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1
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].La tesis tiene dos objetivos: El primero es construir un modelo matemático que aproxime mejor (con respecto al modelo matemático en “Modeling th...
2
tesis de maestría
The thesis has two purposes: The first one is to build a mathematical model that better approximates (with respect to the mathematical model in [2]) to the behaviour of the wine fermentation process with the addition of certain amount of nitrogen at some instant of time, based in [2]. This mathematical model is described by mean ordinary differential equations including some parameters which will be identified solving some optimization problems. The second purpose of the thesis is to study the improved model but introducing some control variables in order to stabilize in an appropriated sense the corresponding dynamical system of the new model. This is a kind of MIMO nonlinear system control problems and will be solved using the tools in [6].
3
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 ...
4
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 ...
5
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 ...
6
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 ...
7
tesis de grado
Publicado 2024
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This research presents a comprehensive approach to the design, control, and structure of an innovative fermentation machine for the production of Tocosh from potato fermentation. In order to achieve this objective, a thorough analysis of the various crucial parameters involved in the fermentation process has been carried out. The main objective of the design proposal is the real-time monitoring of essential factors such as pH and temperature in the process. To achieve this, a control system has been designed that will allow precise and constant monitoring of the temperature and pH parameters, and monitoring of the water level was also carried out to improve the quality of the product. Furthermore, the structural analysis of the fermentation chamber is addressed in detail, using Inventor software for the creation of three- dimensional models of each component and for the generation of the...
8
tesis de grado
Publicado 2025
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La chicha de guiñapo (ChG) es una bebida ancestral de la cultura y gastronomía de Arequipa, Perú. Esta bebida tradicional se elabora a partir de maíz morado (Zea mays L.), cultivado en diversas regiones del Perú. El maíz morado es reconocido por su contenido nutricional y su alto valor en compuestos bioactivos, como antioxidantes (20.5 ± 2.0 μmol TE/g), compuestos fenólicos totales (2.5 ± 0.3 mg GAE/g) y antocianinas (1.8 ± 0.2 mg/g). Esta investigación tuvo como objetivo explorar el desarrollo tecnológico de un producto instantáneo en polvo derivado de la chicha de guiñapo (ChG) utilizando tecnología de secado por aspersión. El maíz morado utilizado en este estudio fue procesado hirviendo el guiñapo a 100 °C durante una hora, seguido de enfriamiento y fermentación bajo condiciones controladas durante 5 a 7 días hasta alcanzar las características deseadas, referenc...
9
artículo
Publicado 2025
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In recent years, cacao and its derivatives have gained significant attention due to their potential health benefits. The primary bioactive compounds in cacao are polyphenols and methylxanthines, predominantly represented by theobromine. Their concentrations vary widely, influenced by cacao variety, growth region, and postharvest processing. Fermentation typically leads to a marked decrease in polyphenols and theobromine, with further reductions during drying and roasting. This review aims to consolidate current knowledge on how these factors affect compound levels, providing insights crucial for optimizing practices to enhance the health benefits and quality of cacao products. Literature consistently shows that cacao properties are shaped by genetics, environmental conditions, and processing stages. Moreover, the unique polyphenol and theobromine profiles can serve as distinctive fingerp...
10
tesis de grado
Publicado 2025
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Desde la invención de las máquinas despulpadoras de café, estas se han convertido en una herramienta esencial en las industrias cafetaleras por sus beneficios, como el aumento de la producción y la reducción de la carga laboral. Sin embargo, la calidad del despulpado no ha sido suficientemente mejorada con el tiempo. La máquina implementada en este proyecto aborda cuatro etapas cruciales del procesamiento del café: control de flujo de ingreso, tamizado pre-despulpado, despulpado y almacenamiento y fermentación. El proyecto se divide en estas etapas, detalladas en el documento. Además, se utiliza un sistema de control con un tablero, un PLC Coolmay y una pantalla HMI para optimizar el manejo y la visualización del proceso. Tras las pruebas, la máquina demostró una producción de 128 kg/h con una eficiencia del 92% en granos correctamente despulpados frente a los dañados. La o...
