Carrera Ingeniería en Alimentos

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Start date: 2020Subject: search.filters.subject.INVESTIGACIÓN BIBLIOGRÁFICA

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    Aplicación de métodos de análisis no convencionales y no invasivos: Uso de lenguas electrónicas voltamétricas como método de detección de alteraciones en productos de la industria alimentaria
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Montesdeoca Cabrera, Evelyn Abigail; Fuentes Pérez, Esteban Mauricio
    The large food production chains need satisfying the demands of consumers in terms of quality and safety, for this reason, the implementation of new technologies is required in the processes of productivity and quality control. For this reason, the development of unconventional and non-invasive technologies such as voltammetric electronic tongues are an attractive alternative, since they are an analytical sensory system that mimics the perception of human taste (flavor), capable of interacting with volatile compounds and analytes. dispersed in solution, for discrimination of samples of different type, origin, age and quality. The research was based on the methodology of bibliographic review, where keywords were defined for the search and collection of information, in addition, documents from the last 5 years were used with exceptions according to the degree of relevance in the study according to the objectives set. The results determined that voltammetric tongues allow the qualitative or quantitative analysis of food by means of multivariate tools and electrochemical techniques such as cyclic voltammetry or pulse voltammetry, and are mainly used in the discrimination of honey, milk, wine, coffee, oil, meat , fruit juices and water, helping to detect different adulterations such as the addition of syrups and oils or the presence of antibiotics, insecticides and acids (tartaric, tannic, acetic), which influence the quality of food. Sensors are an attractive and efficient alternative, because fast, accurate and reliable information is obtained.
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    Control de maduración de aguacate mediante análisis de imagen
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Pasato Guanga, Andrés Leonardo; Fuentes Pérez, Esteban Mauricio
    The state of maturity of fresh fruits is a fundamental parameter in commercialization or industrial processing. Traditionally, the determination of maturity has been carried out in laboratories, analyzing each fruit according to its nature with a specific methodology and parameters. For the avocado fruit, the firmness or dry matter content is quantified to estimate its maturity, these tests have been adopted for their high reliability and reproducibility. The state of maturity in the fruits is also diagnosed by panels of tasters or expert farmers, leaving room for subjectivity. Agrifood chains have incorporated technology as a support for agriculture 4.0, sustainability and organic production, main pillars of quality and food safety. Non-invasive methods of analysis are technological tools in the food chain that make it possible to reduce errors due to subjectivity and accurately detect parameters not perceptible to the human eye. Image analysis technology allows optical parameters to be quantified and correlated with biological phenomena to automate agricultural processes. This document examines the application of image analysis to control the state of maturity in avocado fruits. Different methodologies used for the prediction of maturity are addressed, mentioning hardware & software, correlation data. The methods developed by researchers differ in their fundamentals, despite this, they maintain high performance values in classification by maturity. The results indicate that, by combining artificial intelligence, peripherals and post-harvest data, the state of maturity can be efficiently predicted by image analysis.
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    Alimentos funcionales – Una revisión básica del Estado del Arte y su importancia en la Industria Alimentaria
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Molina Cordonez, Bryan Alexander; Morales Acosta, Dayana Cristina
    The present work was developed with the objective of analyzing the influence of functional foods within the industry and society through the compilation of published scientific documents. A functional vehicle used in the development of functional foods was selected; being the milk matrix the most suitable to meet the nutritional requirements that society needs through the addition of bioactive compounds, in addition to its wide sensory acceptability and versatility. The results made it possible to demonstrate the inclusion of probiotics in the development of functional foods made from milk, and their fortification with micronutrients, helping to improve the immune system as the main benefit to the consumer, also the addition of vitamins and minerals in the enrichment of functional dairy products. Finally, the trend of consumption of functional foods was analyzed, evidencing the challenges of this food sector, highlighting that, for the development of functional foods, a specific orientation should be considered, focusing on the nutritional value and properties of available natural and processed foods locally.
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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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    Análisis de las metodologías más utilizadas para la determinación de la vida útil de alimentos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Díaz Quinaluisa, Daniela Aracelly; Acurio Arcos, Liliana Patricia
    Shelf-life analysis of food is of great interest to both the manufacturer and the consumer; the manufacturer needs to estimate the shelf-life of his product quickly and easily. Meanwhile, the consumer needs to know the expiration or use-by date on the product and that the product does not present physicochemical, microbiological and/or sensory changes that affect his health. The objective of this study was to analyze the most used methodologies for determining the shelf life of foods. Information was collected from a variety of foods considering the main indicators of deterioration and the kinetic parameters applied in each investigation; it was found that the main indicator of deterioration in most of the foods that provide oil and, or fat is the peroxide value in chemical analysis, while in sensory analysis it is the hardness and texture. Most studies have focused on subjecting products to stress, the most widely used being temperature, together with the Arrhenius equation, which allows relating the constant rate of a chemical reaction as a function of temperature, determining the shelf life in a short time, without the need to use so much laboratory material. The accelerated shelf-life testing method is the most used by researchers to predict the shelf life of food in a short time, unlike the direct method that provides perfect results, but requires long time and therefore involves more expenses.
