Carrera Ingeniería en Alimentos

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Subject: search.filters.subject.INOCUIDAD ALIMENTARIA

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    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 Alejandra
    The 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.
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    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 Esmiro
    The 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.
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    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 Liliana
    Ecuador 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.
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    Elaboración de un manual de Buenas Prácticas de Manufactura de una panadería, caso de estudio: Panificadora del Valle
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Moreta Chicaiza, Silvana Isabel; Paredes Escobar, Mayra Liliana
    At present, quality is not only measured by organoleptic characteristics, but also by the intrinsic relationship between good flavor and safe production, for which the manual describes the necessary requirements to ensure a productive process. The objective of this document was to prepare a manual of Good Manufacturing Practices in particular relation to Panificadora del Valle. To develop it, it was evaluated through the verification guide or check list in accordance with the substitute standard ARSCA 067-2015-GGG, which consists of eight chapters, thus it was diagnosed that the plant obtained an initial compliance profile of 42.70 percent, value that requires a change within the bakery, on the other hand, the degree of non-compliance was 33.59 percent, a percentage that leads to the improvement of facilities, hygienic requirements and quality assurance. Within the manual there is detailed information on the study company, standardized procedures (POE) and standardized sanitation procedures (POES), which, if implemented, will help the bakery to avoid contamination throughout the production chain. Likewise, this circumstance will require a manual that serves as a guide for the application of BPM in the baking industry, it is a light theoretical and didactic extract that will allow easy understanding of the topic convened.
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    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.
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    Elaboración de un manual de Análisis de Peligros y Puntos Críticos de Control en la línea de cárnicos para la corporación MB Mayflower Buffalos S.A ubicada en Quito en el período 2021
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Vallejo Yuquilema, Mónica Piedad; Cadena Carrera, Santiago Esmiro
    The present degree project was directed to the elaboration of a manual of Hazard Analysis and Critical Control Points in the meat line of the MB Mayflower Buffalos S.A Corporation located in the city of Quito. Manual focused on guaranteeing food quality and safety because having a scientific base certifies efficient control. It was conducted from the verification of prerequisites based on the provisions of the regulation of Good Manufacturing Practices for processed foods, executive decree 3253 and by the Codex Alimentarius on food hygiene second edition, obtaining eight non-conformities that were resolved through implementation of training, procedures and records that allowed to have a total compliance for the implementation of HACCP system. After this, the stages and principles were developed in which the potential dangers that affect safety were analyzed, establishing control parameters and corrective actions for each critical control point. It is worth mentioning that this manual can be replicated in the different production lines of said company's products.
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    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 Ricardo
    At 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.
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    Determinación de la concentración de metales pesados (cadmio, plomo y cromo) en la lechuga (Lactuca sativa) que se cultiva en la parroquia Presidente Urbina del cantón Píllaro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Lasluiza Quishpe, María Fernanda; Cerda Mejía, Liliana Alexandra
    Lettuce is a vegetable frequently used in the diet due to its low caloric value and is rich in vitamins and minerals. Environmental contamination has increased in recent years because of anthropogenic activities, being the most interesting the irrigation water and soil where they are grown because they have presented heavy metals such as cadmium, lead, and chromium, which are considered toxic and therefore it affects the health of the population when they ingest it through contaminated food with high concentrations. This research determined the presence of cadmium, lead, and chromium in samples composed of lettuce, irrigation water, and agricultural soil collected in the Presidente Urbina parish of the Pillaro canton belonging to the province of Tungurahua, through the atomic absorption spectrophotometry method. The three samples were compared with national and international standards, as a result, it was found that the analyzed samples have concentrations below the maximum permissible limit for cadmium, lead, and chromium. Therefore, the crops of the Presidente Urbina parish are free of heavy metal contaminants, this is guaranteeing the health of these consumers.
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    Diseño de un manual de Buenas Prácticas de Manufactura (BPM) en la microempresa heladería Alma Lojana ubicada 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) Chamba Ronquillo, Erika Alexandra; Ortiz Escobar, Jacqueline de las Mercedes
    The microenterprise Heladería Alma Lojana is located in the city of Ambato, it has the purpose of implementing the general requirements established in the Good Manufacturing Practices, for which in this study is promoted a manual with the purpose of improving the sanitary quality of the products, that are made in the enterprise for the benefit of the health of its consumers. The manual was designed based on the results of a diagnosis carried out in the enterprise, through which the situation of the microenterprise was determined according to the ARCSA 067-2015-GGG regulations, with this information the percentage of compliance and non-compliance with the Good Manufacturing Practices Requirements for personal manufacturing, raw materials and supplies, production operations, packaging, labeling and packaging, storage, distribution, transportation, storage, quality assurance and control. The manual contains the Standard Operating Procedures (SOP) and the Sanitation Standard Operating Procedures (SSOP), which if they are implemented by the enterprise, they will allow them to produce ice cream with good sanitary quality. In addition, an action plan was proposed to establish corrective actions that this microenterprise requires based on the budget available to the owners and the suggested technical criteria.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la empresa Lácteos de Casa ubicada en la parroquia de Guaytacama, del cantón Latacunga
    (Desarrollo de un manual de Buenas Prácticas de Manufactura para la empresa Lácteos de Casa ubicada en la parroquia de Guaytacama, del cantón Latacunga, 2021-09) Sampedro Iza, Silvia Janeth; Cerda Mejía, Liliana Alexandra
    A manual of Good Manufacturing Practices (BPM) was developed for the company "Lácteos de Casa", located in the parish of Guaytacama, Latacunga canton, according to the Resolution of the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA 067-2015-GGG) in its Substitute Technical Standard of Good Manufacturing Practices for Processed Foods. Initially, the company's initial situation was evaluated by means of the checklist of compliance and noncompliance with BPM requirements that encompasses the following chapters: facilities; equipment and utensils; raw materials and inputs; production operations; labeling, packaging and packing; storage, distribution and marketing; and quality control. The initial percentage of compliance with BPM was 33.136 percent. On the other hand, the nonconformities found within the company allowed the immediate preparation of a corrective action plan for the development of procedures and programs according to BPM requirements, based on the application of the Sanitation Standard Operating Procedures (SSOP) and the Standard Operating Procedures (SOP) to prepare the manual. Finally, once the improvements were applied in all the areas analyzed, the company's situation was re-evaluated by means of the final checklist, obtaining an overall compliance level of 82,84 percent for the company "Lácteos de Casa", due to the use of the procedures described in the manual and the training given to the personnel working in the production plant.