Carrera Ingeniería en Alimentos
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Item 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 PatriciaShelf-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.Item Aplicaciones de la nanotecnología para el envasado de alimentos(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Sibri Albarracín, Vanessa Nataly; Morales Acosta, Dayana CristinaThe main objective of this study focuses on the analysis of nanotechnology applications for food packaging, taking into account its contributions and benefits for the food industry. In this way, a theoretical analysis of the published scientific studies related to nanotechnology in the development and innovation of packaging for food products was carried out, with most of the information published during the last five years, which was available in the databases offered by the Technical University of Ambato (Wiley Online library, Scopus) and also used the open access database (SciELO, Latindex, Pub Med, SCI-HUB). The information obtained has served to identify the current situation of nanotechnology and its relationship with food packaging. The results obtained were that nanotechnology in food packaging is already a reality for different foods and has been making inroads into the market in a subtle way, which without realizing it already has an acceptability by the consumer, which is beneficial for the food industry since the shelf life of the food is extended, microorganisms are detected and/or eliminated, the susceptibility of the product to climatic changes has been considerably reduced since packaging with nanotechnology has high barrier conditions.Item Evaluación del efecto de la aplicación de atmósferas modificadas sobre la calidad físico química y vida útil del aguacate (Persea americana Mill) variedad Hass(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Caiza Velasco, Juan Francisco; Ortiz Escobar, Jacqueline de las Mercedes; Brito Grandes, Beatriz DoloresCurrently, the Hass variety avocado is one of the most desired in international markets, especially in the United States of America and Europe, this raw material is considered exotic for consumption as such or in a derivative such as guacamole. The research objective was to study the effect of the application of modified atmospheres on the physical-chemical quality and the shelf life of the Hass variety avocado, the mixtures used in the different atmospheres were MIXTURE 1: 2 percent Oxygen - 3 percent Dioxide of Carbon - 95 percent Nitrogen, MIX 2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, MIX 3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen, MIX 4: 2 percent Oxygen - 10 percent Carbon dioxide - 88 percent Nitrogen. The quality parameters studied were weight loss (percentage), firmness (Newton), pH, titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and Cielab color analysis (chroma, Hue tone, index obscuration) for 60 days of observation, in four mixtures. Mix four is the most recommended to maintain the physical-chemical characteristics, compared to the Ecuadorian standard INEN 1755, highlighting the lower weight loss, the lower acidity upon reaching 60 days of storage in this atmosphere and reached the adequate fat levels consumption, the color remained adequate both in the peel and in the pulp.Item Estudio del efecto de la aplicación de atmósferas modificadas sobre la vida útil y la calidad del aguacate (Persea americana Mill) variedad Fuerte(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Viñán Pérez, Elvis Israel; Paredes Escobar, Mayra Liliana; Brito Grandes, Beatriz DoloresCurrently, the avocado variety strong, in addition to its good sensory potential, has magnificent characteristics such as oil content, thick skin and late ripening; that put it at the top to be produced, sold and consumed globally. The present investigation studied the effect of the application of modified atmospheres on the physicochemical characteristics and shelf life of the strong variety avocado. The concentrations of the applied gases were: Modified Atmosphere1: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, Modified Atmosphere2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, Modified Atmosphere3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen and Modified Atmosphere 4: 2 percent Oxygen - 10 percent Carbon Dioxide - 88 percent Nitrogen. The analyzes carried out on the fruit included: weight loss (percentage), firmness (Newton), color (CIE-Lab parameters, tone, chroma and darkening index), titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and pH; analyzes on each sample were performed for 60 days, often every 10 days. The results obtained showed that the Modified Atmosphere1 mixture: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, obtained better physicochemical characteristics of the avocado, such as: greater amount of fat, less weight loss, less titratable acidity and higher pH. Which met the quality standards for consumption; established in the INEN 1755: 2009 standard.Item