Examinando por Autor "Moreno Guzmán, Milton"
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- ÍtemAnálisis de la prueba de expansión de la harina precocida de maíz utilizando variables intrínsecas del proceso de elaboración(Fundación Universitaria Los Libertadores. Sede Bogotá., ) Moreno Guzmán, Milton; Gallego Torres, Adriana PatriciaIn the present research work, the correlations between the variables were evaluated; dryer temperature (TS), flake thickness (E1, E2), laminator inlet humidity (HEL1, HEL2), dry flake humidity (HHS), cooker inlet humidity (HN) and pre-ground flake humidity (HHP ), against the expansion data (EXPANS) of the precooked corn flour. To achieve the objective of the work, 30 data averaged from 30 days of process were used, during three shifts with eight observations each, the data were analyzed using the statistical program R-Studio version 4.0.3. Multiple regression analysis was applied to find a model that explained this behavior, according to significance values and adjusted R squared, the two best multiple regression models were chosen, M1, with R² = 87.2% and M2, R² = 87.08% that when comparing With real process data, it was found that M2 presented a lower percentage error compared to M1, giving values close to 2.21%. In this model, the high correlation that exists between the variables HEL1, HHS, HN and the variable EXPANS is highlighted, which makes a lot of sense because all three contain what corresponds to heat treatment and humidity. In conclusion, the variables HEL1, HHS and HN reflect the effect that the addition of water and temperature has on the expansion value, the latter being a reflection of the water adsorption of the mass. Likewise, a limitation of precision was found, when multiple regression analysis is used, because the variables within the process are conjugated to each other to affect the result of the expansion, and these models assume that the variations of a variable is valid on the response variable if the other variables remain constant, in addition, the expansion values that were taken to create the model were between 6.9 and 8.0cm, data that can be considereda limitation for the range of action of the results due to the fact that in the process In reality, we can obtain expansion values below 6.5 cm and in the test of the models, these did not yield data below 7.0 cm.