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1
tesis de maestría
Publicado 2024
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La policetona alifática (PK) es una clase relativamente nueva de polímero semicristalino, conocida por sus propiedades químicas, térmicas y mecánicas mejoradas, así como por su respeto al medio ambiente. Estos atributos lo convierten en un candidato prometedor para reemplazar varios otros polímeros. Sin embargo, la producción de este polímero plantea un desafío debido a su limitada estabilidad térmica. Esta tesis se centra en evaluar la viabilidad de producir piezas estables mediante fabricación aditiva basada en extrusión de tornillo para dos tipos de polecetonas alifáticas. Las policetonas utilizadas en este estudio son PK6246 (policetona base) y PK8655 (policetona reforzada con fibra de vidrio). Se empleó una metodología experimental y una caracterización detallada. Inicialmente, se realizaron pruebas preliminares para determinar y limitar parámetros como el rango de...
2
tesis de maestría
Publicado 2024
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La policetona alifática (PK) es una clase relativamente nueva de polímero semicristalino, conocida por sus propiedades químicas, térmicas y mecánicas mejoradas, así como por su respeto al medio ambiente. Estos atributos lo convierten en un candidato prometedor para reemplazar varios otros polímeros. Sin embargo, la producción de este polímero plantea un desafío debido a su limitada estabilidad térmica. Esta tesis se centra en evaluar la viabilidad de producir piezas estables mediante fabricación aditiva basada en extrusión de tornillo para dos tipos de polecetonas alifáticas. Las policetonas utilizadas en este estudio son PK6246 (policetona base) y PK8655 (policetona reforzada con fibra de vidrio). Se empleó una metodología experimental y una caracterización detallada. Inicialmente, se realizaron pruebas preliminares para determinar y limitar parámetros como el rango de...
3
artículo
Publicado 2000
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This article shows the process of molding plastic extrusion and injection information that will provide a comprehensive and simple idea in this type of industrial activity.Extrusion is a process used to manufacture products such as PVC pipes , rods and the insulated wire coating plastics and other products of constant section. This process involves heating the plastic and cause its output by pressure through a hole in a certain way and then cooling it in a machine called an extruder.The injection is performed by the injection molding machines in a similar way to the extruders ; except that the extruder while continuously preiona plastic material through unamatriz , makes a fuel entering a cold mold . Then wait until the cold molded material is to be removed from the mold before it is refilled . is used to manufacture products such as taznes , mugs , toys, etc.
4
artículo
Publicado 2000
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This article shows the process of molding plastic extrusion and injection information that will provide a comprehensive and simple idea in this type of industrial activity.Extrusion is a process used to manufacture products such as PVC pipes , rods and the insulated wire coating plastics and other products of constant section. This process involves heating the plastic and cause its output by pressure through a hole in a certain way and then cooling it in a machine called an extruder.The injection is performed by the injection molding machines in a similar way to the extruders ; except that the extruder while continuously preiona plastic material through unamatriz , makes a fuel entering a cold mold . Then wait until the cold molded material is to be removed from the mold before it is refilled . is used to manufacture products such as taznes , mugs , toys, etc.
5
artículo
The current study has determined that the materials from brass to bismuth, 1.11%, 1.46% and 2.48% respectively, have the following characteristics: the brass to bismuth material drawing, uniform round bar of 19 mm which microstructure is formed by α + β, shows inclusions of bismuth in the grain limits and in the same grain. The grain deformation is smaller on the surface, and it becomes bigger as it reaches the center. The mechanical properties of the 19 mm drawing material, I and II are bigger than the established by the ASTM B 16/B 16M, being the HRB hardness higher than the established by the norm. Also the material is wrought to obtain pieces for gas valves. The machinability index of the brass’s drawing materials that contains bismuth between 1.0 and 2.5% should be in a range from 85 and 90
6
artículo
Publicado 2019
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The objective of the study was to determine the relationship between the absence of the institute from the extrusion in the Peruvian criminal procedure system and the unjust prosecution of the Huanuco Judicial District, 2012-2014. The type of research in the present study was observational. In the study the correlational and analytical design was applied. The population of the present study consisted of the total of resolutions in which the extradition in the criminal proceedings of the last three years of entry into force of the New Criminal Procedure Code in the Judicial District of Huánuco has been applied period 2012-2014. , 24 prosecutors were taken into account. The sample corresponded to the non-probabilistic sampling for convenience constituted by the only three cases with resolutions issued by the Superior Chamber of the Judicial District of Huánuco, where enforcement was invo...
7
artículo
Publicado 2017
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The chemical composition of the raw material has a direct effect on the extrusion process and it is reflected in the key performance indicators. By varying main alloying elements levels to produce AA 6063 cast billets made in horizontal continuous casting machine, it was possible to increase productivity levels during extrusion process. During nine consecutive work shifts using homogenized billets of aluminum alloy 6063, a 7.37 mm/s average extrusion speed was registered; it means there was a significant increase in productivity of 13.54 % with an average recovery of 82.42 %.
8
artículo
Publicado 2017
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The chemical composition of the raw material has a direct effect on the extrusion process and it is reflected in the key performance indicators. By varying main alloying elements levels to produce AA 6063 cast billets made in horizontal continuous casting machine, it was possible to increase productivity levels during extrusion process. During nine consecutive work shifts using homogenized billets of aluminum alloy 6063, a 7.37 mm/s average extrusion speed was registered; it means there was a significant increase in productivity of 13.54 % with an average recovery of 82.42 %.
