THEORETICAL OR CONCEPT FRAMEWORK

BIOLOGICAL PART:

Fruit: are edible products obtained from plants or trees, are characterized by sweet or sour taste and have a substantial variety of colors, flavors, sizes and textures from one case to another. One of the main problems of the fruit is that it has a short life. Fruits are one of the largest groups in the food chain is the two consumption must be frequent and varied. It is recommended to consume 5-7 servings of fruits.

Vegetables: are plant foods eaten raw or prepared. They are necessary for the health of the people, for their contribution in minerals and fiber, so it is recommended to consume in their daily diet.

Microorganism are tiny living things that can only be appreciated through a microscope. In this large group can include viruses, bacteria, yeasts and molds that swarm the earth. Some microorganisms may be responsible for the deterioration of some foods, even causing serious diseases.

Bacteria: are unicellular microorganisms, with mobile, and they hold a very small size and diversity in shape: spheres, rods, propellers, among others.

Fungi: are those living beings who have no training in the presence of chlorophyll, are of asexual reproduction via spores, often live in the same way as does a parasite or those organic materials that are decaying.

Contamination: is the input of some type of substance or energy which would infringe the normal operation and balance that held the initial medium, also causing almost irreversible damage. Contamination can arise only in the soil, air or water, but can also occur simultaneously in all three areas.

As for the health and preservation of fruits and vegetables should be appropriate facilities and have an adequate supply of hot and cold water. According to the decree 3075 of 1997 issued by the President of the Republic of Colombia dictates "The cleaning and disinfection procedures should meet the needs of the process and the product in question"

The Secretary of Agriculture, 2003, in his Manual Storing Vegetables fruits and Safety Matters, says that during the period between harvest and consumption, temperature control is the most important factor for maintaining product quality.

For fresh market, any method of increasing the relative humidity in the storage environment (or decreasing the vapor pressure deficit between the product and its environment) will slow water loss. A method of increasing the relative humidity is to reduce the temperature, another method is to add moisture to the air around the merchandise mists, sprays, or wetting the warehouse floor. Another way is to use vapor barriers such as waxes, polyethylene liners in boxes, coated boxes or a variety of materials inexpensive and recyclable packaging.

Postharvest Horticulture Series no. 8s January, 1996 University Of California - Davis, California Manual postharvest handling practices of fruits and vegetables on a small scale in their research confirms that high relative humidity can be maintained for the display of products spraying cold water on the merchandise tolerant to it. A simple shower type can be constructed by drilling tiny holes in a tube and connecting it to a hose. If the display is in outdoor markets should shade products.

ELECTRONIC, MECHANICAL AND INVENTORIESPART:

Automation is the implementation of a system where production tasks are transferred, usually performed by human operators to a set of technological elements. An automated system consists of two main parts: Part of Command, Part Operation.

The Executive Agent is the part that acts directly on the machine. These are the elements that make the machine move and perform the desired operation. The elements that form the actuators are operational machines like motors, cylinders, compressors and gauges as photodiodes, limit switches. Command Part usually a PLC (programming technology), but until recently were used electromagnetic relays, electronic cards or pneumatic logic modules (wired technology).

Mass Measurement (Heavy): the scale is a device used to measure the mass. Normally a scale has a horizontal platform on which to place the object to be weighed. Because, unlike a Roman is not necessary measuring object hanging hook or plates easier despite large and heavy bodies on the platform, making it possible to construct scales with a large load capacity, and Although used for heavy trucks.

Over the years different systems have been known for evaluating created weighing fruits, between some of them there is one in the form of a metal hairpin so light and economical that goes below the conveyor chain receiving increasing fruit passing a signal through vibration that sends down the side of his right hand wall directly to a computer which does not give the approximate weight of the fruit that goes by this system hairpin on four or two points weighing. Characterized to catch the weight of the fruit through contact with the workpiece.

FAO (its acronym United Nations Organization for Food and Agriculture) believes that the packing of fruits and vegetables must meet the requirements of the product and the market. Packaging is considered necessary because it allows: protect the product at all stages of the marketing process from the producer to the consumer, eliminating the Individual manipulation of the product thereby accelerating the process of marketing and standardize the number of product unit’s package so that all traders manage standardized amounts.

Temperature: Maria de Lourdes Ibarra of bio-instrumentation Academy states that the temperature can be defined as the degree of thermal energy as a defined scale. A body temperature is the heat intensity, or the amount of particles that make up the system.

When two systems are at the same temperature, are said to be in thermal equilibrium and heat transfer occur. When there is a temperature difference, heat tends to be transferred from the system higher temperature to lower temperature to reach thermal equilibrium.

Relative humidity: According to Stefan Michalski in his paper "incorrect relative humidity" RH defined as: The RH is a daily measure of what we call "humidity." Air is that characteristic of between wet and dry. Actually RH does not perceive itself, but we perceive the wetness or dryness of our bodies in response to the HR environment, and also perceive the effect on materials such as paper or fabric, that become wet or dry as RH response.

Ultrasound: According to the engineer in telecommunications, Diego Perez Ultrasound is above all sound exactly like we hear normally, except that they have a higher frequency than the maximum audible to the human ear its basic operation is as meters away where having a receiver which emits a pulse of ultrasound bouncing on a certain object and the reflection of this pulse is detected by an ultrasound receiver.

Ethernet: For Bob Metcalfe, Ethernet creator, along with other researchers at Xerox Research Centre parck, define it as a data transmission standard for local area networks based on the following principle: "All the teams in an Ethernet network are connected to the communication line consisting of cylindrical wires"

Professor Jorge E. Prada explains in his paper the types of inventory found in the market, which are:

Inventory of Goods: constituted by those assets belonging to the company either trade or business, which are purchased and then resold without being modified. In this Account will show all the goods available for sale.

Inventory of finished goods: These are assets acquired by manufacturing or industrial companies, which are transformed to be sold as products.

Inventory of Goods in Process Manufacturing: It is composed of all property acquired by manufacturing or industrial companies, which are in the process of manufacture. Its quantification is done by the amount of materials, labor and manufacturing costs applicable to the closing date.

Raw Materials Inventory: We make all the materials used to make the products, but they have not yet received processing.

Factory Supply Inventory: are the materials used to make the products, but cannot be quantified in a precise way (paint, sandpaper, nails, lubricants, etc).