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Browsing by Author "Parra Huertas, Ricardo Adolfo"

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    Digestión anaeróbica: mecanismos biotecnológicos en el tratamiento de aguas residuales y su aplicación en la industria alimentaria
    (Corporación Universitaria Lasallista, 2015-07) Parra Huertas, Ricardo Adolfo
    Anaerobic digestion (AD) is a biochemical process that consists on the degradation of organic matter from waste water. AD has four stages: Hydrolysis, acidogenesis and methanogenesis. Hydrolitic microorganisms intervene in each one, and clostridium, acetovibrio, micrococcus, staphylococcus and bacillus can be highlighted, along with acidogenics such as Acinetobacter Lwoffi, Acinetobacter sp, Actinomyces sp, Alcaligenes, Pasteurella sp, Staphylococcus hominis, Bacillus and Kleibsiella oxytoca, and methanogens like Methanosarcina and Methanosaeta. AD has a wide range of applications in food industries, especially in dairy, wine, meat, oils and brewery, among others.
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    Evaluación del comportamiento de un reactor UASB con diferentes cargas orgánicas provenientes de lactosuero
    (Corporación Universitaria Lasallista, 2014) Parra Huertas, Ricardo Adolfo; Campos Montiel, Rafael Germán
    Introduction. Dairy industry is one of the most important sectors in industrialized and developing countries. Approximately 90% of the milk used in cheese industries is eliminated as whey (or lactoserum). Statistics indicate that lactoserum or whey is discarded as an effluent and brings a serious environmental problem, due to the fact that it affects, physically and chemically, the soil´s structure. This reduces the performance of crops and, when whey is disposed by being pouring it into water bodies, aquatic life is reduced because it drains the dissolved oxygen. Objective. Evaluate a UASB reactor by means of anaerobic digestion, using two organic loads of 3 g/L/.day COD and 4 g/L/. day COD. materials and methods. Different laboratory analyses were performed on both loads: COD, protein, sugars, VFA, methane and ammonium. Results. The results indicated that the COD efficiency was above 65%; the sugars´ degradation was total and the protein degradation was higher that 78%, while the ammonium, methane and VFA concentrations were all within the normal parameters for the reactor´s correct work. Conclusion. The UASB reactor is a god option to treat waste water, as it contains whey in two different organic loads.
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    Tratamiento de lactosuero ácido en un reactor UASB a diferentes cargas constantes y puntuales
    (Corporación Universitaria Lasallista, 2013) Parra Huertas, Ricardo Adolfo; Campos Montiel, Rafael Germán
    Intro duction. For this research work, the acid whey produced by Oaxaca cheese industry in a UASB reactor was used. The reactor was subjected to three constant charges and three punctual charges of the whey. The reactor had a nominal capacity of 2.9 L with 1.9 days of hydraulic retention with an upward flow and a sludge blanket of 40% of the reactor´s volume. Objective. Evaluate the behavior of the UASB reactor with three di-fferent charges of whey. materials and methods. Three different constant charges of whey were used (5200, 7800 and 10500 mg CDO/L each one) during 22 days, and punctual charges of 32000, 47000 and 65000 mg DQO/L per day of whey, for each one, during 24 hours. Both the influent and the effluent were determined: total of sugars, volatile fatty acids (VFA´s) protein, pH, methane and CDO. Results. The findings demonstrated that in the constant charges used the removal efficiency of CDO was 26 %, and for the punctual charges was 57 %. The sugar degradation efficiency was 95% for the constant and the punctual charges. For the protein, the removal efficiencies in the constant charges were above 27 % and for the punctual charges the efficiency was 46 %. Conclusion. The values of volatile fatty acids and methane were all within the limits for a good functioning of the reactor. Nevertheless, the pH had acid values below the ones recommended.
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    Yogur en la salud humana
    (Corporación Universitaria Lasallista, 2012) Parra Huertas, Ricardo Adolfo
    Yogurt is a functional food, a fermented dairy product obtained because of the fermentation of the acidlactic bacteria of the milk. It has been widely known through many years for its effects on human health, among which colon cancer prevention, reduction of cholesterol, improvement of the intestinal bacteria, effects on the immune system and prevention of helicobacter pylori, among others, can be highlighted. The bacteria responsible for these effects are the acid-lactic-probiotic, such as bifid bacteria, streptococcus and, mainly, lactobacillus.