Ciencia e Ingeniería en Alimentos y Biotecnología

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

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2024 - 20262

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Tema: search.filters.subject.MANÍ

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  • Miniatura
    Item type:Ítem,
    Extracción de aceite de maní (Arachis hypogaea L.) ecuatoriano sin blanchear y el aprovechamiento de la torta residual para el desarrollo de una bebida proteica
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026-01)
    Aguilar Rios, Enrique Patricio
    ;
    Paredes Escobar, Mayra Liliana
    This work investigates the extraction of oil from untasted Ecuadorian peanut (Arachis hypogaea L. var. fastigiata) and the integral valorization of its residual press cake, under a circular economy approach. The mechanical pressing process was optimized using three level factorial experimental design and Response Surface Methodology (RSM), evaluating the effect of temperature (20 to 90 degree Celsius) and pressure (10 to 20 Tons) on the extraction yield. The results identified an optimal point at 69.61 degree Celsius and 14.76 Tons, achieving a yield of 33.92 percent. The statistical analysis confirmed that pressure and its interactions with temperature are the most significant factors, observing that excessive pressures reduce the yield due to press cake compaction. Subsequently, the residual press cake was processed to obtain a defatted flour, which was utilized as the main ingredient in the development of a plant-based protein beverage. The preliminary sensorial showed high acceptability (68 percent of positive responses). This study demonstrates the technical viability of a sustainable process that not only obtains quality oil through mechanical pressing but also transforms a byproduct into a high value-added functional food, thereby contributing to productive diversification and the reduction of waste in the peanut agro-industrial chain in Ecuador.
  • Miniatura
    Item type:Ítem,
    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.