Ciencia e Ingeniería en Alimentos y Biotecnología
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Item 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 MercedesThis 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.Item Evaluación del efecto de la temperatura en las propiedades sensoriales y reológicas de la mermelada de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Baltazar Chango, Jessica Fernanda; Acurio Arcos, Liliana PatriciaIn recent years, there has been a growing demand for products with a high nutritional level. This has driven the search for new processing technologies that allow preserving the properties of food. In this study, a new technology is analyzed to transform the Chinese plum tree, with the aim of maintaining its sensory characteristics; developing a jam with this fruit using an oil bath to simulate the processing temperature in an industrial plant at four temperatures: 120, 130, 140 and 150 degrees Celsius, to evaluate the rheological and sensory parameters of the jams. In addition, the proximal composition of the jam was evaluated with greater sensory acceptability. The sensory profile graph showed that the jam made at 150 degrees Celsius was selected as the best treatment. On the other hand, the jam at 120 degrees Celsius presented higher viscosity values; while the jam at 150 degrees Celsius presented lower values. All the jams required a threshold effort to start flowing, this effort being lower in the jams made at a higher temperature. Furthermore, they gave a flow behavior index less than unity, indicating pseudoplastic behavior. The jam valued as the best treatment showed values of moisture, protein, fat, fiber and ash like those reported in sweet potato and orange, blackberry, pineapple jams, among others. In addition, it presented values of soluble solids, pH and titratable acidity that are within the range established in the local technical standard.Item Modelado matemático de la cinética de degradación térmica del color de la cereza china (Dovyalis abyssinica (A. Rich.) Warb.) en la elaboración de mermelada(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Arias Pucuji, Mario Israel; Acurio Arcos, Liliana PatriciaCurrently, color is considered a measurable quality criterion in foods such as nutritional quality, sanitary condition, colorant concentration, degree of maturity, quality control and process automation. The development of mathematical models to determine the loss of color of foods in enzymatic or non-enzymatic reactions was also carried out, since it allows predicting their behavior as a function of time and temperature. The process included the determination of the ripening index of Chinese cherry (Dovyalis abyssinica (A. Rich.) Warb.) as well as its nutritional composition, physicochemical characteristics and antioxidant activity. From the best prospectus, pulp was converted to analyze its color change in CIELab space by Luminosity, Chroma and Hue during jam making at four different temperatures, 120, 130, 140 and 150 Celsius degrees. The study indicated a higher luminosity at ripening stage three, which after the thermal process suggests a line regression for the loss of luminosity, chroma, hue angle and overall color variation values. As the thermal process progresses from intense orange and red colors to darker, paler and less intense colors, using an Arrhenius model, the changes in the values of these factors conform to a first order reaction. The results revealed that the Chinese cherry has a valuable nutritional composition, antioxidant activity, as well as physicochemical characteristics that technologically influence the production of jam.Item Elaboración de mermelada de frambuesa (Rubus idaeus L.), arándano (Vaccinium corymbosum L.) y mora (Rubus ulmifolius Schott) utilizando un edulcorante natural y carragenina como gelificante(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Soto Silva, Luis Sebastian; Ortiz Escobar, Jacqueline de las MercedesNowadays, the consumption of sugary products is a phenomenon that has been increasing significantly over time; the development of the food industry is the main cause of the increase in diseases, pathologies, metabolic and physiological alterations, due to the high number of ultra-processed products with a high content of free sugars. The purpose of this research is to develop a jam from raspberry (Rubus idaeus L.), blueberry (Vaccinium corymbosum L.) and blackberry (Rubus ulmifolius Schott), which are fruits rich in antioxidants, and can offer health benefits, seeking to reduce neurodegenerative and cardiovascular diseases, since the use of a natural sweetener reduces the caloric impact of the product on the consumer and the use of a gelling agent such as carrageenan is suitable for achieving a product with a similar texture to a conventional jam. For the elaboration of the product, several formulations were provided and by means of a sensory analysis the best treatment was determined, which was evaluated in its physicochemical characteristics, microbiology and total antioxidant content. From the results obtained, it was concluded that the treatment with the highest amount of carrageenan and natural sweetener had good sensory characteristics in terms of smell, taste, texture and a higher acceptability index than the other treatments. As for the most important attribute, texture, the results were positive and similar to a conventional jam.Item Efecto de la variación de esterificación de la pectina en la gelificación de mermeladas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Ramos Jaramillo, Gabriela Estefanía; Sánchez Garnica, Manoella AlejandraAgroindustrial waste becomes increasingly larger as the population grows, raising concerns about environmental impact. New strategies are being sought to reuse valuable waste in the food industry. The research focuses on extracting pectin from four varieties of lemon (Citrus limon var. Lisbon, Citrus latifolia, Citrus medica and Citrus reticulata) due to the high environmental impact of lemon production, where currently only the pulp is used to manufacture pulps and concentrates. The extraction was carried out by