Félix Millan | Universidad Simón Bolívar (original) (raw)
Papers by Félix Millan
Latin American Applied Research - An international journal
Two ways of synthesis to produce biodiesel from waste cooking oil were compared: 1) Transesterifi... more Two ways of synthesis to produce biodiesel from waste cooking oil were compared: 1) Transesterification of fatty acids with basic catalyst (KOH) and 2) Esterification with H2SO4 followed by the transesterification evaluated previously, using factorial designs 23 with central points and the Surface Response Methodology (RSM). Raw material was characterized through its acid value and moisture content. In synthesis (1) the factorial design factors were: reaction temperature, catalyst wt%/ weight of processed oil and, methanol:oil molar ratio, and response variables were: yield of reaction, density and, kinematic viscosity, with 75 minutes as reaction time. Yields around 88% were achieved. In synthesis (2) the factorial design was applied only for esterification reaction, using two of the preceding factors and reaction time instead of temperature (fixed at 60ºC). The best conditions determined for synthesis (1) were applied and yield of reaction increased to 97%. The kinematic viscositi...
Anales De La Universidad Metropolitana, 2012
Diseño de un texturizado multisápido a base de frutas tropicales y biopolímeros de algas The crea... more Diseño de un texturizado multisápido a base de frutas tropicales y biopolímeros de algas The creation of texturized multiflavored product using tropical fruits and algae biopolymers
Revista De La Facultad De Ingenieria Universidad Central De Venezuela, Sep 1, 2008
In the Food Industry, highly-concentrated disperse phase emulsions (> 75%) are frequently prod... more In the Food Industry, highly-concentrated disperse phase emulsions (> 75%) are frequently produced, considering physicochemical and compositional parameters, and the mixing conditions. Most of the research related to the mixing of disperse systems has studied diluted systems without surfactants. The present work deals with the preparation of highly-concentrated corn oil in water emulsions with ethoxylated non ionic surfactant. The experimental method was based on factorial design 23 with central and axial points, where impeller rotational speed, time agitation and, oil: water ratio were varied. The influence of those variables on volume and surface area mean drop diameter of emulsions, d43 and d32, respectively, was evaluated. Through the analysis of variance of experimental space, eliminating the non-significant effects, it was determined that d43 can be predicted almost by 99% by a quadratic model, but this model, by itself, can not explain the d32 whole extension response surface, because the lack of fit is considerable; however the quadratic model can be used to analyze the influence of the variables. A cubic fit was developed for the d32, this model presented confused terms that do not permit the determination of a final relationship between pure and crossed variables, but allows the exploration of the complete d32 surface response, because it represents better the experimental variability without lack of fit. The model’s assumptions of normality, independence, and homocedasticity were satisfied.
Anales De La Universidad Metropolitana, 2011
Diseño y optimización de una red neuronal artificial para el modelado del proceso de obtención de... more Diseño y optimización de una red neuronal artificial para el modelado del proceso de obtención de jarabe a partir del germen de maíz desgrasado Design and optimization of an artificial neural network for modeling syrup production process from defatted corn germ FÉLIX MILLÁN 1
Interciencia
Se desarrolló un diseño central compuesto para optimizar la aceptación global en la formulación d... more Se desarrolló un diseño central compuesto para optimizar la aceptación global en la formulación de un néctar de mora, considerando como variables las cantidades de agua y sacarosa incorporadas a la mezcla. Mediante el modelo matemático ajustado a partir del diseño experimental, se obtuvo por derivadas parciales el óptimo matemático de la función y se exploró regiones cercanas al mismo en busca de una formulación de bajo costo, lográndose reducir hasta US$ 10607 anuales en una producción industrial estimada de 10 ton/día de néctar, en un producto formulado con 21,13% de mora, 16,24% de sacarosa y 62,63% de agua. El producto pasteurizado y almacenado en refrigeración exhibió, de acuerdo a los recuentos obtenidos de aerobios mesófilos, mohos y levaduras, una vida útil entre 15 y 20 días, periodo en el cual se alcanzaron recuentos en el orden de tres ciclos logarítmicos para los microorganismos evaluados.
