Carrera Ingeniería en Alimentos
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Item 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, YoelThe 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.Item Diseño de un Manual de Buenas Prácticas de Manufactura para la Agroindustria San José ubicada en la Parroquia Antonio José de Holguín(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Jácome Cunalata, Luis Miguel; Vargas López, José HomeroA Good Manufacturing Practices Manual was designed for the San José Agroindustry, located in the parish Antonio José de Holguín, Canton Salcedo, Province of Cotopaxi, dedicated to the processing and marketing of meat products, with the purpose of implementing in the future with the necessary economic resources to obtain the GMP Certification by Resolution 067 2015 GGG of the National Agency of Regulation, Control and Sanitary Surveillance (ARCSA). Through, this legal basis, the initial situation of Agroindustry San José was diagnosed by a checklist granted by the ARCSA, Ministry of Public Health and the General Principles of Food Hygiene of the Codex Alimentarius, which has 178 items and 5 levels of evaluation, as a result, As a result, there was 51 percent critical noncompliance, 28 percent compliance, 10 percent of parameters that do not apply to the Agroindustry because of its Artisanal category, 7 percent of major noncompliance and, finally, 5 percent of minor noncompliance in its meat by-product processes. The problems were identified by means of a checklist and then a stratified analysis, and subsequently an Improvement Plan was drawn up based on the Deming Cycle together with an analysis of the costs proposed for the agroindustry. Therefore, the result of this process was the development of Standard Operating Procedures and Sanitation Procedures, which are key elements in food safety and innocuousness for the welfare of society.Item Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Helado Americano, ubicada en la parroquia Alausí del cantón Alausí perteneciente a la provincia de Chimborazo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Cifuentes Suárez, Yessenia Estefania; Sánchez Garnica, Manoella AlejandraThe present work consisted in the implementation of a GMP Good Manufacturing Practices Manual for the microenterprise Helado Americano, located in the Alausí parish belonging to the province of Chimborazo, with the main purpose of improving the requirements established by the ARCSA 067-2015-GGG regulations in the quality of the product, and provide the consumer with a safe and innocuous food besides being useful for the design and operation of the establishment; which helps to ensure safe food production, for human consumption. This work began with the initial diagnosis, which was carried out by means of a checklist consisting of 179 items divided into eight chapters, thus knowing the state of the company. The percentages obtained were 50.28 percent for non-compliance with the requirements, 37.43 percent for compliance with the requirements, and 12.29 percent for the requirements that do not apply to the microenterprise. The Standard Operating and Sanitation Procedures (SOPs and SSOPs), were designed for the microenterprise's milk and water ice cream production lines to improve production in terms of the hygienic quality of the product and the sanitary quality of the microenterprise, which will make it possible to offer a safe and quality product and correct non-compliances, taking into account the necessary corrective actions with the economic availability of the same to obtain the GMP certificate.Item Aplicación de calostro bovino en la elaboración de yogur griego saborizado con chocolate amargo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Supe Sailema, Walter Fidel; Sánchez Garnica, Manoella AlejandraBovine colostrum is considered an outstanding nutritious food because it contains a significant concentration of proteins, immunoglobulins, vitamins, minerals, bactericides and growth factors, and because of this, it can be considered an ideal element for human food supplementation. For this reason, in this study different percentages of colostrum were applied to obtain a Greek yogurt, and bitter chocolate was added as an element that counteracts the sour taste of yogurt. In order to show the treatment with the best acceptability, it was evaluated by sensory analysis. The treatment with the best acceptance due to its sensory characteristics was Greek yogurt with 20 percent colostrum and 80 percent milk. The protein content was 63.8 percent and the fat content was 2.55 percent, which is close to the minimum limit established by the Ecuadorian standard for fermented milks. In addition, a microorganism count (total coliforms, Escherichia coli, molds and yeasts) was performed to ensure the safety of the resulting product. Lactic acid bacteria were also counted, resulting in a count of 20000000 CFU per gram, higher than the number of microorganisms indicated in the technical standards for concentrated fermented milks (10000000 CFU per gram). The resulting amount of protein could have been affected by the incorporation of cow colostrum in the Greek yogurt formulation; in addition, the fat content was not considerably affected because colostrum has a lower amount of lipids compared to mature milk.Item Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Vargas Ipaz, Paola Elizabeth; Franco Crespo, Christian DavidFamily farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.Item Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Soria Valle, Dayana Victoria; Franco Crespo, Christian DavidFamily farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.Item Proyecto de factibilidad para la creación de una microempresa productora de un destilado tipo whisky Bourbon a partir de la materia prima local maíz (Zea mays) en el cantón Ambato provincia de Tungurahua, Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Moyolema Freire, Vanessa Gissela; Cadena Carrera, Santiago EsmiroWhiskey is an alcoholic beverage widely consumed by the Ecuadorian population that generates significant income, however, this type of distillate is not commonly manufactured within the country. For this reason, the present investigation evaluated the feasibility of installing a microenterprise producing a Bourbon