Determinación de los compuestos bioactivos y tiempo de vida útil de una masa para pizza elaborada a partir de cultivos andinos y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Guanoluisa Chasi, Diego Xavier; Salazar Garcés, Diego ManoloCurrently, the food industry is focusing not only on providing its customers with nutritious, tasty products on the palate, quick and easy-to-prepare foods, where it also seeks to cover the needs of small groups, such as gluten intolerant, this consumer has expressed the difficulty of finding gluten-free bakery products. In this sense, this research work is carried out in order to take advantage of under-utilized Andean crops and the residues generated by the banana industry (reject banana), to generate an alternative for consumption in the bakery sector, providing a dough for gluten-free pre-cooked pizza with achira flour (Canna edulis), mashua (Tropaeolum tuberosum), oca (Oxalis tuberosa), white carrot (Arracacia xanthorrhiza), Chinese potato (Colocasia esculenta), chocho (Lupinus mutabilis) and flour of banana. Two formulations were abtained, which included flour from Andean crops, banana flour, yeast, water, egg, margarine or oil, salt, sugar and xanthan gum. In pizza dough P1 (pizza dough with flour from Andean crops underused and margarine) and P2 (pizza dough with flour from Andean crops underused and oil), total polyphenol content of 4.6 and 4.8 microgram acid. Gallic equivalents per gram respectively, while the estimated useful life is around 52-70 days according to the mathematical model of Monod - Hinshelwood, with absence in the count of mesophilic, coliform, mold and yeast aerobes was obtained at 30 days freezer storage. The cost for approximate 200g was 2.19 USD and 2.34 USD for P1 and P2 respectively.Item Determinación de los compuestos bioactivos y tiempo de vida útil de un spaghetti elaborado a partir de cultivos andinos y residuos agroindustriales(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Pruna Tapia, Dayana Belén; Álvarez Calvache, Fernando CayetanoCurrently, the needs of special groups have led industries to develop products to satisfy these needs, they have also focused on recovering and taking advantage of ancestral crops, as well as products from large industries such as bananas. In this context, the present research work was developed with the aim of taking advantage of all these crops and residues for the elaboration of a spaghetti as an alternative to gluten-free products, this research allowed to determine bioactive characteristics and useful life of the same. Two types of F1 noodles were elaborated (Mashua, Oca, Achira, Chocho, White Carrot, Banana) and F2 (Mashua, Oca, Achira, Chocho, Banana, Chinese Potato), the results allowed to establish if the percentages of the flours had an impact on the the phenolic content, as well as the shelf life of each of the noodles. Consequently, the percentages of the flours did affect the phenolic content, having a significant difference between the two spaghetti. Being a technological challenge regarding the development of a product with acceptable quality and safety characteristics. The useful lifetime was estimated based on aerobic mesophiles and by means of a predictive model, times of 6 months were obtained for the F1 spaghetti and 3 months for the F2 spaghetti. Finally, the retail cost to have a 20 percent rate of return for the F1 spaghetti was 3.26 dollars and for F2 it was 3.20 dollars.Item Efecto de la aplicación de un recubrimiento comestible a base de almidón de cidrayota (Sechium edule) de la variedad virens levisenla calidad y vida útil de la fresa (Fragaria ananassa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Ferrer Morocho, Yandri Vinicio; Ramos Moya, Milton RubénThis research aimed to evaluate the effect of applying a cidrayota starch-based coating on the quality and shelf life of strawberries stored at 4 degrees Celsius for 10 days. The physicochemical characterization of cidrayota, the physicochemical parameters and functional properties of the starch were determined and a full factorial design was used to evaluate the starch concentration (a0: 1 percent and a1: 2 percent) and the immersion time (b0 : 5 min and b1: 10 min) in the physicochemical quality and useful life of the strawberry stored in refrigeration. The cidrayota presented the following characteristics: pH 6.7, SST 4.6 degrees brix, acidity 0.036 grams citric acid for each gram of sample, maturity index 129.6 and starch content 1.45 percent. Starch a humidity of 8.4 percent, dry matter 91.55 percent, ash 0.51 percent, lipids 0.22 percent, gelatinization temperature 65.4 degrees Celsius, water retention capacity 7.75 percent, solubility 3.96 percent and swelling power 9.11 percent. The best coating was the treatment with 2 percent starch and 10 min of immersion due to the lower weight loss at 5.7 days, high values in color, flavor and texture, and longer shelf life (6.7 days). It was concluded that the cidrayota starch-based coating plays a protective barrier function in strawberries and prevents water loss and evidenced the potential of starch as an edible coating.Item Elaboración de fideo blanco tipo tornillo a partir de una formulación de harina integral de trigo y quinua en industrias Catedral S.A.