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Aromas y sabores para la industria de alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
The present work on aromas and flavors in the food industry has the objective of knowing how to define between aroma and flavor and to know the mechanism of its formation of these aromas from both microorganisms that can ...
Aditivos: clasificación y uso en alimentos
(Universidad Nacional de la Amazonía Peruana, 2022)
Food additives are non-nutritive substances or compounds that are intentionally added to the food for a different purpose in its manufacturing, preparation, transformation, packaging, transportation or storage process, in ...
Procesos de elaboración de chifles de plátano y yuca
(Universidad Nacional de la Amazonía Peruana, 2022)
In a process of manufacturing products for human consumption, it is important to know the attributes of the raw material to be processed —in the present work Musa paradisiaca L. [green plantain] and Manihot esculenta Crantz ...
Determinación predicción de las principales propiedades físicas de los fluidos de uso alimentario: viscosidad, conductividad térmica y difusividad
(Universidad Nacional de la Amazonía Peruana, 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 ...
Teoría de control y aplicaciones a la industria de alimentos. Neumática. Controladores lógicos programables (PLC)
(Universidad Nacional de la Amazonía Peruana, 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. ...