Archivos latinoamericanos de nutrición, 2003
Rice, a cereal widely used in Venezuela for human and animal nutrition, is susceptible to aflatox... more Rice, a cereal widely used in Venezuela for human and animal nutrition, is susceptible to aflatoxin contamination in the field and during storage. Therefore, the goal of this research was the evaluation of the efficacy and permanence of the ammoniation process through high pressure/high temperature (HP/HT) and atmospheric pressure/moderate temperature (AP/MT) conditions applied to rice samples artificially contaminated with aflatoxin B1. For this purpose a 2k design was drawn up considering the temperature, the rice moisture and the process time as variables. Under both sets of conditions, aflatoxin B1 concentration was reduced in a range of 90% to 100%. After in vitro stomach digestion simulation, toxin reversion ranged from 0% to 19%. In conclusion, the process efficacy and permanence were achieved through the use of high temperature and long process time for both sets of conditions (HP/HT and AP/MT), respectively.
Archivos latinoamericanos de nutrición, 2001
In order to design a minimal process for cantaloupe, the water activity of the fruit was reduced ... more In order to design a minimal process for cantaloupe, the water activity of the fruit was reduced until 0.976 through vacuum osmotic dehydration and the optimum combination of microbial preservatives (100 ppm sodium sulfite, 600 ppm potassium sorbate, 0.5% L-ascorbic acid and 1% citric acid), that contributed to minimize (p < 0.05), the content of aerobic mesophilic bacteria, molds and yeast, was determined through a 2k multifactorial design. In the second experimental stage, the conditions previously mentioned were tested together with the application of fruit's blanching (98 degrees C/3 min) with saturated steam and product storage in three different modified atmospheres (6% O2-6% CO2, 5% O2-10% CO2 and atmospheric air). In such sense, the application of microbial preservatives together with fruit's blanching and atmospheric air in high barrier packages (30 mu nylon) contributed to extent the shelf life of the cantaloupe minimally processed during 14 days on the basis of...
Rev. Fac. Ing. UCV, 2008
... SABRINA DI SCIPIO 1 , YESSICA ESCALONA 1 , KARINA QUIJADA 1 , FÉLIX MILLÁN 2. ... Cuando ésta... more ... SABRINA DI SCIPIO 1 , YESSICA ESCALONA 1 , KARINA QUIJADA 1 , FÉLIX MILLÁN 2. ... Cuando éstas se alejan de las aspas entonces viajan a través de la fase continua encontrándose con otras gotas donde es posible la coalescencia (Briceño et al. 2002; Salager et al. ...
Journal of Food Science, 2001
A simple model based on mass balance equations is proposed for prediction of the final mass and c... more A simple model based on mass balance equations is proposed for prediction of the final mass and composition of products subjected to vacuum impregnation. It was applied to some tropical fruits in a fruit-sucrose solution system. The phenomenon can be described in terms of volumetric fraction of impregnating solution as the basic modeling parameter, instead of effective porosity. To use the equations of the model, only routine laboratory equipment and simple experiments are required. Prediction of the final weight of impregnated fruit was accomplished with an average absolute error of 2 to 3%, while in final composition of the fruit (total solids), it was 5.7 %.
interciencia.org
La actividad de agua como medida del agua libre y disponible en un alimento, bien sea como reacti... more La actividad de agua como medida del agua libre y disponible en un alimento, bien sea como reactivo o como medio de reacción, es un término muy adecuado para indicar la estabilidad de un producto alimenticio, además de contemplar la interacción del agua ...
scielo.org.ve
La deshidratación osmótica constituye una tecnología con amplias perspectivas de aplicación en el... more La deshidratación osmótica constituye una tecnología con amplias perspectivas de aplicación en el procesamiento de alimentos. Se seleccionaron cuatro tipos de fruta (banana, melón, papaya y manzana) y se desarrolló un diseño rotable para evaluar las manifestaciones ...
scielo.org.ve
ABSTRACT Se desarrolló un diseño multifactorial 2k con puntos centrales para evaluar el efecto de... more ABSTRACT Se desarrolló un diseño multifactorial 2k con puntos centrales para evaluar el efecto de diferentes niveles de sulfito de sodio, ácido L-ascórbico y ácido cítrico, disueltos en jarabes de sacarosa de diferentes concentraciones, en el pardeamiento del cambur durante 4, 8 y 12 días de almacenamiento, a través de la medición del cambio neto de color (DE). Mediante el análisis de superficie de respuesta a partir de los datos experimentales, se estableció el uso óptimo de los inhibidores del pardeamiento. Se determinó, utilizando un nivel de confianza de 95%, que la impregnación al vacío utilizando un jarabe con 300 ppm (p/p) de sulfito de sodio, 1% (p/p) de ácido L- ascórbico, 1% (p/p) de ácido cítrico y 30% (p/p) de sacarosa, logró minimizar el cambio neto de color de la fruta durante ocho días de almacenamiento, aún cuando la aceptación sensorial del producto para el atributo de calidad estudiado se prolonga solo hasta el cuarto día de almacenamiento.
