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This book shows the matter and energy balance application in biological and biotechnological systems, including multimedia tools to improve the understanding. The content is structured in three chapters: First chapter presents an introduction to how process engineering can become a tool in the design of biotechnological plants, and in the analysis of biological tissue; In the second and third, it is shown how to apply matter and energy balances in these systems, respectively.

El presente libro muestra la aplicación de balances de materia y energía a sistemas biológicos y biotecnológicos, incluyendo herramientas multimedia para su mejor comprensión. El contenido se estructura en tres capítulos: en el primero se realiza una introducción a como la ingeniería de procesos puede transformarse en una herramienta en el diseño de plantas biotecnológicas, y en el análisis de sistemas biológicos; en el segundo, se muestra cómo aplicar balances de materia en estos sistemas y, por último, en el tercero, se muestra la aplicación de los balances de energía a sistemas biológicos.

[EN] Moringa oleifera is originally a tropical crop with a fast development, little known in developed countries but cultivated since ancient times. It can adapt to regions affected by climate change, such as the Mediterranean basin, since it is a crop with a great resistance to high temperatures. In this study an in-depth bibliographical review was carried out by consulting different databases (Science Direct, FSTA, Scielo, Riunet, and Google Scholar) in order to find published scientific studies on the characteristics of this crop and its agronomic requirements. According to the information found, all parts of the Moringa oleifera, namely the leaves, pods, seeds, roots and flowers, can be used in different industrial sectors such as pharmaceutical, cosmetic, human food, animal feed, and water treatment since they have a nutritional profile rich in high biological value proteins, vitamins A and C, antioxidants, omega-3 fatty acids and minerals: calcium, iron, potassium, and phosphorous.

[ES] Dado el creciente interés de la sociedad por mejorar el perfil nutricional de los productos que consume, la reformulación de productos está teniendo un auge considerable en la industria alimentaria. Por otra parte, recientemente se está evaluando la adaptación del cultivo de la Moringa oleifera en la cuenca mediterránea española por su elevado rendimiento, buena adaptación al cambio climático y por ser un producto con un alto potencial, ya que las diferentes partes de esta planta pueden ser comercializadas por sus atributos nutricionales y medicinales. En este sentido, el objetivo de este Trabajo Final del Grado es analizar el enriquecimiento proteico y antioxidante de galletas formuladas con polvo de hojas secas de moringa en diferentes proporciones evaluando sus cambios en tamaño, perfil de aminoácidos, propiedades ópticas y mecánicas, capacidad antioxidante y fenoles totales, así como su aceptación sensorial. Los resultados pusieron de manifiesto que el enriquecimiento con este polvo mejoró las propiedades nutricionales del producto, aunque las galletas se percibieron como demasiado duras y poco dulces., [EN] Given society's growing interest in improving the nutritional profile, product reformulation is having a considerable boom in the food industry. Furthermore, the adaptation of the Moringa oleifera crop in the Spanish Mediterranean basin is being recently evaluated due to its high yield, good adaptation to climate change. Moringa has also a high potential, since the different parts of this plant can be marketed for their nutritional and medicinal attributes. In this regard, the aim of this Final Degree Project is to analyze the protein and antioxidant enrichment of cookies prepared with different percentages of dried moringa leaves powder, evaluating their changes in size, aminoacid profile, optical and mechanical properties, antioxidant capacity and total phenols, as well as their sensory acceptance. Results show that the enrichment with this powder improved the nutritional properties of the product, even though the cookies were perceived as too hard, and not sweet enough.

En este artículo se presenta la metodología a seguir para resolver situaciones en las que se produce una transferencia de calor cuando la variable tiempo afecta a la temperatura según la posición considerada en el sistema de estudio.

