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| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Palacios Cabrera, Héctor Abel | - |
| dc.creator | Quinchiguango Andrade, Sara Gabriela | - |
| dc.date.accessioned | 2019-10-22T18:40:05Z | - |
| dc.date.available | 2019-10-22T18:40:05Z | - |
| dc.date.issued | 2019 | - |
| dc.identifier.citation | Quinchiguango Andrade, S. G. (2019). Comparación de metodologías para determinación de humedad en arroz con cáscara (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2019-33 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/11569 | - |
| dc.description | Paddy rice or Paddy rice with scientific name Oryza sativa is the most consumed cereal worldwide, rice moisture is important in safety and quality in all stages from harvest to marketing. There are differences in moisture values between methodologies and there is no scientific evidence of previous work in rice with high moisture shell, for this reason in the present study two objectives are proposed: a. Develop standards and evaluate their homogeneity in samples of grains of rice with skin with six different types of humidity (16, 18, 20, 22, 24 and 26 percent) and b. compare seven methods of determining humidity in the ranges specified in objective a; the development of the standards was carried out only with a conditioning test since drying was not necessary when using high humidity ranges, while for the comparison of methodologies a homogeneity test was performed applying the Gough equation, 1986 and it was applied a statistical DBCA, that confirms if the grains of the respective humidities in the covers and between the covers were homogeneous; methodologies were compared and variance analysis (ANOVA) was applied, followed by a Tukey test at 5 percent. For the verification of homogeneity results within and between covers, values 0.05 were obtained that indicate that the samples of the respective humidities were homogeneous. All the methods presented a linear behavior. At the humidity value of 16 percent, there were significant differences between the USDA, infrared and the two used in capacitance (Agratronix and Steinlite) method in relation to the standard method INEN 1235, while the ISTA and ASAE 3522 method did not differ meaningful while in the range of 26 percent all have significant differences in relation to the standard method. In the range of humidity from 16 to 26 percent, the humidity difference in percentage points between methods is less than 1, it should be emphasized in the range of 26 percent there are differences of 1.8 percentage points of humidity between methods. In conclusion, homogeneous moisture patterns were obtained in the range of 16-26 percent and there were significant differences between the methods. | en |
| dc.description.abstract | Comparación de metodologías para determinación de humedad en arroz con cáscara... | es_ES |
| dc.format.extent | 59 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2019 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | INDUSTRIA ALIMENTARIA | es_ES |
| dc.subject | CEREALES | es_ES |
| dc.subject | ARROZ | es_ES |
| dc.subject | HUMEDAD ATMOSFÉRICA | es_ES |
| dc.title | Comparación de metodologías para determinación de humedad en arroz con cáscara | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2019-33.pdf | 1,38 MB | Adobe PDF | Visualizar/Abrir |
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