11
tesis de grado
Publicado 2024
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Las enzimas xilanolíticas son biocatalizadores industriales con una demanda creciente en la industria del etanol de segunda generación. Por este motivo, en años recientes se han desarrollado importantes avances a escala de laboratorio para lograr una producción más barata y eficiente de estas enzimas; sin embargo, poco se ha investigado acerca del desempeño económico de estos avances una vez llevado a cabo el escalamiento a nivel industrial. Para hacer frente a este problema, la siguiente tesis plantea el diseño de un proceso para la producción de un cocktail enzimático de alta actividad xilanolítica utilizando bagazo de caña de azúcar como fuente de carbono teniendo en cuenta la cinética de secreción enzimática del hongo Trichoderma harzianum P49P11 bajo una estrategia de fermentación sumergida por lotes alimentados, el escalamiento de las operaciones unitarias requerid...
12
tesis de grado
Publicado 2023
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We began by raising the problem, proposing objectives, the scope of the investigation, justifications analyzing investigations that are related to the chosen topic to clearly understand the needs of the project and how to proceed in the following chapters. In addition, the most used concepts are mentioned, as well as the engineering tools. In the second chapter, the product is defined at the three required levels, in addition analyzing the Porter forces, the business model is proposed, and the apparent internal demand analyzed, which, with the help of the results of the survey and the expected participation, will determine the demand for the project, obtained this from defining the marketing strategies. In the third chapter, the most important factors for the location of the plant are defined and subsequently the confrontation tables are made that define the importance of each of these, ...
13
tesis de grado
Publicado 2015
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La investigación tuvo como propósito determinar los efectos para optimizar los parámetros en el proceso de fermentación del jugo de caña. La Transformación de azúcar en alcohol, está dado por la célula, para poder vivir y multiplicarse, tiene que producir energía, y la fuente de energía son los azucares (carbohidratos). Estos además de servir como fuente de energía, son también los precursores de los aminoácidos, proteínas, polisacáridos y lípidos. Se evaluaron los parámetros de temperatura, pH, concentración de levadura y nutrientes; para lograr la máxima conversión de azúcar fermentecible en etanol, determinándose las condiciones de optimización en parámetros siendo, Temperatura óptima: 29.0 °C; pH: 4.78; Concentración de levadura óptima: 1.0 g/L; Nutrientes (Fosfato de amonio: 3.0 ppm, Sulfato de amonio: 5.5 ppm, Sulfato de Zinc: 3.0 ppm, Sulfato de Manga...
14
tesis de grado
Publicado 2024
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Los combustibles renovables y sostenibles atraen la atención como sustitutos del petróleo debido a su potencial para impactar positivamente los desafíos ambientales de nuestro planeta. En este contexto, se desarrolló el concepto de Biorrefinería, en analogía con las refinerías de petróleo actuales, para producir productos químicos y combustibles a partir de biomasa como materia prima. Entre los potenciales productos de interés, el etanol destaca especialmente por sus características, que lo catalogan como un combustible “drop-in”, con importantes ventajas sobre el bioetanol. El bioetanol se puede producir a partir del proceso de fermentación ABE, tras lo cual debe separarse y purificarse. La actual tesis investiga el diseño y optimización de una sección de destilación azeotrópica para separar la mezcla de agua y etanol, que se genera desde la planta de separación de...
15
artículo
Publicado 2020
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It was isolated bacteria strains from three different types of samples: fresh water, in situ baits and ex situ enrichment. Serial dilutions were prepared and culture was carried at 50 °C using a Basal-Saline medium. Isolated strains were screened for endoglucanase and xylanase activities with qualitative (Congo Red) and quantitative (DNS) methods. Molecular 16S rDNA sequencing analysis was performed for taxonomic identification. It was isolated 31 strains of which 14 showed hydrolytic activities and belonged to Bacillus subtilis and Bacillus licheniformis species. Moreover, the strain B. subtilis DCH4 showed the highest endoglucanase activity at 45°C and pH 5, and xylanase activity at 55°C and pH 6. Then, DCH4 was cultivated by submerged fermentation with two different media supplemented with sugar cane bagasse, wheat straw, or quinoa stalk to evaluate its saccharification capability....