[ES] Este trabajo tiene como objetivo caracterizar tres tipos de hoja procedentes de semillas de Moringa oleifera con diferentes orígenes (tailandés (C1), ghanés (C2) e hindú (C3)), cultivadas en la misma parcela, pero con prácticas culturales diferentes (destinada a la producción de hoja (C1 y C2) o a la producción de vaina (C3)). Para ello, se determinará en las hojas frescas el contenido en agua, las propiedades mecánicas y las ópticas. Posteriormente, las hojas se deshidratarán (50°C durante 8 horas) y pulverizarán analizando su contenido en agua, capacidad antioxidante, color y contenido en aminoácidos., [EN] This work aimed to characterize three types of leaf from Moringa oleifera seeds with different origins (Thai (C1), Ghanaian (C2) and Hindu (C3)), grown in the same plot, but with different cultural practices (intended for leaf production (C1 and C2) or sheath production (C3)). For this, the water content, mechanical and optical properties were determined in the fresh leaves. Later the leaves were dried (50°C for 8 hours) and pulverized analysing their water content, antioxidant capacity, colour and amino acid content.

Este es un documento docente en el que se establecen las bases para poder llevar a cabo una adecuada limpieza y desinfección en la industria agroalimentaria. En la introducción se definen los conceptos básicas y se ofrecen ejemplos de contaminación cruzada. En el apartado de desarrollo se identifican los principales agentes químicos utilizados para la limpieza y desinfección en los diferentes tipos de industrias y se explican los principales métodos utilizados. Al final del apartado se presenta un ejemplo de aplicación de un sistema CIP (Cleaning In Place) a una industria láctea.

En este vídeo se presenta un ejemplo del procesado de datos experimentales en los balances de materia en régimen estacionario.

[ES] Dada la evolución en el cambio climático, el aumento en la huella de carbono y el crecimiento poblacional, la búsqueda de alternativas a la producción de fuentes proteicas distintas a las de la carne está en auge. En este sentido, la producción de harinas de origen entomológico puede suponer la reformulación de alimentos tradicionales, como podrían ser los productos de panificación y bollería, con un valor nutricional superior en términos proteicos. Por ello, el objetivo de este Trabajo fin de grado es evaluar el efecto de la reformulación de magdalenas, reemplazando diferentes porcentajes de la harina de trigo (2,5, 5 y 10 %) por dos harinas de origen entomológico (Tenebrio molitor: HA y Alphitobius diaperinus: HB), sobre su tamaño, color, textura, actividad de agua, contenido proteico, perfil de aminoácidos, así como su aceptación sensorial. Las magdalenas enriquecidas con harinas de insectos mostraron un menor volumen que las muestras control y fueron más oscuras a medida que se aumentaba el contenido de harinas entomológicas. Por otra parte, hubo un aumento en la dureza en las magdalenas con mayores concentraciones de Tenebrio molitor. La actividad de agua fue similar en todos los casos y el contenido en proteínas se duplicó para las sustituciones del 10 %. Destacó el elevado contenido en treonina en las magdalenas con harinas de insectos, aminoácido esencial limitante en los cereales. Por último, la aceptación general por parte de un panel de catadores para las muestras con harina de A. diaperinus fue muy similar a la de control, registrándose una penalización en el aroma y dulzor para las magdalenas formuladas con T. molitor., [EN] Due to the evolution of climate change, the increase in the carbon footprint and population growth, the search for alternatives to the production of protein sources other than meat is booming. In this regard, the production of flours of entomological origin may involve the reformulation of traditional foods, such as bakery and pastry products, with a higher nutritional value in terms of protein. Therefore, the objective of this final degree work was to evaluate the effect of the reformulation of muffins by replacing different percentages of wheat flour (2,5, 5 and 10 %) with two flours of entomological origin (Tenebrio molitor: HA and Alphitobius diaperinus: HB) on their size, color, texture, water activity, protein content, amino acid profile, as well as their sensory acceptance. The muffins enriched with insect flours showed a smaller volume than the control samples and were darker as the entomological flour content increased. On the other hand, there was an increase in hardness in muffins with higher concentrations of Tenebrio molitor. Water activity was similar in all cases and protein content doubled for 10 % substitutions. It was remarkable the high threonine content in the muffins with insect flours, an essential amino acid that is limiting in cereals. Finally, the overall acceptance by a panel of tasters for the samples with A. diaperinus flour was very similar to the control, with a penalty in aroma and sweetness for the muffins formulated with T. molitor.

