Browsing by Author "Robalino Martínez, Dolores del Rocío"

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Determinación de la influencia de las zonas de producción sobre el contenido de componentes bioactivos y la capacidad antioxidante de cinco frutas andinas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2014) Poveda Núñez, Myrian Cristina; Robalino Martínez, Dolores del Rocío
La capacidad antioxidante y los compuestos bioactivos en la actualidad son de gran importancia en el campo industrial y alimentario, debido a sus múltiples beneficios en la salud humana y en la prevención de enfermedades cardio vasculares y ciertos tipos de cáncer. Por estos motivos las industrias alimentarias están desarrollando alimentos funcionales que proporcionen un aporte adicional de estos compuestos naturales ya existente en especial en las frutas. En este estudio, se determinó la influencia de las zonas de producción sobre el contenido de los componentes bioactivos y la capacidad antioxidante de cinco frutas ecuatorianas: Tomate de Árbol (Solanum betaceum Cav), Mora (Rubus glaucus Benth), Naranjilla (Solanum Quitoense Lam.), Uvilla (Physalis peruviana L.) y Ciruela (Spondias purpurea) en su estado de madurez comestible. Se trató cada fruta independientemente procediendo a liofilizarlas a fin de preservar el contenido de los compuestos analizados. La muestra liofilizada fue utilizada para cada uno de los análisis excepto el análisis de vitamina C que se lo realizó con muestra fresca. Se evaluó la capacidad antioxidante con el método ORAC (Oxigen Radical Absorbance Capacity) y se determinó las concentraciones de antocianinas, carotenoides, polifenoles, flavonoides y vitamina C; existiendo diferencias entre el contenido de estos componentes en cada fruta y la zona de producción a la que pertenece cada una de ellas. Los valores encontrados fluctúan entre: 109,16 ± 50,47 - 5085,58 ± 460,49 mg ac. gálico/100 g muestra liofilizada para polifenoles totales, 17,56 ± 0,69 - 53,00 ± 2,49mgac. ascórbico/ 100 g muestra frescapara vitamina C, 9,03 ± 1,72 - 61,03 ± 9,46ug/g muestra liofilizada, 17,58 ± 0,93 - 125,16 ± 17,48 mg quercetina /100g muestra liofilizada para flavonoides, 23,04 ± 4,58 - 527,51 ± 65,21umol Trolox/g muestra liofilizada para capacidad antioxidante y para el caso de antocianinas se encontró solo en mora de la zona 1 y 2 con valores de 1694,89 ± 87,44 - 1388,03 ± 213,21 mg/100g muestra liofilizada respectivamente. El análisis estadístico realizado, determinó que existen diferencias significativas en las zonas de producción, excepto polifenoles totales en tomate de árbol ya que las dos zonas y sus observaciones son similares. Además en los coeficientes de correlación realizados se muestra que para algunos casos existe una buena correlación entre variables y zonas de producción.
Diseño de un Plan para implemetación de un Sistema integrado de gestión de calidad, medio ambiente y seguridad en la empresa de productos lácteos El Toril
(Universidad Técnica de Ambaro. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-11) Cordovilla Villacís, Christian Alexis; Robalino Martínez, Dolores del Rocío
In order to develop the necessary processes for the implementation of an integrated management system within the EL TORIL Dairy industry, an initial diagnosis was made of compliance with ISO 9001: 2008, 14001: 2004 and 18001: 2007 requirements general for competition and improvement of each industrial level. In the same way we worked with the comparison between standards giving a result of links between the regulations, the same that is used to measure the quality in the work environment, the right environment and employee health. Based on the diagnosis obtained to the three regulations, we worked on the design of a plan for their respective implementation, so the points to improve are: policy and quality objectives, design and preparation of documentation, and the audit plan, which allowed to improve the management of the company EL TORIL dairy products. The dairy company EL TORIL considers that it is indispensable to carry out activities that guarantee the adequate performance of the company, which will be reflected in the quality of service offered to the customer, and continuous improvement.
