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Now showing items 11-20 of 35
Development of an automated drink dispenser to standardize the flavor in cocktail preparation [Desarrollo de un dispensador de tragos automatizado para estandarizar el sabor en la preparación de cócteles]
(LACCEI, 2021-09-08)
Acceso abierto
An automated drink dispenser was developed to maintain the flavor in the cocktails of the discos or bars of Trujillo, Peru. A qualitative analysis was performed using four Focus Groups to assess whether the flavor is ...
Drying kinetics of blueberry pulp and mass transfer parameters: effect of hot air and refractance window drying at different temperatures
(Elsevier, 2021-12-30)
Acceso cerrado
Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (Deff1) Models. In addition, mass transfer parameters (drying ...
Materials planning system model to increase the productivy of de company Aldodiego &CO. [Modelo de sistema de planificación de materiales para incrementar la productividad de la empresa Aldodiego & Co.]
(LACCEI, 2021-09-08)
Acceso abierto
Esta propuesta presenta como objetivo implementar la planificación de los recursos de manufactura en la empresa AldoDiego&Co para optimizar la productividad. Luego de hacer un análisis de los factores que afectan la ...
Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
(Springer, 2021-06-15)
Acceso abierto
ABSTRACT
The stability of anthocyanins in extracts from red grape skins after applying dehydration temperatures of 40 °C and 150 °C was evaluated. Two fractions of red grape skins: unfermented fresh grape skins (F) and ...
Terahertz imaging and machine learning in the classification of coffee beans
(Springer, 2021-06-15)
Acceso abierto
ABSTRACT
The geographical origin of coffee beans represents an effect on the attributes and quality of the product due to the different soil and weather conditions for a specific location. Therefore, the development of ...
Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions
(Marcello Iriti and Md. Moshfekus Saleh-E-In, 2021-05-13)
Acceso abierto
ABSTRACT
Essential oils (EOs) from Citrus are the main by-product of Citrus-processing industries. In addition to food/beverage and cosmetic applications, citrus EOs could also potentially be used as an alternative to ...
Ultrasound-assisted hydration with sodium bicarbonate solution enhances hydration-cooking of pigeon pea
(Elsevier, 2021-02-27)
Acceso abierto
ABSTRACT
This work studied the effect of ultrasound power and sodium bicarbonate (NaHCO3) concentration during soaking process on the hydration and cooking kinetics of pigeon pea (Cajanus cajan). The pigeon pea grains ...
Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
(Springer, 2021-06-15)
Acceso abierto
ABSTRACT
Agroindustry generates a high production of waste, including the banana shell that can be used for flour extraction and the production of snacks. In this context, the objective of the study was to evaluate the ...
Improving rice parboiling yield by evaluating hydration temperature and time [Mejora del rendimiento de parbolizado de arroz evaluando la temperatura y tiempo de hidratación]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)
Acceso abierto
En el presente trabajo de investigación se evaluó el
efecto de la temperatura y tiempo de remojo del arroz en cáscara,
para obtener mayor rendimiento en grano pulido entero en el
proceso de parbolizado por tratamiento ...
Sansevieria trifasciata: Effect of NaOH on the chemical, physical and mechanical modification of fibers [Sansevieria Trifasciata: Efecto del NaOH sobre la modificación química, física y mecánica de fibras]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)
Acceso abierto
El presente trabajo evaluó el efecto del incremento
del porcentaje de hidróxido de sodio (7.5%; 12.5% y 25%) p/v,
sobre la modificación en la composición química, propiedades
mecánicas en tracción y temperatura de ...