whiskey-type distillate in the city of Ambato from corn produced in the area. Within the feasibility study, market, technical, administrative and financial economic studies were carried out. The first analysis allowed to know the potential market and identified the internal and external factors of the environment. The technical part revealed that the processing plant has the capacity to produce 1,888 bottles of Bourbon whiskey per month and justified that the best location for the installation is the parish of Picaihua. The administrative analysis described the business philosophy, determined that the required workforce is 2 workers in production and explained the functions of each job. The financial indicators presented positive values with a NPV greater than zero, an IRR of 18 percent and a cost-benefit ratio that generate profits of 0.53 cents for every dollar invested. These data demonstrate that the project of a corn-based Bourbon whiskey-producing microenterprise is viable 4 and profitable over time.Item Estudio de factibilidad para la creación de una microempresa productora de queso fresco enriquecido con quinua (Chenopodium quinoa Willd) en la parroquia San Lorenzo, provincia de Bolívar, Ecuador(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Barragán Domínguez, Andrea Estefanía; Cadena Carrera, Santiago Esmiroits production generates important economic income for the dairy and agricultural sector, due to its nutritional contribution. For this reason, the objective of this project was to prepare a feasibility study for the creation of a microenterprise that produces fresh cheeses enriched with quinoa in the province of Bolívar, Guaranda canton. The feasibility study supported the analysis of the corporate structure, market study and business environment, technical, corporate and financial study that determine the feasibility of its implementation. The market study helped to determine the potential demand for the product in relation to the competitive market, on the other hand, the technical study allowed to obtain a general perspective of the size of the project and engineering, where the production process was mainly detailed according to In accordance with Ecuadorian regulations, in the same way, a plant distribution was designed in order to achieve an efficient production process. Likewise, in the administrative study, the name of the microenterprise and an organizational structure that allows proper management were raised. Finally, in the economic study, it resulted in a VAN of 67 419.22 US dollars, an IRR of 28 percent, 3 years and 6 months of PRI and a cost-benefit ratio of 0.48 cents, through which it was determined that the microenterprise is profitable and feasible, it is say that its implementation would contribute to local development.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM), para la planta de faenamiento de cuyes Corporación de Unidades Productivas de Tisaleo – CUPROTISA ubicada en el cantón Tisaleo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Silva Molina, Carol Solansh; Cadena Carrera, Santiago EsmiroThe purpose of this degree work is to guide the guinea pig slaughtering plant belonging to the Corporación de Unidades Productivas de Tisaleo - CUPROTISA located in the Tisaleo canton, by means of a Good Manufacturing Practices Manual (GMP), to obtain a safer meat. We started by diagnosing the initial situation of the slaughtering plant, for which a checklist was created based on resolution DAJ-20141AL-0201. 0092 Guinea pig slaughtering guide, which was essential for obtaining the plant's initial GMP compliance percentage. This analysis showed that the plant complied with only 44 percent of the GMP requirements; by applying a corrective action plan, this percentage was raised to 85 percent, which enabled the guinea pig slaughtering plant to obtain the MABIO certificate granted by Agrocalidad. The Manual was developed together with the Standard Operating Procedures (SOP) and Standard Sanitation Operating Procedures (SSOP), which were prepared based on the needs of the plant with resolution DAJ-20141AL-0201.0092 Guinea pig slaughtering guide and considered the requirements of Good Manufacturing Practices, established in the sanitary technical regulation ARCSA-DE-067-2015. Through the implementation of the procedures, the slaughter plant complied with most of the GMP requirements, which will allow this establishment to obtain safe and good quality meat.Item Aplicación de métodos de análisis no convencionales y no invasivos: Uso de lenguas electrónicas voltamétricas como método de detección de alteraciones en productos de la industria alimentaria(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Montesdeoca Cabrera, Evelyn Abigail; Fuentes Pérez, Esteban MauricioThe large food production chains need satisfying the demands of consumers in terms of quality and safety, for this reason, the implementation of new technologies is required in the processes of productivity and quality control. For this reason, the development of unconventional and non-invasive technologies such as voltammetric electronic tongues are an attractive alternative, since they are an analytical sensory system that mimics the perception of human taste (flavor), capable of interacting with volatile compounds and analytes. dispersed in solution, for discrimination of samples of different type, origin, age and quality. The research was based on the methodology of bibliographic review, where keywords were defined for the search and collection of information, in addition, documents from the last 5 years were used with exceptions according to the degree of relevance in the study according to the objectives set. The results determined that voltammetric tongues allow the qualitative or quantitative analysis of food by means of multivariate tools and electrochemical techniques such as cyclic voltammetry or pulse voltammetry, and are mainly used in the discrimination of honey, milk, wine, coffee, oil, meat , fruit juices and water, helping to detect different adulterations such as the addition of syrups and oils or the presence of antibiotics, insecticides and acids (tartaric, tannic, acetic), which influence the quality of food. Sensors are an attractive and efficient alternative, because fast, accurate and reliable information is obtained.