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harvest processes » hawkes processes (Expander búsqueda)
para harvest » post harvest (Expander búsqueda), corn harvest (Expander búsqueda), para hermes (Expander búsqueda)
1
artículo
Publicado 2020
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The article presents the results obtained in the structural, physical and chemical characterization of the stubble fiber of the pineapple harvest (Ananas Comosus) Golden as an alternative to elaborate paper. The biometric properties of the fibers were determined (length and diameter, wall thickness and lumen diameter), to later obtain the pulp quality indexes for paper, as well as the percentages of cellulose, Holocellulose and lignin, according to the TAPPI Standards for each component and the Jayme-Wise method. This study was made with the purpose of having information for its later use in the pulp and paper industry. Pineapple stubble samples were extracted from the population center of Omaya, Pichari in the Valley of the Apurimac, Ene and Mantaro Rivers (VRAEM) - Peru. The results indicate that they present biometric measurements of: Fiber length: 1105 µm, Wall thickness: 2,75 µm, ...
2
artículo
Publicado 2012
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The soybean is of great importance in the Brazilian agricultural scenario and both productivity and the area cultivated to each crop are increasing, demanding more speed and quality at harvest. However, losses are recorded in the mechanical harvesting of soybeans, a fundamental stage in the production process of field crops. Looking to quantify these losses was used in this study display a loss, and results were compared with the losses collected manually. Data were collected at Fazenda São Luiz, in the city of Santa Juliana - MG, with a harvester dual-rotor axial, with a platform of 9.14 m. We assessed 40 points in the day and night periods, and the variables: water content of grains, travel speed, plant height, height of first pod, grain yield, losses due to disability at the time of cutting, trail system, cleaning system and total grain losses and losses in the separation of clean gr...
3
artículo
Publicado 2012
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The soybean is of great importance in the Brazilian agricultural scenario and both productivity and the area cultivated to each crop are increasing, demanding more speed and quality at harvest. However, losses are recorded in the mechanical harvesting of soybeans, a fundamental stage in the production process of field crops. Looking to quantify these losses was used in this study display a loss, and results were compared with the losses collected manually. Data were collected at Fazenda São Luiz, in the city of Santa Juliana - MG, with a harvester dual-rotor axial, with a platform of 9.14 m. We assessed 40 points in the day and night periods, and the variables: water content of grains, travel speed, plant height, height of first pod, grain yield, losses due to disability at the time of cutting, trail system, cleaning system and total grain losses and losses in the separation of clean gr...
4
artículo
Publicado 2020
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In order to evaluate the post-harvest behavior of climacteric fruits, an experimental team was constructed to determine the intensity of respiratory rate in parts per million (ppm) of carbon dioxide (CO2) per unit of mass and time, for which purpose they were used : a K-33ICB sensor for CO2 measurement; Thomas 2000DV / 0,5 / E / LC air pump; a glass water trap with a diameter of 2.5 cm and a useful length of 6 cm; a 0.22 μm hydrophobic filter; a 150 μm particle filter; a breathing chamber with a volume of 5.0 x10-3 m3 constructed of glass with two tabulations for gas exchange and latex ducts. The Gaslab ® software was used to acquire data. In order to evaluate the equipment, Hass avocado fruits (Persea americana) were selected in the degree of physiological maturity with 8.26% of oil, then conditioned in the breathing chamber with an initial weight of one kilogram, then sealed hermeti...
5
artículo
Publicado 2011
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The present document is the culmination of mechatronic interaction, between the computer vision and control of robot areas for automation process of paprika pepper's harvest. A robot of 6 DOF (degree of liberty) perform the process of harvest, this robot give to us more versatility in complex movements and operations on rural lands. To operate the movements and 3D positions of the robot we use a visual sensor and distance infrared sensor. The visual sensor gives us required images to recognize the environment, the sensor infrared measures the deep, and withthese two values we can obtain the specific location of the peppers in the robot's workspace.
6
artículo
Publicado 2011
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The present document is the culmination of mechatronic interaction, between the computer vision and control of robot areas for automation process of paprika pepper's harvest. A robot of 6 DOF (degree of liberty) perform the process of harvest, this robot give to us more versatility in complex movements and operations on rural lands. To operate the movements and 3D positions of the robot we use a visual sensor and distance infrared sensor. The visual sensor gives us required images to recognize the environment, the sensor infrared measures the deep, and withthese two values we can obtain the specific location of the peppers in the robot's workspace.
7
Publicado 2017
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El Café es el producto agrícola más comercializado a nivel mundial, más de 70 países están involucrados en su producción. En el Perú, el café sigue siendo el producto agrícola más exportado, superando los 570 millones de dólares de valor exportado en el año 2015. El área productiva de la caficultura peruana se ha incrementado hasta superar las 425 mil hectáreas. Sin embargo, gran parte de esta se encuentra aún en renovación tras haber sido afectada por la roya (Hemileia vastatrix). Así mismo, se prevé para 2018 la recuperación de la producción y exportación, tras haber alcanzado un record en 2011. El presente informe se basa en la experiencia laboral del Gerente de Relaciones con Productores de la compañía Sustainable Harvest At Origin Latin America (representación de oficina de origen de Sustainable Harvest Inc), durante los años 2013 al 2015. En principio, se ...
