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Uso de componentes naturales encapsulados como aditivos antimicrobianos en empaque de alimentos
(Universidad Nacional de la Amazonía Peruana, 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 ...
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 ...
Parámetros de elaboración de mermelada fortificada a partir de cáscara de sandia regionaL (Citrullus lanatus) más piña (Ananas comosus)
(Universidad Nacional de la Amazonía Peruana, 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 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. ...