Adición de harina de amaranto (Amaranthus caudatus L) en la producción de dulce de lecheAddition of amaranth flour (Amaranthus caudatus L) in the production of dulce de leche
Se analizó y ajustó el modelo asintótico a los datos experimentales del proceso de deshidratación de granos de maíz nixtamalizado a 50 °C en un analizador de humedad modelo HR83 Mettler-Toledo. Las muestras fueron granos de maíz con cocción alcalina de 0.8% Ca(OH)2 a 92 °C con y sin reposo en su agua de cocción a tiempos de 0, 2, 4, 6, y 8 h. La ecuación asintótica se ajustó adecuadamente con los datos experimentales y permitió calcular la velocidad de hidratación en función del tiempo con su primera derivada. Encontramos que la velocidad de hidratación decrece rápidamente con el incremento del tiempo de deshidratación.
For the first time, the thermal diffusivity (α) in red clay samples has been determined as a function of the annealing time, for a furnace temperature above 900 • C. The thermal diffusivity measurements on the samples were obtained by means of the photoacoustic technique in a heat transmission configuration. A complementary microstructure analysis using X-ray diffraction (XRD) and energy dispersion spectroscopy (EDS) has been performed. The ceramic material used in this work is widely used in the fabrication of several kinds of building materials such as bricks and roof tiles in the north oriental region of Colombia (Cúcuta). The importance of these results is in the determination of conditions to obtain manufactured products with the desired heat transport capacity.
Elaboración de néctar de pitahaya (Selenicereus megalanthus) con piña (Ananas comous) y maracuyá (Passiflora edulis) y su efecto en las características físico-químicas, microbiológicas y organolépticas Preparation of nectar of pitahaya (Selenicereus megalanthus) with pineapple (Ananas comous) and passion fruit (Passiflora edulis) and its effect on the physical-chemical, microbiological and organoleptic characteristics
Porcentajes de goma guar y zumo de maracuyá en la calidad fisicoquímica y organoléptica del néctar Percentages of gum guar and passion fruit juice in the physicochemical and organoleptic quality of nectar
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