Carrera de Alimentos

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Start date: 2000Subject: search.filters.subject.SEGURIDAD ALIMENTARIA

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    Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para la microempresa de lácteos Suamore ubicada en el cantón Ambato provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-07) Suarez Guato, Jairo Mauricio; Vargas López, José Homero
    The development of a Good Manufacturing Practices (GMP) manual for the microenterprise Suamore aims to improve the quality standards of the products produced and ensure food safety. The implementation of the manual will enable the microenterprise to produce safe products required by regulatory agencies, guaranteeing the satisfaction of the end consumer. A diagnosis of the current situation of the microenterprise was carried out using the checklist developed based on the provisions of the ARCSA – 016 – 2022 – AKRG regulation, which made it possible to establish corrective and necessary measures to prevent any type of contamination. Based on the diagnosis, the levels of compliance, non-compliance, and not applicable were determined to identify measures to remedy the existing nonconformities. In addition, Standard Operating Procedures (SOP) and Sanitation Standard Operating Procedures (SSOP) were developed, according to the guidelines required by the microenterprise, from the reception of raw materials to the commercialization of the final product. On the other hand, training sessions were provided to the operational staff of the microenterprise with the objective of strengthening the knowledge acquired and ensuring effective management of regulatory documentation. Finally, the GMP manual was developed for the microenterprise Suamore with the objective of improving the quality management system in the processing plant, ensuring the quality and safety of the product intended for human consumption. Its implementation will allow the microenterprise to raise its quality standards and thereby improve its competitive position in the country's markets.
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    Modelado de la cinética de secado de residuos de col (Brassica oleracea var. Capitata L.) sometidos a diferentes pretratamientos y de las isotermas de adsorción de agua de la harina obtenida
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Salan Morales, Dennis Andres; Acurio Arcos, Liliana Patricia
    Cabbage, also known as Brassica oleracea var. Capitata L., is one of the most widely consumed vegetables in recent years due to its high vitamin and mineral content. However, its consumption is limited to fresh, high-quality produce. This project evaluated the drying kinetics of cabbage waste subjected to pretreatments (water, steam, and microwaves), in addition to analyzing microwave isotherms. The results were effective, with a reduction in moisture content of more than 80 percent from the initial level. Drying was carried out by convective drying for 8 hours at 65 Celcius degrees, achieving a critical moisture content of approximately 2.68 kg of water per kg of dry solids, together with an equilibrium moisture content of 0.04 kg of water vapor per kg of dry solids. Water loss during drying was adjusted using the Modified Page model to generate the adjustment. Likewise, together with the diffusivity coefficient, it was shown that the pretreatments reduced the activation energy, favoring drying. The stability of the flour was evaluated by generating sorption isotherms, generating significant type II curves due to the nature and macroscopic structure of the material. In the comparison of the BET and GAB models, it was verified that water fixation is more intense at the monolayer level, where the BET model presents a higher correlation, consolidating it as the best option for adsorption comparison.
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    Evaluación de la capacidad inhibidora del aceite esencial de tomillo (Thymus vulgaris) microencapsulado en la conservación de la carne de pollo (Gallus gallus domesticus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01) Jácome Vizuete, Steven Daniel; López Hernández, Orestes Darío
    The preservation of chicken meat (Gallus gallus domesticus) in the Ecuadorian food industry presents a constant challenge due to its high susceptibility to microbial spoilage and high consumption. Finding a way to extend shelf life is crucial. Therefore, by applying the microencapsulation technique, the aim is to influence the inhibitory effect of thyme essential oil (Thymus vulgaris). The methodology begins with microencapsulation using proportions of gum arabic and maltodextrin. To verify proper microencapsulation, Fourier transform infrared spectroscopy (FTIR) was performed on all samples. The microencapsulated product was used as an inhibitor, dissolved in solutions at different concentrations in which the chicken meat was immersed for three different durations, resulting in a total of 10 treatments, including the control. Statistical tools were used for data comparison (Statgraphics 19) and it was concluded that treatment 9 has a higher percentage of germicidal efficiency, which was tested against a control treatment to determine the shelf life at zero degrees Celsius, resulting in 3 days for the control treatment and 10-11 days for the chicken meat samples with the best treatment.
