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Several sets of differential equations are presented as the model of the evaporation process
that takes place in the Productive Processes Lab.
These models were developed for: a salty solution, a sugar solution and pure water, for the
processes of evaporation in a single vessel, in two vessels with countercurrent flow, in two
vessels with cocurrent flow and for evaporation with forced circulation.
After simplifying the model, the differential equations of the model were solved
numerically by applying the Euler method. The models were validated and fitted with
experimental data.
Two control systems were designed and simulated for the evaporation in a single vessel:
direct inverse control based on neural networks and a proportional control.
El dulce de guayaba es uno de esos postres típicos y tradicionales que están hechos desde
su origen para prepararse en casa. También es conocido como Bocadillo de Guayaba y se
trata de un postre sencillo en conserva que se prepara en muchas regiones de América
Latina, como Colombia, Venezuela, Ecuador y Panamá, es muy similar al ate.
Ingredientes
Para 1 unidades
Guayaba rosa500 g
Agua 1 l
Azúcar o panela500 g
Jugo de limón o media naranja1