Efecto del grado de maduración y zona de cultivo en las características físicas y químicas de la mandarina (citrus reticulata)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2014) Aguagüiña Pilla, Silvia Cumandá; Robalino Martínez, Dolores del Rocío
The present study was aimed to evaluate the effect of the degree of maturation and growing area in the physical and chemical characteristics of the tangerine. A completely randomized experimental design was raised to evaluate and compare the values of the physical and chemical characteristics of the Patate and Baños` tangerine, three levels of maturity (green, “pintón”, ripe).We worked with 50 tangerines` samples, 10 observations with 2 replicas for the pulp and juice for each of the properties. In the whole fruit values was determined: size, shape, volume, weight, percentage of the peel, percentage of pulp, percentage of the seed, density and specific gravity; In the pulp properties were determined as: percentage of moisture, percentage of total solids, acidity, pH, soluble solids in Brix degrees, refractive index and thermal diffusivity; in the juice was determined the following properties: percentage of moisture, percent total solids, acidity, pH, soluble solids in Brix degrees, refractive index, specific gravity (5,15,25,35,45) Celsius degree, density (5,15,25,35 , 45) Celsius degree, specific heat, thermal diffusivity and viscosity (5,15,25,35,45) Celsius degree. To calculate the average values were considered the two replicas in the case of pulp and juice. Significant differences were established between each of the treatments, it is concluded that both the cultivation area (Patate and Baños) the degree of maturation (green, “pintón”, ripe) influence the physical and chemical characteristics of the fruit, pulp and tangerine juice. Correlations between the properties of the fruit pulp and juice were performed, and 93 best correlations were obtained by considering the correlation coefficient of 0.8 to 1 and -0.8 to -1.
Elaboración de gel antibacterial a partir de alcohol artesanal con hidrolato de manzanilla (Matricaria chamomilla) y aceite esencial de naranja (Citrus spp.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Aldás Paredes, Leonardo Ismael; Robalino Martínez, Dolores del Rocío
This research arises as an alternative to take advantage of the antimicrobial and cosmetic properties of orange peel essential oil and chamomile hydrolate, also seeks to make better use of these food waste and extraction by-products. In addition, the use of craft alcohol instead of industrial alcohol is intended to help the economic development of the enterprises (alcohol producers) emerged in pandemic and to reduce the production costs of the antibacterial gel. Orange essential oil (extraction yield of 0.22 wt.percent) and chamomile hydrolate were obtained by steam distillation and characterized by FTIR spectroscopy, the artisanal alcohol was rectified from 61 to 80-81 Gay-Lussac degrees by distillation. Five formulations of the antibacterial gel (at 70 percent alcohol by weight) were prepared and the effect of the concentration of orange essential oil (0,1; 0,5; 1; 1,5 and 2 percent by weight) on its viscosity was studied with a completely randomized experimental design; additionally, organoleptic tests were carried out by sensory analysis applied to 10 evaluators of different ages and professions with a balanced incomplete block experimental design. The concentration of essential oil in the formulation influenced the viscosity of the final product, also presented significant differences between the color, odor and consistency of the antibacterial gel. The formulation most liked by the evaluators was the one containing 1,5 percent by weight of orange essential oil (GAF4).
Elaboración de un sistema contra incendios considerando el uso de agua diluido con ignifugo inorgánico (hidróxido de aluminio, hidróxido de magnesio) utilizando la herramienta CFAST en el área de producción de Industrias Licoreras Asociadas (ILA)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Pérez Aldas, Jessica Paola; Robalino Martínez, Dolores del Rocío
A fire protection system minimizes the effects produced by fire. It safeguards people is lives and reduces damage to infrastructure. Nowadays there are specialized softwares that simulate fires. They allow to modify the fire conditions and to observe the damages produced by the fire, without affecting people or influencing the material damages. The design of the fire protection system for the production plant of the company Industrias Licoreras y Asociados (ILA). It was carried out based on NFPA13 (Standard for the Installation of Sprinkler Systems) and UNE EN 12845: 2016 (Fixed firefighting systems. Automatic sprinkler systems. Design, installation and maintenance). For the ILA simulation, experimental conditions were added, such as temperature variations and simulation times, in addition, the surface area of the sprinklers in the area of operation of the plant was calculated, it will have an area for 30 sprinklers and 8 are necessary for the control of the simulated fire. Simulations were also carried out with the addition of flame retardants (alumina hydroxide and magnesium hydroxide), which showed favorable results in terms of reducing the fire development time. The most effective flame retardant was aluminum hydroxide, reducing the fire extinguishing time by 30 percent. The results were compared with other experiments, reaching the same conclusions where fire retardants reduce fires.
