Browsing by Author "Delgado Ramos, Andrea Verónica"

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Análisis de los procesos de producción de la microempresa El Enjambre y su impacto en las condiciones higiénico-sanitarias del producto
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Llumipanta Álvarez, Génesis Tatiana; Delgado Ramos, Andrea Verónica
Hygienic and sanitary conditions in the food industry refer to the practices and procedures designed to prevent contamination. These procedures enable microenterprises to expand their business porfolio and strengthen their reputation. The study analyzed the production processes of the microenterprise El Enjambre and its impact on the hygienic and sanitary conditions of the product. The current diagnosis of the microenterprise was carried out based on the ARCSA-016-2022-AKRG resolution, the process diagram, and the current design of the microenterprise. The findings showed a 43 percent compliance rate, 51 percent non-compliance, and 6 percent not applicable. Microbiological analysis was conducted on cheese samples, both living and inert surfaces, yielding positive results for Enterobacteriaceae, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. The results highlight the lack of hygiene and sanitization within the production areas. With the collected information, an action plan was developed based on the cause-and-effect analysis of the Deming cycle. This plan aims to address non-conformities and propose corrective actions. Finally, a training plan was proposed, covering all topics essential for the microenterprise.
Análisis de los procesos de producción de la microempresa láctea Flor del Campo y su impacto en las condiciones higiénico-sanitarias del producto
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Caiza Lema, Daliana Lisbeth; Delgado Ramos, Andrea Verónica
This study focused on analyzing the production processes of the dairy microenterprise Flor del Campo and its impact on the hygienic-sanitary conditions of the final product to find significant deficiencies and propose recommendations and strategies to remedy these gaps. To achieve this purpose, an exhaustive evaluation of the current situation of the microenterprise was carried out from the production and processes areas and by carrying out a verification checklist based on the resolution ARCSA-DE-2022-016-AKRG. Flowcharts were presented according to the currently used processes and a two-dimensional plan of the current distribution of the microenterprise. Consequently, after the diagnosis of the current situation of the plant, it was found that the compliance percentage was 41 percent, non-compliance 45 percent and non-applicable 14 percent. Microbiological analyses were performed for the final product and for living and inert surfaces to determine the hygienic-sanitary conditions of the facilities and products offered by the microenterprise. An improvement plan was developed based on cause-effect analysis, seeking to correct non-conformities, and proposing improvement actions. New flowcharts for the optimized process of cheese production and a new plan for relocation of areas are also proposed. Finally, a training plan was developed for staff that focused on Good Manufacturing Practices and personal hygiene, among others, to guarantee the quality and safety of processed foods for human consumption.
Caracterización de las propiedades fisicoquímicas, nutricionales y tecnológicas de la harina de cidrayota (Sechium edule (Jacq.) Sw.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Garzón Tituaña, Evelyn Mishell; Delgado Ramos, Andrea Verónica
Ecuador, thanks to its diverse microclimates, is a producer of a wide variety of horticultural products, such as cidrayota. However, the lack of knowledge and information regarding this crop can be a problem in a country that faces food challenges and demands nutritious foods with unconventional raw materials. This study focused on characterizing the physicochemical, nutritional and technological properties of cidrayota (Sechium edule (Jacq.) Sw.) flour, obtained by drying at three different temperatures (40, 50 and 60 degrees Celsius) for 24 hours. Physicochemical properties such as pH, titratable acidity, bulk density, color, and particle size were analyzed, as well as nutritional components such as moisture, fiber, fat, protein, ash, and carbohydrates, and technological values such as water and oil retention capacity, swelling capacity, foaming capacity, and starch and amylose content. The results obtained indicated that cidrayota flours have good protein content (8.18 to 13.60 percent) and fiber (6.75 to 10.05 percent) content and low-fat content (0.48 to 0.62 percent). H2 flour dried at 50 degrees Celsius was identified as the most effective treatment because of its average values in yield and nutritional components, in addition to its grain size, color, moisture, and especially its technological potential. The findings of this study contribute to the knowledge of the properties and potential applications of cidrayota flour in the development of more nutritious and healthy foods.
