Ciencia e Ingeniería en Alimentos y Biotecnología

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    Estudio de factibilidad para la elaboración de una crema hidratante antienvejecimiento con aceite de aguacate (Persea americana) enriquecida con ácido hialurónico en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Rivera Reinosos, Alejandra Monserrath; Valencia Silva, Alex Fabián
    Skin aging is caused by internal and external factors that precipitate a natural process, which has great repercussions within society. Currently, it has gained greater importance in different scientific studies with the aim of treating bad skin care habits, whether they are caused by climate changes and the use of conventional cosmetics. A feasibility study was prepared to corroborate the acceptance of a facial cream. In the market study, a survey was carried out on people between the ages of 35 and 49, where the demand, supply, and competition of cosmetics were recognized to determine the acceptance of the product. The technical study establishes the size of production, location, and engineering of the project, detailing the technical and scientific part of the product. In the economic study, the costs, investments, cash flow and sales required for the establishment of the plant were described. Finally, in the financial evaluation, the indicators were calculated where it was reflected that the project is profitable and viable according to the cost/benefit indicator of the investment, which was 1.67 for its execution in the cosmetic market. Faced with this situation, the need arises to develop an anti-aging moisturizing cream based on avocado oil and hyaluronic acid, implementing biotechnology in the production and quality control processes, taking advantage of the molecular synergy of plants to create new enhancing additives for facial care.
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    Estudio de factibilidad para la elaboración de una crema hidratante antienvejecimiento con aceite de aguacate (Persea americana) enriquecida con ácido hialurónico en el cantón Ambato, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Coca Gaibor, Andrea Alexandra; Valencia Silva, Alex Fabián
    Skin aging is caused by internal and external factors that precipitate a natural process, which has great repercussions within society. Currently, it has gained greater importance in different scientific studies with the aim of treating bad skin care habits, whether they are caused by climate changes and the use of conventional cosmetics. A feasibility study was prepared to corroborate the acceptance of a facial cream. In the market study, a survey was carried out on people between the ages of 35 and 49, where the demand, supply, and competition of cosmetics were recognized to determine the acceptance of the product. The technical study establishes the size of production, location, and engineering of the project, detailing the technical and scientific part of the product. In the economic study, the costs, investments, cash flow and sales required for the establishment of the plant were described. Finally, in the financial evaluation, the indicators were calculated where it was reflected that the project is profitable and viable according to the cost/benefit indicator of the investment, which was 1.67 for its execution in the cosmetic market. Faced with this situation, the need arises to develop an anti-aging moisturizing cream based on avocado oil and hyaluronic acid, implementing biotechnology in the production and quality control processes, taking advantage of the molecular synergy of plants to create new enhancing additives for facial care.
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    Control de maduración de aguacate mediante análisis de imagen
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Pasato Guanga, Andrés Leonardo; Fuentes Pérez, Esteban Mauricio
    The state of maturity of fresh fruits is a fundamental parameter in commercialization or industrial processing. Traditionally, the determination of maturity has been carried out in laboratories, analyzing each fruit according to its nature with a specific methodology and parameters. For the avocado fruit, the firmness or dry matter content is quantified to estimate its maturity, these tests have been adopted for their high reliability and reproducibility. The state of maturity in the fruits is also diagnosed by panels of tasters or expert farmers, leaving room for subjectivity. Agrifood chains have incorporated technology as a support for agriculture 4.0, sustainability and organic production, main pillars of quality and food safety. Non-invasive methods of analysis are technological tools in the food chain that make it possible to reduce errors due to subjectivity and accurately detect parameters not perceptible to the human eye. Image analysis technology allows optical parameters to be quantified and correlated with biological phenomena to automate agricultural processes. This document examines the application of image analysis to control the state of maturity in avocado fruits. Different methodologies used for the prediction of maturity are addressed, mentioning hardware & software, correlation data. The methods developed by researchers differ in their fundamentals, despite this, they maintain high performance values in classification by maturity. The results indicate that, by combining artificial intelligence, peripherals and post-harvest data, the state of maturity can be efficiently predicted by image analysis.