Estudio de factibilidad en la implementación de una planta de producción de una pomada terapéutica antiinflamatoria a base de aceite esencial de cáñamo (Cannabis sativa ssp. Sativa), aceite esencial de romero (Salvia rosmarinus) y aceite esencial de lavanda (Lavandula officinalis) en el cantón Ambato de la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Ushigua Sadva, Jefferson Danilo; Robalino Martínez, Dolores del Rocío
Low back pain is a condition that causes pain in muscles and tendons, caused by agricultural activities and sedentary work, with a high incidence in people between 25 and 55 years of age. Given this problem, an anti-inflammatory ointment based on essential oils such as cannabis, rosemary and lavender was developed to reduce pain due to its analgesic and anti-inflammatory properties. A feasibility study was carried out taking into account the market, technical and economic studies, where the product demand was analyzed through surveys carried out to a target market, having a good acceptability of the ointment by the surveyed population, covering 4.42 percent in the first year. In the technical study, the location was determined using the weighted factors method and the optimal distribution of the plant with the different production processes and implementation of machinery, equipment, infrastructure and trained personnel. Once the anti-inflammatory ointment was produced, its label and information was designed with its respective packaging, and the necessary capacity for its respective commercialization was obtained. Finally, the economic study was evaluated with financial indicators, giving a net present value (NPV) of 450,673, an internal rate of return (IRR) of 175 percent, a break-even point (EP) of 2118 units, as well as a profit of 3.23 times the investment cost, in a recovery period of 1 year, 5 months and 4 days, which indicates that the project is profitable.
Estudio de factibilidad en la implementación de una planta de producción de una pomada terapéutica antiinflamatoria a base de aceite esencial de cáñamo (Cannabis sativa ssp. Sativa), aceite esencial de romero (Salvia rosmarinus) y aceite esencial de lavanda (Lavandula officinalis) en el cantón Ambato de la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Garcés Freire, Lorena Carmelina; Robalino Martínez, Dolores del Rocío
Low back pain is a condition that causes pain in muscles and tendons, caused by agricultural activities and sedentary work, with a high incidence in people between 25 and 55 years of age. Given this problem, an anti-inflammatory ointment based on essential oils such as cannabis, rosemary and lavender was developed to reduce pain due to its analgesic and anti-inflammatory properties. A feasibility study was carried out taking into account the market, technical and economic studies, where the product demand was analyzed through surveys carried out to a target market, having a good acceptability of the ointment by the surveyed population, covering 4.42 percent in the first year. In the technical study, the location was determined using the weighted factors method and the optimal distribution of the plant with the different production processes and implementation of machinery, equipment, infrastructure and trained personnel. Once the anti-inflammatory ointment was produced, its label and information was designed with its respective packaging, and the necessary capacity for its respective commercialization was obtained. Finally, the economic study was evaluated with financial indicators, giving a net present value (NPV) of 450,673, an internal rate of return (IRR) of 175 percent, a break-even point (EP) of 2118 units, as well as a profit of 3.23 times the investment cost, in a recovery period of 1 year, 5 months and 4 days, which indicates that the project is profitable.
Estudio de factibilidad para la elaboración de una crema hidratante a base de cáscaras de huevo en la ciudad de Ambato, provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2021-09) Torres Taipe, Katherine Vanessa; Robalino Martínez, Dolores del Rocío
Skin dehydration is a common problem in people between 16 and 50 years of age, caused by climatic factors or using chemicals on the skin. Therefore, in view of this problem, a financial feasibility study was carried out to produce and market a moisturizing cream based on eggshells for the prevention and control of skin dehydration. A market study was conducted by applying surveys to the target market to verify the acceptance of the new product in the city of Ambato, revealing the supply and demand of moisturizing cosmetic products to establish the unsatisfied demand. The technical study determined the location and distribution of the industrial plant, considering the design, availability of raw materials, labor, availability of basic services and equipment necessary for the production process of moisturizing cream based on eggshells to market it in compliance with packaging and labeling regulations. Finally, an economic-financial analysis was carried out to determine the feasibility, viability and profitability of the project; a net present value (NPV) of 34,752.47 USD was obtained, with an internal rate of return (IRR) of 37 percent, a cost-benefit ratio of 1.43 USD and a payback period of three years and six months.