16
artículo
Publicado 2020
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It was isolated bacteria strains from three different types of samples: fresh water, in situ baits and ex situ enrichment. Serial dilutions were prepared and culture was carried at 50 °C using a Basal-Saline medium. Isolated strains were screened for endoglucanase and xylanase activities with qualitative (Congo Red) and quantitative (DNS) methods. Molecular 16S rDNA sequencing analysis was performed for taxonomic identification. It was isolated 31 strains of which 14 showed hydrolytic activities and belonged to Bacillus subtilis and Bacillus licheniformis species. Moreover, the strain B. subtilis DCH4 showed the highest endoglucanase activity at 45°C and pH 5, and xylanase activity at 55°C and pH 6. Then, DCH4 was cultivated by submerged fermentation with two different media supplemented with sugar cane bagasse, wheat straw, or quinoa stalk to evaluate its saccharification capability....
17
artículo
Publicado 2021
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El presente trabajo evalúa el efecto de adicionar roca fosfórica y alfalfa en el proceso fermentativo de biol y su posterior contenido denitrógeno, fósforo y potasio como nutrientes esenciales para el desarrollo y crecimiento foliar y radicular de las plantas. Para lo cual se usóun biodigestor por lote, donde se desarrolló el proceso fermentativo por un período de 90 días que fueron determinados por los valoresde pH obtenidos por monitoreo constante, finalizado el proceso y obtenido el biol se procedió a realizar pruebas químicas para determinarla concentración de nitrógeno, fósforo y potasio en todas las muestras, obteniendo como resultado que el Tratamiento 3 (T3) que conteníaalfalfa y roca fosfórica sobresalió en NPK con valores de 5,36% de nitrógeno, 0,63 mg/L de fósforo y 5,32 mg/L de potasio convirtiéndoseen el biol óptimo para el uso en las plantas. Palabras cl...
18
artículo
Publicado 2020
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The study describes the biotechnological process, a product of the hydrolyzed starch's fermentation using Saccharomyces cerevisiae Meyen ex E.C. Hansen as an enzyme agent. The behavior and speeds of the three intervening components (consumed substrate [Sc], product [P], and enzymatic agent [E]) were evaluated and was formulated the corresponding logistic models, independently, for each of the components and their subsequent application and analysis. Also, the saturation constant of the substrate [Km] was determined. The maximumconcentration for the enzyme reached a value of 9.80 g·L-1, and the reaction rate constants were 0.27 h-1, 0.20 h-1, and 0.22 h-1, for the concentrations of E, Sc, and P, respectively. The maximum speeds (and the optimal times) for the enzyme, substrate consumed, and product were 0.66 gL-1h-1 (6.80 h), 6.68 gL-1h-1 (11.50h), and 3,15 gL-1h-1 (11.40h), respectively...
19
artículo
Publicado 2020
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The study describes the biotechnological process, a product of the hydrolyzed starch's fermentation using Saccharomyces cerevisiae Meyen ex E.C. Hansen as an enzyme agent. The behavior and speeds of the three intervening components (consumed substrate [Sc], product [P], and enzymatic agent [E]) were evaluated and was formulated the corresponding logistic models, independently, for each of the components and their subsequent application and analysis. Also, the saturation constant of the substrate [Km] was determined. The maximumconcentration for the enzyme reached a value of 9.80 g·L-1, and the reaction rate constants were 0.27 h-1, 0.20 h-1, and 0.22 h-1, for the concentrations of E, Sc, and P, respectively. The maximum speeds (and the optimal times) for the enzyme, substrate consumed, and product were 0.66 gL-1h-1 (6.80 h), 6.68 gL-1h-1 (11.50h), and 3,15 gL-1h-1 (11.40h), respectively...
20
tesis de grado
Publicado 2021
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La fermentación del cacao (Theobroma cacao) genera la sucesión de microorganismos y depende de la temperatura para obtener calidad organoléptica en los granos; sin embargo, los productores emplean métodos tradicionales para su medición y desconocen los parámetros óptimos. Se propuso determinar en qué medida un dispositivo electrónico basado en sensores influye en el monitoreo en tiempo real de la fermentación del grano de cacao en la Cooperativa Agraria Allima Cacao Ltda, Chazuta, Perú. Para ello, se realizó un estudio aplicado, enfoque cuantitativo y diseño descriptivo comparativo. La unidad de análisis correspondió a los datos recopilados durante el proceso de monitoreo del cacao en baba de forma tradicional y mediante el dispositivo en los cajones fermentadores. Los resultados evidencian la determinación de parámetros básicos de fermentación sustentando en la litera...