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    Evaluación de la capacidad inhibidora del aceite de tomillo (Thymus vulgaris) en la conservación de la carne de pollo (Gallus gallus domesticus)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chugchilán Caiza Liliana Estefania; Lascano Sumbana Alexandra Virginia
    This research aims to harness the potential of thyme essential oil (Thymus vulgaris) as an inhibitory agent to prevent spoilage in chicken meat (Gallus gallus domesticus). The growing demand for natural alternatives to synthetic preservatives in the food industry has driven research into essential oils as biopreservatives. Food safety is an increasingly important issue, regardless of advancements in public health and food preservation. Chicken meat is a nutritious food, but its high water and nutrient content makes it more susceptible to contamination and oxidation, which limits its shelf life. The employed methodology consisted of applying thyme essential oil (Thymus vulgaris) as an inhibiting agent in the different solutions, the immersion method was applied to refrigerated chicken stored at four degrees Celsius, in the different concentrations and times of thyme essential oil, which allowed for maintaining the chicken´s characteristics for a longer time, as well as reducing its microbial load in the case of mesophilic aerobes and Escherichia coli. It was concluded the thyme essential oil is a good viable and safe alternative for extending the shelf life of chicken meat, reducing the microbial load while maintaining its organoleptic properties, thus contributing to the development of safer and more natural food for consumer health.
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    Análisis de la contaminación microbiológica por patógenos alimentarios en el chorizo ambateño de los mercados de la zona urbana del cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07) Chávez Poaquiza Stiven Alexander; Sánchez Garnica Manoella Alejandra
    Food safety is a critical challenge for artisanal meat products marketed in traditional markets in Latin America. This study evaluated the presence of microbiological pathogens in chorizo ambateño sausage sold in eight urban markets in Ambato Canton, Ecuador. Samples of unbranded chorizo were collected and analyzed using official NTE INEN methodologies for the detection and quantification of Escherichia coli, Staphylococcus aureus, and Salmonella spp. at 0, 7, and 15 days of storage under controlled refrigeration conditions. The results showed critical storage conditions: 75 percent of the points of sale lacked adequate refrigeration and air-tight packaging. In the case of E. coli, 100 percent of the initial samples exceeded the regulatory limit (less than 1x10 to the third power CFU per-g), increasing to 100 percent non-compliance by day 15. S. aureus showed a similar pattern, with 37,5 percent of non-compliant samples at the beginning, also increasing to 100 percent by the end of the period. In contrast, Salmonella spp. were not detected in any of the samples analyzed. Comprehensive strategies aimed at improving product safety have been proposed, including the implementation of a cold chain, standardized hygiene protocols, optimized packaging systems, and training programs for vendors. The application of these measures could reduce the proportion of non-conforming samples by up to 80 percent, significantly improving the food safety of chorizo ambateño and contributing to the protection of public health in Ecuador.
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    Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa de Productos Lácteos El Corderito, ubicada en la zona de Tanicuchi, cantón Latacunga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Yánez Delgado, Jhomayra Estefanía; Vilcacundo Chamorro, Rubén Darío
    Good Manufacturing Practices (GMP) are a set of fundamental guidelines for minimizing contamination risks and ensuring product quality. The process of developing the GMP manual began with an exhaustive diagnosis of the microenterprise's current situation, using a verification guide validated by experts and based on Resolution ARCSA-016-2022-AKRG, which regulates sanitary requirements for processed foods. This diagnosis revealed 62 percent compliance, 28 percent noncompliance, concentrated mainly in production operations, quality control assurance and traceability, and 10 percent of aspects not applicable to the microenterprise. In addition, to evaluate the impact of the GMP training program, microbiological analyses were carried out before and after implementation, which showed a significant improvement after the acquisition of knowledge. At the same time, Standard Operating Procedures and Sanitation Operating Procedures were developed and adapted to the specific needs of the microenterprise, covering everything from the reception of raw materials to the dispatch of the finished product. Based on the findings, an action plan was formulated with corrective measures to address nonconformities and propose process improvements. Finally, all this information was consolidated in the GMP manual, a document that complies with the requirements of the microenterprise and current regulations, with the firm purpose of ensuring the safety of its products.
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    Elaboración de un Manual de Buenas Prácticas de Manufactura (BPM) para la microempresa de alimentos en conserva ACPRA FOOD ubicada en el cantón Ambato, parroquia Atahualpa
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Tubon Moposita, Erika Maribel; Ortiz Escobar, Jacqueline de las Mercedes
    This research focuses on the development of a Good Manufacturing Practices (GMP) manual for the microenterprise ACPRA FOOD, which is dedicated to the production and distribution of jams and jellies. The implementation of this manual will enable the microenterprise to achieve GMP certification, ensuring the safety and quality of its products in accordance with the standards established by the National Agency for Regulation, Control, and Health Surveillance (ARCSA). An initial diagnostic of the microenterprise's situation was carried out using the checklist from ARCSA Resolution ARCSA-DE-2022-016-AKR, which determined a compliance rate of 60.2 percent, a non-compliance rate of 30.8 percent, and a 9.0 percent rate of not applicable. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed, aligned with the microenterprise's needs, to improve quality and ensure compliance with regulations. An action plan was proposed, including corrective measures based on the identified non-conformities, which require an estimated investment of US$ 5,560 and a one-year implementation period. Trainings on basic hygiene, quality control, and sanitation processes were conducted, and improvements to the plant layout in the production area were suggested. Upon completion of the work, a new checklist was performed, showing a compliance rate of 66.4 percent, achieved through the implementation of records and staff training.
