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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Item 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 LindsayThe 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.Item 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 LindsayThis 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.Item 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, FernandoFreezing (-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.Item 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, GuillermoThe 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.