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1
tesis de maestría
Publicado 1986
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Formula un procedimiento que reduce el número de estructuras de proceso mediante la implementación sistemática de modificaciones topológicas para maximizar la rentabilidad del proceso. El presente trabajo formula un procedimiento heurístico evolucionario para la selección preliminar de estructuras de proceso competitivas contando con un conjunto inicial de estructuras alternativas. El procedimiento de selección es organizado como un problema de optimización con el objetivo único de maximizar la ganancia. Para aproximarse a la ganancia óptima se realizan modificaciones topológicas a las estructuras de proceso iniciales. Tales modificaciones se basan en el análisis paramétrico de las variables independientes del balance de materiales. Así se obtiene un conjunto final de estructuras de proceso mejoradas.
2
artículo
Publicado 2022
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The Universidad Nacional Abierta y a Distancia (UNAD), a public higher education institution in Colombia, offers distance education programs at different levels of technical and professional training, specializations, and master’s degrees in virtual learning environments. Therefore, those entering the unadista student community for the first time require induction systems and tools that help their entry, adaptation, and transition to virtual training. Thus, an information system that supports the induction process of first time students focused on their transition from face-to-face to virtual training is needed. This information system must comply with two basic requirements: firstly, to be an online system that guides students in the first steps of their virtual training and, secondly, to help the university’s decision-making regarding the induction tools and the adaptation resource...
3
artículo
Publicado 2022
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The Universidad Nacional Abierta y a Distancia (UNAD), a public higher education institution in Colombia, offers distance education programs at different levels of technical and professional training, specializations, and master’s degrees in virtual learning environments. Therefore, those entering the unadista student community for the first time require induction systems and tools that help their entry, adaptation, and transition to virtual training. Thus, an information system that supports the induction process of first time students focused on their transition from face-to-face to virtual training is needed. This information system must comply with two basic requirements: firstly, to be an online system that guides students in the first steps of their virtual training and, secondly, to help the university’s decision-making regarding the induction tools and the adaptation resource...
4
artículo
Publicado 2016
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The Peruvian company Cerartec S.A has developed ceramic-based electrical insulators for medium voltage lines. These products, ANSI 53-2 type (Spool and Guy Strain Insulators), are composed mainly of peruvian raw materials. Both formulation and process have an influence on residual porosities. Relevant parameters of formulation and process have been identified. In the investigated range, a linear relationship was drawn between porosities and flexural modulus of rupture. The new ceramic electrical insulators have been tested in terms of dielectric resistance, in dry and wet conditions.
5
artículo
A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
6
artículo
A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
7
artículo
A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.
8
artículo
The analysis and strategic formulation is a strategic assessment and preparation process of designing the future of industry, business or enterprise. The goal is to develop some elements for discussion and unification of several directives conceptions. The phases of strategic analysis are five: 1) Input phase, summarizes initial data and raises the company’s strategic position and products, 2) Analysis phase, integrates external and internal factors and raises strategic alternatives, 3) Output phase consolidate all strategies considering their technical feasibility, 4) Qualifying phase of the alternatives that fulfill the condition F + D and create value, 5) Evaluation and decision, choosing strategies that deliver value to the company. The expected result considers that, from an initial situation where analysis and long-term projection of insufficient or non-existent it passes to new ...
9
artículo
Publicado 2021
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The present work aims to determine the effect of a pellet formulation based on Andean crops (arracacha, achira, mashua, oca, cañihua and tarwi) in a murine model as a useful criterion for the design of food products with added value. taking into account the weight and height gain of rodents of the BALB / C-53 strain. Taguchi's methodology was used in the formulation and optimization process, which allowed working with six factors: arracacha (Ar) Arracacia xanthorrhiza, achira (Ac) Canna indica L., mashua (Ma) Tropaeolum tuberosum, oca (Oc) Oxalis tuberosa, cañihua (Ca) Chenopodium pallidiulle aellen, tarwi (Ta) Lupinus mutabilis, with 2 levels of work, for this orthogonal matrix L8 was determined (27). 8 treatment groups were formed for each of the formulations in the form of pellets (F1, F2, F3, F4, F5, F6, F7 and F8) and a control group, the different formulations were administered f...
