Ciencia e Ingeniería en Alimentos y Biotecnología

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

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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.
Caracterización y calidad microbiológica de un plato típico tradicional hornado del cantón Baños – Tungurahua
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09)
Sarabia Soria, Melissa Anabell
;
Paredes Escobar, Mayra Liliana
Ecuador is a megadiverse country made up of four regions that are distinguished by their landscapes and their own gastronomy. The Sierra region is characterized by a large consumption of food, typically prepared as a hornado. The Baños canton is a highly visited tourist destination, being the hornado one of the emblematic dishes of this canton. Safety is a main factor to consider in food, the purpose of this research work is to evaluate the physicochemical and microbiological quality of baked goods sold in the Central Market and Plaza 5 de Junio of the Baños canton. The population and sample that involved 4 outlets were determined. Protein and lipid analysis was performed using AOAC Ed.21, 2019 methods 2001.11 and 2003.06. Humidity, water activity, pH, and the microbiological load of E.coli, total coliforms, and Staphylococcus aureus were measured. The tests were carried out in the laboratories of the Faculty of Science and Engineering in Food and Biotechnology and in the LACONAL services laboratory. The results obtained show humidity between 47 and 63 percent, water activity between 0.97 and 0.98, and pH between 6 and 7, correlating with data presented in other investigations. On the other hand, the analyzed samples indicated the presence of E.coli and total coliforms, the data obtained were compared with the parameters indicated in the NTS No. 071, cataloging them as unfit for human consumption, demonstrating that the samples lack sanitary hygiene.
Perfiles de la resistencia antimicrobiana de enterobacterias aisladas a partir de comida callejera de la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Maestría en Ciencia de los Alimentos, 2022-05)
Tubón Ocaña, Jessica Magaly
;
Calero Cáceres, William Ricardo
Consumption of ready-to-eat street food in Ecuador is extensive, and the information about the presence of foodborne pathogens, their virulence factors, and antimicrobial resistance is negligible. Foodborne pathogens represent a significant cause of negative impacts on human health and the economy worldwide. This investigation includes the occurrence, antibiotic resistance profiles, and antibiotic resistance genes of Enterobacterales isolated from ready-to-eat street foods in Ambato, Ecuador, between 2020 and 2021. The results highlight the high frequency of detection of positive isolates of enteric microorganisms such as E. coli, Klebsiella, Salmonella, Cronobacter, Morganella, and Rahnella. Among the E. coli isolates, only one microorganism pertains to the enterohemorrhagic o enteropathogenic pathotype (EPEC o EAEC). The profiles of phenotypic and genotypic resistance to antibiotics show high percentages of resistance to antibiotics of clinical interest, such as ampicillin, cefoxitin, cephalothin, amoxicillin y clavulanic acid, and chloramphenicol, suggesting that prepared foods sold on the street could represent a potential route of dissemination of resistant in the food chain. The profiles of multi-resistance and emerging resistance to antibiotics were identified, highlighting the presence of beta-lactam resistance genes blaTEM and carbapenemase resistance gene blaCMY. Considering their epidemiological importance is required further investigation using whole-genome sequencing techniques.
Diseño de un manual de Buenas Prácticas de Manufactura (BPM) en la microempresa heladería Alma Lojana ubicada en la ciudad de Ambato
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-03)
Chamba Ronquillo, Erika Alexandra
;
Ortiz Escobar, Jacqueline de las Mercedes
The microenterprise Heladería Alma Lojana is located in the city of Ambato, it has the purpose of implementing the general requirements established in the Good Manufacturing Practices, for which in this study is promoted a manual with the purpose of improving the sanitary quality of the products, that are made in the enterprise for the benefit of the health of its consumers. The manual was designed based on the results of a diagnosis carried out in the enterprise, through which the situation of the microenterprise was determined according to the ARCSA 067-2015-GGG regulations, with this information the percentage of compliance and non-compliance with the Good Manufacturing Practices Requirements for personal manufacturing, raw materials and supplies, production operations, packaging, labeling and packaging, storage, distribution, transportation, storage, quality assurance and control. The manual contains the Standard Operating Procedures (SOP) and the Sanitation Standard Operating Procedures (SSOP), which if they are implemented by the enterprise, they will allow them to produce ice cream with good sanitary quality. In addition, an action plan was proposed to establish corrective actions that this microenterprise requires based on the budget available to the owners and the suggested technical criteria.
Desarrollo de un manual de Buenas Prácticas de Manufactura para la empresa Lácteos de Casa ubicada en la parroquia de Guaytacama, del cantón Latacunga
(Desarrollo de un manual de Buenas Prácticas de Manufactura para la empresa Lácteos de Casa ubicada en la parroquia de Guaytacama, del cantón Latacunga, 2021-09)
Sampedro Iza, Silvia Janeth
;
Cerda Mejía, Liliana Alexandra
A manual of Good Manufacturing Practices (BPM) was developed for the company "Lácteos de Casa", located in the parish of Guaytacama, Latacunga canton, according to the Resolution of the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA 067-2015-GGG) in its Substitute Technical Standard of Good Manufacturing Practices for Processed Foods. Initially, the company's initial situation was evaluated by means of the checklist of compliance and noncompliance with BPM requirements that encompasses the following chapters: facilities; equipment and utensils; raw materials and inputs; production operations; labeling, packaging and packing; storage, distribution and marketing; and quality control. The initial percentage of compliance with BPM was 33.136 percent. On the other hand, the nonconformities found within the company allowed the immediate preparation of a corrective action plan for the development of procedures and programs according to BPM requirements, based on the application of the Sanitation Standard Operating Procedures (SSOP) and the Standard Operating Procedures (SOP) to prepare the manual. Finally, once the improvements were applied in all the areas analyzed, the company's situation was re-evaluated by means of the final checklist, obtaining an overall compliance level of 82,84 percent for the company "Lácteos de Casa", due to the use of the procedures described in the manual and the training given to the personnel working in the production plant.
