Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

To our esteemed readers, we are presenting this new issue of the CUJAE Ingeniería Industrial journal, at This time where the COVID-19 crisis together with social upheavals has highlighted the need to rethink Existing work methods and approaches, including the vulnerability of global supply chains, with the aim of Making a more future-proof, resilient, sustainable and people-centred industries and labor institutions themselves.  

To our esteemed readers, we are presenting this new issue of the CUJAE Industrial Engineering journal, in this contemporaneity where the COVID-19 crisis together with social upheavals has highlighted the need to rethink existing work methods and approaches, including the vulnerability of global supply chains, with the aim of making more future-proof, resilient, sustainable and human-centred industries and labor institutions their own.

This research is aimed at the design of a machining workshop dedicated to the repair of agricultural machinery in the municipality of Alquízar, Artemisa province. It was determined, through direct interviews with farmers and managers of cooperatives in the area, the existence of a large number of agricultural equipment in poor technical condition due to the absence of a maintenance and repair workshop that provides its services specifically to the sector. peasant cooperative of the municipality. For this reason, the provincial ANAP of Artemisa requests the setting up of a machining workshop in the Alquízar municipality through the APOCOOP project and with the support and willingness of OXFAM to finance its start-up, with which the agricultural park of the cooperatives linked to the project, have guaranteed maintenance and repair services without delay, using the land of the CPA Capitán Tomás as a location, for having the adequate infrastructure for the start-up of the Repair Workshop.

Continuous improvement objective is increase productivity, add value to processes and add points to company competitiveness. Lean Manufacturing and 5's (Sort, Set in order, Shine, Standardize and Sustain, for its Japanese origin) technique promote interest on the workers, as a principal actor at the search for reducing delays, optimizing operations, and gradually reduce or eliminate any failure arising from the activities. Promoting the use of lean production tools, this research, in a descriptive way, design a guide for application of the Japanese technique, seeking that companies obtain benefits by prevent and control errors that generate cost overruns. The design was tested in a company located in Bogota city, in which are identified deficiencies in factors like order, cleanliness, discipline, among others. The results that stand out with implementation are the productivity increase and expenses decrease due to bad practices and / or reprocessing.

The commercial strategies of the small businesses of Alajuela Street in the Portoviejo Canton of Manabí in Ecuador in times of COVID-19 have had different impacts. This article seeks to explore and disseminate the main business strategies and their impacts of these business strategies on small business sales in one of the cantons of Ecuador. To carry out the research, the consultation of specialized bibliography, the survey, direct observation and statistical processing are used. As main results, it is obtained that in 99% of the cases, the merchants who applied online marketing strategies in periods of Covid-19 had a positive impact on their income, a behavior similar to that of studies in the Latin American field. 74% of those surveyed decided to keep offering the same kind of item or product during the pandemic and 18% decided to switch products to food. 94.1% of businesses were affected by COVID-19.

The biofouling process can damage various man-made structures, and together with ballast water are the main vectors for the transfer of organisms around the world. The control of invasive species, especially mussels, has been debated for a long time, but all techniques have limitations. Therefore, the purpose of this review was to collect information on the advances in research on invasive mussel control. The database Periódicos CAPES was used, searching for the keywords: "(invasive mussel biofouling) AND control". Fifty-three articles were analyzed from 1999 to 2020. It was identified that more experimental studies have been carried out in fresh water than in other systems. Most were performed in the laboratory compared to the field, involving the juvenile and adult phases of the mussel. The chemical control was the most discussed in the analyzed literature in comparison with the physical and biological controls. Among the types of chemical control, the use of natural extracts stands out, as it is effective and causes less damage to the environment.