Latin American Applied Research - An international journal
Two ways of synthesis to produce biodiesel from waste cooking oil were compared: 1) Transesterifi... more Two ways of synthesis to produce biodiesel from waste cooking oil were compared: 1) Transesterification of fatty acids with basic catalyst (KOH) and 2) Esterification with H2SO4 followed by the transesterification evaluated previously, using factorial designs 23 with central points and the Surface Response Methodology (RSM). Raw material was characterized through its acid value and moisture content. In synthesis (1) the factorial design factors were: reaction temperature, catalyst wt%/ weight of processed oil and, methanol:oil molar ratio, and response variables were: yield of reaction, density and, kinematic viscosity, with 75 minutes as reaction time. Yields around 88% were achieved. In synthesis (2) the factorial design was applied only for esterification reaction, using two of the preceding factors and reaction time instead of temperature (fixed at 60ºC). The best conditions determined for synthesis (1) were applied and yield of reaction increased to 97%. The kinematic viscositi...
Anales De La Universidad Metropolitana, 2012
Diseño de un texturizado multisápido a base de frutas tropicales y biopolímeros de algas The crea... more Diseño de un texturizado multisápido a base de frutas tropicales y biopolímeros de algas The creation of texturized multiflavored product using tropical fruits and algae biopolymers
Revista De La Facultad De Ingenieria Universidad Central De Venezuela, Sep 1, 2008
In the Food Industry, highly-concentrated disperse phase emulsions (> 75%) are frequently prod... more In the Food Industry, highly-concentrated disperse phase emulsions (> 75%) are frequently produced, considering physicochemical and compositional parameters, and the mixing conditions. Most of the research related to the mixing of disperse systems has studied diluted systems without surfactants. The present work deals with the preparation of highly-concentrated corn oil in water emulsions with ethoxylated non ionic surfactant. The experimental method was based on factorial design 23 with central and axial points, where impeller rotational speed, time agitation and, oil: water ratio were varied. The influence of those variables on volume and surface area mean drop diameter of emulsions, d43 and d32, respectively, was evaluated. Through the analysis of variance of experimental space, eliminating the non-significant effects, it was determined that d43 can be predicted almost by 99% by a quadratic model, but this model, by itself, can not explain the d32 whole extension response surface, because the lack of fit is considerable; however the quadratic model can be used to analyze the influence of the variables. A cubic fit was developed for the d32, this model presented confused terms that do not permit the determination of a final relationship between pure and crossed variables, but allows the exploration of the complete d32 surface response, because it represents better the experimental variability without lack of fit. The model’s assumptions of normality, independence, and homocedasticity were satisfied.
Anales De La Universidad Metropolitana, 2011
Diseño y optimización de una red neuronal artificial para el modelado del proceso de obtención de... more Diseño y optimización de una red neuronal artificial para el modelado del proceso de obtención de jarabe a partir del germen de maíz desgrasado Design and optimization of an artificial neural network for modeling syrup production process from defatted corn germ FÉLIX MILLÁN 1
Interciencia
Se desarrolló un diseño central compuesto para optimizar la aceptación global en la formulación d... more Se desarrolló un diseño central compuesto para optimizar la aceptación global en la formulación de un néctar de mora, considerando como variables las cantidades de agua y sacarosa incorporadas a la mezcla. Mediante el modelo matemático ajustado a partir del diseño experimental, se obtuvo por derivadas parciales el óptimo matemático de la función y se exploró regiones cercanas al mismo en busca de una formulación de bajo costo, lográndose reducir hasta US$ 10607 anuales en una producción industrial estimada de 10 ton/día de néctar, en un producto formulado con 21,13% de mora, 16,24% de sacarosa y 62,63% de agua. El producto pasteurizado y almacenado en refrigeración exhibió, de acuerdo a los recuentos obtenidos de aerobios mesófilos, mohos y levaduras, una vida útil entre 15 y 20 días, periodo en el cual se alcanzaron recuentos en el orden de tres ciclos logarítmicos para los microorganismos evaluados.
Archivos latinoamericanos de nutrición, 2003
Rice, a cereal widely used in Venezuela for human and animal nutrition, is susceptible to aflatox... more Rice, a cereal widely used in Venezuela for human and animal nutrition, is susceptible to aflatoxin contamination in the field and during storage. Therefore, the goal of this research was the evaluation of the efficacy and permanence of the ammoniation process through high pressure/high temperature (HP/HT) and atmospheric pressure/moderate temperature (AP/MT) conditions applied to rice samples artificially contaminated with aflatoxin B1. For this purpose a 2k design was drawn up considering the temperature, the rice moisture and the process time as variables. Under both sets of conditions, aflatoxin B1 concentration was reduced in a range of 90% to 100%. After in vitro stomach digestion simulation, toxin reversion ranged from 0% to 19%. In conclusion, the process efficacy and permanence were achieved through the use of high temperature and long process time for both sets of conditions (HP/HT and AP/MT), respectively.
