Carrera Ingeniería en Alimentos

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Aceptabilidad del desayuno escolar en las escuelas fiscales de la parroquia de Huachi Chico del cantón Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Culqui Chimborazo, Priscila Johanna; Franco Crespo, Christian David
The school feeding program has contributed to reduce the gap in access to education and in turn to improve the nutritional status of children, the school breakfast is considered a food supplement, which provides energy and vitality for adequate cognitive functioning during the learning process of schoolchildren. The sensory evaluation of drinks and cookies was carried out, comparing them with products that present similar characteristics. For the statistical analysis of the data, ANOVA and T Test were obtained using the IBM SPSS statistical program. From the test applied to 205 children from public schools, Teniente Hugo Ortiz Basic Education School and Francisco Flor Educational Unit (Blocks 1 and 2) of the Huachi Chico parish and the sensory profile of the school breakfast products of 15 semi-trained tasters, allowed to determine the acceptability of the different school breakfast products. According to the results obtained, they indicate that the school breakfast products are not to the taste of the children of the public schools belonging to the Huachi Chico parish, in relation to the sensory profile carried out, it was evidenced that they follow the same line of acceptance obtained by part of the public schools.
Adicion del antioxidante bht (Hidroxi Toluen Butilato) y un potencializador de sabor (dri seal banano PP1811-46) en galletas con una mezcla de harina de trigo y platano dominico verde (Musa paradisiaca)
(2006) Brasales Borja, Ibeth Maricela
La finalidad de añadir del antioxidante y el potencializador de sabor en la elaboración de galletas es para mejorar las características finales del producto y alargar su vida útil dentro del mercado; proporcionando al productor y al consumidor grandes ventajas en cuanto a su proceso de elaboración, distribución y consumo. La alta temperatura puede dañar la grasa y reducir su estabilidad natural. En muchos casos esto es dificultoso por el hecho de que el producto final, un bizcocho, por ejemplo, tiene una estructura de miga fina, la cual presenta una gran superficie de exposición al aire, siendo propensa a la auto oxidación. Es la razón para el uso de gran cantidad de antioxidantes en alimentos elaborados, particularmente tortas, alimentos tipo snack y fideos. (ROLLIN; 1980). Para propósitos prácticos ninguno de los antioxidantes disponibles previene por completo el auto oxidación, únicamente la retardan. La demora del ataque de la rancidez significa que el producto alimenticio es aceptable por un largo período; esto es, un mejor tiempo de vida útil variará considerablemente dependiendo de la composición del alimento y de las condiciones de procesamiento, el antioxidante, el empaque y de las condiciones de almacenamiento. (CARRANZA Y SIGUENZA; 200). Por otra parte el uso de un potencializador de sabor ayuda a mejorar las características de olor y sabor del producto final lo cual nos daría grandes ventajas ya que el consumidor estaría identificando de mejor manera al producto con características organolépticas propias al plátano.
Alimentación en tiempos de COVID-19. Estudio de caso para la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Morales Morales, Mayra Elizabeth; Franco Crespo, Christian David
The COVID-19 pandemic has changed the way of life of human beings and even eating habits due to confinement. As such, the objective of this study is to identify the relationship between eating habits and the socioeconomic level of adult men and women in the city of Ambato. As a methodological part, a cross-sectional design is proposed, by means of online data collection, using a semi-structured questionnaire. Eating habits are determined by means of the Consumption Frequency Questionnaire and the use of the Healthy Eating Index (IAS). Socioeconomic status is determined in terms of economic income. In addition, information about perceptions and attitudes towards confinement is requested. The results show that according to the IAS the population falls into the following categories: 10.9 percent with healthy eating, 69.3 percent with eating in need of change and 19.7 percent with unhealthy eating. The population indicates that their economic income ranges between 121 USD and 400 USD and they designate between 50 USD and 100 USD per month for food expenses. The female gender registers an increase in body weight, more sedentary time, reduction in physical activity time and unhealthy eating habits. There was a significant association between eating habits and socioeconomic level with p equal to 0.0001. The close relationship between dietary habits and purchasing power generates that the population analyzed is restricted to the adoption of healthy eating patterns.
Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Molina Cordonez, Bryan Alexander; Morales Acosta, Dayana Cristina
The present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.
Análisis comparativo de la dieta alimentaria en un segmento de población de familias del sector urbano y rural de los cantones Ambato y Píllaro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Lozada Guevara, Landy Fernanda; Franco Crespo, Christian David
Currently, factors have modified our eating habits such as short time spent at home, multitasking, fast food advertisements, availability, and accessibility of food, which cause the loss of perspective of a proper diet. The objective of the research was to analyze comparatively the food diet in a small group of families in the urban and rural areas of Ambato and Píllaro towns. The report about the food diets component has obtained by applying a Consumption Frequency Questionnaire to the urban area of Ambato and a form open and closed-ended questions to the rural area of Píllaro. The findings achieved to show the existence of several ranges of foods, especially from fruits, greens, and vegetables. The frequency of potatoes consumption in both urban and rural areas is high. The consumption of milk in the rural area is more frequent, as well as the guinea pig meat, on the other hand, the three processed products such as rice, sugar, and bread are consumed 4 or more times per week. Farmer´s knowledge of agroecology reaches 71 percent and while 75 percent of the people in the urban zone claim to consume organic products. Finally, the Healthy Eating Index shows that the urban population needs changes in their diet, having reached a score of 45.5, while the score obtained by the farmers is 79, 5 that it seems like a healthy diet.
Análisis comparativo de tres herramientas de caracterización e identificación (HPLC, AA e IR) de compuestos en productos lácteos, sus principales usos y aplicaciones para el control de calidad. Una revisión básica
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Hernández Castro, Sofía Carolina; Morales Acosta, Dayana Cristina
It is common to use testing techniques to ensure the development of safe foods. Chemical analyzes in dairy products and their derivatives are useful to establish and maintain the quality of foods and to guarantee their safety. For this reason, the main objective of this study was to analyze the applications and general uses of the tools for the characterization and identification of organic compounds in food, emphasizing their contribution to food safety. The tools analyzed during the development of the work were: Infrared Spectroscopy (IR), High-Definition Chromatography (HPLC) and Atomic Absorption (AA). The literature review methodology used compiles information from various sources on the subject, to argue the importance of using these techniques in the dairy industry. The results assert that infrared spectroscopy has a wide application in the measurement of the effectiveness in industrial processes of product quality control. At the same time, they affirm that high resolution liquid chromatography is one of the most used methods in the dairy industry for the quantification of components and the quality control of milk as raw material, as well as the evaluation of safety and quality. nutritional value of its derivatives; without ruling out infrared chromatography as a useful tool to analyze the chemical composition (macronutrients) of dairy products and, finally, they suggest Atomic Absorption Spectroscopy as the best tool in the determination of heavy metals.
Análisis de aplicación de un sello de denominación de origen protegida en la mandarina (Citrus reticulada) del sector Puñapi del cantón Patate provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-12) Núñez Guatumillo, Henry Fabián; Franco Crespo, Cristian David
Análisis de empresas productoras de alimentos de base comunitaria para la seguridad y soberanía alimentaria en la provincia de Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Tiban Yanchatuña, Luis Fernando; Franco Crespo, Christian David
Social economy organizations work in rural development with the production of healthy food with added value for self-consumption and fair markets. This means an alternative to take advantage of food resources. Moreover, these organizations are part of the local economy, generating income and employment, eradicating poverty and contributing to environmental protection. In order to improve the living conditions of the parties involved. In this context, the objective of the research is to analyze community-based food production enterprises that contribute to food security and sovereignty in the province of Tungurahua. The methodology had a mixed approach of descriptive scope based on its contrast through the survey and interview. Through the analysis of the results obtained, twenty-one community enterprises focused on the production of minimally processed foods were identified, basically processed and processed foods such as oil, condiments, dairy, meat, snacks, cereals, canned food and beverages; discarding the production of ultra-processed foods, which generates a positive impact on consumers. The commercialization of food and beverages at fair prices has been possible through marketing channels between the producer and the consumer. In addition, there have been several limitations, which have not allowed achieving greater productivity as a priority for the sustainability of community enterprises. The conclusion derived from the analysis is that community enterprises contribute to food security and sovereignty for Tungurahua families through healthy food and care of the ecosystem. However, there are still needs to ensure the sustainability of production and marketing.
