FRRo - I+D+i - Artículos en Revistas
Permanent URI for this collectionhttp://48.217.138.120/handle/20.500.12272/1297
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Item Computational engineering: mathematical models in heat flow dynamics study.(WSEAS, 2022) Gago, Eduardo Alberto; D’Alessandro, Lucas Iván; Zurbriggen, Marcelo M.According to the latest educational innovation trends in engineering, new teaching paradigms emerge to achieve higher development in intellectual capacities, acquisition of skills, substitution of outdated techniques for more efficient and fast means, and a better integration of knowledge in the teaching and learning processes. In line with these paradigms, we have set up new pedagogic methodologies together with computer resources to work with the development of functions with a complex variable and Laplace transform from a multidisciplinary view in the subject Advanced Calculus of the Mechanical Engineering Programme. The didactic proposal presented is about systems related with heat transfer in a fluid where the concepts used in the models are approached analytically and graphically making the curricular content meaningful and facilitating the interpretation and conceptualization of the theory.Item Multidisciplinary teaching of variable complex functions in heat flow systems.(WSEAS, 2024) Gago, Eduardo Alberto; Szekieta, Paola Andrea; D'Alessandro, Lucas IvánIn the context of new curriculum designs in engineering careers, new lines of work are being developed in teaching to achieve the development of basic competencies, acquisition of skills, and the replacement of old learning paradigms with new didactic techniques that are currently applicable. These characteristics in teaching are consolidated when they are added to the integration of knowledge in the teaching-learning process and the inclusion of computer resources. In the present work, the use of new pedagogical methodologies and diverse didactic strategies has been implemented, aiming at multidisciplinary work in the development of the topic of Complex Variable Functions corresponding to the Advanced Calculus subject in the Mechanical Engineering program. The didactic proposal presented corresponds to a system related to heat transfer in an incompressible fluid, where the concepts of complex field and fluid flow are approached analytically and graphically, giving meaning to the curricular contents, and facilitating the interpretation and conceptualization of the theory.Item Computational mathematics in engineering careers: study of electrical circuits from the perspective of interdisciplinary teaching.(WSEAS, 2023) Gago, Eduardo Alberto; D’Alessandro, Lucas Iván; Szekieta, Paola AndreaThe new challenges of the educational engineering framework pretend to encourage the interdepartmental integration and interaction between basic sciences and the module of applied technology subjects. This paper presents a learning approach of interdisciplinary learning in the teaching of trigonometric functions, with special emphasis on the sinusoidal function, showing how the transformation of this function is related to fundamental concepts in the training of electrical energy engineers. The product of trigonometric functions makes it possible to analyze the instantaneous power of passive linear electric circuits and highlight the importance of studying the phase angle between voltage and current associated with the inductive or capacitive nature of the circuit. The development of the contents in the class contemplates the interdisciplinary and integrative aspect that must be implemented from the basic cycle as a bridge towards the applications of mathematics, articulating the problems of Engineering and the use of technologies in teaching.Item Teaching and learning computational mathematics with intensive application of the virtual campus.(WSEAS, 2023) Gago, Eduardo AlbertoNowadays, the field of professional development in engineering requires appropriate and relevant training for a satisfactory insertion in the labor market. This requires that educational institutions provide not only the specific knowledge of the career being studied but also must complement it with other skills necessary for adequate performance in the work environment. Based on these premises, this paper describes the design of a classroom experience to be implemented in the subject of Advanced Calculus (AC), a third-level subject of the Mechanical Engineering course. The proposed activities are developed in the Computer and Multidisciplinary Laboratory of Basic