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    Elaboración de un Manual de Buenas Prácticas de Manufactura para la microempresa Dulcería Manizales, ubicada en la parroquia Huachi Chico del cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Soto García, Lissette Aracelly; Delgado Ramos, Andrea Verónica
    The purpose of this manual is to establish and comply with the minimum requirements necessary for the company to obtain GMP certification, which will facilitate future improvements to the production line and ensure high-quality products for consumers. The manual has been designed to optimize process and product conditions, ensuring safety and minimizing contamination risks. To assess the microenterprise's current situation, a diagnostic assessment was carried out using a key tool: the verification guide, which consists of 211 items classified into three categories: complies with all requirements, does not comply with the requirements established in the regulations, and does not apply, for those requirements that are not relevant to the microenterprise's activities. The results of the diagnostic study revealed 33 percent compliance, 53 percent noncompliance and 14 percent non- application. In addition, Standard Operating Procedures (POES) and sanitation procedures were developed, adapted to the specific needs of the microenterprise and in compliance with resolution ARCSA-DE-2022-016-AKRG. Finally, an action plan was proposed that includes corrective actions based on the identified nonconformities, together with a suggested long-term budget. The objective of this plan is to enable the microenterprise to solve the deficiencies detected and achieve GMP certification, thus improving the quality of its products and processes.
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    Caracterización de las propiedades de pasta y contenido de arsénico en muestras de arroz fresco y envejecido provenientes de la Estación Experimental Litoral Sur del INIAP
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sayay Rivera, Edison Sebastián; Paredes Escobar, Mayra Liliana
    Rice, as a staple food for thousands of people around the world, plays a crucial role in the food security and socioeconomic development of many countries. In Ecuador, per capita consumption is between 43 and 50 kg. The quality of rice grains can be assessed by the amylose content in the starch, quantifying the behavior of the pastes when cooked. However, this grain can be contaminated by arsenic, which affects consumers. In the present study, the grade, class, level of insect infestation, humidity, and hectoliter weight were determined. The properties of the rice paste were evaluated using a rapid viscosity analyzer (RVA) and their correlation with moisture. Finally, arsenic was quantified in fresh and aged paddy rice by atomic absorption spectroscopy. The results obtained showed a grade 1 and class 2 for the fresh rice samples, while in aged rice, there was the presence of broken grains and husks, which decreased its quality. The moisture values complied with the INEN standard, being higher in fresh rice, but with a slight increase in oliter weight in aged rice. A better viscosity of the rice paste was observed in the aged sample GO - 04242. The determination of total arsenic in paddy rice showed values between 0.24 and 0.88 milligrams per kilogram, while in fresh and aged rice, it was not detected or was below the detection limits.
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    Análisis de los procesos de producción de la microempresa de Productos Lácteos Carlosama PROLACAR y su influencia en la calidad higiénico – sanitarias de los productos elaborados
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Recalde Carlosama, Arantza Anahí; Ortiz Escobar, Jacqueline de las Mercedes
    This study focused on analyzing the production processes of the Carlosama Dairy Products microenterprise (PROLACAR) and their influence on the hygienic-sanitary quality of the products. The evaluation was based on compliance with resolution ARCSA-DE-2022-016-AKRG on Good Manufacturing Practices (GMP) and the microbiological requirements for processed products. On-site visits revealed significant deficiencies in operational processes, with a compliance rate of 42.92 percent. Microbiological analyses showed non-compliance with the standard for fresh cheese, while semi-cured cheese did comply with the standard. To address these deficiencies, a corrective action plan was proposed to suggest improvements to rectify the nonconformities identified, with a budget of 15,715.00 dollars and two years for implementation. Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed. A plant redesign was suggested to optimize the process flow and minimize contamination risks. In addition, a training plan was developed to strengthen personnel's knowledge of production processes and the proper handling of regulatory documentation. The implementation of these strategies increased compliance to 58.34 percent, reducing contamination risks and ensuring a high level of compliance.