Browsing Trabajo de Suficiencia Profesional by Subject "https://purl.org/pe-repo/ocde/ford#2.11.01"

Now showing items 1-13 of 13

    • Aditivos: clasificación y uso en alimentos 

      Vásquez Ruiz, Arnold Anthony (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 ...

    • Aromas y sabores para la industria de alimentos 

      Paredes Galvez, Carlos (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 

      Tafur Morey, Edmar Laing (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 

      Orellana Arimuya, Ivar Salvador (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 ...

    • Carotenoides y actividad antioxidante 

      Vargas Villasis, Kerwin Manuel (Universidad Nacional de la Amazonía PeruanaPE, 2022)
      Carotenoids are essential natural pigments for photoprotection against excess light in plants, although they are best known for being responsible for the yellow, orange and red color of fruits. These are mainly synthesized ...

    • Determinación predicción de las principales propiedades físicas de los fluidos de uso alimentario: viscosidad, conductividad térmica y difusividad 

      Rojas Donayre, Angela Edelmira (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 ...

    • Estrategias de enriquecimiento con omega 3 para productos cárnicos saludables 

      Garcia Castillo, Alvaro Alexis (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 ...

    • Procesos de elaboración de chifles de plátano y yuca 

      Sicchar Vilchez, Juan Andrés (Universidad Nacional de la Amazonía PeruanaPE, 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 ...

    • Productos y subproductos obtenidos de la yuca (Manihot esculenta Crantz) 

      Toledo Zumaeta, Elda Adela (Universidad Nacional de la Amazonía PeruanaPE, 2022)
      This research work has the purpose of explaining how cassava (Manihot esculenta Crantz), also called Manioc, how the crop is managed, the different varieties of this tuber, how it is planted, how the different pests are ...

    • Sistema de comercialización de productos alimenticios frescos y procesados 

      García García, Hernán Mauricio (Universidad Nacional de la Amazonía PeruanaPE, 2022)
      The present study is a bibliographic review on the problem of the commercialization of fresh and processed foods in the world, in the country, a review was also made of the types and classification of fresh and ultra-processed ...

    • Tecnología de secado aplicado a alimentos y nutrientes 

      Saavedra Amasifuén, Llily Estefany (Universidad Nacional de la Amazonía PeruanaPE, 2022)
      Drying is a method to preserve fruits, vegetables and fish by reducing their volume, their weight. Drying involves the application of energy to vaporize and mobilize the moisture content within porous products. During this ...

    • Teoría de control y aplicaciones a la industria de alimentos. Neumática. Controladores lógicos programables (PLC) 

      Del Castillo Santana, Kelly (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. ...

    • Uso de componentes naturales encapsulados como aditivos antimicrobianos en empaque de alimentos 

      Flores Ramirez, Regina (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 ...