[ES] El efecto del cambio climático en el sector agronómico está provocando la búsqueda de cultivos alternativos que requieran menores necesidades hídricas y nutricionales del suelo para su producción. En esta línea, la estevia es una planta que todavía no se cultiva a grandes niveles en la Comunidad Valenciana, aunque las condiciones climatológicas son favorables para su desarrollo. Además, la estevia puede contribuir a mejorar el perfil nutricional de diversas matrices alimentarias por su elevado poder edulcorante, su contenido en antioxidantes y sus propiedades medicinales. Por ello, en este Trabajo Final del Grado de Ingeniería Agroalimentaria y del Medio Natural se ha realizado una evaluación de la sustitución total de la sacarosa por diferentes mezclas de polvo de estevia y oligofructosa en galletas y magdalenas. Los resultados obtenidos mostraron que la altura de las galletas y en especial la de las magdalenas se redujo con el aumento de polvo de estevia, como consecuencia del mayor grado de compactación. Esto se ve reflejado también en un incremento de la firmeza. Además, la actividad de agua aumentó ligeramente. En todos los casos, el color fue más verdoso como consecuencia de la incorporación de las hojas de estevia. Por otra parte, desde el punto de vista sensorial, se vio la necesidad de mejorar la sensación asociada al dulzor, puesto que parece interferir con el sabor, probablemente a regaliz, del polvo de estevia. En conclusión, una mezcla de hojas secas de estevia trituradas (entre 1,5% y 3,5%) con oligofructosa podría suplir completamente la sacarosa en la elaboración de galletas y magdalenas. No obstante, se deberá esperar a que la legislación autorice el uso de estas hojas como ingrediente alimentario., [EN] The effect of climate change in the agronomic sector is causing the search for alternative crops that require less water and nutritional needs of the soil for their production. In this regard, stevia is a plant that is not yet cultivated at high levels in the Valencian Community, although the weather conditions are favorable for its development. In addition, stevia can contribute to improving the nutritional profile of several food matrices due to its high sweetening power, its antioxidant content, and its medicinal properties. For that, in this Final Degree Project of Agri-Food Engineering and Rural Environment, an evaluation of the total substitution of sucrose by different mixtures of stevia powder and oligofructose in cookies and muffins has been carried out. The results obtained showed that the height of the cookies and especially the muffins decreased with the level stevia power increase because of the higher degree of compaction. This is also reflected in a higher firmness. Also, the water activity slightly increased. In all cases, the color was greener because of the incorporation of the stevia leaves. On the other hand, from the sensory point of view, the need to improve the sensation associated with sweetness was seen, since it seems to interfere with the taste, probably licorice, of the stevia powder. In conclusion, a mixture of dry stevia leaves (between 1.5% and 3.5%) with oligofructose could completely supply the sucrose in the preparation of cookies and muffins. However, the use of these leaves as a food ingredient must be authorized.

