2020 LACCEI - Virtual Edition

Permanent URI for this collectionhttps://axces.info/handle/10.18687/48

“Engineering, Integration, And Alliances for A Sustainable Development” “Hemispheric Cooperation for Competitiveness and Prosperity on A Knowledge-Based Economy”. Virtual Edition. July 27 - 31, 2020

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Author: Linares Luján, Guillermo

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    Coverage of chitosan and essential cinnamon oil for strawberry conservation (Fragaria ananassa) var. Aroma, minimally processed
    (LACCEI Inc., 2020-07) Zavaleta, Magaly; Echeverría, Carlos; León-Vargas, Jackeline; Lescano Bocanegra, Leslie; Sánchez-González, Jesús; Linares Luján, Guillermo; Rojas, Meliza Lindsay
    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 coverage in the phenolic content, antioxidant capacity, mould and yeast count, and general acceptability in minimally processed strawberry along 16 days of refrigerated storage at 10 °C, in order to improve the conservation and characteristics of minimally processed strawberry var. aroma. In this experiment a response surface methodology using a Central Composite Rotational Design (CCRD) was carried out; the variable ranges used were 0.7 – 2% (Chitosan) and 0.02 – 0.1% (cinnamon essential oil). As results, it was found that the significant variable (p<0.05) was cinnamon essential oil for both phenols content and antioxidant capacity. For these characteristics, a concentration of 0.1% cinnamon essential oil was the most effective. The antioxidant capacity and phenolic contents showed an increase during the first 7 days of storage, decreasing after that for all treatments. It was also found that both independent variables significantly influence (p<0.05) in the decrease of microbial load being the optimal range of chitosan (1.33-1.71%) and cinnamon essential oil (0.056-0.087%). In addition, the use of coverage of chitosan and cinnamon essential oil does not negatively affect the sensory acceptability and helps to maintain the shelf life of minimally processed strawberry.
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    Osmotic dehydration effects on mass transfer kinetics and characteristics of fried banana (Musa balbisiana) chips
    (LACCEI Inc., 2020-07) Polo Ruiz, Gustavo; Murga Mendoza, Sheyla; Obando Amaya, Karol; Lescano, Leslie; Linares Luján, Guillermo; Sanchez-Gonzalez, Jesús; Rojas, Meliza Lindsay
    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 and solids gain) were evaluated and described using the Page, Weibull, Peleg, Azuara, and Lewis mathematical models. Besides, the effect of OD on fat content, instrumental colour, and sensorial attributes was assessed after the frying process. The results showed that water loss occurs firstly and more quickly than solids gain. At the end of OD, the highest water loses (0.31 g water/g sample) and solids gain (0.42 g solid/g sample) were reached using sucrose OD treatment. The water loss and solid gain behaviour were described not only by the kinetics parameters but also by equilibrium parameters values of mathematical models. Furthermore, after frying, the Control samples presented a fat content of 15.5 ± 0.3%, where the moisture reduction during OD allowed to obtain fried samples with lower fat content (9.8 ± 0.3%), as well as, their instrumental colour was significantly affected mainly decreasing the lightness. Regarding sensorial attributes of fried chips, it was preferred the colour and flavour of samples with sucrose OD treatment, however, the Control samples obtained the best scores in texture attribute. Therefore, it was demonstrated that mass transfer of water and solid during osmotic dehydration treatments did not occur similarly and there were influenced by the concentration and type of osmotic solution. In addition, the modifications in structure and composition during osmotic treatments allowed to obtain a low-fat product with good sensorial attributes.
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    Pre-treatments applied to rice husk enzymatic hydrolysis: effect on structure, lignocellulosic components, and glucose production kinetics
    (LACCEI Inc., 2020-07) Linares Luján, Guillermo; Rojas, Meliza Lindsay; Sánchez-González, Jesús A.; Lescano Bocanegra, Leslie; Pagador Flores, Sandra; Aredo, Fernando