Análisis de factibilidad de la implementación de una empresa de alimentos orgánicos semi procesados con valor agregado en el cantón Pujilí
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Neira Salazar, Anahí Alexandra; Franco Crespo, Christian David
This project was carried out for the development of a semi-processed organic food company with added value in the Pujilí canton, Cotopaxi province. The project analyzed the viability of the market, organizational structure and financial structure. As the main result of the market study, the demand for the product was evaluated, where it has a great reception by the population aged 25 to 45, obtaining a purchase intention of 90.6 percent of the surveyed population. In the organizational analysis, the positions that will manage the company were detailed, each one with its functions already designated and the mission, clear vision, so that the company can function in an ideal manner; In addition, the analysis of the best location for the plant, design of facilities, divided areas and business logo was carried out. The economic study confirmed the viability of the project, obtaining a NPV of USD 88,080.87, which is a promising scenario for the company, in relation to the IRR, a percentage of 44.28 percent was obtained and a recovery period of the initial investment in 14 months of operation of the company cost-benefit ratio and break-even point being its positive values. Therefore, the proposed undertaking is an excellent investment opportunity generating a great positive social, economic and environmental impact.
Análisis de la cadena de suministros del cacao fino de aroma y derivados en Ecuador: desarrollo de un modelo de evaluación de desempeño agroeconómico en la provincia de Cotopaxi - cantón La Maná
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03) Escobar Guerrero, Jenny Elizabeth; Moreno Miranda, Carlos Santiago
The present investigation was based on the analysis of the supply chain of fine cocoa flavor and derivatives in Ecuador: Development of an agroeconomic performance evaluation model in the province of Cotopaxi-cantón La Mana, specifically to monitor the social information - economic and productive on the supply chain Cotopaxi is limited, it has been evident through information from public entities that exist threats along the chain, both crops and marketing, in order to achieve a study that allows to identify key actors, dimensioning and resource flows; through an analysis of socioeconomic and demographic aspects of production. The project was framed in a projective research, design and implementation of surveys cocoa producers in the sector to identify the conceptual framework of the chain, set the network structure and principal components method to analyze the performance of chain. In this way it was possible to establish the chain structure, processes, marketing and chain components that add value to cocoa and derivatives network of supply chain, the sizing and the 3 orthogonal components: production, agricultural strategy and improve productive socio annual minimum income producer.
Análisis de la cadena de suministros del huevo: desarrollo de un modelo de evaluación de desempeño agroeconómico en la provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-03) Puruncajas Viera, José Luis; Moreno Miranda, Carlos Santiago
The analysis of the supply chain of the poultry sector in Ecuador is very important because, despite its growth in the last decades, it indicates socioeconomic, productive, logistical and performance factors that have not been analyzed. In this way, this study presents the analysis of the egg supply chain in the province of Cotopaxi, through the identification of stages, agents, flows and primary and support activities, in order to expand knowledge, which was used a methodology that integrates independent variables that are part of the agroeconomic process, these variables are analyzed through the method of extracting the main components, where a performance model was obtained for the producers in which their respective response variable is performance and model of marketers with the response variable Annual economic income. Based on the results, it was determined that for the producers the Productive-livestock, Productive-dweller, Productive-market components affect the production performance, while in the case of marketers the productive components, quality and linkage of producers and suppliers affect the annual income. Finally, the analysis of the egg supply chain in the case of producers suggests that producers carry out a good management of preproduction and production, taking a good management of birds to improve their performance, as well as the creation of collection centers for processing egg products destined for export, while in the marketers it presents the need to create associations that allow the standardizing the price.
Análisis de la Política Alimentaria en el Ecuador a partir del año 2018
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Molina Pullutasig, Nataly Rocío; Franco Crespo, Christian David
This research project is focused on the analysis of the country's situation in terms of food policy, finding negative factors that have been carried over from previous years and have not been able to be reduced or eradicated despite the development of various projects. The main objective is to provide relevant information on food policy within the framework of food security, availability and sovereignty, the programs and proposals that have been carried out to eradicate the problems, and a comparison in relation to other countries. It is intended to know more fully the problems of malnutrition, poverty and food insecurity, and how it affects the population of the country and which are the most vulnerable groups. The aforementioned is described after a compilation of information after 2018, both nationally and internationally.
