{"id":2572,"date":"2020-11-02T12:46:16","date_gmt":"2020-11-02T17:46:16","guid":{"rendered":"https:\/\/www.aldia.unah.edu.pe\/?p=2572"},"modified":"2020-11-02T12:52:12","modified_gmt":"2020-11-02T17:52:12","slug":"transformacion-digital-de-los-restaurantes","status":"publish","type":"post","link":"https:\/\/aldia.unah.edu.pe\/?p=2572","title":{"rendered":"Transformaci\u00f3n digital de los restaurantes"},"content":{"rendered":"\n
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Idelia Mirta Cristobal Lobaton
icristobal@unah.edu.pe<\/figcaption><\/figure>\n
\n

No basta la rob\u00f3tica colaborativa dentro de los restaurantes, la tecnolog\u00eda sigue en avance y no hay quien lo par\u00e9, dentro de la reconversi\u00f3n de los restaurantes cada vez m\u00e1s competitivos, con el fin imparable de concebir nuevos modelos de negocios, frente a la acelerada adaptaci\u00f3n al cambio tecnol\u00f3gico y que se sufre en la coyuntura actual con el COVID-19.<\/span><\/p>\n

\n

A todo ello se suma la inteligencia artificial, introduci\u00e9ndose la digitalizaci\u00f3n del sabor. El sonido y la imagen se encuentran en pleno proceso de digitalizaci\u00f3n, prueba de ello Netflix, Spotify.<\/span><\/p>\n

Por otro lado, digitalizar el tacto y olfato o gusto, bajo experiencias interactivas en realidad virtual se tiene un gran avance al respecto, que a trav\u00e9s del sintetizador Norimaki que funciona como un interfaz emisora de sabor, Homei Miyashita, es un investigador de la Universidad de Meiji de Jap\u00f3n, ha creado una pantalla contiene un tubo con cinco geles que, a trav\u00e9s de electroforesis es el desplazamiento de part\u00edculas dispersas en un medio coloidal o gel a trav\u00e9s del campo el\u00e9ctrico, de iones, es capaz de generar los tipos de sabores: salados, dulces, \u00e1cidos, amargos y hasta cuando un alimento en particular es deliciosos, siendo capaz de simular sabores m\u00e1s complejos. <\/span><\/p>\n

\n

Con ello estamos ingresando a la evoluci\u00f3n de la realidad aumentada dentro de la gastronom\u00eda. <\/span>Miyashita, nos recuerda que, \u00abDel mismo modo que una pantalla \u00f3ptica usa tres colores b\u00e1sicos para producir colores arbitrarios, esta interfaz puede sintetizar y distribuir sabores arbitrarios gracias a la informaci\u00f3n recibida por las papilas gustativas. [\u2026] Esto ha permitido a los usuarios experimentar sabores de todo tipo, desde gominolas hasta sushi, sin necesidad de tomar ning\u00fan alimento\u00bb.<\/span><\/span><\/p>\n

\n
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Fuente: Excelencias Gourmet<\/figcaption><\/figure>\n

Tambi\u00e9n en el 2011 Hiromi Nakamura usaba palillos chinos con electrodos como simulador de sabores que en condiciones de prohibiciones medicas las personas no pod\u00edan disfrutar de ciertos alimentos.<\/span><\/p>\n

Miyashita da un gran avance dentro del mundo de la medicina, abriendo las puertas en este desarrollo, m\u00e1s a\u00fan con las enfermedades que aquejan al mundo entero, como: Obesidad, hipertensi\u00f3n, problemas hormonales, diabetes emotiva entre otras que obligan a las personas por recomendaciones m\u00e9dicas prohibirse de disfrutar de frituras, dulces, sal, az\u00facar, platos favoritos, etc. <\/span><\/p>\n

Que hace dif\u00edcil a uno dejar sus h\u00e1bitos de consumo, dicho sintetizador nos ayudar\u00eda en respetar las dietas propuestas por los m\u00e9dicos. Norimaki Synthesizer, este sistetizador reci\u00e9n inicia y su desarrollo contribuir\u00e1 en gran medida en la rentabilidad de los empresarios de servicios tur\u00edsticos y tambi\u00e9n el campo de seguir dietas rigurosas para bien de nuestra salud.<\/span><\/p>\n

Por otro lado, permitir\u00eda a los clientes y\/o comensales de un restaurant en incrementar la experiencia gastron\u00f3mica, asegurando una grata experiencia y la satisfacci\u00f3n del consumidor con una experiencia aumentada.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

No basta la rob\u00f3tica colaborativa dentro de los restaurantes, la tecnolog\u00eda sigue en avance y no hay quien lo par\u00e9, dentro de la reconversi\u00f3n de los restaurantes cada vez m\u00e1s competitivos, con el fin imparable de concebir nuevos modelos de negocios, frente a la acelerada adaptaci\u00f3n al cambio tecnol\u00f3gico y que se sufre en la […]<\/p>\n","protected":false},"author":1,"featured_media":2576,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-2572","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-idelia-m-cristobal-lobaton"],"yoast_head":"\nTransformaci\u00f3n digital de los restaurantes - UNAH ALDIA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aldia.unah.edu.pe\/?p=2572\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Transformaci\u00f3n digital de los restaurantes - UNAH ALDIA\" \/>\n<meta property=\"og:description\" content=\"No basta la rob\u00f3tica colaborativa dentro de los restaurantes, la tecnolog\u00eda sigue en avance y no hay quien lo par\u00e9, dentro de la reconversi\u00f3n de los restaurantes cada vez m\u00e1s competitivos, con el fin imparable de concebir nuevos modelos de negocios, frente a la acelerada adaptaci\u00f3n al cambio tecnol\u00f3gico y que se sufre en la […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aldia.unah.edu.pe\/?p=2572\" \/>\n<meta property=\"og:site_name\" content=\"UNAH ALDIA\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/unahlicenciada\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-02T17:46:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-11-02T17:52:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/aldia.unah.edu.pe\/wp-content\/uploads\/2020\/11\/delivery-restaurantes.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"900\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"adminaldia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"adminaldia\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/aldia.unah.edu.pe\/?p=2572#article\",\"isPartOf\":{\"@id\":\"https:\/\/aldia.unah.edu.pe\/?p=2572\"},\"author\":{\"name\":\"adminaldia\",\"@id\":\"https:\/\/aldia.unah.edu.pe\/#\/schema\/person\/17033d3e421fee54b15482d54680e0b6\"},\"headline\":\"Transformaci\u00f3n digital de los restaurantes\",\"datePublished\":\"2020-11-02T17:46:16+00:00\",\"dateModified\":\"2020-11-02T17:52:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/aldia.unah.edu.pe\/?p=2572\"},\"wordCount\":512,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/aldia.unah.edu.pe\/#organization\"},\"articleSection\":[\"Idelia M. 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