conventional acid hydrolysis and microwaves. The extracted pectin was subjected to analysis by Fourier Transform Infrared Spectroscopy (FT-IR) and Titration to determine its esterification percentage. For the effect of the variation of pectin esterification on the gelation of jams, a texture analysis was carried out where hardness, adhesiveness and cohesiveness were evaluated. The extraction method with the highest yields was by conventional acid hydrolysis with 14.9; 13.4; 3.98 and 0.51 percent, for each variety of lemon. The FT-IR analyzes obtained similarities in the bands indicated by methyl ester groups, covering ranges from 1737.86 - 1741.72 wave number, likewise the peaks detected at 1020.34 - 1024.20 wave number, show linkage to the C-O-C symmetric group. The pectin extracted from Citrus latifolia presented a higher percentage of esterification of 99.8 percent, suggesting that more esterified pectins have a better gelling effect in jams. These results highlight that lemon residues are a valuable source of pectin, useful as a food additive.Item Proyecto de factibilidad para la implementación de una planta procesadora de mermelada utilizando fresa (Fragaria sp) de calidad no comercial y edulcorante en el cantón Rumiñahui, provincia de Pichincha(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Alcocer Vasconez, Juan Fernando; Ruiz Robalino, Oscar EduardoThe feasibility project for the implementation of a jam-processing plant using non-commercial quality strawberries (Fragaria sp) and sweeteners in the Rumiñahui canton, province of Pichincha, aims to determine its viability, considering three main aspects: market study, technical study, and economic-financial study that goes hand in hand with the organizational framework. Focusing on the use of raw materials that do not meet the usual standards of the food industry makes them the central nucleus of the strategy for the production of the final product. The market analysis focuses on the reception of the product among potential consumers in the urban area of the Rumiñahui canton, province of Pichincha, considering purchasing patterns, presentation preferences, and taste acceptance. Simultaneously, the technical study allowed the identification of the optimal formulation through sensory tests and the selection of the appropriate technology, with the design of facilities in accordance with the regulations in force in the country. In the organizational framework, the mission, vision, policies, and corporate identity are outlined. A simple hierarchical organization chart was designed to detail the responsibilities and professional profiles of each collaborator. Finally, the economic-financial study evaluated the economic feasibility of the implementation of the plant, considering a time horizon of five years, calculating the total amount required for the initial investment of the project and the financial indicators, such as break-even point, Net Present Value, Internal Rate of Return, Payback Period and Return on Investment.Item Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Las Moritas de los abuelos ubicada en el cantón Ambato parroquia Montalvo(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Ramírez Mariño, Daniela Stephanie; Vilcacundo Chamorro, Rubén DaríoThis research work was oriented to the elaboration of a Good Manufacturing Practices guide for its possible implementation and certification of the blackberry jam line in the company Las Moritas de los Abuelos located in the canton of Ambato, Montalvo parish, in order to improve the competitive capacity and provide safe and innocuous products to consumers. The company's current situation was evaluated under the LVEMA - DR - 2023 checklist issued by ARCSA, which consists of 185 items divided into 8 chapters. The results obtained show that the company in the initial conditions presents 23.21 percent of non-compliance; 62.75 percent of compliance and 14.04 percent of parameters not applicable to the business activity. Based on the nonconformities detected in the company, a plan was presented with corrective actions for the implementation of GMP requirement programs such as Standard Operating Procedures and Sanitation Procedures; these procedures will ensure adequate hygienic-sanitary conditions throughout the production chain and product safety. The action plan is intended to resolve nonconformities in a timely and appropriate manner and, in accordance with the company's available resources, to achieve GMP certification.Item Caracterización de la goma obtenida de la semilla de Tamarindo (Tamarindus indica L.)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-08) Pumalema Miranda, Mariana Raquel; Álvarez Calvache, Fernando CayetanoThe objective of the investigation is to characterize the gum obtained from the Tamarind seed (Tamarindus indica L.), being an alternative for the use of the pulp and seeds. The gum obtained from the Tamarindo seed was characterized by two treatments prior to obtaining the gum (GSS and GST). It was verified that the dried and roasted seed treatments intervene in the physicochemical, rheological, thermal and texture properties of the jam. The drying treatment was the most optimal, the yield was 20.92 percent, the pH 6.59, the density 0.98 grams per ml, the molecular weight 9.698 per 105 grams per mole and humidity 6.55 percent. . The rubber exhibited Newtonian behavior, specifically the thermal characterization that is highly thermostable. The gum is specified for the production of jam, being a substitute for pectin due to the similar characteristics in gel formation. Tamarind jam was made to verify the efficiency of the hydrocolloid in relation to pectin (control), the MGSS treatment complied with the parameters established by current legal regulations, pH 2.963, the acidity of 2.533 in relation to the percentage of acid tartaric, Brix degrees 65.90. The jam experienced a visco elastic behavior, as a function of the storage modulus (elastic) (G´), loss modulus (viscous) (G¨) and loss tangent (tan δ) as a function of the angular frequency. Sensory evaluation indicated that formulation made with pulp and GSS obtained acceptability by the panelists.