8
artículo
Publicado 1971
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The presentation of this work does not suppose a hypothesis that requires a doctrinal approach, scientifically essential. The compilation of the field material is due to the need to satisfy the question "How do traditional, magical-religious rites work in agricultural work and what are the socio-cultural consequences in the process of changes that are taking place in the valley? sacred to the Incas? The workers and some students of the Yucay Farm were the informants for this data collection, which, in our opinion, reflects reality without distorting it.
9
tesis de maestría
Publicado 2023
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La presente investigación tiene como objetivo determinar la relación entre la gestión por procesos y la productividad en el proceso de cosecha manual del arándano azul (vaccinium corymbosum) en las empresas agroexportadoras peruanas. Esta es una investigación científica aplicada que emplea una metodología no experimental, correlacional y deductiva, y utiliza la técnica de encuesta mediante el instrumento de recolección de hojas de cuestionario. Para ello se contó con un marco muestral de 42 personales afines al proceso de cosecha manual (gerentes, jefes, especialistas, entre otros) de las agroexportadoras de arándano azul (vaccinium corymbosum) Camposol S.A., Hortifrut Perú S.A.C., Agroberries Perú S.A.C., Agricola Santa Azul S.R.L., Complejo Agroindustrial Beta S.A., Agrícola Chilca S.A. y Agrícola Riachuelo S.A.C. los cuales rellenaron el cuestionario de manera anónima....
10
artículo
Publicado 2012
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The Brazil Nut Tree, Bertholettia excelsa, while providing a fruit rich in all kinds of nutrients for human health, contributes to environmental conservation. The temperature and humidity of the environment in which they grow and are harvested, coupled with inadequate management of fruits, at harvest, post harvest, processing and storage; favor fungal infection and the production of derivatives difuranocumarinas, known as the aflatoxins (AFs) B1, B2, G1 and G2 whose identification is derived by the blue and green color emitted from the fluorescence when exposed to UV light. In this paper, it has been evaluated the use of a UV excitation source as part of a system to recognize the fluorescence emitted by the Brazil Nut Tree; making the separation easier and faster from those which are contaminated by FAs. The selection by detecting fluorescent emission depends on the type of detectors and...
11
artículo
Publicado 2012
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The Brazil Nut Tree, Bertholettia excelsa, while providing a fruit rich in all kinds of nutrients for human health, contributes to environmental conservation. The temperature and humidity of the environment in which they grow and are harvested, coupled with inadequate management of fruits, at harvest, post harvest, processing and storage; favor fungal infection and the production of derivatives difuranocumarinas, known as the aflatoxins (AFs) B1, B2, G1 and G2 whose identification is derived by the blue and green color emitted from the fluorescence when exposed to UV light. In this paper, it has been evaluated the use of a UV excitation source as part of a system to recognize the fluorescence emitted by the Brazil Nut Tree; making the separation easier and faster from those which are contaminated by FAs. The selection by detecting fluorescent emission depends on the type of detectors and...
12
tesis de maestría
La degradación de los bosques tropicales afecta el sustento de las comunidades reduciendo la disponibilidad de recursos. Sin embargo, los factores causantes de degradación y el impacto que ésta ejerce sobre las comunidades permanecen poco entendidos. En la Amazonía Peruana, los frutos de la palmera Mauritia flexuosa son un importante recurso, no obstante, el aprovechamiento se realiza típicamente talando las palmeras en fructificación. M. flexuosa presenta individuos masculinos y femeninos, y la proporción de palmeras femeninas (PPF) en el bosque fue usado como indicador del nivel de degradación. Data colectada en 70 sitios, seis cuencas hidrográficas y 27 comunidades, mostró que la PPF varió ampliamente (0.03-0.52). El tiempo de viaje desde la comunidad hasta el principal mercado regional (r2=0.19, p <0.001) y la técnica de cosecha (r2=0.17, p <0.001) están más relacionada...
13
tesis de grado
Publicado 2019
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Agrícola Huarmey S.A es una empresa dedicada desde el año 2014 a la producción y exportación de granada fresca. Asimismo, la granada fresca en los últimos años ha obtenido un nivel de importancia más favorable por sus excelentes propiedades beneficiosas para la salud, ayudando a prevenir y combatir enfermedades, se le considera una “Súper fruta.” El mercado de la granada fresca está dominado por los países de medio oriente, de donde es originario; la gran parte de su producción es para el consumo interno. Los principales compradores se encuentran en Europa y Asia, ya que su período de producción es en los meses de mayo a diciembre, fuera de estos meses el mercado de ambos continentes se encuentra desabastecido, lo cual genera una gran demanda. Por otro lado, los países que producen contra estación son Sudáfrica, Chile y Perú, ya que tienen su producción entre los me...
