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Desind an operation of pilot plant production of biodisel fron frying oilsDiseño y Operación de Planta Piloto para la Producción de Biodiesel a Partir de Aceites de Freido
(Universidad Nacional Abierta y a Distancia, UNAD, 2008-06-15)
The objective of this article is present the pilot plant used in the research titled: Production of biodiesel from used edible oils to industrial level for the production of methyl or ethyl esters from vegetable oils used in the food industry that be used as a fuel in diesel engines type, in order to generate alternative use for these oils are reused, and additionally, generate new options in biofuels that can replace ...
Law enforcement fick and peleg model for study of water uptake in navel cargamanto yellow (phaseolus vulgaris l.) and peas seca (pisan sativa) during rehydrationAplicación de la ley de fick y el modelo de peleg para estudiar la absorción de agua en el frijol cargamanto ombligo amarillo (phaseolus vulgaris l.) y la arveja seca (pisan sativa) durante la rehidratación
(Universidad Nacional Abierta y a Distancia, UNAD, 2009-08-14)
This research validated Fick’s Law and Peleg’s model applicability for modeling water sorption of yellow navel cargamanto bean (Phaseolus Vulgaris L.) and dry pea (Pisum sativum), using five different water temperatures 25, 35, 40, 47 y 55 ºC, to soak the analyzed materials; for bean an optimal mathematical expression was obtained to make estimations, opposite case was the observed thing for pea; the diffusion coefficient ...
Physicochemical properties of the liquid mixture between stearate methyl / acid methyl sulfur stearatePropiedades fisicoquímicas de la mezcla líquida de estearato de metilo / ácido sulfo estearato de metilo
(Universidad Nacional Abierta y a Distancia, UNAD, 2008-06-15)
The need of new alternatives for advance of the domestic oil-chemical industry, based local natural resources, make use of palm oil (Elaeis guineensis), as a source for obtaining alkyl esters, an excellent alternative development to be explored initially by the research groups at universities or institutions of scientifc innovation and development. The sulfonation process for the manufacture of surfactant were conducted ...
Comportamiento reologico de un aroma emulsificadoComportamiento Reológico de un Aroma Emulsificado
(Universidad Nacional Abierta y a Distancia, UNAD, 2007-05-15)
The aim of this work was to study the effect of the oil proportion, flavour proportion, emulsifier proportion and emulsification pressure on the emulsificated flavor rheological behaviour, using a concentric cylinders viscometer. The experimental design was a 1/2 fractionated factorial, with two levels for each variable and four assays in the central point, to estimate the experimental error; the total number of assays ...
Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in foodReview: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos
(Universidad Nacional Abierta y a Distancia, UNAD, 2008-06-15)
This review shows the recent acid lactic bacteria advances, their functional and therapeutic potential, synthesis of polisaccharides and their possibilities of application in the cultures of starter industry, foods and healthful-foods. There are included topics that go from the origin of the lactic acid bacteria (LAB), tipic and industrial products applications, their biological and genetic characteristics, description ...
Efecto de Inhibidores de Pardeamiento y la Técnica de Atmósfera Modifcada en Mango (Mangifera Indica L) Variedad Van Dyke Mínimamente Procesado
(Universidad Nacional Abierta y a Distancia, UNAD, 2008-06-15)
El mango (Mangifera indica L) variedad Van Dyke es un fruto apetecido a nivel nacional e internacional por su agradable aroma, intenso color amarillo y buen balance de ácidos/azúcares. La investigación se desarrolló en dos etapas. En la primera se determinó la respuesta de los trozos de fruto a la aplicación de tres inhibidores de pardeamiento en dos concentraciones: (ácido cítrico a 150 y 300 ppm; ácido ascórbico a ...
Analysis of methyl ester suffocation using density functional theory at b3 lyp/6-31g(d) level
(Universidad Nacional Abierta y a Distancia, UNAD, 2009-08-14)
A mechanism for the sulfonation of methyl esters with sulfur trioxide is proposed herein. Reactions were studied in a falling film reactor and stability of the intermediate species verified by Density Functional Theory calculations at the B3LYP/6-31G(d) level. Mechanistic suppositions and experimental facts asserted a second order kinetic.
evaluation of the antioxidant capacity of quercetin derived of natural extract from red onion ocañera (allilium strain l) and red apple (pyrus malus l var. red delicius) in palm oil refined industrial type continuous warm conditionsEvaluación de la capacidad antioxidante de la quercetina a partir del extracto natural de cebolla roja ocañera (allilium cepa l) y manzana roja (pyrus malus l var. red delicius) en aceite de palma refinado tipo industrial en condiciones de calentamient
(Universidad Nacional Abierta y a Distancia, UNAD, 2010-05-08)
The research was based on the assessment of the quercetin antioxidant capacity existing in red apple (Pyrus malus L var. red delicious) and ocañera red onion (Allilium cepa L). Then, antioxidant concentration was calculated by a standard curve of commercial quercetin (HPLC concentration ≥98%) using spectrophotometry at 415 nm and dropped concentrations of 0.0955 mg/g in onion extract and 0.0144mg/g in apple extract. ...
“Standardization of the pre cleaning of sugar cane juice for farms sugarcane san marcos-sucre”Estandarización de la pre limpieza del jugo de caña de azúcar para las estancias paneleras de san marcos-sucre
(Universidad Nacional Abierta y a Distancia, UNAD, 2009-08-14)
Panela production in Colombia is 1'587 .893 tons / year, which represents 538.905 million pesos for 2002, figures that make this country the second largest producer of panela. Changing eating habits and lifestyle of the population, and the rapid social and technological developments that humanity is experiencing, are a threat to the survival of this agro-industry, which is still at an early stage of development, despite ...
Improving the process of dehydration uchuvaMejoramiento del proceso de deshidratación de uchuva
(Universidad Nacional Abierta y a Distancia, UNAD, 2009-08-14)
In the drying of food is essential to know the time required to achieve the dry bulb temperature, with the goal of reducing energy consumption without affecting product quality. Appropriate estimate is required to determine in advance the heat transfer coefficient by forced convection between air and product. In this paper we developed a procedure for a drying system in the form of Gooseberry hemispherical and four ...