Conference Agenda

The effect of different types of surfactants on the electrostatic destabilization of water-in-oil (W/O) emulsions is the focus of the present research. To this end, W/O emulsions are formulated with a non-ionic surfactant (Span 80) and with an amphoteric surfactant (Soy lecithin) at 3% w/w of the surfactant in the oil phase (paraffin), considering emulsions with two water/oil phase ratios (20/80 and 40/60), the emulsions are characterized according to dilution, bulk density and apparent viscosity test; a direct current (DC) electric field is applied in the observation cell of flat copper electrodes and the Global Destabilization Factor (FDG) is determined as the response variable. The results show that the impact of the electric field on the emulsion depends on its initial stability. The greater the proportion of the dispersed phase, the greater the average droplet size and the wider the droplet size distribution, the greater the destabilization achieved by the electrical treatment, observing a different behavior in the coalescence of the droplets depending on the surfactant. This research is associated with SDG No. 9.

This study analyzes the level of competitiveness of the Peruvian fisheries sector between 2014 and 2023 using indicators such as Normalized Revealed Comparative Advantage (NRCV), Contribution to Trade Balance (ICTB) and the modified ECLAC competitiveness matrix. The results showed that Peru is competitive in four of five products: fishmeal, frozen squid, canned squid and fish oil. However, although it has a comparative advantage in almost all of its products, these have a low contribution to the trade balance during the period analyzed. In addition, the competitiveness matrix indicates that Peru maintains a relevant presence in countries with growing demand, except for fishmeal, where it has lost competitiveness to India. These findings suggest specialization in underperforming products such as frozen whole shrimp to strengthen its competitiveness and ensure a strong participation of the Peruvian fishing sector in the international market.

Infusions are especially hot beverages made from natural plants, fruits and shells in dehydrated form, maintaining their initial functional and medicinal properties. Therefore, the objective of this study was to determine the shelf life of a filtering infusion of Hibiscus rosa-sinensis, Mentha pipireta L and Citrus sinensis peel. Samples were packed in cardboard boxes and packed with cellophane plastic, which were stored in a drying hood at 22ºC for 45 days. A sensory card with a hedonic scale from 0 to 5 was used as an instrument, considering a score of 2 as a critical value, using 10 trained panelists and subsequently the mathematical model of Wyser and Lanctuit was used. The results on the sensory scale in the sixth fortnight presented a score of 2 as a critical value, which obtained 19.85% moisture and 0.72 water activity; likewise, the samples complied with the microbiological values with 110 CFU/g for Enterobacteriaceae and <100 CFU/g for molds. Eventually, it was concluded that the shelf life of the filter infusion was 16.2 months (1 year and 4 months), complying with the sensory characteristics.

The objective of the research was to determine the influence of Lean Manufacturing tools on the productivity of a frozen avocado (Persea americana) export company. The study was pre-experimental, and the sample consisted of productivity indicators before and after the implementation of Lean Manufacturing tools. The following tools were applied: 5S, Value Stream Mapping, and Total Productive Maintenance (TPM). The results showed that the influence of Lean tools was favorable, increasing productivity by 11.1% (185.8 MT), validated using the t-Student test (p = 0.0001).