Facultad de Ingeniería Agroindustrial

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Depuración de los ácidos grasos saturados del aceite de palma (Elaies guineensis) para la elaboración de biodiesel como alternativa de mejor en sus propiedades de flujo a bajas temperaturas
(Universidad Nacional de San Martín. Fondo Editorial, 2011) Leiva Piedra, Jorge Abelardo; Guerrero Marina, Jaime Guillermo
Palm oil biodiesel has excellent properties as fuel for anginas, however associated as their chemical composition highly saturated, this biofuel presents a poor performance at temperatures close to ambient temperatures of sore cities of the Peru. 16 ºC biofuel of palm oil begins to form small crystals, which as the temperature continue to decline, accelerate their growth and will agglomerate, in such a way that at a temperature between 12 and 9 ° C can completely stop the flow of the fuel. In this work was assessed the technique of winterization oil of palm oil through crystallization induced by cooling to improve their properties of flow at low temperatures. The variables taken into account in this process were the temperature of cooling or winterization and the time of stabilization. According to the points cloud and performance of the palm oil biofuel. The process allowed to obtain a fraction liquid temperature of winterization with best point cloud at a lower temperature than the original Palm biodiesel. At tested conditions (tp = 08 hours and T = 1 O ºC) obtained a fraction liquid with a point cloud 8 º C lower than Palm oil without fractionated, also won a point cloud 8 º C lower than biodiesel made from the oil palm without winterize. Such a change in the point cloud of palm oil and biofuel produced by the above-mentioned oil is due to the increase in the content of unsaturated fatty acids in its structure. Finally, we can conclude that it was possible to improve the quality of biodiesel made from oils winterize, in terms of point cloud and the control sample had a value of 13 º C point cloud compared this with the treatment ' by 08 hours at 10 º C where it was reduced to 5 ºC.
Efecto de las condiciones de prensado en el rendimiento y calidad del aceite de las semillas de piñón blanco (Jatropha curcas L.), en la estación experimental agraria el porvenir distrito de Juan Guerra – Región San Martín
(Universidad Nacional de San Martín. Fondo Editorial, 2016) Ñique Mesia, Thais Evita; Mendieta Taboada, Oscar Wilfredo
In this research the highest performance and best quality oil obtained was evaluated. The conditions to which underwent treatments helped consolidate a preheat temperatura and rotation speed of the press to help us get higher yields in the press, likewise meet oil quality and that it is within the range of technical standards for the production of biodiesel. Tests were performed with two ecotypes representad by Totorillayco and Yoro three preheat temperaturas seeds white pinion (50º C, 70º C, 90º C) and three rotational speeds of the press (20, 24, and 28 rpm). The best treatments were obtained at higher temperaturas preheat seeds, quality analysis values did not show much difference between the ecotypes, being the results within the quality standards of oil for biodiesel. In one Proximate analysis Lipid 31.67% to 32.40% for Totorillayco and Yoro, which also indicates a higher yield in lipid extraction solvent was obtained. Similarly there was no significant difference in total much ash, 4.44% and 4.02% for Totorillayco for Yoro, crude fiber 30.98% and 30.09% for Totorillayco for Yoro and 27.81 % crude protein for one Totorillayco and 26.62% for Yoro. Physico-chemical analysis determinad the nut oil white based on the average reportad: acid number, 1.29 mg KOH/g oil, iodine, 100.64 g iodine/100 g oil, peroxide, 5.86 mg 02/kg oil , saponification, 193.12 mg KOH/g oil, density 0.930 g/cm3 and viscosity, 50.92 mm2/s, which indicate that these values are within acceptable quality parameters of oil for biodiesel production. The best performance was with oil T17 representing Yoro treatment at 90 º C and 24 rpm with a 26.66%.
Elaboración de un jabón solido a partir de aceite de piñón blanco (Jatropha curcas L.) en la Región San Martín
(Universidad Nacional de San Martín. Fondo Editorial, 2014) Arango Del Aguila, Marco Polo; Tello Diaz, Arquimedes
In the present investigation is disclosed the use of oíl Pinon Blanco (Jatropha curcas l.), with an index of acidity inappropriate for transesterification process; treated mixture with glycerine from biodiesel production, in a percentage of O, 5 and 10%, for preparing a salid soap, using the white oíl temperatures sprocket 50, 60 and 70 º C, for admission process and to determine their physical, chemical and organoleptic characteristics. This bi-factorial experimental nine (9) was obtained treatments, determining within the physical aspects; the rate of color formation and stability of foam, moisture, pH, consistency in water, bulk density and hardness, using analytical methods with laboratory equipment and materials, also to determine the chemical characteristics, the method of the technical standard was followed Peruvian to determine the rate of free alkali, total crude unsaponifiable matter and fatty acids, on the other hand by a sensory evaluation of appearance, odor,color and texture as a control was determined using two commercial wash soap. The results of the physical characteristics showed there effect of incorporation of glycerin, process temperature and the interaction of both on soap obtained from each treatment, while chemical analysis determined that all treatments are within the parameters required by the NTP for laundry soap. The results obtains of the sensorial analysis stated the treatments have been a less acceptation to different of the commercial soaps, however this deficient can be better with the incorporation of other compounds. In conclusion to make soap with white gear oil should not be used at temperatures above 50 º C and mixed with more than 5% glycerol treated and should be included in case you want to improve the amount of oil that allows foam to provide 12this feature soap.