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    Evaluación del efecto de la aplicación de atmósferas modificadas sobre la calidad físico química y vida útil del aguacate (Persea americana Mill) variedad Hass
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Caiza Velasco, Juan Francisco; Ortiz Escobar, Jacqueline de las Mercedes; Brito Grandes, Beatriz Dolores
    Currently, the Hass variety avocado is one of the most desired in international markets, especially in the United States of America and Europe, this raw material is considered exotic for consumption as such or in a derivative such as guacamole. The research objective was to study the effect of the application of modified atmospheres on the physical-chemical quality and the shelf life of the Hass variety avocado, the mixtures used in the different atmospheres were MIXTURE 1: 2 percent Oxygen - 3 percent Dioxide of Carbon - 95 percent Nitrogen, MIX 2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, MIX 3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen, MIX 4: 2 percent Oxygen - 10 percent Carbon dioxide - 88 percent Nitrogen. The quality parameters studied were weight loss (percentage), firmness (Newton), pH, titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and Cielab color analysis (chroma, Hue tone, index obscuration) for 60 days of observation, in four mixtures. Mix four is the most recommended to maintain the physical-chemical characteristics, compared to the Ecuadorian standard INEN 1755, highlighting the lower weight loss, the lower acidity upon reaching 60 days of storage in this atmosphere and reached the adequate fat levels consumption, the color remained adequate both in the peel and in the pulp.
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    Estudio del efecto de la aplicación de atmósferas modificadas sobre la vida útil y la calidad del aguacate (Persea americana Mill) variedad Fuerte
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-09) Viñán Pérez, Elvis Israel; Paredes Escobar, Mayra Liliana; Brito Grandes, Beatriz Dolores
    Currently, the avocado variety strong, in addition to its good sensory potential, has magnificent characteristics such as oil content, thick skin and late ripening; that put it at the top to be produced, sold and consumed globally. The present investigation studied the effect of the application of modified atmospheres on the physicochemical characteristics and shelf life of the strong variety avocado. The concentrations of the applied gases were: Modified Atmosphere1: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, Modified Atmosphere2: 3 percent Oxygen - 5 percent Carbon Dioxide - 92 percent Nitrogen, Modified Atmosphere3: 4 percent Oxygen - 7 percent Carbon Dioxide - 89 percent Nitrogen and Modified Atmosphere 4: 2 percent Oxygen - 10 percent Carbon Dioxide - 88 percent Nitrogen. The analyzes carried out on the fruit included: weight loss (percentage), firmness (Newton), color (CIE-Lab parameters, tone, chroma and darkening index), titratable acidity (percentage of tartaric acid), dry matter (percentage), fat (percentage) and pH; analyzes on each sample were performed for 60 days, often every 10 days. The results obtained showed that the Modified Atmosphere1 mixture: 2 percent Oxygen - 3 percent Carbon Dioxide - 95 percent Nitrogen, obtained better physicochemical characteristics of the avocado, such as: greater amount of fat, less weight loss, less titratable acidity and higher pH. Which met the quality standards for consumption; established in the INEN 1755: 2009 standard.
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    Extracción y evaluación de un colorante natural a partir de la pepa de aguacate para el teñido de las fibras de algodón y poliéster
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2011) Guerrero Escobar, Diana Paulina; Moreno, Natalia
    Para el desarrollo del presente trabajo, se utilizó la semilla del aguacate para extraer un colorante natural, El proceso constó de los siguientes partes; la extracción, análisis, evaluación y la aplicación del colorante en las fibras textiles, para la extracción del colorante se utilizo un equipo de destilación simple, con la ayuda de los solventes se pudo obtener un colorante en polvo. En esta investigación se planteó dos factores de estudio cada uno con dos niveles estos factores fueron; el tipo de solvente (hidróxido de sodio y etanol), y el estado de la semilla (fresca y seca); para establecer los mejores tratamientos, se utilizó un diseño experimental a*b. En base al análisis estadístico, para el rendimiento del colorante los resultados indican que el mejor tratamiento es la utilización de hidróxido de sodio R= 40%, mas no hay diferencia significativa con la relación al estado de la semilla. Mientras que para la concentración del colorante hay diferencia significativa entre los dos solventes, y el mejor es el hidróxido de sodio también para el factor b hay diferencia significativa ya que el estado de la semilla también influye en la concentración del colorante, siendo el mejor siendo el mejor tratamiento aquel con la semilla seca que con la fresca. En la aplicación de las fibras textiles se utilizó el algodón, una fibra natural y el poliéster una fibra sintética, para establecer diferencias; se obtuvo mejores resultados con el algodón que con el poliéster, utilizando el hidróxido de sodio dio una coloración café obscura mientras que con el etanol dio una coloración café –rojiza Se evaluó el colorante natural comparando con un colorante comercial, mediante la prueba de solidez al lavado dándonos buenos resultados. Además se determino el agotamiento del baño residual siendo este 98,4% es decir que el colorante se adhiere muy bien a la fibra.