Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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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.
Elaboración de una harina precocida utilizando una mezcla de variedades de plátano verde (musa x paradisiaca)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
Oñate Solis, Johan Ezequiel
;
Ortiz Escobar, Jacqueline de las Mercedes
This study presents a technological option for adding value to green plantains (Musa x paradisiaca) produced in Ecuador through the production of precooked flour, which addresses the problem of limited supply of derivative products and short shelf life of the raw product. Three formulations were proposed using a combination of the Dominico and Barraganete varieties, with yields of sixteen point eighty-four percent and nineteen point ninety-eight percent, respectively. The study methodology included cooking, convection drying, and grinding to obtain the precooked flours, which were characterized using a Rapid Visco Analyzer and by their swelling power. Subsequently, the samples were subjected to a sensory evaluation with the participation of thirty-five semi-trained panelists, who evaluated attributes such as appearance, aroma, texture, flavor, and overall acceptability. The results showed that the formulation with the highest proportion of Dominico presented better techno-functional characteristics and physicochemical values within the ranges established by regulations, with a sensory acceptance level of over 70%, in addition, it complied with current microbiological requirements and was a food matrix with good nutritional value. The study concludes that it is feasible to produce precooked green plantain flour from a combination of the two varieties evaluated, constituting a technological alternative that reduces post-harvest losses, expands the industrial use of the fruit, and contributes to the development of nutritional foods with good sensory characteristics.
Elaboración de un manual Buenas Prácticas de Manufactura (BPM) para la empresa Todo Campo, ubicada en la parroquia Conocoto de la ciudad de Quito
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08)
Peñafiel Jaramillo, Nathaly Mishell
;
Ortiz Escobar, Jacqueline de las Mercedes
The implementation of a manual is an essential step to ensure the quality and safety of food products. Through a systematic approach based on current regulations, the company can significantly improve its processes, comply with sanitary standards, and guarantee customer satisfaction. Based on the details specified in resolution ARCSA–016–2022–AKRG, an initial diagnosis of the company Todo Campo was carried out, determining that it has a compliance rate of 43.8 percent, a non-compliance rate of 45. percent, and a non-applicable rate of 11.8 percent. Standardized Operating and Sanitation Procedures were developed following current regulations, and their implementation will allow the company to control and improve its processes, ensuring productivity and process control. After implementing some improvement actions, the company Todo Campo achieved a 15.1 percent increase in compliance according to the current regulations; this progress was attributed to conducting training sessions, implementing a safety seal on the packaging, and organizing workshops on cleaning, disinfection, and handwashing, which helped improve the knowledge and behavior of the company's operators. Finally, an action plan was proposed suggesting corrective measures for the detected non-conformities, requiring an investment of USD 9,587.80 and a timeframe of 16 months. Once all non-conformities are addressed, the company could begin the BPM certification process.
Análisis del estado de la composición en la dieta alimentaria de las familias de dos grupos de forma comparativa de los cantones Santa Lucia en la provincia del Guayas y Salcedo en la provincia de Cotopaxi
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09)
Ronquillo Arias, Angel Ruben
;
Franco Crespo, Christian David
Malnutrition represents a problem of great importance within the country, affecting the population in general. This issue poses a serious public health risk in Ecuador, leading the country to allocate significant resources to treat diet-related diseases instead of prioritizing preventive health measures. To address this situation, a research study focused on analyzing the composition of the dietary intake in two groups of households whose economic activity is agriculture, located in the main regions of agricultural production in the country. Comparative data was obtained through surveys and interviews based on the 24-hour dietary recall method. The aim was to determine the level of food access through the Household Dietary Diversity Score (HDDS) and the consumption of macronutrients in the diet. Additionally, data on sociodemographic characteristics, living conditions, and food acquisition methods were collected to evaluate their influence on eating habits. The research findings revealed that, overall, households in both groups demonstrated a high level of dietary diversity (HDDS). However, significant differences were observed in the consumption of macronutrients, with the consumption of fats and carbohydrates being considerably higher compared to the Sierra group in both sample groups. This disparity is directly correlated to the geographic location of the households and their patterns of macronutrient consumption.
Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Vargas Ipaz, Paola Elizabeth
;
Franco Crespo, Christian David
Family farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.
Efecto de la participación de la agricultura familiar y campesina en la producción de alimentos para la seguridad alimentaria en la Provincia de Tungurahua en los cantones Píllaro, Mocha y Tisaleo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09)
Soria Valle, Dayana Victoria
;
Franco Crespo, Christian David
Family farming is important throughout Ecuador because it is the main source of work and food for the entire population. However, food production must be planned in order to avoid excess and, as a consequence, overproduction, thus endangering food security. The methodology used in this work includes a mathematical model to determine the production zones in the cantons of Píllaro, Mocha and Tisaleo. For this, we used the GAMS (General Algebraic Modeling System) software, which is designed to solve problems of linear and nonlinear systems, as well as the use of SPSS Statistics, which allows us to perform statistical analysis and descriptions, among others. The data obtained from the surveys of 244 farming families in the three cantons and the collection of data on the main crops through MAGAP helped us determine the production and yield of the most harvested crops in each canton. Therefore, the results obtained indicate that the current agricultural production guarantees the availability of food throughout the year, ensuring that all people have access at all times, thus guaranteeing food security for the entire population.
