Escuela Profesional de Ingeniería en Industrias Alimentarias: Recent submissions
Now showing items 1-20 of 227
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Formulación y aceptabilidad sensorial de pan enriquecido con pulpa de rábano (Raphanus sativus)
(Universidad Nacional de la Amazonía PeruanaPE, 2024)Radish (Raphanus sativus) is a cruciferous plant with great nutritional and medicinal benefits; however, many people do not consume it due to its pungent taste. Therefore, the objective of this research was to formulate a ... -
Obtención de bebida hidratante a partir de acai Euterpe oleracea camu camu Myrciaria dubia y agua de coco cocos nucifera
(Universidad Nacional de la Amazonía PeruanaPE, 2023)This research was developed at the C.I.R.N. A (Centro de Investigación Recursos Naturales), being the objective to find an ideal formulation with the three components that were Acai, camu camu pulp and coconut water, where ... -
Refresco instantáneo con pulpa microencapsulada a partir de Euterpe oleracea (huasai) y Myrciaria dubia (camu camu) con alto valor nutricional y capacidad antioxidante
(Universidad Nacional de la Amazonía PeruanaPE, 2024)The purpose of the work was to obtain the technological parameters for the production of an instant soft drink from Euterpe oleracea (huasaí) and Myrciaria dubia (camu camu), with nutritional value and antioxidant capacity; ... -
Extracción de pectina de dos variedades de cáscaras de sandía (Citrullus lanatus) costeña y regional
(Universidad Nacional de la Amazonía PeruanaPE, 2023)The present research was carried out in the Research Center of Amazonian Natural Resources (CIRNA) and the other part in the pilot canning plant of the F.I.A, for which samples of regional and coastal watermelon were used, ... -
Determinación de plomo en raíces de Manihot esculenta (yuca) en el distrito de campo verde, Ucayali - Perú
(Universidad Nacional de la Amazonía PeruanaPE, 2023)The present study aimed of determine the levels of lead (Pb) in the edible root of cassava (Manihot esculenta) in the district of Campo Verde Ucayali – Peru. The research was non-experimental and descriptive, with the study ... -
Modelado y simulación del control de llenado de botellas tipo personal de agua tratada de la facultad de industrias alimentarias – UNAP - 2020
(Universidad Nacional de la Amazonía PeruanaPE, 2022)The present investigation carried out was carried out on an automatic machine built of stainless steel AISI 304 that is a filler of liquids in PET-type containers in 325 and 500 ml presentations and that is located in the ... -
Obtención de colorante natural de Bixa orellana L. (achiote) por aspersión
(Universidad Nacional de la Amazonía PeruanaPE, 2019)The fruit of the Bixa orellana L. (achiote) is highly appreciated by people as a member for the preparation of their food, and by entrepreneurs as a supplier agent of natural color very appreciated now, but like all fruits ... -
Secado por lecho fluidizado de Zingiber officinale (jengibre o kión)
(Universidad Nacional de la Amazonía PeruanaPE, 2015)The Fluidized Bed Dryer Method is common in the industry to dehydrate foods with high humidity in granulated products with a temperature of 40 °C to 150 °C, passing a current flow in hot air with varied speed, in this ... -
Determinación de las isotermas de adsorción del polvo atomizado de Bixa Orellana L. (achiote)
(Universidad Nacional de la Amazonía PeruanaPE, 2022)In the present investigation, the effect of temperature on bixin was evaluated by means of drying kinetics, for which a series of steps were carried out, such as drying kinetics in a tray dryer by forced convection applying ... -
Efecto de temperatura sobre la bixina evaluado mediante la cinética de secado e isotermas de adsorción de la harina Bixa Orellana L. (achiote)
(Universidad Nacional de la Amazonía PeruanaPE, 2023)In the present investigation, the effect of temperature on bixin was evaluated by means of drying kinetics, for which a series of steps were carried out, such as drying kinetics in a tray dryer by forced convection applying ... -
Hamburguesa de boquichico (Prochilodus nigricans) con micropartículas conteniendo aceite de sacha inchi (Plukenetia volubilis L.)
(Universidad Nacional de la Amazonía PeruanaPE, 2022)Hamburgers are the most consumed processed meat products worldwide, however, it is well known that they have a high content of saturated fats, due to this different studies have opted for the reformulation of this product, ... -
Obtención de un producto congelado a partir del Colossoma macropomun (gamitana) empacado al vacío
(Universidad Nacional de la Amazonía PeruanaPE, 2015)The research work was developed in order to obtain frozen fish from the species Colossoma macropomun. The raw material was obtained from the Fish Research Center of the Faculty of Biological Sciences located on the ... -
Estrategias de enriquecimiento con omega 3 para productos cárnicos saludables
(Universidad Nacional de la Amazonía PeruanaPE, 2022)Enriching foods with omega-3 polyunsaturated fatty acids is a multidisciplinary challenge that must overcome technical and commercial barriers in order to launch this type of functional food on the market in a sustainable ... -
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 ... -
Aromas y sabores para la industria de alimentos
(Universidad Nacional de la Amazonía PeruanaPE, 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 ... -
Automatización de procesos en la industria alimentaria
(Universidad Nacional de la Amazonía PeruanaPE, 2022)This work addresses the issue of process automation in the food industry, because technological advances and quality requirements are increasingly rigorous, that is why companies today are forced to make major changes to ... -
Cadena de suministro: distribución instantánea, transporte y almacenamiento
(Universidad Nacional de la Amazonía PeruanaPE, 2022)This paper seeks to publicize the benefits of using the administrative tool called supply chain. Some basic concepts of business administration and what are the tools developed by it have been addressed. Although the concept ... -
Aditivos: clasificación y uso en alimentos
(Universidad Nacional de la Amazonía PeruanaPE, 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 ... -
Alimentos genéticamente modificados
(Universidad Nacional de la Amazonía PeruanaPE, 2022)Genetically modified foods are nothing new. For decades, they have been altering the genetic makeup of food, saving seeds, and breeding and crossing varieties to make them tastier, bigger, and longer. Most of the food we ... -
Optimización de procesos utilizando metología de superficie de respuesta
(Universidad Nacional de la Amazonía PeruanaPE, 2022)Process optimization in a series of steps and methods to carry out experiments that help determine the procedures formulations, optimal combinations to process or develop optimal quality products with the greatest efficiency ...