Archivos latinoamericanos de nutrición, 2001
In order to design a minimal process for cantaloupe, the water activity of the fruit was reduced ... more In order to design a minimal process for cantaloupe, the water activity of the fruit was reduced until 0.976 through vacuum osmotic dehydration and the optimum combination of microbial preservatives (100 ppm sodium sulfite, 600 ppm potassium sorbate, 0.5% L-ascorbic acid and 1% citric acid), that contributed to minimize (p < 0.05), the content of aerobic mesophilic bacteria, molds and yeast, was determined through a 2k multifactorial design. In the second experimental stage, the conditions previously mentioned were tested together with the application of fruit's blanching (98 degrees C/3 min) with saturated steam and product storage in three different modified atmospheres (6% O2-6% CO2, 5% O2-10% CO2 and atmospheric air). In such sense, the application of microbial preservatives together with fruit's blanching and atmospheric air in high barrier packages (30 mu nylon) contributed to extent the shelf life of the cantaloupe minimally processed during 14 days on the basis of...
Rev. Fac. Ing. UCV, 2008
... SABRINA DI SCIPIO 1 , YESSICA ESCALONA 1 , KARINA QUIJADA 1 , FÉLIX MILLÁN 2. ... Cuando ésta... more ... SABRINA DI SCIPIO 1 , YESSICA ESCALONA 1 , KARINA QUIJADA 1 , FÉLIX MILLÁN 2. ... Cuando éstas se alejan de las aspas entonces viajan a través de la fase continua encontrándose con otras gotas donde es posible la coalescencia (Briceño et al. 2002; Salager et al. ...
Journal of Food Science, 2001
A simple model based on mass balance equations is proposed for prediction of the final mass and c... more A simple model based on mass balance equations is proposed for prediction of the final mass and composition of products subjected to vacuum impregnation. It was applied to some tropical fruits in a fruit-sucrose solution system. The phenomenon can be described in terms of volumetric fraction of impregnating solution as the basic modeling parameter, instead of effective porosity. To use the equations of the model, only routine laboratory equipment and simple experiments are required. Prediction of the final weight of impregnated fruit was accomplished with an average absolute error of 2 to 3%, while in final composition of the fruit (total solids), it was 5.7 %.
interciencia.org
La actividad de agua como medida del agua libre y disponible en un alimento, bien sea como reacti... more La actividad de agua como medida del agua libre y disponible en un alimento, bien sea como reactivo o como medio de reacción, es un término muy adecuado para indicar la estabilidad de un producto alimenticio, además de contemplar la interacción del agua ...
scielo.org.ve
La deshidratación osmótica constituye una tecnología con amplias perspectivas de aplicación en el... more La deshidratación osmótica constituye una tecnología con amplias perspectivas de aplicación en el procesamiento de alimentos. Se seleccionaron cuatro tipos de fruta (banana, melón, papaya y manzana) y se desarrolló un diseño rotable para evaluar las manifestaciones ...
scielo.org.ve
ABSTRACT Se desarrolló un diseño multifactorial 2k con puntos centrales para evaluar el efecto de... more ABSTRACT Se desarrolló un diseño multifactorial 2k con puntos centrales para evaluar el efecto de diferentes niveles de sulfito de sodio, ácido L-ascórbico y ácido cítrico, disueltos en jarabes de sacarosa de diferentes concentraciones, en el pardeamiento del cambur durante 4, 8 y 12 días de almacenamiento, a través de la medición del cambio neto de color (DE). Mediante el análisis de superficie de respuesta a partir de los datos experimentales, se estableció el uso óptimo de los inhibidores del pardeamiento. Se determinó, utilizando un nivel de confianza de 95%, que la impregnación al vacío utilizando un jarabe con 300 ppm (p/p) de sulfito de sodio, 1% (p/p) de ácido L- ascórbico, 1% (p/p) de ácido cítrico y 30% (p/p) de sacarosa, logró minimizar el cambio neto de color de la fruta durante ocho días de almacenamiento, aún cuando la aceptación sensorial del producto para el atributo de calidad estudiado se prolonga solo hasta el cuarto día de almacenamiento.