Mejoramiento de los servicios del comedor estudiantil del colegio Verbo Divino, mediante la aplicación del acuerdo ministerial 004-10 para garantizar su administración y calidad alimentaria
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05)
Aroca Pinos, Erika Steffanía
;
Álvarez Calvache, Fernando Cayetano
In the present work, a diagnosis of student canteens located in the Divine Word Educational Unit, in order to identify potential enhancements to ensure the health of consumers. We conducted several inspections, based on good feeding practices, determining the conditions under which they work do not cover the requirements established hygiene and sanitation. In order to improve the food service was held several internal changes according Ministerial 004-10 basis which involved the Ministry of Health and Ministry of Education of Ecuador aimed at controlling the parameters hygienic and nutritional indicators that allow food and beverages are prepared and expend them healthy, nutritious and safe while promoting healthy eating habits. Additionally, we developed a healthy eating guide bars aimed at school in which details the benefits of proper nutrition and various options to be implemented by school administrators bars in order to encourage and teach students to eat properly from an early age.
Diseño de un manual de restauración en el servicio de alimentación de la cocina del Hospital Provincial General de la ciudad de Latacunga para garantizar la calidad higiénico sanitaria de los alimentos preparados
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Diplomado Superior en Auditoría y Aseguramiento de la Calidad para el Sector Alimenticio, 2013-05)
Zumárraga Ortiz, Viviana Marisol
;
Manjarres Lizano, Helguin Mario
This research work has the objective to design a Restoration Manual for the Food Service in the kitchen of The General Provincial Hospital of Latacunga in order to guarantee the hygienic and sanitary quality of prepared food, for that it was used a Sanitary Evaluation Guide “Check List”; as well as satisfaction surveys were applied to the patients of the different rooms. These tools allowed to know the present and real situation in which the Hospital’s Kitchen is working. After the results, which will describe the agreements and disagreements, had been gotten, a sanitary design for installations, zones, surface, and furniture was made, as well as a guide composed by the necessary methodology for prepared menu control was structured. The building of a financial management chart is proposed in order to know the necessary budget to the development of the sanitary design. Taking in account that the prepared food must have every quality and harmlessness standard in the entire food chain, it was suggested the application of control record for the prepared food and a daily control record for every system, process, procedure and program. Finally, a cold line system with built-in heat placed in the delivery cars was proposed in order to the food to be served stays warm and free of polluting substances.
Diseño de un Sistema de gestión de inocuidad alimentaria bajo la Norma ISO 22000:2005 para la planta procesadora de quinua de la Corporación de Productores y Comercializadores Orgánicos Bio Taita Chimborazo, COPROBICH
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01)
Andrade Albán, María José
;
Sánchez Vélez, Silvia Janneth
The present document aims to establish a Security standard, for which a management safety system has been designed based in the ISO 22000:2005 International Standard by means of the integration of different handbooks, procedures and enforcements that shape the activities that are execute in the quinoa processing floor of Bio Taita Chimborazo organic Marketers and Producers Corporation, “COPROBICH”, the implementation of this system will constitute a key that opens the possibility of getting into international markets in an effective and efficient way. The development of this work started with a diagnostic evaluation of the company´s actual situation, for which a Test based on the ISO 22000:2005 International Standard was applied; the result threw a fulfillment percentage equal to 12. Afterward a documental system was structured according to the prerequirement programs that the ISO 22000:2005 International Standard stablishes. HACCP plan was outlined starting with the conformation of a safety group and the hazard analysis and critical control points of one and each of the stages that the procedure includes and organic quinoa commercialization, wherewith the test applied increased on a 52% of the fulfillment.
Análisis de riesgos y puntos críticos de control (HACCP) para aseguramiento de la calidad del queso frresco de la planta procesadora láctea de la Estación Experimental Tunshi, provincia de Chimborazo
(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Maestría en Gestión de la Producción Agroindustrial, 2017-01)
Sánchez Herrera, Tatiana Elizabeth
;
Salazar Velasco, Rolando Xavier
The research proposes a system of Hazard Analysis and Critical Control Points aimed at strengthening the Processing Plant Experimental Tunshi Station in delivering quality products to consumers, ensuring that the product to be consumed, not present any risk (physical, biological, chemical) health; arriving to the consumer after the controlled production processes. Plant faces several problems hazard analysis and critical points to identify was necessary to apply diagnostic tools, such as survey and evaluation of the Standard HACCP, the same that was divided into two groups resulting in or compliance with 76 07 % of group 1 (installations and buildings) and the second group a fulfillment of 62.22% (manipulator Personal and operating conditions) due to noncompliance with inadequate sanitary facilities, conditions doors and windows, utensil, u object premium , lack of identification of the critical points in each production process.

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