10
artículo
Publicado 2021
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De los resultados obtenidos en la Evaluación Censal de Estudiantes (ECE), se ha logrado obtener una aproximación de los logros y dificultades que tienen los estudiantes para formular o crear problemas matemáticos. Desde este escenario, el taller busca evidenciar cómo la creación de problemas permite desarrollar la intuición y creatividad de los estudiantes, sus habilidades para establecer relaciones, interpretar condiciones, argumentar sus posturas y, además, usar de manera flexible sus conocimientos matemáticos. El taller está dirigido a docentes de primaria y secundaria, tendrá un carácter activo, participativo y práctico. En grupos, los participantes identificarán la estructura que debe tener todo problema, las diversas situaciones que pueden ser utilizadas en el aula para formular un problema, atendiendo a los procesos cognitivos que se ponen en juego al crear y resolver...
11
artículo
Publicado 2017
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El campo del desarrollo estratégico de recursos humanos se centra en dos pasos. Primero se considera el planeamiento estratégico; y segundo, el desarrollo estratégico de recursos humanos. En el primer paso, consideramos el pensamiento estratégico adaptado de Michael Porter como herramienta de gestión empresarial que posibilitará la incorporación de los procesos involucrados a la vida cotidiana de la universidad con la participación directa de las facultades y oficinas centrales de línea en el proceso de planeamiento estratégico, con todos los beneficios que puede aportar la aplicación de su conocimiento y experiencia de primera mano al desempeño total de la universidad (Porter, 1982, 1987, 1990, 1992).El objetivo central de la investigación es formular un plan de desarrollo estratégico de recursos humanos en la Universidad Nacional Mayor de San Marcos; en este primer paso d...
12
artículo
Publicado 2017
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The field of strategic human resource development focuses on two steps. First it is considered strategic planning; and second the strategic development of human resources. In the first step, we consider strategic thinking adapted from Michael Porter as business management tool will enable the incorporation of the processes involved in the daily life of the University with the direct participation of the Faculties and Headquarters Line in the strategic planning process with all the benefits it can bring the application of their knowledge and experience firsthand the overall performance of the University. (Porter, 1982, 1987, 1990, 1992).The main objective of the research is to formulate a plan of strategic development of human resources of the National University of San Marcos; in this first step we develop the diagnosis of external forces (economic, political, technological, cultural, so...
13
artículo
Publicado 2017
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In this article, we formulate a physiological process through a two-dimensional fluid-structure interaction problem between the airflow and the pulmonary alveolus in the Eulerian-Lagrangian Arbitrary (ALE) frame.This problem arises by coupling the equations of the fluid and the structure, described by the Navier-Stokes equations of evolution for incompressible flows, and an equilibrium equation, respectively.
14
artículo
Publicado 2017
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In this article, we formulate a physiological process through a two-dimensional fluid-structure interaction problem between the airflow and the pulmonary alveolus in the Eulerian-Lagrangian Arbitrary (ALE) frame.This problem arises by coupling the equations of the fluid and the structure, described by the Navier-Stokes equations of evolution for incompressible flows, and an equilibrium equation, respectively.
15
artículo
Publicado 2019
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This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...
16
artículo
Publicado 2019
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This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...
17
artículo
Publicado 2019
Enlace
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This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a sur...
18
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
19
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
20
artículo
Publicado 2019
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The objective of this study was to optimize the formulation of low-fat cabanossiusing the Mix Design method (D-Optimal) from 16 cabanossi formulationscomposed of Lama glama meat (60-80%), pork fat (10-20%) and cookedpotato pulp (10-20%). The response variables were: a texture profile analysis(cohesiveness, chewiness, hardness, gumminess and springiness), chroma(C*), moisture, yield, water activity and pH. For the optimization stage, it wasconsidered minimizing the pork fat, maintaining the hardness and humidity assimilar as to those in a commercial cabanossi. The mixture design analysis setup the formulation with 72.41% of llama meat, 10.78% pork fat and 16.81%cooked potato pulp as the optimum, with 0.84 of desirability. This formulationwas validated through the experimental process and contrasted by the t-Studenttest. It confirmed the effectiveness in the prediction of the mathematical ...