Desarrollo de snacks a partir de maíz morocho (Zea mays subsp. luxurians D.) y maíz negro (Zea mays var. alborubro-ornis G.) enriquecidos con b caroteno extraído de subproductos agroindustriales de la zanahoria (Daucus carota L.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Gómez Sancho, Juan Jair; Delgado Ramos, Andrea Verónica
The development of food products from traditional raw materials and agro-industrial by-products offers opportunities for innovation and sustainability in the food industry. The demand for healthy snacks is increasing owing to changes in lifestyle, increased urbanization, and preference for convenient foods. In this context, this study focused on developing snacks with morocho corn (Zea mays subsp. luxurians D.) and black corn (Zea mays var. alborubro-ornis G.) enriched with beta-carotene extracted from carrot (Daucus carota L.) by-products. This process included the extraction of beta-carotene by microwaving at 14 W and the incorporation of two percentages of beta-carotene to increase the nutritional value of the snack. Sensory analysis was performed to identify the best formulations. Subsequently, physicochemical analyses were carried out: pH (6.45), acidity (0.2 percent), moisture (6.13 percent; 6.26 percent), protein (9.6 percent; 9.1 percent), fat (6.7 percent; 6.9 percent), crude fiber (2.7 percent; 2.2 percent), ash (1.8 percent; 1.9 percent), and total carbohydrates (73.07 percent, 73.64 percent) for A1B2 (brown corn with 25 percent beta-carotene) and A2B2 (black corn with 25 percent beta-carotene). Microbiological analyses were performed to ensure compliance with INEN 2570 (2011). The results revealed no significant loss of beta-carotene in the final product, improving its appearance in terms of color and offering a product with excellent physical and sensory characteristics.
Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) de la microempresa Benwater ubicada en la parroquia Benítez, cantón Pelileo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Zurita Garces, Rommel Patricio; Delgado Ramos, Andrea Verónica
The development of the Good Manufacturing Practices Manual for BENWATER, establishing mandatory sanitary conditions and adequate facilities due to consumer demand for safe and quality products. The main objective of this manual is for the company to obtain the GMP certification issued by ARCSA, reducing the risks of contamination during the production chain that can affect the food and harm the health of consumers. The initial diagnosis of the microenterprise was carried out by means of a checklist based on resolution ARCSA-DE-2022-016-AKRG, which consists of 177 items and three levels of measurement: complies; does not comply; and does not apply due to the nature of the food. The BENWATER plant has 35.00 percent compliance, 44.00 percent non-compliance and 22.00 percent of items that do not apply. In addition, Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed based on the nonconformities and requirements identified in the microenterprise, to ensure cleanliness, disinfection and product quality control. Finally, an action plan was drawn up by means of a cause-effect analysis of the establishment, using the Deming cycle methodology to carry out corrective actions to mitigate the plant's nonconformities.
Determinación de la incidencia de la composición lipídica y bromatológica de la carne de res y cerdo comercializada en la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Maestría en Química, 2022) Delgado Ramos, Andrea Verónica; Pérez Aldás, Lander Vinicio
Meat is a product in high demand in the Ecuadorian market, providing important nutrients in the human diet, such as protein, fat, vitamins, and minerals. However, despite the benefits it provides, some research has limited its consumption due to its high fat content and because it is considered a precursor of cardiovascular diseases and obesity. The objective of this research was to determine the incidence of the bromatological, and lipid composition of beef and pork marketed in the Province of Tungurahua. On analyzing the beef, 74.96 ± 5.97% moisture; 4.03 ± 0.97% ash; 0.99 aw; 6.24 ± 0.45 pH; and 10.70 ± 6.44% total fat were determined. Similarly, the analysis of the pork meat showed a moisture content of 69.50 ± 7.50%; 3.89 ± 1.17% ash; 0.99 in aw; 6.36 ± 0.26 in pH; and 33.15 ± 5.29%. As for the lipid profile, in beef, palmitic acid (37.44%); stearic acid (11.37%); oleic acid (38.95%); palmitoleic acid (2.62%); linoleic acid (7.11%); and linolenic acid (3.57%) were identified. In pork, palmitic acid (32.51%); stearic acid (10.02%); oleic acid (46.60%); palmitoleic acid (2.62%); linoleic acid (8.13%) and linolenic acid (0.64%) were found. Finally, the nutritional quality indexes obtained were saturation index (0.219 for beef and 0.202 for pork) and the atherogenicity index (0.729 for beef and 0.622 for pork). Therefore, the meats analyzed had an acceptable water composition, they are DFD meats, with high ash and lipid content, although they have a high content of FAs, they also report an important composition of FAp.
