Unidad de Posgrados

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Aplicación de Quitosano como material bioabsorbente en el proceso de coagulación - floculación durante el tratamiento de agua para consumo humano
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Producción más Limpia, 2011) Arancibia Soria, Mirari Yosune; Alvarado, Juan de Dios
El quitosano en un biopolímero natural, polielectrolito catiónico, no tóxico y biodegradable. Se obtiene por desacetilación alcalina de la quitina, ésta última es el segundo polímero natural. más abundante después de la celulosa. El quitosano difiere de la quitina por la presencia de grupos amino (-NH2) en su cadena polimérica. En condiciones acídicas, el quitosano adquiere carácter catiónico el cual es responsable de su actividad floculante. En la presente investigación, se estudió la eficacia del quitosano como agente coagulante y floculante en el tratamiento de aguas crudas para consumo humano. Los análisis se llevaron a cabo a nivel de laboratorio con dos tipos de quitosano, uno obtenido a partir de quitina (GD: 80%, Mv: 2410 KDa.) y otro por desacetilación directa de caparazones de camarón (GD: 84%, Mv: 700 KDa.). Se estudiaron dos concentraciones de polímero (1 y 2% p/v en HCl 0.1M) a tres pH diferentes pH 3, pH 4 y pH 5. El rendimiento del proceso de coagulación/floculación se determinó a partir de los valores de turbiedad del sobrenadante (NTU) al aplicar diferentes dosis de quitosano. Los resultados obtenidos muestran que la capacidad del biopolímero fue mayor cuanto mayor el grado de desacetilación y menor el peso molecular. Dosis de entre 3-8 mg/L de quitosano fueron suficiente para que el proceso sea óptimo. La efectividad del quitosano como agente floculante está altamente influenciada por el pH de la disolución y la concentración del polímero.
Aplicación de un recubrimiento activo de harina de banano y aceite esencial de jengibre en queso fresco
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Tecnología de Alimentos, 2018-07) Rojas Vallejo, María Fernanda; Arancibia Soria, Mirari Yosune
The objective of the present investigation was to apply an active coating of banana flour and ginger essential oil in fresh cheese. Initially three samples of fresh cheese Q, QR and QRA were prepared. The samples studied were subjected to a texture profile analysis, obtaining a greater hardness and chewiness in the QRA sample. The microbial quality was determined in the samples, reporting a notable decrease of molds and yeasts, aerobic-mesophilic and absence of Enterobacteria, Staphiloccocus aureus and Escherichia coli when incorporating the active coating of banana flour with ginger essential oil on the surface of the cheese cool. A sensory analysis was performed where there was less acceptance of the QRA sample compared to the Q and QR samples, due to the fact that a very intense flavor characteristic of ginger was detected. A humidity content between 54 percent and 55 percent was evidenced, these results are within the acceptable parameters established by the INEN 1528 Standard, the percentage of fat was 16 percent, value declared by the CODEX STAN 283 as semi-skimmed or semi-skimmed . An increase in the protein levels of the QRA sample was evidenced, this could be the result of using the banana for the preparation of the coatings, since this fruit has in its composition tryptophan and lectin.
El plaguicida orgánico de los residuos del lavado de la quinua (Chenopodium quinoa) y los nemátodos en cultivo en papas (Solanum tuberosum) en el cantón Quero
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-05) Núñez Solís, Verónica Jimena; Arancibia Soria, Mirari Yosune
In the present investigation the nematicidal effect of the water residues of the first wash of quinoa (Chenopodium quinoa) was studied. The first analyzes were carried out with a selection of in vitro nematodes at different concentrations of bionematicide, where it was determined that after 240 min, and at a concentration of 100% v/v washing water, nematode mortality increased (~ 94% ). Subsequently, a field study was carried out applying bionematicide to potato crops (Solanum tuberosum). The product was applied in different periods of potato cultivation as the seed stage (A), seed stage and rascadillo (B), sowing stage, rascadillo and aporque (C). The best results were obtained when the bionematicide was applied in the three stages of cultivation (sowing, rascadillo and aporque) where the nematode population was reduced by 86%. This study opens the possibility of using a residue from the processing industry of quinoa in the control of plant parasitic nematodes.
Uso de cultivos andinos y cáscaras de huevo en el desarrollo de crema pastelera
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2023-01) Pérez Pérez, Francisco Renato; Arancibia Soria, Mirari Yosune
Trends in the consumption of healthy and natural foods have been increasing in recent years to minimize the incidence of chronic diseases caused by poor diet and lifestyle, so this research seeks that through the use of crops Andean underutilized products such as achira, oca and sweet potato (rich in nutrients and bioactive compounds), develop a pastry cream (very coveted in the confectionery and pastry industry) with added value, fortified with calcium from eggshells, bioavailable calcium , which is generally sent to municipal dumps as waste from the food industry, thus helping to minimize environmental impact and providing new alternatives for the use of Andean crops in the development of food products. In the research work, 4 prototypes of pastry creams were developed (C, CC, CY and CCY) that were evaluated by proximal analysis, APT, rheological properties, color measurement, stability, and sensory analysis. Investigation results indicated that eggshell powder significantly increased ash content without compromising rheological properties, weak gel characteristics, and sensory properties. The APT showed that the eggshell in the pastry cream slightly decreases the firmness and improves the elasticity, while the microbiological stability was maintained for 16 days thanks mainly to the heat treatment given to the pastry cream. According to the sensory analysis, it was concluded that the CC pastry cream prototype is the one that received the best score in the level of acceptability. The product developed could be an alternative to improve the intake of calcium and antioxidants from organic sources, and an innovative product with a great health and economic impact.