RESUMENEl objetivo de esta revisión fue consultar, analizar y concluir los principales tratamientos aplicados a las aguas residuales de la industria láctea. Las tecnologías que más se utilizan en el tratamiento de aguas residuales son los métodos biológicos y fisicoquímicos, así como también los microorganismos benéficos, microalgas, coagulantes, etc.; sin embargo, la digestión anaerobia es un proceso biológico que se aplica en este tipo de aguas, debido a que tiene mayor ventaja en comparación con los otros tratamientos en el mayor grado de estabilización y bajo crecimiento de biomasa. Se encontró que las aguas residuales presentan altos niveles de sólidos disueltos o suspendidos, que incluyen grasas, aceites y nutrientes tales como amoníaco, minerales y fosfatos.

Abstract-The preservation of food by dehydration is the oldest and most common method used by humans and the food processing industry. This research aimed to study the osmotic dehydration and hotair drying of "perolera" pineapple (Ananas comosus) in four sweetening agents. Osmotic solutions (sucrose, glucose, fructose and honey) and their mixtures at a ratio 50/50 (sucrose-fructose, honeyglucose, fructose-glucose and sucrose-honey) in water at concentrations of 40 °Brix and 50 °Brix were used. A fruit/syrup ratio 1/5, without agitation was used. Water loss (WL) and weight loss (WR) and solids gain (SG) were studied after treatments with all the osmotic solutions.Glucose and honey caused the most significant WL and WR, being the most effective ones at both concentrations to dry.In the same way, the mixture glucose-fructose was the most effective for WL and WR. Results for SG were entirelydifferent.The optimum concentration was 50 °Brix.A product with 61.16 % humidity on a wet basis was obtained. After hot-air drying, a moisture content of 36.43% was achieved.Keyword -Kinetics, diffusivity, drying, reductor sugars, pineapple. I. INTRODUCTION Fruits and vegetables are highly perishable products. Commonly, up to 23% of the most perishable fruits and vegetables are lost due to physiological microbiological deterioration, water loss, mechanical damage during harvest, packaging, inadequate transportation or handling conditions. These losses are more than 40 % to 50 % in tropical and subtropical regions. In addition to microbiological alteration, physical-chemical changes during the processing and storage of fruits can cause deterioration in their quality, affecting colour, texture, taste, smell and nutritional value [1].Currently, in the agro-industrial sector, many types of technological preservation processes are used and among the most widely used are dehydration processes, which prove to be an effective technique for achieving stable products with sensorial and nutritional characteristics, making it possible to obtain a product for consumption with a certain similarity to those that are in a fresh state and products that are minimally processed[2]- [5]. In the specific case of fruits, the most recommended preservation methods are osmotic dehydration (OD) and hot-air flow dehydration (HFD). The OD is widely used to partially remove water from plant tissues and obtain a significant increase in their shelf life by immersion in a hypertonic solution [6]. The kinetics of OD processes are generally evaluated in terms of water loss, weight loss and solids gain and depend mainly on the characteristics of the raw material and process conditions, such as composition and concentration of the osmotic solution, temperature, immersion time, agitation level, specific aspects of the food (size and shape) and the ratio food/solution [7], [8]. This research aimedto study the osmotic dehydration kinetics of perolera variety pineapple samples(Ananas comosus)in different sweetening agents and concentration to obtain better results in t...

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The objective of this investigation was to determine the amount of residues of Penicillin G, Sulfadimidine and streptomycin in beef from two beneficiary plants in the municipalities of Arjona and Magangué, department of Bolívar-Colombia. For this, 10 samples were obtained from each provenance site, for a total of 20 samples for the investigation. The samples were packed in labeled polyethylene bags and refrigerated at a temperature between 3ºC and 5ºC. The quantification of residues was carried out through high performance liquid chromatography (HPLC). The results showed that only residues of penicillin G over pass the minimum amounts for antibiotics imposed by the authorities, while residues of sulfadimidine and streptomycin are below what is allowed.

In the present review we study the application of artificial neural networks in food industry, classifying the information obtained in different categories and the most used programs for its development. The prediction of parameter on operation such as drying, heat treatment, food classification and quality analysis are the main objective for RNA application. Multilayer with feedback propagation is the model most used being Matlab, the software par excellence for its development. Application of artificial neural network in food industry proved to be a useful tool to determine their quality through non-invasive, low-cost and real time processes.