Sciences available at the faculty and seek to encourage the use of the virtual campus, where the mediation between the content of the subject and the concrete applications of simple engineering models are the axis to develop the topic: Analytical Functions of Complex Variables (AFCV).Item Effects of spray drying and lactic acid fermentation on the technological characteristics of yellow and green pea (Pisum sativum L.) Protein products(Agricultural and Food Science, 2024) Guraya, María Ángeles; Iguti, Antonia Miwa; De Ros Triboli, Edison Paulo; Ribeiro, Eliana Paula; Accoroni, Cecilia; Espósito, María Andrea; Torresi, Pablo Antonio; Reinheimer, María Agustina; Godoy, EzequielThis research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus Plantarum and Lactobacillus Lactis) served as a generally recognized safe precipitant agent. The fine fraction (<150 µm) from yellow and green peas milling acted as an encapsulant/adjuvant agent in the drying stage. Results showed high process productivity (0.41–0.51 kg protein product/kg pea flour) and low specific water consumption (52.58–62.39 kg water/kg protein product) with this approach. Variations in processing parameters affected protein content, yield, and specific water consumption. Significant differences were observed in wetting time, water activity, flowability (Carr index), cohesiveness (Hausner index), density, particle size, and colour of the protein products, depending on the processing alternatives. This flexibility allows tailoring the properties of the powdered protein product for various food technology applications.Item Evaluación de la composición y producción de concentrados proteicos de diferentes variedades de arveja amarillas y verdes (Pisum sativum L.)(INTA, 2024) Accoroni, Cecilia; Espósito, María Andrea; Magnano, Luciana; Guraya, María Ángeles; Godoy, Ezequiel; Reinheimer, María A.El aumento constante en los últimos años de la población mundial provocó la búsqueda de fuentes proteicas vegetales alternativos a las proteínas animales. La arveja es una excelente alternativa, en su formato de concentrados y aislados proteicos, como ingredientes en la industria alimentaria, garantizando una alimentación suficiente y sostenible para vegetarianos, veganos y celíacos. El objetivo de este trabajo fue evaluar la potencialidad comercial de una variedad comercial y dos variedades precomerciales del programa de mejoramiento INTA-FCA UNR (Primogenita, B320 y B313, respectivamente) en comparación con seis variedades comerciales, (Reussite, Viper, Kingfisher, Aragorn, Meadow y Astronaute) contemplando la composición de las harinas crudas y la solubilidad de las proteínas. Se encontró que el contenido proteico fue superior en los tres años de evaluación para Primogénita, Viper (ambas de semilla verde) y B320, Reussite y Meadow (de semillas amarillas). Además, que tanto el contenido proteico como solubilidad resultaron ser superiores en las harinas crudas provenientes de variedades verdes, lo cual facilita la disponibilidad de proteínas totales a ser extraídas durante la producción de aislados/concentrados proteicos. Respecto a la solubilidad, se observan valores superiores a 65 % indicando disponibilidad de proteínas extraíbles por no sufrir desnaturalización durante su acopio y molienda. Se detectaron valores de actividad ureásica inferiores a 0,300. Esto indica que no es necesario aplicar tratamiento térmico además de una posible disminución de la proteína soluble. Para rendimiento de proteína, Primogénita tuvo los mayores rendimientos (>50%) en los tres años. Esta variedad resulta ser promisoria para la producción de concentrados/aislados proteicos ya que tiene un mayor contenido de proteína y disponibilidad para ser extraídas con un alto rendimiento de producto. Estos resultados abonan al programa en pro de obtener variedades con buen comportamiento agronómico y producción de concentrados proteicos potenciando el agregado de valor en la industria alimenticia.Item Reformulation of snacks offered to children and adolescents at school kiosks: is this strategy enough or just the tip of the iceberg?