Estudio de factibilidad para la implementación de una planta procesadora de yogurt funcional
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Placencio Pico, Víctor Ismael; Robalino Martínez, Dolores del Rocío
This feasibility project was directed towards the full development of a business model in order to implement a functional yogurt production plant (added inulin) in the province of Cotopaxi. The development of the project was focused on the market study, technical study, and financial model. As the main result of the market study, it was observed a great acceptance by the surveyed population towards the idea of developing functional yogurt, obtaining a purchase intention of 89 percent. The technical study described the elaboration process, in addition to the machinery requirements needed in the project. Thenceforth, the best location was determined, the institutional values were developed, and the guidelines for the marketing plan to be implemented were proposed. The financial study confirmed the viability of the project, with an NPV value of two hundred eighty-six thousand five hundred ninety-three United States dollars, with 47 cents. Regarding the ROI value, it was obtained a percentage of 57.2 percent, and a return of capital is expected from the fourth year forward.
Estudio de factiblidad para la implementación de una planta productora de cerveza artesanal con encapsulados de enterogermina® (Bacillus claussii), en el cantón Latacunga de la provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Curay Lara, Bryan Jhoel; Robalino Martínez, Dolores del Rocío
In the present study the feasibility for the implementation of a craft beer production plant containing enterogermina® capsules (Bacillus claussii) was evaluated, for this a market, technical, economic and financial evaluation study was developed. Through the market study the potential demand of the product and the best location for the plant in the Latacunga canton of the Cotopaxi province was determined, in addition the technical study determined that the brand of the company will be “Mashca” due to the high impact it has This word in the inhabitants of the province. In the economic and financial study it was established that the annual production will be 33,000 liters of beer, which represents 100,000 bottles of a volume of 330ml at a price of 2.40 dollars aimed at people aged 20 to 49 years. The total investment of the determined project is 146,580, dollars net income is 36.7 percent with an expected growth of 3 percent, similar to that of old breweries. This means that the first year will earn 36,763 dollars and the fifth year 91,511 dollars; the cost benefit ratio is 1.63; equilibrium point that will be reached by exceeding sales equivalent to 180,137 dollars, an IRR of 54.2 percent was finally obtained, which demonstrates that the investment project is feasible and profitable.
Estudio de factiblidad para la implementación de una planta productora de cerveza artesanal con encapsulados de enterogermina® (Bacillus claussii), en el cantón Latacunga de la provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2020-01) Asimbaya Jaramillo, Carlos Alberto; Robalino Martínez, Dolores del Rocío
In the present study the feasibility for the implementation of a craft beer production plant containing enterogermina® capsules (Bacillus claussii) was evaluated, for this a market, technical, economic and financial evaluation study was developed. Through the market study the potential demand of the product and the best location for the plant in the Latacunga canton of the Cotopaxi province was determined, in addition the technical study determined that the brand of the company will be “Mashca” due to the high impact it has This word in the inhabitants of the province. In the economic and financial study it was established that the annual production will be 33,000 liters of beer, which represents 100,000 bottles of a volume of 330ml at a price of 2.40 dollars aimed at people aged 20 to 49 years. The total investment of the determined project is 146,580 dollars, net income is 36.7 percent with an expected growth of 3 percent, similar to that of old breweries. This means that the first year will earn 36,763 and th percente fifth year 91,511 dollars; the cost benefit ratio is 1.63; equilibrium point that will be reached by exceeding sales equivalent to 180,137 dollars, an IRR of 54.2 percent was finally obtained, which demonstrates that the investment project is feasible and profitable.
