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

The purpose of the research was to prepare a fermented beverage (yogurt) resulting from a mixture between whey and whole milk, using three formulations with different proportions of whey and whole milk 30/70, 50/50 and 70/30, respectively. Complying with the optimal organoleptic properties, seeking the reduction in production costs and at the same time the reuse of whey as a pollutant of the environment. To start the yogurt production, the raw material was characterized using fresh whole cow's milk and fresh whey from the cheese processing, both substances (milk and whey) were subjected to chemical physical analysis (temperature, density and titratable acidity). The three types of yogurt formulations were prepared and it was determined by sensory analysis that the formula containing 70% milk and 30% whey presented better organoleptic characteristics. With the selected formulation, calculations of productive performance and mass balances were performed, it was found that the yield in relation to 3.68 kg of milk-whey mixture, equivalent to 100% was 2.11 kg of yogurt, that is 54%, this being the production yield. At the same time, the general costs to produce 100 yogurt containers of 250 ml each were calculated and the cost of producing the 100 containers was found to be C$ 1,777.27, giving a cost per unit of C$ 17.77.

This research, was oriented to the selection of alternatives of use and material and energy recovery of the waste "tire out of use" in the municipality of Managua. The main results of the study, determined that (1) the environmental legal framework, currently in force in the country, is not suitable for the integral management of the “Tire Out of Use” waste, 2) the current management of the waste tire out of use, from the product life cycle approach, is incipient, insufficient and inadequate, (3) Tire importers and other actors involved in the tire marketing and use chain are not responsible for their management, (4) in 2015, 19,329 tons of Tire Out of Use were generated, whose final destination is unknown, (5) The physical, chemical and technological properties of these wastes allow their use as raw material for other products and accessories of the automotive, electrical, electronic, construction industry, among others and as an alternative fuel, and source of hydrocarbons and synthetic gas. (6) The material and energy use makes it possible to contribute to the solution of the technical, economic, environmental and public health problems generated by the inadequate management of this waste. Based on the findings found, environmental and socio-economic strategies for the use were formulated, analyzed and selected as: raw material in the production of various products from recovered rubber, in correspondence with the waste management hierarchies, applying techniques of prevention and minimization of waste generation, recycling and reuse of this waste, considered for now, as toxic and dangerous, but that represents an economic potential for the country.

Virtual experiments are environments available in Internet that allow to the student to interact with a phenomenon, modify parameters and explain the events that are triggered as a result of these modifications. Therefore, the purpose of this work was to determine the perception of the students about the virtual experiments in subjects taught in Agroindustrial Engineering and in Master in food processing of the National University of Engineering in the period 2017 -2018. The selection of the website and types of virtual experiments were carried out taking into account learning objectives and quality of the information and simulations available on the website. With this, the "Explore Food Engineering" website was selected and some of the virtual experiments provided on that website were used as a complement to the theory studied in the face-to-face classes. The implementation of experiments was conducted through laboratory guides. The students, after carrying out the experiment, delivered laboratory reports with presentation and discussion of results and conclusions. In the questionnaire for the assessment of virtual experiments, students mentioned conducting research and practices is a way to learn better, at the same time, most of them are agree that virtual experiments are a suitable tool for learning, which is attractive and useful. However, to achieve meaningful learning, it must be accompanied by other forms of learning.

With the purpose of developing a Management Information system of the science, technology and innovation indicators for the monitoring and control of the research, innovation and entrepreneurship processes of the member universities of the National Council of Universities (CNU) of Nicaragua, in the period 2017 -2019, this research was carried out based on the mixed approach, which allows the combination of quantitative and qualitative methods, such as bibliographic review, survey, expert validation, interview, content analysis and user opinion questionnaires. The results reflect a total of fifteen categories for the forty-eight indicators organized in four main dimensions Financial, Teachers and students, Human resources, research processes, innovation and entrepreneurship, which allow decision making on a comprehensive and comprehensive vision. The strategic objectives of the CNU were analyzed in the four perspectives that resulted in a strategic process map, producing a monitoring chart with the key success factors, KPIs, which allow the monitoring and control of the development of these processes. A management system with graphical interface with access from the web from different devices was developed.