[EN] The COVID-19 pandemic has brought many changes in learning methodologies at all educational levels, including higher education. Under these circumstances, one of the most difficult challenges to face is to approach practical and laboratory learning at the university when students¿ attendance to the physical laboratory space is restricted. In the particular case of Bachelor¿s Degree in Biotechnology, future graduates are appealed to master many instrumental techniques related to this field. Therefore, the lack of onsite laboratory sessions where students observe, practice and experiment with materials and equipment to understand phenomena, either individually or in groups, might imply a detriment of the acquisition of the associated specific and soft skills. In order to minimize this negative impact in learning on COVID-19 pandemic, several initiatives have been carried out in order to adapt learning-teaching methodology from onsite to virtual-laboratory sessions. The aim of this contribution is to share, with other colleagues, the result of this experience in the context of the Fundamentals of Biotechnology Engineering I course at the Universitat Politècncia de València. For that, the preparation of several supporting tools and resources were addressed. First, lecturers in the lab carried out all the steps of the experiments and recorded them for all the practical tasks in order to prepare short videos (5-6 min screencasts) in which experiments were entirely shown. To these videos, the pertinent related explanations to aims, materials and methods necessary to carry out experiments were incorporated where suitable, so that students had a guidance on how to proceed to get the experimental data of the practical task. Besides, pedagogical articles were prepared including the founding of the methodology and the explanation of the related theoretical concepts, along with the detailed description of the mathematical models and calculations required to achieve the desi

[EN] Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less represented, especially Spanish varieties. The aim of this paper was to model the water mass flow process in precooked round-shaped rice (Bahia-Senia) for the soaking (Peleg model) and drying phases (drying by hot air and by combined hot air and microwaves, Fick, Midili, and Page models). Optical and mechanical properties after drying were recorded. Cooking tests were also performed. Findings The results show that optimum soaking process was achieved at 35 degrees C during 20 min. For the drying stage, water loss increases using microwave energy at 2.45 GHz and no variations with air temperature were registered. Thus, the optimal drying conditions were achieved at 40 degrees C combined with microwave during 42 min. Conclusions Precooked round rice processing conditions have been established. This treatment would reduce the final cooking time (96 oC) for the user by 94%, which implies that in only 3 min, the precooked rice would reach the same level of moisture as the control rice after 20 min of cooking. Significance and novelty These findings can be used by food industry in selecting the proper soaking and drying conditions that favors the production of precooked round-shaped rice.

En este artículo se presentan las ecuaciones matemáticas para trabajar en el dimensionado de diferentes tipos de centrífugas

[EN] Technological advances of recent times make soft skills such as critical thinking, problem solving and collaborative work essential for university graduates to progress. Also, due to the ease of access to a large amount of information, alternative teaching-learning methods become necessary to catch the students¿ attention and motivate them to learn. To this end, challenge-based learning has been incorporated into the areas of science and engineering by involving students in real-world problems and in the development of specific solutions. In the context of the courses Transport Phenomena in the Food Industry I and II (Degree in Agrofood Engineering), 24 fourth-year students were challenged to fully describe and design a food process that includes both solid-liquid extraction and a hot air drying unit operation. To this aim, the students worked in groups of 3-4 people under the supervision of the lecturers. Students were asked to deliver 4 different tasks. Deliverable 1 consisted of a flow chart including the main stages of the process, which was carried out from the information found in different bibliographical sources. Along with it, an estimation of the mass flows of raw materials and finished products, together with the specification of the different variables involved in each one of the stages of the process were also submitted to evaluation (deliverable 2). The approach and resolution in an Excel file of those mass and energy balances that, along with other equations and the handling of specific graphs, are necessary to calculate the yield of the whole process and the flow rate and composition of each one of the intermediate streams were also assessed (deliverable 3). After that, students were asked to record a screencast regarding the decision-making and calculations to face the challenge. These screencasts were displayed against a panel of other expert lecturers who gave them some recommendations and evaluated the oral presentation following a rubric. T