Estudio de las condicones óptimas de almacenamiento de papilla para niños de 6 a 36 meses a base de harina de papa nativa (Solanum tuberosum ssp.), variedades Yema de Huevo y Santa Rosa con sabor a mora (Rubus glaucus) y taxo (Passiflora tripartita)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-01) Agama Naranjo, Alejandra Rosario; Robalino Martínez, Dolores del Rocío
The influence of adverse environmental conditions are multiple and in the case of baby foods which are dehydrated composite foods should be minimized to the maximum. In the present work, water activity and moisture content at a constant temperature of 20 Celsius degrees more less 1 were correlated using the gravimetric method of saturated salt solutions to obtain an adsorption isotherm for the four formulations in which the variety of potato (Solanum tuberosum ssp.) Santa Rosa and Yema de Huevo and Andes berry pulp (Rubus glaucus) and softleaf (Passiflora tripartite) were varied. The experimental data were modeled using the BET and GAB equations obtaining sigmoid isotherms, type II for all treatments. The moisture values in the monolayer (wo) are in the range of 0,042 to 0,048 g water per g ms. The value of the heat-related constant of sorption in the monolayer (C) is in the range of 15,041 to 34,249. The value of the heat-related constant of the multi-layer sorption (K) is in the range of 0,93 to 1,02. The critical storage moisture values were 0,13 (g_(H_2 O) per g_(dry matter)) for the SRM and YHM formulations, 0,14 (g_(H_2 O)/g_(dry matter)) for YHT and 0,15 (g_(H_2 O)/g_(dry matter))SRT at a temperature of 20 Celsius degrees more less 1, while the optimum storage humidity is in the range of 0.040 to 0.042 (g_(H_2 O) per g_(dry matter)) corresponding to aw of 0,2 for the four formulations. The theoretical shelf life at determined conditions was higher than 365 days for all treatments, being superior for SRT and YHT formulations In addition, sample moisture, equilibrium moisture, water activity and granulometry were determined.
Estudio de las condicones óptimas de almacenamiento de papillas elaboradas a base de harina de papas nativas ecuatorianas (Solanum andigena), deshidratadas mediante secado convectivo por aire caliente
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-05) Moreira Chachipanta, Susana Margarita; Robalino Martínez, Dolores del Rocío
Dehydrated products, such as baby porridges, are considered foods with greater susceptibility to reduce their shelf life, due to environmental conditions. The objective of the present work was to generate sorption isotherms and explain their behavior through mathematical models, by correlating the activity of water (aw) and moisture in equilibrium (we) at a constant temperature of 20 Celsius degrees more less 1, for four formulations of porridges, made from two kinds of potatoes (Solanum andigena) native to the Ambato canton: Santa Rosa (SR) and Yema de huevo (YH); flavored with pulp of: blackberry (Rubus glaucus) (M) and taxo (T) (Passiflora tripartita). The isopiestic gravimetric model was used, which consisted of reaching the equilibrium of a sample of known mass, by means of the humidity of a pre-established atmosphere, given by saline solutions saturated with known aw (0,11-0,81). Two models were applied: BET (Brunauer, Emmett and Teller); GAB (Guggeheim, Anderson and de Boer), which were evaluated based on the correlation coefficient (R2). Type II or "S" isotherms (sigmoid form), typical of carbohydrate-rich foods, were obtained. The GAB model had an R greater than 0.99 and an error percentage (percentage E) less than 3. The magnitude of the parameters C (monolayer sorption constant) and K (multilayer sorption constant) that characterize the vapor-solid interaction were comprised between: 54,0878 to 81,7126; and 0,5234 to 0,8581, respectively. Finally, the aw varies according to the present solutes, while this is greater, the aw will be less; therefore, the SR-M formulation is the formulation with the highest stability and shelf-life.
Evaluación de la calidad de un gel antibacterial elaborado a partir de Alcohol Artesanal con hidrolato de manzanilla (Matricaria chamomilla) y aceite esencial de naranja (Citrus spp.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2022-03) Merino Castillo, Erick Andrés; Robalino Martínez, Dolores del Rocío
The antibacterial gel has become a complementary product for hand hygiene, preventing infections and the spread of diseases. This research proposes the evaluation of the quality of an antibacterial gel made from artisanal alcohol with chamomile hydrolate (Matricaria chamomilla) and essential oil of orange (Citrus spp. ), the physicochemical properties of the gel were identified, in which a pH value between 5.72 and 6.05 was obtained; a density of 0.876 to 0.885 grams over cubic centimeters and a viscosity of 7320 to 7956 Cps, these being the optimum values for this type of antibacterial cosmetics, complying with the external instructions for low-risk cosmetic products, belonging to the national agency of regulation, control and sanitary surveillance ARCSA. The quantification of the alcohol concentration in the antibacterial gel was performed by gas chromatography, complying with the provisions of the ARCSA in its resolution DE-015-2020 where the alcohol concentration was found in the range between sixty and seventy percent performing its antibacterial characteristics. The bacterial effectiveness tests were carried out according to the European standard UNE-EN-1040, applying the microbiological techniques of cosmetic products, where two strains of microorganisms Escherichia coli and Staphylococcus aureus were used, these tests were evaluated by means of a logarithmic scale, determining a high bactericidal activity for its antibacterial characteristics against the microorganisms evaluated, being this product ideal for hand disinfection since it complies with all the quality parameters.
