Ciencia e Ingeniería en Alimentos y Biotecnología

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Start date: 2022Subject: search.filters.subject.HELADOS

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Now showing 1 - 5 of 5
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    Análisis de los procesos de producción de la microempresa de helados Melanic y su impacto en las condiciones higiénico-sanitarias del producto
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Nuñez Venegas, Carlos Enrique; Sánchez Garnica, Manoella Alejandra
    This study evaluated the impact of hygienic-sanitary conditions on ice cream production at the Melanic microenterprise, in response to the growing concern about food poisoning in Ecuador. The evaluation was carried out through an analysis of Good Manufacturing Practices (GMP), a flow chart of the production process and microbiological analyses of both the product and the areas in direct contact with the product, to establish the current situation of the microenterprise. The GMP compliance analysis was carried out using the ARCSA-DE-2022-016-AKRG standard and the microbiological analyses with the NTE INEN 706:2013 standard. An action plan was developed to remedy the noncompliances, which included the proposal of a new process flow diagram and a plant layout scheme with acceptable conditions. In addition, a training plan was developed as part of the prevention plan. Fifty-two percent of the GMP requirements were not met, evidencing problems with cleaning, disinfection and temperature control. The detection of E. coli in the final product indicated contamination associated with inadequate hygienic practices and cross-contamination. A detailed action plan was developed so that the microenterprise can act as resources become available. A staff training plan was developed to address issues, correct deficiencies, and ensure food safety. The results of this study highlight the importance of implementing rigorous hygiene measures in food production and the need for continuous monitoring to prevent foodborne disease outbreaks.
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    Utilización de bebidas vegetales de zapallo (Cucurbita moschata Duchesne) y de zambo (Cucurbita ficifolia Bouché) en la producción de helados con propiedades probióticas
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Arias Santos, Katherine Andrea; Sánchez Garnica, Manoella Alejandra
    Today, the food industry has been affected by consumer demand for healthier foods and health benefits. One of the most prominent problems is dairy consumption and related diseases, such as intolerances, allergies and ethical concerns. For this reason, plant-based beverages have become a promising alternative for this problem. Eight treatments were carried out in which the formulation variables were the presence or absence of stabilizers (carrageenan and inulin) and the type of beverage. In the control treatments, the formulation without stabilizers was used for each beverage; in the first and second treatments, the zambo beverage with inulin and carrageenan, respectively, was used; for the third and fourth treatments, the zapallo beverage with inulin and carrageenan, respectively, was used. Finally, the fifth and sixth treatments used a mixture of both stabilizers in the zambo and zapallo beverage. The treatments were statistically analyzed by texture profile analysis (TPA) and the viability of the probiotic in each was determined. The formulation with the best physical properties was the one in which two stabilizers were used. In the TPA it was determined that the treatments with inulin and carrageenan had the most relevant results in terms of the mechanical characteristics of: hardness, adhesiveness, cohesiveness, elasticity and chewiness. The most adequate viability in terms of the probiotic was in the treatments with inulin as stabilizers, since this, in turn, worked as a prebiotic in the food.
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    Proyecto de factibilidad para la implementación de una microempresa procesadora de helados de crema de leche con edulcorante en el cantón Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Naranjo Nieto, Karla Dayana; Ortiz Escobar, Jacqueline de las Mercedes
    The feasibility project to produce milk cream ice cream with sweetener in the Ambato canton, aims to determine its viability, considering four fundamental aspects of analysis: market study, technical study, organizational study, and economic-financial study. The market study made it possible to determine the acceptability of the product among potential consumers in the urban area of the Ambato canton, their purchasing tendencies, and their preferences in terms of flavor and presentation. On the other hand, through the technical study, the best formulation was established using a sensory analysis, the appropriate technology was selected to produce ice cream and a plant design of the microenterprise was made, taking into consideration the stipulations of the current regulations in the country. In the organizational study, the mission, vision, policies, and identity of the microenterprise were developed, and a simple hierarchical organization chart was drawn up detailing the roles and professional profile that each of the workers must fulfill. Finally, the economic-financial study evaluated the economic viability for the implementation of the microenterprise processing ice cream in the Ambato canton over a period of five years, calculating the total investment value required to start the project and financial indicators such as: equilibrium point (EP), Net Present Value (NPV), Internal Rate of Return (IRR), Investment Recovery Period (PRI), and the profitability on the investment (ROI).
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    Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) para la heladería artesanal Junior, ubicada en la parroquia Quinchicoto del cantón Tisaleo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Toasa Sánchez, Holguer Alexander; Ortiz Escobar, Jacqueline de las Mercedes
    It has been developed a Manual of Good Manufacturing Practices for the ice cream shop Junior located in Quinchicoto – Tisaleo, a store dedicated to the elaboration and commercialization dedicated to the elaboration and commercialization of a great variety of ice cream flavors. Through this, soon it is expected to obtain the certification of BPM by the National Agency for Health Regulation, Control and Surveillance (ARCSA). An initial diagnosis was made, using the verification guide with code: FIB.5.1.3-ALI-02-02, which contains 213 parameters and 3 evaluation levels. As a result of this procedure, it was identified that there is a breach of 47 percent; 43 percent of the parameters are fulfilled, and 10 percent are not applicable to their activities. The Standardized Operating and Sanitation Procedures were developed based on the shortcomings detected in this microenterprise and the requirements established in the resolution ARCSA -DE-067-GGG-2015, which integrate procedures, instructions, protocols and records that will ensure hygiene in the production chain and guarantee the quality and safety of the products produced. Counting with the economic resources of the microenterprise and motived by the objective of obtaining the BPM certification by ARCSA, the action plan and the analysis of proposed costs have been developed. It is expected to overcome the irregularities within one year.
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    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.