Carrera Ingeniería en Alimentos
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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 Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para la empresa de lácteos El Conquistador ubicada en Ecuador, provincia Cotopaxi, ciudad Salcedo -Yambo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Camalle Cando, Julio Patricio; Cadena Carrera, Santiago EsmiroGood Manufacturing Practices (BPM) are directly associated with food safety, and focus on all production operations in the plant, this to maintain control over the preparation of food, which must be safe, healthy, and safe for the consumer. The objective of this project is to contribute to the improvement of the quality and safety of the products produced by the dairy company El Conquistador. It began by evaluating the current situation of the company through an internal on-site audit and a checklist based on the technical health regulations ARCSA-DE-067-2015. This analysis yielded an initial compliance percentage of 62 percent to the BPM requirements demanded by the standard. The results reveal the non-conformities found within each of the sections of the company, these are: GMP facilities and requirements, equipment and utensils, personnel obligations, raw materials and supplies, production operations, packaging, labeling and packaging, storage, distribution, transportation and marketing and quality assurance. After resolving most of the non-conformities found within the plant, the percentage of compliance rose to 87 percent. Finally, a BPM manual was prepared, which includes the Standard Operating Procedures (POE) and the Sanitation Standard Operating Procedures (POES), these procedures were carried out based on the needs of the plant and under the requirements demanded by the standard.Item Evaluación de los componentes de la dieta alimentaria en un segmento de población de familias del sector rural de la comunidad Planchaloma (parroquia Toacaso) del cantón Latacunga en tiempos de COVID-19(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-03) Velásquez Chacha, Erika Ximena; Franco Crespo, Christian DavidThe present research work proposes the study of the components of the diet of a segment of the population of the rural sector of the Planchaloma community (Toacaso parish) of the Latacunga canton in times of COVID-19. The pandemic has altered people's daily lives due to confinement, especially food; the behavior and food group, the frequency of consumption and the amount of food have been analyzed to guarantee the consumption of safe food. Through the survey of 76 heads of household in the community. 86.8 percent of the population consumes fruits and vegetables, 59.2 percent of the population grows some type of food, of this value, 64.4 percent grow vegetables and 35.6 percent produce legumes. 59.2 percent of the inhabitants consume 10 percent of their own crops. After the health emergency, the components of the diet would feed this: 75 percent of the population consume red meat daily, 89.5 percent of the inhabitants consume vegetables; 88.2 percent consume cereals daily; 76.3 percent consume soft drinks once a week, and 92.1 percent of the population consume sweets and desserts with a consumption frequency of once a month. The people of this community have a moderately diversified, balanced and adequate diet due to the fact that the population is rural where the majority is characterized by the consumption of their own cultivated food.Item Elaboración de fideo entrefino a partir de la mezcla de harina y sémola de trigo en Industrias Catedral S.A.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Yaguache Cárdenas, Michelle Astrid; Paredes Escobar, Mayra LilianaThe present investigation proposes as an intervention practice the elaboration of entrefino noodles from the mixture of flour and wheat semolina in Industrias Catedral S.A. Nine treatments were carried out with 3 previously established factors 10, 30 and 50 percent semolina concentration, with drying conditions at 45, 55 and 70 degrees Celsius and 30, 55 and 60 percent relative humidity during drying. Of the nine treatments carried out, treatments T2, T3, T6, T7, T8 and T9 fractured, indicating the loss of stability during storage. The T5 treatment presented a firmness of 175.54 grams of force whose value is high, being a disadvantage since being so firm carries a risk of fracture during transport. Treatments T1 and T4 were viable and obtained force values of 112.83 force grams and 138.28 force grams, respectively, which were subjected to sensory analysis. Having two viable treatments, the panel of tasters favored the T4 treatment which consists of 70 percent flour and 30 percent semolina and with a drying process at a temperature of 55 degrees Celsius and 60 percent humidity. relative. The T4 treatment complies with the physical chemical requirements requested in INEN 1375 with a humidity of 7.86 percent, ashes of 0.21 percent, protein of 13.6 percent (Nx5.7) and acidity of 0.14 percent of sulfuric acid.Item Caracterización y calidad microbiológica de un plato típico tradicional hornado del cantón Baños – Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Sarabia Soria, Melissa Anabell; Paredes Escobar, Mayra LilianaEcuador is a megadiverse country made up of four regions that are distinguished by their landscapes and their own gastronomy. The Sierra region is characterized by a large consumption of food, typically prepared as a hornado. The Baños canton is a highly visited tourist destination, being the hornado one of the emblematic dishes of this canton. Safety is a main factor to consider in food, the purpose of this research work is to evaluate the physicochemical and microbiological quality of baked goods sold in the Central Market and Plaza 5 de Junio of the Baños canton. The population and sample that involved 4 outlets were determined. Protein