    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, lignin content, cellulose, hemicellulose content and glucose production were evaluated. In addition, the glucose production kinetics were described by using the Peleg model. The homogenous rice husk (1 g) with and without pre-treatments was hydrolysed with 150 U of Cellulase in 10 ml of acetate for 60 h (37 °C, pH 5.5, 100 rpm). As results, the SEM images evidenced porous microstructures with less agglomeration generated by all pre-treatments, which were intensified by the combined pre-treatment. This pre-treatment allowed to obtain higher cellulose (62.51 ± 0.3 %) content. Besides, the glucose content after pre-treatments increased. The Peleg model parameters from glucose production kinetics during enzymatic hydrolysis were related to initial glucose content (G0), glucose production rate (1/k1) and maximum glucose yield (1/k2). After enzymatic hydrolysis process, compared to control glucose yield (0.359 ± 0.002 g G/g rice husk), this was 27%, 71% and 88% higher for freezing, alkaline and combined pre-treatments respectively.
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    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) Linares Luján, Guillermo; González Vásquez, Joe Alexis; Céspedes Aguilar, Tatiana
    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 entidades acreditadas. El presente trabajo de investigación ha sido realizado en el marco del proceso de Acreditación para el programa de Ingeniería Agroindustrial de una universidad peruana. Dentro de este proceso, la Universidad a la que pertenece el programa toma la decisión de adoptar el modelo de acreditación del “Instituto de Calidad y Acreditación de Programas de Computación, Ingeniería y Tecnología - ICACIT” que cuenta con estándares internacionales denominados “criterios de acreditación”. El Sistema de Gestión de Calidad (SGC) diseñado por el programa se basa en este modelo de acreditación e incide en el proceso de enseñanza aprendizaje y en el desempeño docente. El objetivo de este estudio es evaluar el impacto del SGC basado en los criterios de acreditación ICACIT en el desempeño de los docentes de la especialidad de la escuela de Ingeniería Agroindustrial en una universidad peruana, realizando un diagnóstico del desempeño docente del programa denominado “medición inicial”, en el periodo 2018-I, posteriormente se implementó durante los semestres 2018-II y 2019-I los procedimientos establecidos del SGC, midiendo después el nivel de cumplimiento de los procesos diseñados, Luego se midió el desempeño docente en el periodo 2019 I y se evaluó el impacto del SGC realizando análisis estadísticos para determinar diferencias entre periodos (ANVA) y la correlación entre el SGC y el desempeño docente (Regresión Simple y análisis de correlación). Los indicadores medidos para el cálculo del desempeño docente fueron: Consejería y orientación de Clase, Cumplimiento de la carpeta docente, evaluación por el director, supervisión de clase, Satisfacción de la asignatura; encontrando que 4 de los 5 indicadores muestran diferencias significativas entre periodos, así como el indicador de desempeño docente. Finalmente se obtuvo una correlación moderadamente fuerte entre el SGC y el desempeño docente, encontrando un coeficiente de correlación igual a 0.6221.
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    Lignocellulosic agroindustrial waste in Peru: potential for bioethanol, energy, and reduction of CO2 emission
    (LACCEI Inc., 2020-07) Retto-Hernandez, Patricia; Rojas, Meliza Lindsay; Lescano, Leslie; Sánchez-González, Jesús; Linares Luján, Guillermo
    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 was to present alternatives to valorise, estimate, report, and highlight the energy potential of second-generation bioethanol production using lignocellulosic waste from the most important crops in Peru. The biomass considered in this study was from the harvest and processing of sugarcane, rice, banana, yellow corn, oil palm and asparagus. It was determined that the annual lignocellulosic biomass availability is a mean of ~22 million tons, from which, 33.03% correspond to banana waste, 28.56% correspond to sugarcane waste. The potential of bioethanol production and energy generation was obtained using a theory conversion of cellulose, hemicellulose of each biomass. It was calculated 3.51 million tons of bioethanol/year, which total energy corresponds to 2.16 million toe/year with an electric energy potential of 8.81 GWh/year. This quantity could be enough to supply 9.11% and the total national energy demand and 0.02% of the electric energy demand, besides, it could help reduce in about 19.86% the CO2 emissions.