The aim of this study was to obtain and characterize red bean flour (Phaseolus vulgaris) INTA Red variety and evaluate its potential use as a partial substitute for wheat flour in the production of cakes.  In the production of bean flour, the operations of selection, washing, soaking, cooking, drying and milling were carried out. Soaking times of 3, 6 and 12 hours were used. Then, the bean flour was characterized and the cakes were prepared with the four levels of inclusion (0, 10, 20 and 30 %).  In the results of the experiments it was found that the soaking time of 12 hours allows to reduce the cooking time of the beans. The yield of bean flour was 68.67±0.05 %, the average particles diameter of the flour was 0.2231 millimeters, bulk density 0.714 ± 0.01 g/cm3 for whole flour and 0.697 ± 0.004 g/cm3 for flour without tegument. The water and oil holding capacities were 2.57±0.07 g of water/g of flour and 0.66±0.14 g of oil/g of flour, respectively. From the sensory analysis it was determined that cakes made with 10% inclusion of bean flour are the ones that have the highest acceptance, so it could be suggested as an optimal level of inclusion.

The first specific results of the analyses of the practice of pottery production in the Anfama valley during thefirst millennium of the christian era are presented from techno-stylistic, petrographic and XRD analyses. Thepresence of two diachronic and overlapping occupations in El Sunchal site, an early one dated between 2000BP and 1600 BP, and later in ca. 1100 BP allows to approach to materials from a comparative perspective.Macro and microscopic researches allowed identifying both technological features which varied temporarily and which remained relatively stable. From the obtained results and in terms of the tension betweencontinuity and innovation observed in the practical habitus, the concept of tradition is discussed andextended as it was raised in previous works for the pottery of the Southern Calchaquí region.

We inquire stories of tunnels that connect the old building of the 2nd Army Corp Command with the Police Headquarters, building where the main clandestine detention center of Rosario was established. Rosario appears as a port-city constituted around the founding myths; and the elaboration of memories regarding the recent past does not escape this logic. We try to investigate those senses, built the relationship between two buildings intimately associated with the genocidal practices executed during the last dictatorship. The transformation of this tunnel into a bridge translates into a metaphor that bring the present the absences of the past. This is how in the construction of that recent past, the temporal linearity becomes indelible, exposing the multiple versions of history. Registering these versions and sub-versions materialized in stories allows us to link knowledge and feelings that constitute an identity mark in the historical memory of Rosario.

In this review, overview is made of the main currents of knowledge that have influenced university education, and it is about answering two questions: what is the contribution of the different epistemological currents to build knowledge in the current social reality? What does the history of the main philosophical currents teach us in the teachings of engineering? When answering the questions, it is concluded that, by making knowledge within engineering, we coexist within several paradigms, on the one hand, we do research applying the traditional scientific method, but we can also identify with the Critical Theory vision of generating knowledge Committed to social changes. And in a particular way in Nicaragua we have to move from a domestic banking education to an education that incorporates research to help free us from the centers of power, which from engineering means building or adapting technologies, while respecting our cultural and environmental surrounding, allow us to get out of underdevelopment.

The transition period between the middle and late Holocene in the Puna of Jujuy accounts for a variety of changes. The passage from a hunting-gathering strategy to a productive strategy had an impact in every activity. Such is the case of Morro Blanco. The relationship between both lines of evidence has been analysed, having identified an artefactual assemblage designated as potentially engraving tools, related to the manufacture of petroglyphs. The presence of artefacts and tools manufactured almost exclusively in quartzite was noted. We evaluate its presence in the sites, determining whether there was an intentional selection process. The objective is to delve into the first step of the manufacturing process of the potential engraving tools from a technological point of view, emphasising the importance quartzite had in the process of intentionally selecting lithic raw materials, supporting the hypothesis that this tools were in fact used to manufacture engravings.