Enlatado de almejas de agua dulce (Anodontites trapesialis), ahumadas y conservadas en aceite vegetal
(Universidad Nacional de San Martín. Fondo Editorial, 2000) Ruiz Saavedra, Fernando; Santander Ruiz, Wilson Ernesto
The present study was carried out with the aim of developing a canned clam (Anodontites trapesialis) freshwater smoked in vegetable oil. The variables studied were loss of weight and variation in the texture of the edible part of the clam for the pre-cooking, different times of immersion in brine, smoked different times and time of heat treatment. The results showed that it is more convenient to perform first the desvalvado and gutted and then the pre-cooking, since you get a cleaner and with a better texture, product being suitable for precooking of 7 minutes time, time of ensalmuerado (10% solution of salt and citric acid 0.6%) was 10 minutes, ample smoked at a temperature of 55 ° C was of 60 minutes and the time of heat treatment found It was 46.5 minutes to 116 ° C. Stability analysis (organoleptic, and physical - chemical and microbiological), to the 45 days of storage...
Ensayos para la extracción y caracterización de aceite de Sacha Inchi (Plikenetia Volubilis L.) en el departamento de San Martín
(Universidad Nacional de San Martín. Fondo Editorial, 1995) Vela Saavedra, Liley; Santander Ruiz, Wilson Ernesto
This research seeks to generate a new alternative to obtain oil, restoring and valuing oil native plants that occur in our raw material used for the research work, I collect Shanao district, province of Lamas for the extraction of oil hydraulic pressing method is used. The extraction process was agreed following cleaning flow and selection preparation, husking, grinding, drying and pressing the found optimum parameters, for the best performance of extraction are: fine grinding with particle size of 2.19 mm, humedád 6% and 60° c/1 drying time. Raw material, determined biometric measurements and the proximal chemical analysis, found that Sacha inchic almond contains 51% oil and 27% being one of the fundamentals of this oil, its high unsaturated, features since it contains 52% of linolenic acid, which makes it...
Estudio de prefactibilidad para la instalación de una planta extractora de aceite crudo de palma aceitera ( Elaeis guineensis jacq), en la provincia de Alto Amazonas
(Universidad Nacional de San Martín. Fondo Editorial, 2013) Gonzales Ramirez, Abraham; Arce Saavedra, Thony
The project's initiative partly meet the demand for crude oil in our country, considering that we are deficient in oils and fats and their importance is to constitute an agro-industrial crop, occupying significant amount of labor, both in the field phase, and its production and industrialization phase, with the main food market refineries in our country and as potential markets, producers of feed and in the production of biodiesel. Dining extracting crude palm oil is in the hands of factories located in the regions of San Martin, Ucayali and Loreto, counting each with areas of raw material supply, these campantes are producing the domestic supply of oit crude palm, showing great performance with the development of the activity, and about 200 000 hectares is needed in production with an average yield of 3,5 TM/ha/year of oil to meet domestic demand for food and biodiesel in Peru. The Palm Producers Association of the province of Alto Amazonas behind the project has 1 555,5 hectares of oíl palm, of which 1077,5 hectares are in production and 478 hectares are growing and with a projected yield average of 13,56 TM/ha/year overall for 2013. The project will initiate its activities 2016 with 18879,13 MT of palm fruitt availability of raw materials will be supplied by their partners. The plant will start its activities using the 43, 70% of its installed capacity of processing, representing 18879,13 TM of fresh fruit bunches (RFF), the same will be increased year by year, at the end of the horizon project capacity utilization of the plant wi11 be 87 ,25% and may make future extensions of the field crop. The location of the extraction plant will be located in the Town Centre Retail Miguel Grau province of Alto Amazonas, Loreto Region, an area of 50 000 m2 The investment of the project amounts to 12,224 531 PEN, where 35, 19% will be assumed with the capital and 64,81% will be financed by the Regional Government of Loreto, through the Regional Agricultura! Credit Program (PROCREA), at a rate of 6%. lndicators of financia! and economic evaluation of the project show a positive return, such as: VANE = 32 436 137,36; VANF = 36 892 206,16; TIRE= 36,58 %; TIRF = 80,05 %; RB/CE = 1,26; RB/CF = 1,31; PRIE = 3,5 years; PRIF = 1,6 years. By sensitizing the project assuming the variation of factors: falling price of crude oil by 20%, decreased volume collection of fresh fruit by 30%, reduction in the rate of extraction of crude oil 2%; an interest rate of 12% for credit evaluation indicators still show favorable performance values. xiv
Influencia de la temperatura y empaque en la calidad del aceite de sacha inchi (plukenetia volubilis L.) en capsulas y semillas ecotipo apangura de la provincia de Lamas, durante almacenamiento
(Universidad Nacional de San Martín. Fondo Editorial, 2008) Sanchez Sanchez, Vanessa; Coronado Jorge, Manuel Fernando