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    Estudio de la disponibilidad de adopción de un sello de indicación geográfica como estrategia empresarial de las MIPYMES procesadoras de chocolate artesanal en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Villacís Pazmiño, Danny Gabriel; Hernández Navarro, Yoel
    The present study was implemented with the purpose of evaluating the availability of adoption of a seal or quality badge for the producers of artisanal chocolate in the city of Ambato, which is a sector that has a product with its own characteristics elaborated in an artisanal way. with at least 150 years of tradition. In this study, an analysis was carried out at a theoretical level on the distinctive quality and origin that Ecuador has, where the most outstanding business factors and benefits in its adoption were derived. Having as a result that for the Ambateño chocolate producers, due to its characteristics, it better adheres to the quality label known as a collective brand. Through this, the survey was designed based on socio-productive indicators and a collective brand proposal with the aim of characterizing the artisanal chocolate processing MSMEs and evaluating the probability that manufacturers show in adopting the collective brand based on the level of education, type of process, time of existence, sales, advertising strategies and investment in quality. The results indicate that 97.1 percent of the factories surveyed are willing to adopt a quality label known as a collective brand, based on variables such as the level of education, number of employees, types of process, investment in quality, investment in advertising, time on the market and existence, which were measured in the study.
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    Propiedades funcionales de la Inulina y sus derivados como ingredientes en formulaciones de productos alimenticios
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Lagua Caguana, Roger Saúl; Tubón Usca, Irvin Ricardo
    The objective of this Research Project was the documentary review of the functional properties of inulin and its derivatives as ingredients in food product formulations. A review of the functional and nutritional properties was carried out, the growth and development of foods based on inulin and its production at the local level were determined, in addition to analyzing the benefits and disadvantages, as well as its derivatives as ingredients in food product formulations. After the documentary analysis, it was determined that the functional properties of inulin and its derivatives mainly highlight the stimulation of the growth of bifid bacteria, regulation of intestinal transit, greater absorption of metals such as magnesium and calcium, and regulation of cholesterol and triglycerides. In addition, it is identified that inulin and its derivatives have technological functionalities such as the contribution of body and palatability, substitute for sugars, fats and texture contribution that is why these compounds have begun to be widely used in the development of food formulations, as shown throughout the research presented.
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    El aporte de la agroecología a la Seguridad Alimentaria a partir del año 2015 en el Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Vallejo Mena, Jeremias George; Franco Crespo, Christian David
    This project is focuses in analyzing the information on the agroecological contribution towards food security in Ecuador, since the year 2015. This análisis consider positive and negative factors that was developed from public policies stablished in previous years. The main objective is to offer relevant information on agroecology focused on food security, sovereignty and food availability. The main actors, talking-decisions, programs and applications that have been developed in Ecuador. The study explains some principles of the applicability of agroecology, how it was established in the country and how it has been involved in food security. Moreover, some results explain which are the beneficiary groups and how they have applied it, emphasizing that the aforementioned It is developed, after comparing the world to the country. Considering that agroecology has been established in the country for several years, all relevant information on food security will be used and related to agroecology. Agroeocology in Ecuador is a factor favorable to food security since its objectives lie in the growth of food products, nutrition, reconstruction of ecosystem services and the sustainability of agricultural production, considering the concept of food security, relating it to the agroecology is inevitable. All this in order to reach the conclusion of how agroecology has contributed and how it has influenced the country's food security.
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    Aplicaciones de la nanotecnología para el envasado de alimentos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Sibri Albarracín, Vanessa Nataly; Morales Acosta, Dayana Cristina
    The main objective of this study focuses on the analysis of nanotechnology applications for food packaging, taking into account its contributions and benefits for the food industry. In this way, a theoretical analysis of the published scientific studies related to nanotechnology in the development and innovation of packaging for food products was carried out, with most of the information published during the last five years, which was available in the databases offered by the Technical University of Ambato (Wiley Online library, Scopus) and also used the open access database (SciELO, Latindex, Pub Med, SCI-HUB). The information obtained has served to identify the current situation of nanotechnology and its relationship with food packaging. The results obtained were that nanotechnology in food packaging is already a reality for different foods and has been making inroads into the market in a subtle way, which without realizing it already has an acceptability by the consumer, which is beneficial for the food industry since the shelf life of the food is extended, microorganisms are detected and/or eliminated, the susceptibility of the product to climatic changes has been considerably reduced since packaging with nanotechnology has high barrier conditions.
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    Biomateriales obtenidos por fermentación para su aplicación como envase y empaque de productos cárnicos crudos
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03) Sampedro González, Tatiana Samantha; Chico Terán, Mayra Fernanda
    Plastic pollution is bringing major environmental problems in different areas. Among the main demanders of synthetic plastic is the industry of containers and packaging used for food packaging. There has been a great interest from researchers and industries to replace common plastic with bioplastics and biomaterials derived from renewable resources. The objective of this research is to perform a bibliographic review of the biomaterials obtained by fermentation for their application as containers and packaging for raw meat products. Biomaterials certified as biodegradable and biobased can be obtained directly from residual biomass from agroindustrial processes through fermentation by microorganisms, thus economizing the production process. The major representatives of bio-based and biodegradable biopolymers are PLA (polylactic acid) and PHB (polyhydroxybutyrate) because they have physical, chemical and mechanical properties similar to the synthetic plastics used in the packaging of raw meat. These biomaterials are obtained by fermentation by bacteria using different carbon sources such as corn, molasses or sugar cane bagasse, whey, fruit peel, among others. These foods are perishable and easily spoiled due to their high water and nutrient content. The use of PLA and PHB films is a viable alternative to respond to one of the biggest challenges in the food industry, which is the extension of shelf life while maintaining the microbiological and sensory quality of meats, since these packages can provide antioxidant and antimicrobial properties to the product.