Efecto de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la elaboración de una bebida fermentada a base de arroz (Oryza sativa)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Yancha Villalba, Eder Gustavo; Delgado Ramos, Andrea Verónica
The present study aimed to evaluate the effect of two types of yeast on a fermented rice-based beverage to contribute to knowledge about the production, conservation, and improvement of a traditional beverage and to promote its consumption. Four treatments with two replicates each were prepared, adjusted to 10 and 20 degrees Brix for each yeast, and left to ferment for 5 days. During fermentation, pH, acidity, and Brix degrees were evaluated. At the end of fermentation, alcohol content and presence of methanol were evaluated, in addition to a microbiological analysis of molds, yeasts and Salmonella. Finally, a sensory analysis of the final product was performed. When the beverages were evaluated during fermentation, the Brix degrees of all treatments were in a final range of 4 to 6 degrees Brix, the final pH range from 3.87 to 4.08, and the acidity was in a final range of 0.31 to 0.47 percent lactic acid. When evaluating the final product, it was found that treatments A1b0 (20 Brix, S. cerevisiae) and A1b1 (20 Brix, S. bayanus) had higher alcohol content of 9.1 and 9.5 percent, respectively, and the presence of methanol was negative. As for microbiological analysis, all treatments were found to be within the requirements of NTE INEN 2802 (Alcoholic beverages. Requirements), and finally, in the sensory analysis, similar values were recorded for all treatments, indicating that there were no significant differences between samples.
Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el centro de faenamiento de cuyes QUISACUY ubicado en la parroquia Quisapincha - provincia Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Hihuiquitin Tubon, Fanny Graciela; Delgado Ramos, Andrea Verónica
Good Manufacturing Practices (GMP) are a set of essential guidelines for ensuring food safety. This manual will help prevent cross-contamination and optimize operations in the production chain to obtain high-quality guinea pig carcasses. To prepare the manual, the current situation of the plant was evaluated using a checklist based on the regulations of Resolution DAJ-20141AL-0201.0092 Guía de Faenamiento de Cuyes de Agrocalidad with Resolution ARCSA-DE-016-2022. The results showed 60 percent compliance in slaughter operations, indicating deficiencies that make it difficult to obtain a GMP certificate. The requirements for the MABIO certificate were also evaluated, and 78 percent compliance was obtained, which is higher than the minimum level required by Agrocalidad's regulations. Standard Operating Procedures (SOPs) and Standard Sanitation Operating Procedures (SSOPs) were developed, each with corresponding records for monitoring purposes. The action plan was developed by applying a cause-effect analysis to each of the parameters analyzed in the checklist to identify the problems present in the downstream plant, to which the Deming Cycle methodology was applied to suggest solutions to nonconformities. Finally, the GMP manual was developed considering the necessary information of the regulations in force; the implementation will be carried out according to the economic and human resources and time availability of the plant managers.
Elaboración de un Manual de Buenas Prácticas de Manufactura de la panadería Trigoro, ubicada en el cantón Santo Domingo - provincia Santo Domingo de los Tsáchilas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Moreno Betancourt, Jorge Gabriel; Delgado Ramos, Andrea Verónica
A Good Manufacturing Practices Manual was developed for the Trigoro Integral Bakery located in the province of Santo Domingo de los Tsáchilas, Santo Domingo canton, for the production and marketing of whole wheat bread, with a view to implementing GMP and becoming ARCSA-certified in the future. A verification guide was carried out to diagnose the current state of the Trigoro Integral Bakery, based on the substitute sanitary technical standard ARCSA-DE-2022-016-AKRG for processed foods, processing plants, distribution, marketing and transportation establishments of processed foods and collective food, The diagnostic results showed that the Trigoro Integral Bakery complies with 51.11 percent and does not comply with 41.11 percent of the minimum requirements for certification, in addition to 7.78 percent of the indicators that, due to the nature of the bakery's activities, do not apply. The manual contains detailed information on the bakery under study, as well as Standardized Procedures (SOPs) and Standardized Sanitation Procedures (SSPs). These procedures, if implemented correctly, will be of great help in avoiding contamination at all stages of the bakery's production chain.
