kinetic models were used to describe the ...
19
tesis de grado
Publicado 2021
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El pan es uno de los productos de la canasta básica alimenticia; por ello, con el fin de brindarle a este alimento una nueva versión, promover el consumo de un producto netamente peruano y contribuir con la salud de los ciudadanos de Lima metropolitana del nivel socio económico A y B (6 años a más) nace la idea del presente proyecto cuyo objetivo general es determinar la viabilidad técnica, económica, financiera, social, medio ambiental para la implementación y operación de una planta de producción de pan a base de harina de maíz morado. La planta de producción estará ubicada en Lurín y contará con un área de 1 510 m2. Asimismo, dentro del proceso productivo existirán actividades clave (horneado, fermentado, entre otros) las cuales estarán regularizadas con la Norma Sanitaria para la Fabricación, Elaboración y Expendio de Productos de Panificación, Galletería y Past...
20
objeto de conferencia
Publicado 2020
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RESUMEN El presente trabajo estudió las isotermas de adsorción a 25 °C de harina de tres variedades de quinua (Chenopodium quinoa Willd.): INIA Salcedo (IS), Pasankalla Roja (PR) y Negra Collana (NC) sin maltear y malteada, así como su vida útil. Las isotermas fueron determinadas colocando 2g de muestra en un analizador de actividad de agua. Se programaron lecturas de 0.05 a 0.90 de actividad de agua, para construir las isotermas y la humedad inicial se determinó por el método gravimétrico. Los datos experimentales fueron ajustados con los modelos matemáticos de GAB, BET, Henderson, Halsey y Oswin. La bondad del ajuste se evaluó con el coeficiente de regresión y el porcentaje de error medio relativo (%E). Como resultado se verificó que el modelo de GAB y Oswin presentaron un buen ajuste de los datos experimentales con un coeficiente de correlación superior a 0.98 y un %E men...
