Browsing by Subject "https://purl.org/pe-repo/ocde/ford#2.11.03"
Now showing items 1-10 of 10
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Barras energéticas a base de Theobroma bicolor (macambo), Plukenetia volubilis (sacha inchi), Prunus domestica (guindones)
(Universidad Nacional de la Amazonía PeruanaPE, 2022)In this present investigation, it was to obtain the technological parameters for the elaboration of energy bars based on macambo of Theobroma bicolor (MACAMBO), Plukenetia volubilis (SACHA INCHI), Prunus domestica (GUINDONES). ... -
Circulación de fluidos a través de lechos porosos, fluidización; ley de Darcy
(Universidad Nacional de la Amazonía PeruanaPE, 2022)The present work reveals the great versatility and wide use of Darcy's Law, which through mathematical representation allows its use in various areas, allowing to know the fluid dynamic behavior of the fluid, which can be ... -
Descripción de análisis de control de calidad en empaques flexibles producidas en la empresa Resinplast S.A.
(Universidad Nacional de la Amazonía PeruanaPE, 2022)This professional experience report carried out at RESINPLAST S.A., one of the leading companies in Peru in the production of flexible food packaging, describes the quality control analysis in each of the processes to ... -
Determinación predicción de las principales propiedades físicas de los fluidos de uso alimentario: viscosidad, conductividad térmica y difusividad
(Universidad Nacional de la Amazonía PeruanaPE, 2022)Momentum, heat transfer and mass transfer are transport phenomena in the food industry. the main physical properties of fluids (gases and liquids). such as: viscosity, density, thermal conductivity, diffusivity, determine ... -
Obtención del proceso tecnológico de nuggets a partir de Chaetobranchus flavescens (bujurqui) con alto valor nutricional
(Universidad Nacional de la Amazonía PeruanaPE, 2022)The Peruvian Amazon has countless hydrobiological species that have been poorly studied, for this reason it was of great interest to carry out the project with a little commercialized species to give it added value and ... -
Optimización de micropartículas por metodología de superficie de respuesta conteniendo aceite por coacervación compleja
(Universidad Nacional de la Amazonía PeruanaPE, 2021)The microparticles produced by complex coacervation is a process by which gelatin and gum arabic are used as a polymeric pair for the formation of a resistant wall in order to protect a sensitive material, in this case ... -
Parámetros de elaboración de mermelada fortificada a partir de cáscara de sandia regionaL (Citrullus lanatus) más piña (Ananas comosus)
(Universidad Nacional de la Amazonía PeruanaPE, 2022)This research was carried out using two raw materials: Ananas as its cayema liza variety, and regional watermelon husk Citrullus lanatus, which is considered waste, was processed in the facilities of the FIA-UNAP pilot ... -
Teoría de control y aplicaciones a la industria de alimentos. Neumática. Controladores lógicos programables (PLC)
(Universidad Nacional de la Amazonía PeruanaPE, 2022)The present work “CONTROL THEORY ANDAPPLICATIONS TO THE FOODINDUSTRY. PNEUMATICS. PROGRAMMABLE LOGIC CONTROLLERS (PLC)”, is based on the basic concepts and applications in the food industry that are of great importance. ... -
Técnicas de extracción de compuestos de matrices vegetales
(Universidad Nacional de la Amazonía PeruanaPE, 2022)This review aims to provide up-to-date technical information on extraction mechanisms, their pros and cons, and factors influencing efficacy and also presents a comparative overview of the applications of the following ... -
Uso de componentes naturales encapsulados como aditivos antimicrobianos en empaque de alimentos
(Universidad Nacional de la Amazonía PeruanaPE, 2022)Microbial action is one of the main causes of food decomposition, causing concern, not only in the area of public health but also in the industry, since it generates large economic losses. This is why packaging is one of ...