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) García Rodríguez, Edwin Javier; Paredes Escobar, Mayra LilianaThe present work was developed in Industrias Catedral S.A., after an arduous investigation it was decided to launch to the market a new product, which has a tendency of fitnessheverría market and for the health care of the consumers, for this reason the project was presented to the board: "Elaboration of screw-type noodle, made from quinoa flour and wheat integral flour", which has the approval of the members of the board. After several modifications in the mills in both bank and sieve calibrations, as well as extraction diagrams, an integral fidelera flour is obtained, which will be our base as raw material for the noodle described above, mixtures were made with quinoa flour to enrich the noodle in the nutritional part and so that its power of acceptance in the market and is the most appropriate. After carrying out the tests according to the experimental design elaborated in this research work, the best treatments were obtained on 5 and 9, which in physical-chemical and bromatological properties, are within the ranges established in the INEN rules and regulations. (Ecuadorian Standardization Institute) for pasta. By having two positive treatments in the bromatological tests, the best was decided, by means of catasions, and the result was treatment 9 with a mixture of 95 percent whole wheat flour and 5 percent of quinoa flour. The tastings were based on criteria of people who consume fitness and vegan products.Item Evaluación de técnicas de preservación de hortalizas de IV gama: lechuga (Lactuca sativa L.), tomate cherry (Solanum lycopersicum) y zanahoria (Daucus carota)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Analuisa Jiménez, Maryuri de los Ángeles; Franco Crespo, Cristian DavidNational market promotes the use of processing technologies that allow to conserve vegetables of IV spectrum for more time without losing the fresh features of a product. This work evaluated the combination of three different minimal processing technologies about physicochemical behavior, sensorial quality and microbiological, and colorimetric properties applied in lettuce, cherry tomato and carrot. Cutting techniques, chemical treatment and type of packaging in each vegetable were evaluated. The best treatments evaluated through sensorial analysis and physicochemical were the result of the application of ascorbic acid 250 ppm strips cutting of 8cm x 3cm approx. and vacuum packing technique in the case of the lettuce; wholes without pedicle, citric acid 500 ppm and vacuum packing technique for the cherry tomato and strips of 7cm x 1 cm approx. ascorbic acid 150 ppm and vacuum packing technique in the carrot. The analysis of color for the lettuce, tomato and carrot showed that the parameters of brightness, chromaticity and tonality were not altered by the process they remained optimum over time. On the other hand, the microbiologic analysis showed count of mold/yeast and mesophilic aerobics are within the limits imposed in the regulation. The useful lifetime established through weight loos was of 11 days in the lettuce, 19 days in the cherry tomato and 18 days in the carrot.Item Estudio de factibilidad para la instalación de una planta procesadora de galletas con sustitución parcial de moringa oleífera(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2019-08) Aguiar Naranjo, Pablo Sebastián; Ortiz Escobar, Jacqueline de las MercedesThis work determined the feasibility for the installation of a biscuit processing plant with partial replacement of moringa oleifera through: a market study, corporate study, technical study and financial study. In the market study a qualitative analysis was carried out, through the application of a PESTEL analysis and the application of the five forces of Porter, in addition the potential demand of the product in the city of Ambato was established through a survey of a population of 15 to 60 years of age, in addition to establishing marketing strategies, for future distribution in the market. In the corporate study, the entire business philosophy, mission, vision, staff requirements and organizational policy of the company were determined. While in the technical study, the respective process to be used for the preparation of cookies was established through a block diagram and PFD diagram, their respective material balance, label design. The shelf life of the product, which was 5.1 months at room temperature, was determined. The financial analysis was also performed, where an IRR of 68 percent, NPV of 100,620.12 dollars, an equilibrium point of 69,320.39 dollars, an RF of 70.01 percent, a PRI of 2.86 years and a ROI of 52.8 percent. This analysis allowed to determine the feasibility and profitability of the investment.