Incidencia de la dieta alimenticia en el rendimiento académico de los estudiantes de la Facultad de Ciencia e Ingeniería en Alimentos
(2013) Robalino Martínez, Dolores del Rocío
La investigación tuvo como objetivo determinar el valor nutricional de las dietas consumidas por los estudiantes de la Facultad de Ciencia e Ingeniería en Alimentos y su relación con el rendimiento académico. Se recolectó la información durante el primer parcial del ciclo académico marzo - agosto 2012 y el primer parcial del ciclo académico septiembre 2012 – febrero 2013; en un tamaño de muestra de 227 estudiantes de primero a noveno semestre en su mayoría de 21 años de los cuales el 63% fueron mujeres, escogidos por muestreo estratificado con afijación proporcional por semestre y carrera. El valor nutritivo de los menús ofertados por los restaurants de “Doña Maru” y “La Hueca” obtuvieron una puntuación de 46,6 y 47,3 respectivamente, que les califica como menús inadecuados (valores obtenidos por el método de pesada y programa Dial 2.12 [Dietas/Nutrición]). La aplicación de un recordatorio de 24 h y el análisis estadístico resaltan que existe diferencia significativa entre las calorías consumidas por los estudiantes y las recomendadas; lo que sugiere una alimentación escasa en cantidad y calidad de nutrientes. La relación alimentación – rendimiento académico es baja; la mayoría de estudiantes tiene calificaciones aceptables (7± 1,6). Los resultados obtenidos permitieron diseñar una guía alimentaria, con pautas de alimentación saludable adaptadas a los requerimientos nutricionales de jóvenes universitarios
Plan de negocios para la implementación de una empresa fabricante de una bebida fría de infusión a base de panela orgánica, en la provincia de Cotopaxi, cantón Latacunga
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Vargas Mullo, Lisbeth Esthefany; Robalino Martínez, Dolores del Rocío
This business plan included a market study, a technical study, a corporate study and a financial study, which allowed determining the feasibility and viability of the implementation of a company that manufactures a cold infusion beverage based on organic panela in the province of Cotopaxi, Latacunga canton. The market study identified the potential demand and rivalry with competitors positioned in the market, to generate a greater attractiveness to the new product, the strategies of the 4Ps marketing mix were implemented. Through the technical study, inputs and outputs of raw materials and inputs were established, on the other hand, the equipment and machinery necessary for the production of the cold infusion drink in an industrial way were established, also the location, distribution of the plant (Layout) and the installed production capacity were established. Through the financial study, the total investments, cash flow and the financial indicators NPV, IRR, IRR, Equilibrium Point and the cost-benefit ratio were constructed, which demonstrated that the installation of the company that manufactures a cold infusion drink based on organic panela is viable.
Plan de negocios para la producción y comercialización de un producto destilado a partir de dulce de cabuya (Agave americana var) en la provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2024-08) Oñate Murillo, Daniela Nataly; Robalino Martínez, Dolores del Rocío
The Cabuya Sweet or Misque is a traditional beverage from Cotopaxi; therefore, it is necessary to industrialize it into a distilled product. This work starts from a descriptive study, whose objective was to design a business plan that allows for the production and commercialization of the distilled product. The business plan includes market, technical, administrative, and financial evaluation studies. By studying the market, unmet demand was determined; the target market is aimed at consumers aged between 18 and 45 years. The technical study complied with the characterization of the raw material, obtaining a value greater than 14 degrees Brix; the pH obtained was between five and six; for fermentation, a total of six degrees Brix and a pH of five to four were obtained, in addition to having 5 percent alcohol. The analysis of the final product obtained ten degrees Brix, a pH of four, and reached 38 percent alcohol; these analyses were performed based on the INEN 1837 technical standard. The administrative study was structured, serving as the basis for the operationalization of the company. Finally, a Net Present Value (NPV) of $2,380 was determined with an Internal Rate of Return (IRR) of 37 percent, and the capital recovery time is around two years and three months; therefore, it is concluded that the project is financially profitable in the long term.