Elaboración de un Manual de Buenas Prácticas de Manufactura para la Avícola de Faenamiento Super Pollo, ubicada en la parroquia Benítez del cantón Pelileo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Balseca Amán, Erika Tatiana; Delgado Ramos, Andrea Verónica
This work focused on the development of a Good Manufacturing Practices Manual for the Super Pollo poultry slaughterhouse located in the Benítez parish of the Pelileo canton, with the purpose of its implementation and future certification in GMP, to ensure the safety, quality, participation in new markets, and export of its product. The initial situation of the Super Pollo poultry slaughterhouse was diagnosed using a verification guide developed in accordance with the resolution ARCSA-DE2022-016-AKRG. This document includes 180 items divided into 12 numerals, with 47.78 percent compliance, 44.44 percent non-compliance, and 7.78 percent not applicable due to the nature of the company's activities. Standard Operating and Sanitation Procedures were developed in accordance with the requirements of the poultry company to ensure the safety and food safety of the product. To remedy the detected nonconformities, an action plan was developed using the Deming cycle (PHVA). According to the economic resources and time availability of the slaughterhouse, corrective actions will be implemented and the designed manual will be put into practice in order to obtain the GMP certification granted by the ARCSA.
Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa de embutidos Bango, ubicada en el cantón Pelileo, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Arcos Arguello, Milena Nataly; Delgado Ramos, Andrea Verónica
The use of a Good Manufacturing Practices Manual guarantees the safety and quality of its products, thus complying with the established regulatory standards. This document facilitates the implementation of a quality management system that allows the microenterprise to expand its product portfolio and improve its competitiveness in the market. To achieve this objective, a diagnosis of the current situation of the microenterprise was carried out based on the resolution ARCSA-016-2022-AKRG: 32.2 percent compliance, 60.7 percent noncompliance, and 7.1 percent did not apply. Microbiological analyses were performed on the products offered by the microenterprise before and after the training sessions, and their impact on the reduction of the microbial load was determined and, therefore, on the improvement of the microbial load. Based on the analysis of the microenterprise's needs, Standard Operating Procedures (SOPs) and Sanitation Procedures (SSOPs) were developed, and an improvement plan was developed based on cause-effect analysis to propose the Deming cycle and thus correct the deviations detected and promote process optimization. Finally, a customized Good Manufacturing Practices (GMP) Manual was developed, designed to guarantee the safety and quality of the products, facilitate the expansion of the production line and the incorporation of new products, adapting it to the specific needs of the microenterprise.
Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Dulcería Manizales, ubicada en la parroquia Huachi Chico del cantón Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Soto García, Lissette Aracelly; Delgado Ramos, Andrea Verónica
The purpose of this manual is to establish and comply with the minimum requirements necessary for the company to obtain GMP certification, which will facilitate future improvements to the production line and ensure high-quality products for consumers. The manual has been designed to optimize process and product conditions, ensuring safety and minimizing contamination risks. To assess the microenterprise's current situation, a diagnostic assessment was carried out using a key tool: the verification guide, which consists of 211 items classified into three categories: complies with all requirements, does not comply with the requirements established in the regulations, and does not apply, for those requirements that are not relevant to the microenterprise's activities. The results of the diagnostic study revealed 33 percent compliance, 53 percent noncompliance and 14 percent non- application. In addition, Standard Operating Procedures (POES) and sanitation procedures were developed, adapted to the specific needs of the microenterprise and in compliance with resolution ARCSA-DE-2022-016-AKRG. Finally, an action plan was proposed that includes corrective actions based on the identified nonconformities, together with a suggested long-term budget. The objective of this plan is to enable the microenterprise to solve the deficiencies detected and achieve GMP certification, thus improving the quality of its products and processes.
Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa Quesería de Amparo ubicado en Ambato – provincia Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Lagua Analuisa, Jessica Natividad; Delgado Ramos, Andrea Verónica
Good Manufacturing Practices (GMP) are guidelines related to food safety and security, which facilitate obtaining the minimum requirements that a microenterprise must meet to guarantee the quality and safety of its products and allow it to expand its business and diversify its offer by including other products within the same production line. To prepare the manual, a diagnosis of the current situation of the microenterprise was carried out using a verification guide previously validated by experts, based on resolution ARCSA-016-2022-AKRG. It revealed 53 percent compliance, 36 percent non-compliance and 11 percent that the microenterprise does not apply. Microbiological analysis was performed before and after several GMP training sessions to determine the quality and safety of the product offered by the microenterprise. An action plan was developed based on cause-effect analysis to propose the Deming cycle, which seeks to correct nonconformities and propose actions that lead to improvements. Finally, the GMP Manual was developed following the requirements of the microenterprise and complying with current regulations to guarantee quality and safety and to diversify or include another product in the production line.