[EN] At present, the whole world is facing the COVID-19 pandemic and its impact on heath, economics, society, as well as on all education levels. The pandemic has driven an unexpected change from onsite delivery to courses fully or partially delivered online. As a consequence, development and evaluation of the competences defined for each degree will also be affected by these changes, for which activities and methodologies will need to be re-defined and evaluation processes adapted. Oral poster presentation is a learning experience through which students are invited to acquire both specific and transversal competences which are important in a scientific career. To this aim, oral poster presentation has been part of a ¿scientific congress simulation¿ experience in which students of 4th year of Degree in Biotechnology are involved yearly as part of the course ¿Bioprocess and bioproducts¿ (Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural, Universitat Politècnica de València). Previous years results have confirmed that through this experience students develop specific and transversal competences related to the biotechnologist research profile such as data basis searching, synthesis of information, results interpretation, deadline accomplishment and time management, as well as oral communicative skills. Due to the current situation, an online version of this activity has been piloted during the academic year 2020-21 with the aid of Microsoft Teams. Presential follow-up by teachers has been replaced by regular face-to-face virtual meetings with each student team. Microsoft Teams has also been used as a platform where uploading students¿ deliverables (index of contents, abstract including the entailment of the topic with the sustainable development goals, poster and screencast files). Each student team was asked to record a 5-min screencast to be visualized in a synchronic virtual poster session in front of a panel of experts of three different areas

[EN] Moringa oleifera is a foliated tree widely cultivated in tropical latitudes, which is highly adaptable to climatic conditions and dry soils. Every part of the plant has nutritional, therapeutic or industrial benefits. This is due to its phytochemicals such as glucosinolates, phenolic compounds, alkaloids, terpenoids and tannins, high values of crude protein, carbohydrates, starch and lipids. In addition, the use of the leaves has increased considerably by the agro-food and biochemical industries since they are a valuable source of dietary proteins and essential amino acids. This work aimed to characterize three types of leaf from Moringa oleifera seeds with different origins (Thai (C1), Ghana (C2) and India (C3)), grown in the same plot, but with different cultural practices (intended for leaf production (C1 and C2) or sheath production (C3). For this, water content and optical properties were determined in the fresh leaves. Later the leaves were dried (50 ¿C for 8 h) and pulverized, analyzing their water content, antioxidant capacity, color and amino acid content. No significant differences were observed in fresh leaves in terms of humidity and color. In dry powder, a higher antioxidant capacity was registered in moringa type C2, with a% DPPH inhibition of 83.7%, although in all cases, it exceeded 60%, showing the high persistence of the antioxidants after drying. Serine, glutamic acid and alanine were the major amino acids with values of 373 ± 78, 301 ± 51 and 248 ± 9 mg/100 g of powder, respectively, without influencing the applied field treatment or origin.

This is the peer reviewed version of the following article: Castelló, ML, Echevarrías, A, Rubio-Arraez, S, Ortolá, MD. How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins J Texture Stud. 2021; 52: 410-419, which has been published in final form at https://doi.org/10.1111/jtxs.12602. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving., [EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, A(w), mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.

En este vídeo se describe las herramientas matemáticas para abordar el transporte de calor cuando la variable tiempo influye en la variación de la temperatura

En este vídeo se presenta el montaje del revestimiento de un tanque cilíndrico con diferentes materiales, así como los cálculos necesarios para saber cómo se reduce la pérdida de calor en cada caso

En este vídeo se presenta la resolución mediante el diagrama triangular-rectangular de una caso práctico de extracción sólido-líquido por contacto múltiple en contracorriente.

En este vídeo se enuncia la Ley de Newton de la Viscosidad. Además, se presenta el número de Reynolds tanto para tuberías como para tanques agitados (Reynolds del rodete), indicando cómo clasificar el flujo en laminar o turbulento en cada caso. Además, se clasifican los fluidos según sigan o no la ley de Newton de la Viscosidad en newtonianos y no newtonianos y se especifican los modelos empíricos matemáticas que habría que utilizar en cada caso.

En este vídeo se muestran los fundamentos del transporte de calor por conducción y convección en régimen estacionario. Para ello, se presenta la Primera Ley de Fourier, el concepto de coeficiente individual de transmisión de calor, los factores de ensuciamiento y el coeficiente global de transmisión de calor.