Determinación de componentes fenólicos y antioxidantes en la harina de chocho (Lupinus mutabilis sweet) y melloco blanco (Ullucus tuberosus)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Suárez Calle, Jakeline Solimar
;
Pérez Aldas, Lander Vinicio
Desnutrition has increased in recent years within the country. Mainly affecting children and older adults. The disinformation about the qualities and properties of daily Andean crops such as chocho and melloco blanco is one of the main reasons why they arewasted and, therefore, contributes to the increase of malnutrition in the country. The present research focuses on the determination of phenolic components present in chocho and melloco blanco by means of optical techniques such as HPLC coupled to a UV-VIS spectrophotometer, through which the presence of components such as gallic acid has been determined in both samples. In addition, in the case of melloco blanco, it was possible to determine the presence of flavonoids such as rutin, which has anti-inflammatory properties. And for the chocho, it was possible to determine the presence of p-coumaric acid. Subsequently, the antioxidant capacity was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. With this technique it was determined that chocho ́s and mellocoblanco's flour have a inhibition percentage of DPPH radicals of 12.56 and 86.96 percent respectively. Finally, the data obtained were related to the importance of the inclusion of these crops in the formulation of functional foods so that they can be included in the consumer's diet.
Determinación de componentes fenólicos y antioxidantes en harina de camote morado (Ipomeas batatas) y mashua (Tropaeolum tuberosum)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03)
Chamba Maza, Jonnatan Franklin
;
Pérez Aldas, Lander Vinicio
The lack of awareness about the consumption of functional and nutritious foods has generated multiple problems in health, being considered a negative factor that has been increasing over the years. For this reason and with the purpose of providing a contribution to society around health and human nutrition, this research project aimed to provide relevant information on the Andean crops of Ecuador, such as sweet potato and mashua, toexpose its composition in terms of its phenolic content and antioxidant capacity. This information can be exploited in a way that supports the development of nutritional foods that allow achieving a better quality of life by reducing nutritional health problems. First, the HPLCUV Visibletechnique was performed on flour samples for the identification of phenolic compounds using gallic acid as standard, determining compounds such as p-coumaric acid, cyanidin, caffeic acid and derivatives, tyrosol glycoside and catechin. The antioxidant capacity was determined by the DPPH technique, obtaining a percentage of 60.976 percent for sweet potato and 69.974 percent for mashua, which are considered significant, finding the mashua flour with a higher antioxidant capacity.
Modelado de la cinética de secado e isotermas de adsorción de agua de oca amarilla (Oxalis tuberosa variedad amarilla) y oca roja (Oxalis tuberosa variedad roja)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Baquerizo Bacilio, Ariel Joseph
;
Acurio Arcos, Liliana Patricia
The Yellow Oca and Red Oca are tubers that contain a large amount of water, which makes them perishable food. Drying is a process where the amount of water in the food is reduced through mass and heat exchange between the matrix and hot air. In this study, these tubers were dried at 65 degrees Celsius for 8 hours. The analysis of the drying kinetics allowed it to determine the critical humidity, which yielded values of 0.059 kg water on kg dry solid and 0.086 kg water on kg dry solid for yellow and red Oca, respectively. In addition, seven mathematical models commonly used for analyzing drying kinetics in foods were used (Newton, Page, modified Page, Henderson, and Pabis, Logarithmic, Thomson, and Fick), and it was observed that the model that best fits is Newton's. On the other hand, adsorption isotherms were built using salts found in a water activity range of 0.11 to 0.8. It was determined that the yellow and red Oca meals generate type II isotherms. The data from these isotherms were adjusted to the mathematical models of BET and GAB. It was determined that the model that best fits the data is GAB due to the range in which it works.
Modelado de la cinética de secado e isoterma de adsorción de agua de oca blanca (Oxalis tuberosa variedad Blanca) y zanahoria blanca (Arracacia xanthorrhiza Bancr.)
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03)
Borja Suárez, Daniela Alexandra
;
Acurio Arcos, Liliana Patricia
The present work focused on studying the drying kinetics of Oca blanca and Zanahoria blanca in a drying process carried out at a temperature of 65 Celcius degrees for 8 hours. The determination of the critical humidity yielded the values of 0.06 kg wáter per-kg dry solid and 0.07 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. In addition, the kinetics data were fitted to the mathematical models of Newton, Page, modified Page, Henderson and Pabis, Logarithmic, Thomson, and Fick. Through the determination coefficient (R2), the estimated mean error (SE), and the relative mean deviation percentage (P), it was determined that the Page model presented a better fit. On the other hand, the adsorption isotherms were built using supersaturated salts, allowing them to maintain environments with a relative humidity of 11 to 80 percent. The isotherms showed a type II sigmoidal shape, and the values were fitted to the GAB and BET mathematical models. Through the coefficient of determination (R2), a better fit with the GAB model was determined. The monolayer moisture content for the two matrices yielded values of 0.055 kg wáter per-kg dry solid and 0.057 kg wáter per-kg dry solid for Oca blanca and Zanahoria blanca, respectively. This constant is related to the humidity limit that the sample must have to remain stable during storage.

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