Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L.
Based on the development of the study, the main topic has been considered as "Applied technologies for the production of value-added products from rice (Oryza sativa L.)" in which it was established as a general objective, to analyze the technologies applied for the production of value-add...
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| Format: | bachelorThesis |
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2024
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| Accès en ligne: | http://dspace.utb.edu.ec/handle/49000/15961 |
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| author | García Nieto, Gustavo Andrés |
| author_facet | García Nieto, Gustavo Andrés |
| author_role | author |
| collection | Repositorio Universidad Técnica de Babahoyo |
| dc.contributor.none.fl_str_mv | Reyes Borja, Walter Oswaldo |
| dc.creator.none.fl_str_mv | García Nieto, Gustavo Andrés |
| dc.date.none.fl_str_mv | 2024-04-08T17:07:21Z 2024-04-08T17:07:21Z 2024 |
| dc.format.none.fl_str_mv | 22 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://dspace.utb.edu.ec/handle/49000/15961 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Babahoyo instname:Universidad Técnica de Babahoyo instacron:UTB |
| dc.subject.none.fl_str_mv | Tecnologías Arroz Técnicas Productos derivados |
| dc.title.none.fl_str_mv | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | Based on the development of the study, the main topic has been considered as "Applied technologies for the production of value-added products from rice (Oryza sativa L.)" in which it was established as a general objective, to analyze the technologies applied for the production of value-added products from rice. It was proposed as a methodology in this research document presented as a practical component, it was developed through the collection of all types of information, according to research techniques. The methodology used in this study was exploratory and explanatory. In results, the research revealed that advanced milling technologies, such as friction milling and cryogenic grinding, are used to obtain high-quality rice flours, these technologies make it possible to control the particle size size, thus improving the texture and versatility of flours, which are used in bread making, cakes and bakery products. In conclusion, it is detailed that the technologies applied in the production of value-added products from rice are crucial for the diversification and improvement of the quality of the products, where the importance of techniques such as advanced milling and extrusion is highlighted. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTB_a3684eef0bea8b17dd99baeed2b97b44 |
| instacron_str | UTB |
| institution | UTB |
| instname_str | Universidad Técnica de Babahoyo |
| language_invalid_str_mv | es |
| network_acronym_str | UTB |
| network_name_str | Repositorio Universidad Técnica de Babahoyo |
| oai_identifier_str | oai:dspace.utb.edu.ec:49000/15961 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| reponame_str | Repositorio Universidad Técnica de Babahoyo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L.García Nieto, Gustavo AndrésTecnologíasArrozTécnicasProductos derivadosBased on the development of the study, the main topic has been considered as "Applied technologies for the production of value-added products from rice (Oryza sativa L.)" in which it was established as a general objective, to analyze the technologies applied for the production of value-added products from rice. It was proposed as a methodology in this research document presented as a practical component, it was developed through the collection of all types of information, according to research techniques. The methodology used in this study was exploratory and explanatory. In results, the research revealed that advanced milling technologies, such as friction milling and cryogenic grinding, are used to obtain high-quality rice flours, these technologies make it possible to control the particle size size, thus improving the texture and versatility of flours, which are used in bread making, cakes and bakery products. In conclusion, it is detailed that the technologies applied in the production of value-added products from rice are crucial for the diversification and improvement of the quality of the products, where the importance of techniques such as advanced milling and extrusion is highlighted.Based on the development of the study, the main topic has been considered as "Applied technologies for the production of value-added products from rice (Oryza sativa L.)" in which it was established as a general objective, to analyze the technologies applied for the production of value-added products from rice. It was proposed as a methodology in this research document presented as a practical component, it was developed through the collection of all types of information, according to research techniques. The methodology used in this study was exploratory and explanatory. In results, the research revealed that advanced milling technologies, such as friction milling and cryogenic grinding, are used to obtain high-quality rice flours, these technologies make it possible to control the particle size size, thus improving the texture and versatility of flours, which are used in bread making, cakes and bakery products. In conclusion, it is detailed that the technologies applied in the production of value-added products from rice are crucial for the diversification and improvement of the quality of the products, where the importance of techniques such as advanced milling and extrusion is highlighted.En base al desarrollo del estudio se ha considerado como tema principal “Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L.)” en el cual se estableció como objetivo general, analizar las tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz. En el cual se planteó como metodología en el presente documento investigativo presentado como componente práctico, se desarrolló a través de la recopilación de todo tipo de información, de acuerdo con las técnicas de investigación. La metodología empleada en este trabajo fue de tipo exploratoria y explicativa. En resultados, la investigación reveló que las tecnologías de molienda avanzada, como la molienda por fricción y la molienda criogénica, se utilizan para obtener harinas de arroz de alta calidad, estas tecnologías permiten controlar la granulometría de las partículas, mejorando así la textura y la versatilidad de las harinas, que se utilizan en la fabricación de panes, pasteles y productos de panificación. En conclusión, se detalla que las tecnologías aplicadas en la elaboración de productos con valor agregado a partir del arroz son cruciales para la diversificación y mejora de la calidad de los productos, donde se destaca la importancia de técnicas como la molienda avanzada y la extrusión.BABAHOYO: UTB, 2024Reyes Borja, Walter Oswaldo2024-04-08T17:07:21Z2024-04-08T17:07:21Z2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis22 p.application/pdfhttp://dspace.utb.edu.ec/handle/49000/15961esAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Babahoyoinstname:Universidad Técnica de Babahoyoinstacron:UTB2024-04-10T08:01:20Zoai:dspace.utb.edu.ec:49000/15961Institucionalhttp://dspace.utb.edu.ec/Universidad públicahttps://utb.edu.ec/http://dspace.utb.edu.ec/oai.Ecuador...opendoar:02026-03-07T22:26:24.382088Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyotrue |
| spellingShingle | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. García Nieto, Gustavo Andrés Tecnologías Arroz Técnicas Productos derivados |
| status_str | publishedVersion |
| title | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| title_full | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| title_fullStr | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| title_full_unstemmed | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| title_short | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| title_sort | Tecnologías aplicadas para la elaboración de productos con valor agregado a partir de arroz (Oryza sativa L. |
| topic | Tecnologías Arroz Técnicas Productos derivados |
| url | http://dspace.utb.edu.ec/handle/49000/15961 |