Análisis de la seguridad alimentaria en la provincia de Tungurahua mediante el método de Recordatorio de 24 horas
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Guerrero Hernández, Enma Alexandra; Franco Crespo, Christian David
In 2018, 1 out of every 9 people in the world were hungry, 42.5 million in Latin America and the Caribbean. The problems associated with eating habits and malnutrition are alarming in the region. In 2019, 262 million adults were at some level overweight and obese. 4.9 million and 4 million children are stunted and overweight, respectively. Approximately 600,000 adults die each year from causes related to poor nutrition (FAO et al., 2019). In Ecuador, the reality is similar, with the continued increase in overweight and obesity in all ages, in addition to the prevalence of stunting and micronutrient deficiencies. In addition to this problem, the economic impact of malnutrition, which in 2014 reached USD 4,300 million a year, is added (MSP, 2018). Using surveys based on the 24-hour reminder method, a study was carried out in the population of the urban area of Ambato to understand their eating habits and their relationship to levels of food insecurity. The study found that most are at the level of mild insecurity, but their perception of food security does not necessarily place them in the group of good eating habits. That is, despite having the purchasing power to buy food and eat five meals a day, balanced and nutritious diet is not a priority in Ambato families.
Análisis de las limitaciones de procesamiento de alimentos agroecológicos en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Bravo Sánchez, Estefanía Carolina; Franco Crespo, Christian David
At present, the agroecological production system is considered of vital importance due to the characteristics of the product that are related to the quality of the food, including reliability, durability and ease of maintenance. Agroecological food processing is sustainable and pollutes less than a conventional production system. In addition, the conventional system, having technified processes, results in greater energy and resource expenditure, directed unsustainable over time. The research aimed to analyze the limitations of agroecological food processing in the city of Ambato. The análisis was carried out through surveys applied to organic food producers that are located in the city of Ambato in order to determine what are the limitations for the production of organic food and the potentialities in agroecological production for the development of the market. The results obtained from the study indicate that there is a great diversity of foods in the area, which is why they give added value in the market, especially to the line of vegetables, fruits and cereals. The lack of knowledge and training is a limitation for agroecological producers to reach the market where theseproducts are directed. 11 percent of producers interviewed have organic certification, while 89 percent do not, which limits the marketing of their direct-to-consumer products in supermarkets. As a result, the development of value-added organic food production and its consumption should be encouraged even more.
Análisis de las metodologías más utilizadas para la determinación de la vida útil de alimentos
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Díaz Quinaluisa, Daniela Aracelly; Acurio Arcos, Liliana Patricia
Shelf-life analysis of food is of great interest to both the manufacturer and the consumer; the manufacturer needs to estimate the shelf-life of his product quickly and easily. Meanwhile, the consumer needs to know the expiration or use-by date on the product and that the product does not present physicochemical, microbiological and/or sensory changes that affect his health. The objective of this study was to analyze the most used methodologies for determining the shelf life of foods. Information was collected from a variety of foods considering the main indicators of deterioration and the kinetic parameters applied in each investigation; it was found that the main indicator of deterioration in most of the foods that provide oil and, or fat is the peroxide value in chemical analysis, while in sensory analysis it is the hardness and texture. Most studies have focused on subjecting products to stress, the most widely used being temperature, together with the Arrhenius equation, which allows relating the constant rate of a chemical reaction as a function of temperature, determining the shelf life in a short time, without the need to use so much laboratory material. The accelerated shelf-life testing method is the most used by researchers to predict the shelf life of food in a short time, unlike the direct method that provides perfect results, but requires long time and therefore involves more expenses.