This work represents the first report carried out in Uruguay on the implementation of the technique to quantify greenhouse gases (GHG) and their diffusive fluxes through the sediment-water interface. The study was carry out in the Rincón del Bonete reservoir, located on the Río Negro. The applied technique made it possible to determine the GHG (CH4, CO2 and N2O) concentrations in the sediments. The CO2 and CH4 were the gases with the highest concentration per m2 of sediment. Regarding its diffusive fluxes, CO2 (max. = 1.198 mg/m2/d) was higher than CH4 (max. = 0.194 mg/m2/d) and N2O (max. = 0.02 mg/m2/ d). Although the values ​​determined are low if compared to other systems, it would be necessary to deepen the temporal and spatial studies to better assess the magnitude of the GHG flows. Due to the increase in the intensity of human activities and the effects of climate change that would promote the increase and intensity of algal blooms, it expected that, after their decomposition, the release of GHG in the reservoir would increase in the future.

The objective of this work was to study the techno-functional properties of alkalineextruded Cuzco corn flour (HMEA) obtained by Ca(OH)2 addition in the extrusion process and to compare it with those of corn flour obtained by a traditional extrusion process (HME). The native meal was conditioned at moistures of 30, 35, 40 and 45% (w/w) and extruded in a single-screw extruder at 80 °C. For alkaline extrusion, 0.25 g of Ca(OH)2 100 g of flour was added. The addition of Ca(OH)2 in the extrusion process significantly affected the techno-functional properties of HMEA by increasing the solubility index (WSI), decreasing the water absorption index (WAI) and oil retention capacity (ORC) withrespect to those of HME. The alkaline treatment decreased the degree of gelatinization with respect to HMEA, obtaining values between 31.80 and 57.90% and increasing the initial gelatinization temperature from 69 to 73 °C. The gel firmness of the treated flours ranged from 0.26 to 0.33 N and 0.50 to 0.77 N for HMEA and HME respectively. Alkaline extrusion modifies the techno-functional properties of cuzco corn flour by reducing itswater absorption and controlling the degree of gelatinization, obtaining flours with an intermediate cooking degree.

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties of whole-grain flours of the Capia, Bolita and Chulpi Andean maize races by extrusion to obtain flours that potentially improve the quality of gluten-free bread. The flours were extruded in a single screw extruder, using an incomplete orthogonal design with three levels of temperature, moisture and screw speed. The proximal composition of the native whole-grain flours was determined. In native and extruded flours were determined the water absorption index (IAA), water solubility index (ISA), oil absorption capacity (CRO), water binding capacity (CRA) and swelling volume (PH). The extruded Andean maize whole-grain flours presented significant differences in their composition. Most of the variability of data was due to moisture and extrusion temperature. In general, the samples of Capia and Bolita maize had a similar behavior, presenting higher IAA, CRA and pH at high moistures and temperatures; the ISA was higher at low moistures. The CRO did not show significant differences between treatments. Extruded whole-grain flour of Capia and Bolita maize with high IAA, CRA and PH, such as those obtained in the extrusion condition of 120 °C, 25 % H y 80 rpm, could improve the consistency of doughs and the softness of gluten-free breads.

In this work, different techniques were evaluated to achieve accelerated aging of the wine: ultrasound (US), gamma irradiation (RG) and high pressure (AP). The experimental conditions for each treatment were as follows: US, sequences of 30 and 60 minutes at 20 kHz; RG, three doses were analyzed (1, 3 and 6 kGy); for AP a constant pressure of 650 MPa was applied varying the application time (15, 30, 60 and 120 minutes). The wines were characterized by their basic physicochemical characteristics, their volatile profile (GC-MS) and color analysis (CIELAB). The same wine but without any treatment was used as a control. The results obtained showed that US treatment did not produce significant differences with respect to the control for all the conditions tested. For AP, significant differences were obtained with respect to the control in color (decrease in all the chromatic parameters) and content of volatile compounds (increase in the terpenes and esters contents). The GR treatment produced the greatest changes with respect to the control wine, with an increase in all the chromatic parameters with increasing radiation dose. The volatile profile showed an increase in 3-oxo-α-ionol, ho-diol and ethyl lactate content, all desirable changes during natural ageing.