Bibliographic citations
Pezua, L., (2024). Optimización del encapsulamiento semiautomatizado de harina de maca (Lepidium peruvianum) que maximiza la producción de cápsulas con peso estándar [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6534
Pezua, L., Optimización del encapsulamiento semiautomatizado de harina de maca (Lepidium peruvianum) que maximiza la producción de cápsulas con peso estándar []. PE: Universidad Nacional Agraria La Molina; 2024. https://hdl.handle.net/20.500.12996/6534
@misc{renati/247593,
title = "Optimización del encapsulamiento semiautomatizado de harina de maca (Lepidium peruvianum) que maximiza la producción de cápsulas con peso estándar",
author = "Pezua Cruz, Luz Mery",
publisher = "Universidad Nacional Agraria La Molina",
year = "2024"
}
The maca (Lepidium peruvianum) is a plant that contains abundant proteins; unsaturated fatty acids, minerals among others; cultivated for consumption and used for medicinal purposes. At the industrial production level, maca is produced in different presentations such as flour, capsules, candies, cereals among others. The company wanted to be more competitive in the market; giving a higher added value to its products; it decided to enter the natural capsules market; however, there were problems with determining the production parameters of maca flour capsules. Therefore, the objective of the study was to determine the parameters that maximize the production of maca flour capsules with standard weight using the response surface methodology (RSM). Firstly, a screening was carried out under a 2n factorial design (n=3), which was applied to evaluate the potential effects of different factors on the production of maca flour capsules with standard weight (Y (%)), the factors being: injection speed (capsule insertion), dispersion speed (worm screw) and dosing speed (receiver plate). Two of the factors: dispersion speed (worm screw) and dosing speed (receiver plate), were selected in this first stage. Posteriorly, for the maximization a 32 design was applied for which a second order model is generated, achieving a good fit between the experimental values and those calculated by the software (R2 = 0.8391). Under this model, the parameters that maximized the production of maca flour capsules (particle size D80 = 0.180 mm) with standard weight were determined, which were: 40 RPM of injection speed (capsule insertion), 50 RPM of dispersion speed (worm screw) and 12 RPM of dosing speed (receiver plate); resulting in a production performance of 90.4 ± 2.55 percent; a value close to that calculated by the software, 88.4 percent. These results helped to optimize the semi automated encapsulation of maca flour with standard weight.
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