Análisis de los efectos en la disponibilidad de alimentos, mediante indicadores de seguridad alimentaria y la percepción de cambio climático de los agricultores de Mocha, Tisaleo y Píllaro
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Iglesias Sánchez, Ximena Katherine; Franco Crespo, Christian David
Food security is a field of study that every day is part of the agendas of governments as part of meeting the food demands of the population. Likewise, it has been studied to understand the dimensions in which social welfare is fulfilled. However, one of the main causes that has caused negative indices of food security is climate change. However, in Ecuador there is no research that analyzes these effects in each area, creating uncertainty and concern due to the lack of information for an analysis of future consequences. That is why the purpose of this work seeks to analyze the perception of climate change of the producers of the Mocha, Tisaleo and Píllaro cantons and the effects on food availability. To determine these effects, availability indicators were used, related to the scenarios of climatic variation RCP 4.5 and 8.5, which were determined by the perception of the producers through an interview and later the data were processed statistically, giving us results of the possible consequences. In the future of climatic variation, the ELCSA instrument is finally applied and with the RASCH analysis to determine the availability and access to food. It is concluded that climate change drastically affected the producers of Mocha, Píllaro and Tisaleo, therefore, the food security of the producers and their families is in danger, affecting the first link of social welfare.
Análisis de los fundamentos y aplicaciones de las tecnologías no térmicas más utilizadas en frutas y vegetales
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lisintuña Toapanta, Daniela Estefania; Acurio Arcos, Liliana Patricia
Currently, the high degree of loss of nutrients and the excessive use of additives for the preservation of fruits and vegetables affect the quality of the product, and this has prompted industries to create and apply new technologies with better results. The objective of this research was to analyze the fundamentals and applications of the most used non-thermal technologies in fruits and vegetables. The fundamentals were obtained through the bibliographic search in primary and secondary sources of research carried out in the last 5 years worldwide, from which the following technologies were identified: high hydrostatic pressures, irradiation, ultrasound, pulsed electric field, cold plasma and electrical pulse. Non-thermal technologies reduce the microbial load, since they are capable of directly or indirectly affecting the cell wall or membrane and the DNA of the microorganism; In addition, most of the physicochemical characteristics and bioactive compounds (anthocyanins, carotenoids, total phenols, ascorbic acid) are preserved. For its application, the following properties must be taken into account: time, pressure, temperature, power and frequency, since they depend on the food matrix to be treated. In the legislative approach, Ecuador has the INEN 2735 standard for irradiated foods; however, for the other technologies there are no regulations that support the application. In conclusion, non-thermal technologies are a new alternative that allows industries to innovate their production processes and produce safer foods with better nutritional and organoleptic properties.
Análisis de los posibles cambios en los hábitos de alimentación en niños de edad escolar de la provincia de Tungurahua a causa de la pandemia por Covid-19
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2024-02) Chalán Yanzapanta, Jairo Marcelo; Hernández Navarro, Yoel
The Covid-19 pandemic has generated uncertainty worldwide, radically changing human daily life with the implementation of different contingency measures that prevented the rapid expansion of the virus. Isolation, social restriction, modification of daily routines, accessibility to food, among others, caused changes in the eating habits of highly vulnerable population groups such as schoolchildren. Regarding the collection of information to identify the changes caused in the eating habits of the study group, it was decided to design and apply a semi-structured questionnaire online using the free Google Forms software, due to the Covid-19 health emergency. In addition, the instrument was validated using Cronbach's Alpha method and the sample size was defined using statistical calculations. The results achieved show that the current eating habits of the study population do not maintain a balanced and balanced diet that meets the nutritional requirements of the body, since according to the HEI the population is classified into the following categories: 25.92 per percent with healthy eating, 70.42 percent with regular eating and 3.66 percent with unhealthy eating, the latter being the ones who need immediate changes in their food intake. In conclusion, it was observed that the virus brought with it a number of consequences that affected eating behaviors and lifestyles, mainly caused by the availability of economic resources and the accessibility of food.
