Revista Integra: Investigación Aplicada, Desarrollo Tecnológico e Innovación

Preliminares

2024-03-27T10:30:05-05:00

FORMULACIÓN DE UN BANCO DE MASAS MADRE A BASE DE ELEMENTOS AGRÍCOLAS DEL DEPARTAMENTO PARA CREAR NUEVOS PRODUCTOS DE PANADERÍA

2024-03-27T10:36:00-05:00

Sourdough is a natural culture of micro-organisms, mainly yeasts and lactic acid bacteria, used in the fermentation of bakery products. It is composed of a dynamic and complex mixture of these microorganisms, where yeasts, such as Saccharomyces cerevisiae, and lactic acid bacteria, such as Lactobacillus and Leuconostoc, play key roles in the fermentation process (Gobbetti, 1998; De Vuyst and Neysens, 2005).
It is made from a mixture of flour and water that has been fermented by naturally occurring yeasts and bacteria present in the environment. It is used as a leavening agent in bread making, providing flavour, aroma and improving the texture of the bread. In the research carried out in this project, 4 types of sourdough doughs different from the one made with wheat flour were produced, using starchy agricultural products from the region, in this case maize, banana and cassava. The sourdough bank is composed of the flours produced within the project and with other wheat flour flours that have been produced since 2020.

INNOVACIÓN Y MODELOS DE NEGOCIO CON BASE EN TECNOLOGÍAS EMERGENTES APLICADAS A LA CONSULTORÍA EMPRESARIAL

2024-03-27T10:50:07-05:00

In Colombia, SMEs participate with close to 95% of the total business fabric, contributing 80% of national employment and close to 28% of GDP according to DANE figures (Patiño, 2019). However, 98% of these companies do not make it past one year since their incorporation (Banca de Oportunidades, 2017), which generates instability in the national economy. The objective of this work is to sophisticate a technological platform designed to connect entrepreneurs and SME companies with expert consultants in different business management disciplines using applications of 4.0 technology.

BANCO MÓVIL PARA VERIFICACIÓN DE CAUDALÍMETROS EN SITIO COMO ESTRATEGIA DE APOYO AL SECTOR MANTENIMIENTO DE SISTEMAS DE INSTRUMENTACIÓN INDUSTRIAL

2024-03-27T10:55:20-05:00

To maintain the quality of the production processes, it is not enough to acquire the technology; to ensure its correct operation it is also necessary to maintain the equipment; one of these tasks is verification and/or calibration. According to information consulted at the National Accreditation Body of Colombia (ONAC), so far in the department of Santander there is only one laboratory accredited for the calibration of Coriolis CDT flow meters for GAS, and no laboratory for electromagnetic or ultrasonic transmitters for liquid measurement. The objective of this project is to continue strengthening knowledge on flow measurement of liquid fluids through the development of a metrological infrastructure for the calibration of mass, gravimetric and volumetric flow meters at the Industrial and Technological Development Center CIDT Barrancabermeja.

SISTEMA PILOTO AUTOMATIZADO PARA LA COCCIÓN DE ALIMENTOS UTILIZANDO LA ENERGÍA SOLAR EN CURITÍ SANTANDER

2024-03-27T10:58:59-05:00

Energy consumption has been increasing year after year, this is a direct indicator of the economic and industrial development of the country, where as the quality of life increases, energy expenditure increases to produce goods and services; According to Renewable Energy Policy Network for the 21st Century - REN21 (2021, p.1) 80% of the world’s energy needs are sustained by fossil fuels, in turn there are sectors of the population that cannot access gas and electricity services, so they use firewood and coal for cooking food, generating negative impacts on the environment., The World Health Organization WHO (2022) indicates that, in 2020, it has been estimated that this domestic air pollution caused 3.2 million deaths, including 237,000 deaths of children under 5 years of age. It is for the above that the main objective of this project was to generate a technological alternative that uses solar energy, proposing the development of an automated pilot system as an efficient alternative in the food cooking process as a solution to the needs of the Hotel Villa Lucy in the municipality of Curití. Several phases were carried out for the elaboration of this prototype, where one of them was the collection of data through primary sources, through field and secondary observation through technological surveillance, finding experiences of the inhabitants of rural sites, areas not intercommunicated or with little access to public services; collecting information for the elaboration of conceptual sketches, CAD and electronic designs, seeking to maximize the main aspects such as structure, the materials with which it was manufactured and its electronic components, with the development of the prototype its final phase was carried out which was to perform functional tests of the device evidencing the efficiency at the time of carrying out the food cooking process, in turn the intervention of the user was not necessary during its process; since this control was in charge of solar tracking, guaranteeing an excellent concentration of heat complying with the temperature requirements, becoming a feasible solution.