This investigation work talks about the Sacha lnchi (Plukenetia volubilis L.) oil's physicist - chemistry characteristics, extracted from capsules and seeds stored during a period of tour months, with the intention of determining the influence of the environment temperature (28±2°C) and refrigeration temperature {16ºC) and the packing {sacks of polypropylene, jute and paper kraft) in the quality of above mentioned oil. Also, the almonds were evaluated seasonally to verify the best characteristics of the storage. This work was developed of the following way; storage in cold Chamber of the National institute of Agrarian innovation in Juan Guerra, preparation of samples for analysis in the Food Composition’s Laboratory of Agroindustry Engineering Faculty of the National University of San Martín - Tarapoto and the physicist - chemist analyses in Biotechnology’s Laboratory of the institute of investigations the Amazonia Peruana {lquitos). The analyses were carried out every month of stored, which allowed us to determine the best way of storing capsules and seeds under two storage systems; using a Complete Azar Design random with factorial arrangement of 2x3x2 (Presentation of the product * packing material* storage temperature) with 12 treatments in total, the results being analyzed by means of the analysis of variance {ANVA) followed by DUNCAN'S test(proof) by 5 % of probability, for the analysis of the difference between the averages. The sacha inchi in study belongs to the ecotipo Apangura and it was harvested of plots located in Pamashto's district, province of Lamas, Region San Martín. Operations were realized as dried of capsules, selection, released capsule, packed and stored; later were evaluated the physicist - chemistry quality parameters: color, dampness, acidity's index, peroxide's index, iodine's index, proteins and omega’s contents. let was realized the sensory analysis: flavor, crispy, rancidness and astringency of the almonds. The presentation of the product (capsules and seeds) demonstrated a significant difference in the measurement of color, but this did not influence in the oil's quality. In the presentation of the product, the capsules gave better results in the analyses, nevertheless the seeds also supported result inside the quality parameters. The material of jute packing showed an advantage with regard to the polypropylene and the paper Kraft, thanks to the low values in dampness, the acidity's index, the peroxide's index. By the other hand both storage temperatures determined variations in the value of the indexes of acidity and peroxide, turning out to be the temperature 16ºC the one that obtained minor values in these analyses. In case of the omegas and the iodol’s index, showed a trend of stability in the interaction of presentation and temperature, while remaining within the acceptable range of composition. The sensory evaluation indicated us trends of uniformity to us between(among) treatments, then in raw almonds the obtained values defined intense flavor to Sacha lnchi, without rancidness, very crocante and very astringent.
Posición competitiva del aceite de Sacha Inchi (Plukenetia volubilis) para el mercado francés
(Universidad Nacional de San Martín. Fondo Editorial, 2020) Amasifuen Pinchi, Larry; Layza Castañeda, Ricardo Raul
La presente investigación se basó en analizar la Posición Competitiva del aceite de Sacha Inchi (Plukenetia volubilis) para el mercado Francés, en la región San Martín existen cinco empresas Shanantina S.A.C., Sacha Foods S.A.C., Agroindustrias Amazónicas S.A., Corporación Selva Alta S.A.C. y Agroindustrias Inti Killa Wasi S.A, dos de estas empresas Shanantina S.A.C. y Agroindustrias Amazónicas S.A. actualmente están realizando exportaciones a diferentes mercados en especial a Francia, este sector económico agrícola es muy importante, al realizar análisis basado en el entono y calificación cualitativa del análisis FODA, tiene una posición competitiva de tranquilidad y además tiene más fortalezas que debilidades resultado obtenido del análisis del entorno interno y externo, siendo muy favorable el crecimiento comercial del aceite de sacha inchi en el corto, mediano y largo plazo en los mercados nacionales e internacionales en especial Francia que está siendo reconocido por la población por sus cualidades nutraceúticas. Del análisis de las cinco fuerzas competitivas existe poca rivalidad entre las empresas de la región, lo cual permite a las empresas lograr sus expansión en forma individual, no es una amenaza la entrada de competidores potenciales al sector debido al incremento cada vez mayor de la demanda del aceite de sacha inchi, los productos sustitutos no representan una amenaza al producto porque el aceite de sacha inchi está considerado el mejor aceite del mundo al tener omega 3, 6 y 9 lo que le hace fuerte en términos de posicionamiento en cualquier mercado. El aceite de sacha inchi del Perú ha logrado posicionarse en el mercado internacional como un producto de origen nativo y ha presentado un incremento significado en las exportaciones a diferentes países de Europa y en día a Norteamérica; en el contexto mundial las exportaciones han logrado colocarse como primer productor y exportador a nivel mundial, en relación a Colombia y Ecuador, todo esto debido a la importancia de la demanda externa principalmente por países de Europa, donde se encuentran consumidores exigentes y de ingresos per cápita elevados que buscan mejorar sus calidad de vida con la búsqueda de una alimentación sana al consumir productos naturales.

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