Artículos científicos
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Cut orientation effect on mass transfer: Drying and rehydration of yellow sweet potato cylinders
(Taylor and Francis Ltd., 2022-04-07)Acceso abiertoThis work aimed to evaluate how cut orientation affects mass transfer during the drying and rehydration process. Sweet potato cylinders of 1.90 cm of diameter and 0.50 cm of height were prepared. Three cut orientations ... -
Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices
(Elsevier B.V., 2021-10-08)Acceso abiertoThis work studied three emerging approaches to improve the convective drying (50 °C, 0.8 m/s) of celery. Celery slices of 2 mm thick were pretreated for 5 min using ultrasound (32 W/L, 40 kHz), vacuum (75 kPa vacuum pressure) ... -
Modelo estratégico y su impacto en la gestión comercial de una empresa PYME del sector automotriz
(LACCEI, 2020-07)Acceso abiertoThe objective of the research was to determine the impact of a strategic model on the commercial management of an Pyme company in the automotive sector. The study was preexperimental pre-test and post-test. The population ... -
Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition
(Springer Science and Business Media Deutschland GmbH, 2023-05-01)Acceso cerradoThe objective of this research was to evaluate the effect of the partial substitution of wheat flour for sweet potato, oca, and pea flour on the sensory acceptability and nutritional compounds of a sponge cake. It used the ... -
Engineering strategies for food fortification
(Elsevier Ltd, 2023-03-31)Acceso cerradoThis opinion paper discusses how process engineering can be used for food fortification. The time of food processing can be utilized to incorporate nutrients into food with low nutritional benefits. Latest works have been ... -
Anthocyanic composition and sensory acceptability in new drinks made from red winemaking residues [Composición antociánica y aceptabilidad sensorial en nuevas bebidas elaboradas a partir de residuos de vinificación en tinto]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoEl objetivo del estudio fue evaluar el contenido de antocianinas, la capacidad antioxidante (CA) y la aceptabilidad sensorial de nuevas bebidas obtenidas a partir de diferentes mezclas de hollejos de uva tinta secados ... -
Biodegradability assessment of bioplastics from oca (Tuberous oxalis) starch using digital imaging [Evaluación de la biodegradabilidad en bioplásticos de almidón de oca (Oxalis tuberosa) mediante imágenes digitales]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoEl objetivo del estudio fue evaluar la biodegradabilidad de bioplásticos a base almidón de oca (Oxalis tuberosa) tomando como referencia la Norma UNE-EN 13432:2001 y mediante la aplicación de análisis de imágenes usando ... -
Ultrasound technology: effect of processing conditions and material on cavitation level
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoUltrasound technology has been widely studied for its application in food area to improve different processes and properties of food. The most used form of application is by immersing the product in a medium placed ... -
Study of the rehydration kinetics of nixtamalized corn by using two nixtamalization methods
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoThe present work aimed to study the rehydration kinetics of previously nixtamalized and dried corn. Nixtamalization was carried out by two methods: using wood ash (classical method) and using calcium hydroxide (Ca(OH)2) ... -
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 abiertoEl 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 ... -
Agroindustrial waste, source of phenolic compounds: A systematic review of the literature [Residuos agroindustriales, fuente de compuestos fenólicos: Una revisión sistemática de la literatura]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoLa presente investigación expone una alternativa de aprovechamiento para los residuos orgánicos generados diariamente por las agroindustrias, una de las principales fuentes de contaminación para el medio ambiente. El ... -
Biodegradable plates based on Pituca starch and Cocoa shell: Physical-mechanical characteristics and degradability [Planchas biodegradables a base de almidón de Pituca y cáscara de Cacao: Características físico-mecánicas y degradabilidad]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoEn el presente estudio se elaboró planchas biodegradables a base de almidón de pituca con sustitución parcial por harina de cáscara de cacao. Las planchas se procesaron empleando diferentes formulaciones de cáscara de ... -
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 abiertoEn 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 ... -
Accelerating blueberry dehydration by Marangoni effect [Acelerando la deshidratación de Arándanos (Vaccinium Corymbosum) empleando el efecto de Marangoni]
(Latin American and Caribbean Consortium of Engineering Institutions, 2021-09-08)Acceso abiertoLa presente investigación tuvo como objetivo evaluar el efecto de la concentración de etanol y tiempo de pretratamientos sobre la velocidad de secado en arándanos (Vaccinium Corymbosum). Para el desarrollo de esta ... -
Cut orientation effect on mass transfer: drying and rehydration of yellow sweet potato cylinders
(Taylor & Francis Group, 2022-04-07)Acceso cerradoThis work aimed to evaluate how cut orientation affects mass transfer during the drying and rehydration process. Sweet potato cylinders of 1.90 cm of diameter and 0.50 cm of height were prepared. Three cut orientations ... -
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 cerradoBlueberry 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 ... -
Thermal stability of anthocyanins in grape skin extracts from red winemaking residues
(Springer, 2021-06-15)Acceso abiertoABSTRACT 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 ... -
Effect of granulometry on the physicochemical and sensory properties of green banana peel flour-based snacks for two treatments
(Springer, 2021-06-15)Acceso abiertoABSTRACT 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 ... -
Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
(LACCEI, 2020-09-15)Acceso abiertoABSTRACT This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics ... -
Optimum substrate using Pinus chips, Eucalyptus chips and Corn cob for maximizing the production capacity of Oyster mushroom [Sustrato óptimo entre viruta de Pino, viruta de Eucalipto y coronta de Maíz para maximizar la capacidad productiva de Hongo Ostra]
(LACCEI, 2020-09-15)Acceso abiertoABSTRACT This work aimed to optimize the production capacity of oyster mushroom (Pleurotus ostreatus), using as substrates vegetables residues: pine chips (Pinus sylvestris), eucalyptus chips (Eucalyptus globulus) and ...