14
artículo
Publicado 2019
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Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...
15
artículo
Publicado 2019
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Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development of chocolate aroma and flavor, which involves a number of complex microbial activities. In this work, we identify the microorganisms present in cocoa beans before, during and after the fermentation process, applying DNA sequencing analysis and MALDI TOF / TOF mass spectrometry. With the first method, the predominant bacteria and yeast identified were Lactobacillus plantarum (29%), L. brevis (18%), Bacillus cereus (15%), Pediococcus acidilactici (12%), and Pichia kudriavzevii (100%). The most important peptide sequences of each identified strain by mass fingerprint were characterized too. By the second method, 51 species of microorganisms being 73.7% bacterial species and 26.3% yeast species were identified. Additionally peptide sequences responsible Vicilin protein characteristic aroma of...
16
artículo
Publicado 2019
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In this work, an energetic evaluation of appropriate mixture of cane harvest waste / sugarcane bagasse was carried out to improve the cogeneration capacity of both electricity and steam for the sugar production process in a typical Peruvian sugar industry. Peru has a tradition in the sugar industry characterized by its high sugarcane plantation productivity; However, the problem that persists to the present is the poor form of cane harvest (pre-burned cane in the field) and obsolescence technology used in cogeneration process. The methodology begins with the mechanized harvesting in pilot area of cane plantation, followed by preparation and drying processes of harvest residues. Samples of waste are taken to laboratory for physicochemical and energetic characterization at different moisture conditions, obtaining calorific value and elemental content values. The appropriate waste / b...
17
artículo
Publicado 2012
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Scallion (Allium fistulosum) is a highly perishable green vegetable due to its moisture content, its high metabolic rate and their poor conditions of post-harvest during to harvest and transport. The objective of this research was to determine the relationship between visual deterioration´s product and changes generated in the mechanical and acoustic properties of the same. The scallion grown in Aquitania, Boyacá Colombia was stored under different conditions of storing: vacuum packed (10 mbar) and unpacked (HR 68%) and storage temperature 4 ºC and 16 ºC until deterioration by visual appearance. The acoustic mechanical changes in firmness, crispness and fracture for unpacked scallion and stored at 4 °C occurred on day 15 of storage, and visual deterioration on day 13. For the unpacked product and stored at 16 °C, the biggest change was presented at sixth day. The vacuum packed prod...
18
artículo
Publicado 2012
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Scallion (Allium fistulosum) is a highly perishable green vegetable due to its moisture content, its high metabolic rate and their poor conditions of post-harvest during to harvest and transport. The objective of this research was to determine the relationship between visual deterioration´s product and changes generated in the mechanical and acoustic properties of the same. The scallion grown in Aquitania, Boyacá Colombia was stored under different conditions of storing: vacuum packed (10 mbar) and unpacked (HR 68%) and storage temperature 4 ºC and 16 ºC until deterioration by visual appearance. The acoustic mechanical changes in firmness, crispness and fracture for unpacked scallion and stored at 4 °C occurred on day 15 of storage, and visual deterioration on day 13. For the unpacked product and stored at 16 °C, the biggest change was presented at sixth day. The vacuum packed prod...
19
artículo
Publicado 2017
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Through this research which aim is to relate the color variations of cocoa beans during the fermentation, drying and harvest time process, in an iqual time of cocoa pods storage. Was used for this evaluation the CIELAB system, which define the color as physical index and color model (L*, a* and b*), then was calculated color change (∆E*), at measure were giving the biochemical changes during the fermentation and drying process in cocoa beans of Cultivar Nativo from Piura. The average values of color for L* were 52,03 to 34,05; a* were 12,64 to 14,69 and for b* were 12,59 to 5,15 being variance non-significative for fermentation process of Cultivar Nativo cocoa beans during post-harvest. It is concluded ∆E* is different in drying for both harvest time (p<0,05) due to climatic conditions.
20
artículo
Publicado 2017
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Se estudió la relación de los valores que integran el color del grano de cacao durante los procesos de fermentación, secado y tiempo de cosecha, a un mismo tiempo de aguante en mazorca de cacao. Se utilizó el sistema de evaluación CIELAB, que define al color como índice físico y modelo cromático; se midieron los componentes del color (L*, a* y b*) y se calculó la variación del color (∆E*) a medida que se dieron los cambios bioquímicos durante la fermentación y el secado en el grano de cacao Cultivar Nativo de Piura. Los valores promedio del color comprendieron para L* de 52,03 a 34,05, a* de 12,64 a 14,69 y b* de 12,59 a 5,15, sin variación significativa en la fermentación del grano durante su beneficio. Se concluye que ∆E* es diferente en el secado para ambos tiempos de cosecha (p<0,05) debido a las condiciones climáticas.