9
artículo
Publicado 2020
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Background and objective: Andean lupin (Lupinus mutabilis Sweet) has health benefits with promising possibilities for food industry. The aim of this research was to determine the effect of processing (water debittering, extrusion, and spray-drying) on chemical composition, heat damage and in vitro protein digestibility in Andean lupin. Findings: The processing treatment modified all the parameters while the genotype showed limited effect. The untreated lupins had high protein and lipid content (47.4 and 16.2 g/100 g dry matter). The extruded products showed higher protein content (55.7 g/100 g) and digestibility (68.1%) than the untreated lupins, along with limited heat damage (8.7 mg furosine/100 g protein). Spray-drying led to the lowest protein content (31.8 g/100 g) and, when maltodextrin was used, the highest heat damage (54.1 ± 20.7 mg furosine/100 g protein; 0.60 mg hydroxymethyl...
10
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
11
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
12
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
13
artículo
Publicado 2019
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The research aims to formulate a food mixture based on quinoa, cañihua, barley, corn, beans and soy using cooking-extrusion technology. The optimal mixture was made with formulations of better chemical computation, the mixture containing 28.8% pearl quinoa, 9.25% cañihua, 5.00% barley, 6.00% bean, 3.00% corn, 8.00% soybeans, 29.50% being favored of sugar, 8.00% of vegetable oil, 0.20% of essence, 2.00% of tricalcium phosphate and 0.25% of vitamins. The mixture was subjected to the extrusion cooking process using 15% humidity, 180° C temperature and 457 rpm, obtaining a gelatinization index 98.30% considering a good cooking index of the instant mixture. The functional characteristics of the selected instant mixture were evaluated obtaining, absorption index with 6.1%, solubility index with 19.8%, expansion index with 1.64 cm and nitrogen solubility index with 35%. The quality of the in...
14
artículo
Publicado 2021
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The company under study aimed to reduce the scrap rates of each process of flexible packaging manufacturing, originated as a result of poor procedures, returned products, and observed spools and/or bales. A reduction in claims was also expected as a result of the improvement in the quality of the finished product. The reduction of scrap in each process of the plastics división led to a reduction in reprocessing and costs. This, in turn, had a positive impact on the company’s income as the provision of high quality products resulted in customer loyalty. Furthermore, processes in the areas of extrusion, printing, cutting, laminating and sealing were made more efficient. The standardization of procedures and processes improved their execution time, creating a more positive image for customers and competitors.
15
tesis de grado
Publicado 2021
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En el contexto actual, las pymes peruanas pertenecientes al sector plástico tienen un indicador de utilización de la capacidad instalada de alrededor del 71,45%. Este indicador mide el grado de aprovechamiento del potencial productivo, que se ve disminuido por problemas de eficiencia. En la empresa en estudio este indicador se encuentra por debajo de la media del sector, con una baja eficiencia del 78%, que se debe a averías, reprocesos y tiempo setup generados en las extrusoras. En este sentido, el presente trabajo propone un modelo para mejorar la eficiencia en el área de extrusión, el cual consiste en la aplicación integrada de herramientas Lean Manufacturing: 5s, SMED y mantenimiento autónomo. El primero se utiliza como herramienta de soporte para la ejecución de SMED y mantenimiento autónomo. La herramienta SMED puede reducir el tiempo setup mientras que el mantenimiento au...
16
artículo
Publicado 2020
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The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant ca...
17
artículo
Publicado 2020
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The effect of debittering, extrusion and spray drying on antioxidant capacity and total phenolic compounds in non-defatted and defatted flours from three Andean lupine genotypes (Altagracia, Andenes, and Yunguyo) was evaluated. Total phenolic content (TPC; Folin-Ciocalteu method) and antioxidant capacity (DPPH and ABTS+) were assessed by spectrophotometry. Results showed that technological processes decreased significantly (p ≤ 0.05) antioxidants and phenolic compounds. Bitter lupine (control sample) had higher (p ≤ 0.05) TPC and antioxidant capacity than processed samples. In non-defatted and defatted samples, TPC of processed samples varied between 0.64 - 1.10 and 0.75 - 1.33 mg gallic acid equivalent/g d.m. in non-defatted and defatted samples, respectively. The DPPH antioxidant capacity varied between 2.87 - 4.10 and 3.12 - 4.73 μmol Trolox/g d.m., while the ABTS+ antioxidant ca...
18
tesis de grado
Publicado 2018
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Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos Agropecuarios
19
artículo
Publicado 2022
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The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibi...
20
artículo
Publicado 2022
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The extrusion process can be transferred to high Andean areas with the idea of generating value chains for the cultivation of Andean cereals and grains. An extruded product has been developed using cereals, Andean grains and pota protein concentrate (CPPo) to develop a nutritional bar that is well accepted by children from 5 to 10 years of age. The most acceptable product, qualified as a functional product, was made with 60.0% corn, 19.0% rice, 15.0% kiwicha and 6.0% CPPo, the main characteristic of which was the absence of pota odor and flavor. Subsequently, the nutritional bar was prepared using 57.5% of the extruded product and adding 27.5% sugar, 10.0% glucose and 5.0% grated coconut. In the proximal chemical composition of the nutritional bar, the content of proteins (9.56%), fats (3.10%), carbohydrates (79.49%), moisture (6.54%) and fiber (0.63%) are highlighted. The true digestibi...