(2024-08-29) Lingiardi, Nadia; Arribas, Alberto; Arriola, Ileana; Godoy, Ezequiel; Reinheimer, María AgustinaSeveral studies have reported high overweight and obesity incidence among schoolchildren and adolescents, who mostly consume packaged snacks with critical nutrients exceeding the criteria of international profiling systems during school breaks. Then, the objectives of this work were to reformulate a snack consumed by Argentinian schoolchildren and adolescents (aged 6-13 years) to decrease its critical nutrient contents and to determine if this product would still be accepted. Chocolate chip vanilla cookies were selected for reformulation considering each recommended cut-off point for critical nutrients, since a prohibition of products with warning octagons being offered at schools would come into effect in Argentina. These cookies received good acceptability scores (above 3 of 5 points) and would be consumed by 8 of 10 schoolchildren in a sample of 200 participants. These findings underscore the importance of legislation promoting awareness of healthier eating habits and increasing the availability of healthier food 30 options in schools.Item Enhancing protein extraction from soybean expeller: exploring the impact of precipitating agents and flour-to-water ratios on functional properties(2024-07) Andrín, María Nieves; Guraya, María Ángeles; Accoroni, Cecilia; Torresi, Pablo Antonio; Godoy, Ezequiel; Reinheimer, María AgustinaThis study investigates sustainable methods for producing protein from soybean expeller via pH-shifting processes, aiming to reduce water usage in alkaline extraction by adjusting solid23 to-liquid ratios per cycle and employing isoelectric precipitants like lactic acid and lactic acid bacteria (Lactiplantibacillus plantarum and Lactococcus Lactis) to enhance functional and antioxidant properties over a wide pH range. Results indicate that the most efficient approach involves three 1:10 (w/v) extraction cycles with lactic acid bacteria as precipitants, demonstrating high productivity and low specific water consumption. Protein content and recovery yield showed no significant differences compared to alternatives with higher water consumption or less eco-friendly precipitants. Despite lower solubility, protein products precipitated with lactic acid bacteria formed stable emulsions, exhibiting superior free radical scavenging activity.Item Modelado matemático, validación y análisis del proceso de extracción de antocianinas en harina de orujos tintos a diferentes temperaturas.(2018-07) Bonfigli, Mónica Beatriz; Chiandoni, Florencia Soledad; Kraft, Romina Alejandra; Reinheimer, María AgustinaLa extracción sólido-líquido es una operación unitaria ampliamente utilizada para extraer compuestos biológicos de interés de diversas matrices alimentarias. En el presente trabajo se ha desarrollado un modelo matemático para el análisis del proceso de extracción de antocianinas en orujos tintos. El modelo está formado tanto por ecuaciones algebraicas como diferenciales y fue desarrollado en el software de optimización GAMS (General Algebraic Modeling System). Para la implementación de las ecuaciones a derivadas parciales en el modelo se utilizó el método implícito de discretización. Para la validación del modelo, se llevaron a cabo corridas a diferentes temperaturas de extracción (25, 45 y 65 ºC), utilizando como solvente extractor una mezcla hidro-alcohólica (50:50). Se observó un buen ajuste entre los valores óptimos obtenidos y experimentales, observándose que se obtiene una mayor eficiencia de extracción a 45 ºC.Item Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties.(2024) Guraya, María Ángeles; Andrín, María Nieves; Batres, Rocío; Torresi, Pablo Antonio; Godoy, Ezequiel; Reinheimer, María AgustinaThis research focuses on sustainable protein recovery methods from a new yellow pea variety by examining alternative pH-shifting processes. The study focuses on reducing water consumption during alkaline extraction by adjusting solid-liquid ratios, and evaluating the impact of various isoelectric precipitants, including lactic acid and lactic acid bacteria (Lactobacillus plantarum and Lactobacillus lactis), on the functional and antioxidant properties of products across a wide range of pH values. It was here found that the process alternative with three 1:10 (w/v) extraction cycles and lactic acid bacteria as precipitant agent achieved high process productivity (0.36 kg protein product/kg pea flour) and low specific water consumption (94.9 kg water/kg protein product). No significant differences were observed in protein content and yield when compared to other flour-water ratios with higher water consumption or less eco-friendly precipitants. Products precipitated with lactic acid bacteria formed stable emulsions even at the isoelectric point, exhibited superior free radical scavenging activity, although solubility and water holding capacity were lower, and no differences were noted in oil holding capacity, foaming capacity, and foam stability.