Buscar
Mostrando ítems 1-7 de 7
Multivariate analysis for the classification of chocolate according to its percentage of Cocoa by using Terahertz Time-Domain Spectroscopy (THz-TDS)
(MDPI, 2020-11-12)
Acceso abierto
Terahertz time-domain spectroscopy is a useful technique for determining some physical characteristics of materials, and is based on selective frequency absorption of a broad-spectrum electromagnetic pulse. In order to ...
Biorreactor para la estandarización de la temperatura de fermentación de mostos
(Universidad Privada del Norte, 2021-03-31)
Acceso abierto
La presente invención se refiere a una muleta del tipo que comprende un eslabón superior, un eslabón inferior, una unión enrroscable entre el eslabón superior e inferior, una base antirresbalo en el eslabón inferior, un ...
Soporte para el traslado de una torta dentro de una caja
(Universidad Privada del Norte, 2020-12-22)
Acceso abierto
La presente invención describe un soporte para el traslado de tortas en cajas el cual comprende una base superior con agujeros pasantes, una base inferior con protuberancias sustancialmente verticales; unas extensiones ...
Caja porta sándwiches
(Universidad Privada del Norte, 2021-03-04)
Acceso abierto
La presente invención se refiere a una caja del tipo porta sándwiches que comprende unos muelles flexibles dispuestos en el fondo interior y a los dos lados interiores izquierdo y derecho de la caja; unas marcas punteadas ...
Gamma irradiation of common beans: Effect on nutritional and technological properties
(Elsevier, 2019-09-03)
Acceso abierto
ABSTRACT
This work aimed studied the effect of ionizing irradiation on the nutritional and technological properties of cooked Carioca beans (Phaseolus vulgaris). The dry beans were irradiated with different doses (1, 5 ...
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
(Taylor & Francis, 2019-11-07)
Acceso abierto
ABSTRACT
Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic ...
Selection and Fusion of Color Channels for Ripeness Classification of Cape Gooseberry Fruits
(Springer, 2019-10-17)
Acceso abierto
ABSTRACT
The use of machine learning techniques to automate the sorting of Cape gooseberry fruits according to their visual ripeness has been reported to provide accurate classification results. Classifiers like artificial ...