and lipid analysis was performed using AOAC Ed.21, 2019 methods 2001.11 and 2003.06. Humidity, water activity, pH, and the microbiological load of E.coli, total coliforms, and Staphylococcus aureus were measured. The tests were carried out in the laboratories of the Faculty of Science and Engineering in Food and Biotechnology and in the LACONAL services laboratory. The results obtained show humidity between 47 and 63 percent, water activity between 0.97 and 0.98, and pH between 6 and 7, correlating with data presented in other investigations. On the other hand, the analyzed samples indicated the presence of E.coli and total coliforms, the data obtained were compared with the parameters indicated in the NTS No. 071, cataloging them as unfit for human consumption, demonstrating that the samples lack sanitary hygiene.Item 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 CristinaIt 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.Item Desarrollo de un Manual de Buenas Prácticas de Manufactura para la microempresa chocolatera Manabean ubicada en la parroquia Tumbaco del cantón Quito perteneciente a la provincia de Pichincha(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Yanchaliquin Chugchilan, Vanessa Carolina; Guanoquiza Rivera, Manuel IsraelThe present research was oriented towards the development of a Manual of Good Manufacturing Practices for the Manabean microenterprise located in the Tumbaco parish belonging to the Quito canton, where an evaluation of the current situation was initially carried out based on a checklist according to the sanitary technical standard of ARCSA 067:2015. Three levels of evaluation were used, Complies, when the requirements are executed, Does not comply, when it does not comply with what is established and Does not apply, when the requirement is not consistent with the activities of the microenterprise. In this initial evaluation, 3130 percent was obtained for Compliance with the BPM, 49,53 percent for Does not comply and 19.16 percent for Does not apply. Subsequently, the corrective actions were established to solve the non-conformities found, the same ones that were classified into short, medium and long term actions, likewise the information analysis was carried out for the creation of the procedures and programs required by the BPM handbook. Depending on the resources available to the microenterprise, short term actions were considered to be implemented. Once the short term actions were implemented, a final diagnosis was made to the microenterprise again with a new checklist, and a general compliance percentage of 63.08 percent was obtained, because the procedures established in the manual were used.Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el Centro de Faenamiento Latacunga(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Pilatasig Ayala, Sandra Elizabeth; Tubón Usca, Irvin RicardoAt this moment, one of the main objectives of the food industry is to provide consumers with quality food and free of contamination. The present work was developed in the meat sector of Latacunga Canton in the Centro de Faenamiento Latacunga, which focused on the proposal for the development of a Manual of Good Manufacturing Practices (BMP) correcting shortcomings and finding solutions that allow obtaining quality and innocuous meat. As an initial part of the project, the evaluation of compliance with the BMP Standard was carried out by means of based on Resolution DAJ-20134B4-0201.0247, which resulted in a compliance of 68.75 percent. In turn, the application of a survey system, the respective training and the use of descriptive research have been considered to describe the shortcomings in the meat slaughtering process and to know the capacities, predominant situations within the activities developed, objects and people that the company has. Finally, a Manual of Good Manufacturing Practices was prepared that contains 7 chapters, in which the sanitation procedures and conditions are presented with the sole purpose of improving the process conditions in a safe manner within the entire slaughtering line, achieving greater profitability, productivity and guaranteeing the safety of the product that is sold for the consumption of the province, providing a better service.Item Desarrollo de harinas precocidas a partir de pseudocereales andinos de alta digestibilidad proteica(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-01) Núñez Villacís, Gabriela Elizabeth; Paredes Escobar, Mayra LilianaPrecooked flours from Andean pseudocereals are of great importance due to their high protein digestibility. The present research work developed precooked flours from Andean pseudocereals with high protein digestibility, using in this case quinoa and amaranth. A commercial characterization of these pseudo-cereals was carried out through a thorough bibliographic review. The quinoa and amaranth were subjected to a gelatinization operation, using the precooking methods: plate drying and boiling, then the moisture content was decreased by drying in an oven with forced air against the current. The pregelatinized flours were functionally characterized. The results, regarding the swelling power of the precooked flours, showed a complete gelatinization and a high-water absorption capacity of the flours. The absorption capacity of for precooked flours visibly values of 119.1 and 127.2 percent for precooked quinoa flour by the kettle method and by plate dryer, respectively. The rheological results achieved a typical farinographic behavior of precooked flours, in addition to the tests carried out in the Mixolab confirmed that the gelatinization obtained was 100 percent in all the treatments carried out, the sample of precooked quinoa flour elaborated by the iron drying method obtained a starch retrograde index of 0.24 Nm, being the highest value with respect to the rest of the samples analyzed.