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Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
(LACCEI Inc., 2020-07)
This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics (water loss ...
Lignocellulosic agroindustrial waste in Peru: potential for bioethanol, energy, and reduction of CO2 emission
(LACCEI Inc., 2020-07)
The residues from agricultural and agroindustrial activities are not adequately valorised and at best they are destined for animal consumption or else they are inadequately disposed of. The objective of the present work ...
Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics
(LACCEI Inc., 2020-07)
Freezing (-20 °C, 12h) and alkaline (NaOH 8%) pre-treatments were applied individually and combined in rice husk (Oryza sativa L.) before their hydrolysis with cellulase (EC: 3.2.1.4.). The effects on structural modifications, ...
Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed
(LACCEI Inc., 2020-07)
The use of edible coverage represents one of the important methods used to preserve the quality of minimally processed products. The aim of this research was to determine the effect of chitosan and essential cinnamon oil ...
Planchas biodegradables a base de almidón de Pituca y cáscara de Cacao: Características físico-mecánicas y degradabilidad
(LACCEI Inc., 2021-07)
Resumen- En el presente estudio se elaboró planchas biodegradables a base de almidón de pituca con sustitución parcial por harina de cáscara de cacao. Las planchas se procesaron empleando diferentes formulaciones de cáscara ...
Análisis del perfil de textura del queso mantecoso comercial
(LACCEI Inc., 2021-07)
El objetivo del presente trabajo fue determinar el Perfil de Textura del queso mantecoso comercial, para lo cual se eligieron cuatro marcas: CEFOP, El Andino, Huacariz y Chugur. El Análisis del Perfil de Textura de los ...
Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour
(LACCEI Inc., 2021-07)
Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it ...
Ultrasound technology: effect of processing conditions and material on cavitation level
(LACCEI Inc., 2021-07)
Ultrasound technology has been widely studied for its application in food area in order to improve different processes and properties of food. The most used form of application is by immersing the product in a medium placed ...
Study of the rehydration kinetics of nixtamalized corn by using two nixtamalization methods
(LACCEI Inc., 2021-07)
The present work aimed to study the rehydration kinetics of previously nixtamalized and dried corn. Nixtamalization was carried out by two methods: using wood ash (classical method) and using calcium hydroxide (Ca(OH)2) ...
Cut orientation and drying temperature effect on drying and rehydration kinetics of yacon (Smallanthus sonchifolius)
(LACCEI Inc., 2021-07)
Yacon (Smallanthus sonchifolius) is commonly consumed fresh and is known for its nutritional and functional properties, however, this raw material still needs an added value that allows greater stability and availability. ...