Browsing by Author "Chipantiza Quinatoa, Hernán Patricio"

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    Extracción de capsaicina y evaluación de su actividad antimicorbiana frente a: Aspergillus niger, Bacillus cereus, Clostridium perfringens, Escherichia coli, Pseudomonas aeruginosa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2017-04) Chipantiza Quinatoa, Hernán Patricio; Dugarte Jiménez, Nahir Yerely
    The purpose of this research was to optimize the process of extracting capsaicin (Oleoresin) from two different chilli by the continuous extraction method using a soxhlet extraction equipment modifying the number of discharges and the concentration temperature in the rotavapor. The number of discharges and the optical temperature for the variety of capsicum peppers was 3 and 40 C ° respectively, while for the variety of chilli peppers (frutescems) it was 2 and 40 C °. The ability of inhibition of the extracts obtained was evaluated in the pure state as incorporated into a chitosan polymer matrix in the resolution, film and microencapsulated film to preserve and mask the pepper extract. The antimicrobial activity was higher in Gram - (Escherichia.coli, Pseudomonas aeruginosa) in both the filmogenic and microencapsulated solutions. The formation of smaller halos in Gram + (Bacillus cereus, Clostridium perfringens) was observed and in fungi no halos of inhibition were formed.
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    Modelo de programación lineal para la optimización de fórmulas de mezclas alimenticias en la industria Sweet Kiss
    (Universidad Técnica de Ambato. Facultad de Ingeniería en Sistemas, Electrónica e Industrial. Maestría en Química, 2024) Chipantiza Quinatoa, Hernán Patricio; Naranjo Chiriboga, Israel Ernesto
    In the present research, a linear programming model was developed for the optimization of the formulas of food mixtures in the Sweet Kiss industry. To address this challenge, a detailed diagnosis of the formulation process in the company was carried out, identifying the main restrictions and areas for improvement. Subsequently, a mathematical model was formulated using linear programming, which integrates key variables such as raw material costs, available ingredient restrictions such as maximum and minimum limits. The proposed model allowed optimizing the allocation of resources in the production of food mixes, increasing profitability and guaranteeing the nutritional quality of the final products. The solution of the model was compared with the traditional process used in Sweet Kiss, obtaining as a result an optimization in profit, giving a value of $1,525.95 when producing more than the demand. The results obtained using the Excel SOLVER tool showed that the implementation of the linear programming model not only contributed to the immediate optimization of the food mixes, but also laid the foundations for continuous improvement in the production process, by allowing the company to make decisions in the face of changes in input costs or market requirements. The proposed tool is positioned as a valuable resource for the food industry, enabling it to improve its competitiveness and long-term sustainability