dc.contributor.author | Tantarico Huaman, Jeferson | |
dc.contributor.author | Lindsay Rojas, Meliza | |
dc.contributor.author | Pagador, Sandra | |
dc.contributor.author | Vega Anticona, Alexander | |
dc.contributor.author | Lescano Bocanegra, Leslie | |
dc.contributor.author | Sanchez Gonzalez, Jesús | |
dc.contributor.author | Linares Luján, Guillermo Alberto | |
dc.date.accessioned | 2023-10-13T23:39:25Z | |
dc.date.available | 2023-10-13T23:39:25Z | |
dc.date.issued | 2021-09-08 | |
dc.identifier.citation | Tantarico, J., Lindsay, M., Pagador, S., Vega, A., Lescano, L., Sanchez, J. & Linares, G. A. (2021). 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]. Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology, 112, 175610. http://dx.doi.org/10.18687/LACCEI2021.1.1.112 | es_PE |
dc.identifier.other | . | es_PE |
dc.identifier.uri | https://hdl.handle.net/11537/34443 | |
dc.description.abstract | En 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 cacao (0% -
15%, p/p) después se evaluaron sus características físico-mecánicas
(humedad, color, densidad, capacidad de absorción de agua y
resistencia mecánica) y de degradación. La sustitución de almidón
de pituca por cáscara de cacao generó un color marrón con menor
luminosidad, y capacidad de absorción de agua, comparados con el
control. Se encontró que, al agregar más fibra, disminuye la
densidad y humedad. Además, la formulación con 10% de
sustitución presentó mayor resistencia mecánica. Finalmente, las
planchas presentaron baja tasa de degradación por
microorganismos y hongos en un periodo de 40 días, sin embargo,
empleando los tratamientos de sustitución se obtuvo un incremento
de hasta 9% en el porcentaje de degradación. Se recomienda
aplicar las planchas para elaborar bandejas y estudiar su
aplicación en el almacenamiento de frutas y/o vegetales. | es_PE |
dc.description.abstract | In the present study, biodegradable plates were made
based on pituca starch with partial replacement by cocoa shell flour.
The plates were processed using different formulations of cocoa
shell (0%-15%, w/w) then their physical-mechanical characteristics
(humidity, color, density, water absorption capacity and mechanical
resistance) and degradation were evaluated. The substitution of
pituca starch for cocoa shell generated a brown color with less
luminosity, and water absorption capacity, compared to the control.
It was found that, by adding more fiber, the density and humidity
decreased. In addition, the formulation with 10% substitution
presented higher mechanical resistance. Finally, the plates
presented a low rate of degradation by microorganisms and fungi in
a period of 40 days, however, using the substitution treatments, an
increase of up to 9% in the percentage of degradation was obtained.
It is recommended to apply the plates to make trays and study their
application in the storage of fruits and/or vegetables. | es_PE |
dc.format | application/pdf | es_PE |
dc.language.iso | spa | es_PE |
dc.publisher | Latin American and Caribbean Consortium of Engineering Institutions | es_PE |
dc.rights | info:eu-repo/semantics/openAccess | es_PE |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
dc.source | Universidad Privada del Norte | es_PE |
dc.source | Repositorio Institucional - UPN | es_PE |
dc.subject | Planchas biodegradables | es_PE |
dc.subject | Colocasia esculenta | es_PE |
dc.subject | Theobroma cacao L | es_PE |
dc.subject | Almidón | es_PE |
dc.subject | Biodegradable plates | es_PE |
dc.subject | Starch | es_PE |
dc.title | 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] | es_PE |
dc.type | info:eu-repo/semantics/conferenceObject | es_PE |
dc.publisher.country | PE | es_PE |
dc.identifier.journal | Proceedings of the LACCEI International Multi-conference for Engineering, Education and Technology | es_PE |
dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#2.11.00 | es_PE |
dc.description.sede | Trujillo San Isidro | es_PE |
dc.identifier.doi | http://dx.doi.org/10.18687/LACCEI2021.1.1.112 | |