Search
Now showing items 1-5 of 5
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 ...
Sistema de Gestión de Calidad basado en criterios de acreditación ICACIT y su impacto en el desempeño docente del programa de Ingeniería Agroindustrial
(LACCEI Inc., 2020-07)
Los procesos de Acreditación a nivel nacional vienen tomando relevancia dada la importancia que el estado peruano le está proporcionando a la calidad universitaria y su impulso a través de los beneficios y accesos para ...
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 ...