Análisis del CMC y XANTHAN en la transformación de calor en queso mozzarella
(2011) Guano Real, Luis Gabriel
La presente investigación consistió en la elaboración de queso Mozzarella siguiendo cada uno de los pasos a seguir en el proceso tecnológico, donde al momento de tener la cuajada en su punto óptimo para el hilado se procedió a añadir los respectivos estabilizantes teniendo dieciséis tratamientos en total mediante un diseño factorial A x B, de carboximetilcelulosa como de goma xanthan con las respectivas concentraciones, una vez realizado esto, se hiló la cuajada con estabilizante para dar luego la forma cilíndrica del queso mediante la utilización de moldes de acero inoxidable que permitió obtener los historiales de temperatura registrados con un termocupla colocado en el centro, tanto horizontal como vertical de la figura geométrica, para finalmente determinar los respectivos valores de las propiedades térmicas como de dimensiones con los cuales permitió simular el enfriamiento del queso Mozzarella mediante la utilización de un software. Para determinar el mejor tratamiento una vez elaborado nuestro producto y registrado el historial de temperaturas, se sometió a un análisis sensorial evaluando cinco características (olor, color, sabor, textura y aceptabilidad) utilizando una escala hedónica. Una vez registrados estos datos se realizó el respectivo análisis estadístico aplicando un diseño de bloques incompletos. Mediante la prueba de Tukey en el caso de los tratamientos al 5% de significancia, se diferencia del resto de tratamientos el tratamiento quinto (a0b4 “0,30% carboximetilcelulosa”) influenciando en tres de las cinco características analizadas (sabor, textura y aceptabilidad), de acuerdo con los resultados logrados y en comparación con la hipótesis planteada se puede concluir que la hipótesis nula se rechaza y se acepta la hipótesis alternativa, es decir, que la incorporación de estabilizantes en queso Mozzarella si influye sobre la características sensoriales planteadas Los datos registrados del queso Mozzarella en el mejor tratamiento para la programación utilizando el programa COMSOL se obtuvieron los siguientes datos: diámetro 11 [cm], altura 6,1 [cm], las propiedades térmicas aplicando las ecuaciones propuestas por CHOI y OKOS dando valores de  = 9,647E-08 [m2/s], k = 0,375 [W/m °C],  = 1513 [kg/m3] y CP = 2,555 [kJ/kg °C]. Además, se especifica la Temperatura del medio que se encuentra a 5 oC y la del queso a 50 oC, el coeficiente de transferencia de calor por convección dando un valor de hC = 283 [W/m2 oC], con estos datos se procede a la respectiva programación. Una vez simulado el enfriamiento del queso extraemos imágenes y valores numéricos que permiten visualizar de la mejor manera como produce este proceso, y comparar los historiales de temperatura experimentales con los datos simulados teniendo una aproximación en los tratamientos sin adición de estabilizantes, donde a mayor concentración tiende a enfriarse mucho más rápido ya que tienen la capacidad de retener agua, pero esto provoca un mal aspecto al queso ya que forma pequeños cristales de hielo en su entorno y cambiando sus propiedades organolépticas expresadas por los catadores semi-entrenados al momento de realizar la evaluación sensorial. La vida útil del queso Mozzarella aplicando la ecuación de primer orden, para lo cual se realizaron pruebas microbiológicas de recuento de bacterias mesófilas que determinan un tiempo de vida útil, comprende 12 días a temperatura ambiente 20 oC con funda, mientras que 27 días en refrigeración a 5 oC con funda, también se realizaron pruebas de coliformes y E. coli
Análisis del consumo de alimentos agroecológicos y su relación con la alimentación saludable enfocado a los productores de la organización PACAT y consumidores de la feria Pachano en Tungurahua – Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Vélez Llerena, Aarón Joel; Franco Crespo, Christian David
The agroecological production model allows the use of ancestral techniques to improve agricultural production processes. Doing this it influences different aspects such as social, cultural, economic and even health of the people. The foods derived from this activity are made without the application of agrochemicals that can be harmful to the body, which makes them a very attractive product to improve the quality of life, change traditional production models and take care of the environment. The analysis of this research was carried out by applying surveys aimed at producers and consumers in order to determine the socioeconomic factors that are related to the demand for agroecological foods, identify aspects that influence consumption and the difference in the preference of food that exists in both groups evaluated. It was determined that the main socioeconomic factor that influences the consumption of agroecological products is the level of education since people with a bachelor's degree and third level consume a higher percentage of this type of food. The eating habits of producers and consumers differ from each other, influencing the presence of diseases. Overweight is the disease mainly suffered by producers, while in consumers it is hypertension. The results show that they should use better promotion techniques for these types of products to encourage healthy eating, strengthen the local economy and take care of the environment.