Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.BEBIDAS ALCOHÓLICAS

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    Desarrollo de una bebida de hidromiel a base de pera piña (Pyrus communis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sánchez Ojeda, José Ricardo; Ortiz Escobar, Jacqueline de las Mercedes
    Mead, a fermented beverage combining honey and water, exhibits significant potential in the artisanal beverage industry, particularly when infused with ingredients such as herbs, spices, and fruits. This study explored the incorporation of pear to enhance its organoleptic characteristics. Two yeast strains, Fermivin 4F9 and Fermivin 7013, were used alongside two concentrations of pear juice and honey adjusted to 15 and 20 degrees Brix, aiming to identify the most accepted formulation. After a ten-day fermentation period at 24 degrees Celsius, the meads reached between 6 and 8 degrees Brix. Twenty-five semi-trained tasters evaluated the samples, assessing aspects such as color, flavor, aroma, and overall acceptability. The findings indicated that the mixture of pear juice and honey at 20 degrees Brix with Fermivin 4F9 yeast received the highest ratings from the evaluators. Physicochemical analyses of the best-performing treatment revealed that the mead had a total acidity of 1.53, volatile acidity of 0.77, fixed acidity of 1.353 grams per cubic centimeter, 8 degrees Brix, an alcohol content of 10 degrees Gay-Lussac, and a methanol content of 8.11 milligrams per 100 cubic centimeters, meeting the standards established by NTE INEN 374 regulations for alcoholic beverages.
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    Plan de negocios para la producción y comercialización de un producto destilado a partir de dulce de cabuya (Agave americana var) en la provincia de Cotopaxi
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería Bioquímica, 2024-08) Oñate Murillo, Daniela Nataly; Robalino Martínez, Dolores del Rocío
    The Cabuya Sweet or Misque is a traditional beverage from Cotopaxi; therefore, it is necessary to industrialize it into a distilled product. This work starts from a descriptive study, whose objective was to design a business plan that allows for the production and commercialization of the distilled product. The business plan includes market, technical, administrative, and financial evaluation studies. By studying the market, unmet demand was determined; the target market is aimed at consumers aged between 18 and 45 years. The technical study complied with the characterization of the raw material, obtaining a value greater than 14 degrees Brix; the pH obtained was between five and six; for fermentation, a total of six degrees Brix and a pH of five to four were obtained, in addition to having 5 percent alcohol. The analysis of the final product obtained ten degrees Brix, a pH of four, and reached 38 percent alcohol; these analyses were performed based on the INEN 1837 technical standard. The administrative study was structured, serving as the basis for the operationalization of the company. Finally, a Net Present Value (NPV) of $2,380 was determined with an Internal Rate of Return (IRR) of 37 percent, and the capital recovery time is around two years and three months; therefore, it is concluded that the project is financially profitable in the long term.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa DESTYLAB S.A.S ubicada en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Telenchana Ruiz, Adriana Lisbeth; Guanoquiza Rivera, Manuel Israel
    This work focused on developing a Good Manufacturing Practices Manual (GMP) in the microenterprise DESTYLAB located in the city of Ambato, dedicated to the manufacture of an alcoholic beverage, aguardiente, with the objective of establishing procedures and parameters for compliance with quality, safety and food safety in the production line. An initial diagnosis of the microenterprise was made by means of a checklist with eight established chapters, where three levels were applied for the evaluation: Complies, Does not comply and Does not apply. In the initial evaluation, 58.15 percent was non-compliant, 27.17 percent was non-compliant and 14.67 percent was non-applicable to the microenterprise. The manual contains SOPs and SSOPs, which were established according to the microenterprise's needs and taking into account all the activities carried out in the areas and production lines to ensure quality assurance and safety. The action plan was developed based on the nonconformities found in the microenterprise, through the ARCSA 067-2015 regulations to issue necessary corrective actions. The report will allow the microenterprise manager to prioritize improvement initiatives for the implementation of Good Manufacturing Practices.
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    Desarrollo de un coctel congelado elaborado a partir de licor de chawarmishqui y pulpa de maracuyá empacado en fundas doypack
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Rodríguez Santos, John Jairo; Ortiz Escobar, Jacqueline de las Mercedes
    The agave liquor is part of the productive socio-cultural livelihood of the Nabón canton, as in other cantons in our country, however, this type of liquor at the national level has not achieved important recognition. The objective of this project is the development of a frozen cocktail, made from chawarmishqui liquor and passion fruit pulp packed in doypack sleeves, using an IQF freezing process, with good organoleptic characteristics. For the development, four formulations were elaborated, with variations in the concentration of liquor and passion fruit pulp, keeping the proportions of water, sugar and xanthan gum constant, with the aim of generating a pleasant-tasting drink. The samples were evaluated by means of a sensory analysis using an ordering test on a panel of 32 tasters, to obtain the most preferred cocktail. According to the Ecuadorian Technical Standard NTE INEN 2802, the physical, chemical and microbiological analyzes required in the best formulation were carried out, obtaining a liquor of 3.2 pH, 21.7 degrees Brix, higher alcohols of 16.23 mg over 100 cubic cm, alcohol in volumetric fraction of 8 degrees GL, furfural less than 0.01 mg over 100 cubic cm and methanol 4.2 9 mg per 100 cubic cm, a count of molds and yeasts less than 10 CFU per mL and absence of salmonella, therefore the cocktail meets the requirements stipulated for cocktails or mixed alcoholic beverages and appetizers.
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    Proyecto de factibilidad para la creación de una microempresa productora de un destilado tipo whisky Bourbon a partir de la materia prima local maíz (Zea mays) en el cantón Ambato provincia de Tungurahua, Ecuador
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Moyolema Freire, Vanessa Gissela; Cadena Carrera, Santiago Esmiro
    Whiskey is an alcoholic beverage widely consumed by the Ecuadorian population that generates significant income, however, this type of distillate is not commonly manufactured within the country. For this reason, the present investigation evaluated the feasibility of installing a microenterprise producing a Bourbon whiskey-type distillate in the city of Ambato from corn produced in the area. Within the feasibility study, market, technical, administrative and financial economic studies were carried out. The first analysis allowed to know the potential market and identified the internal and external factors of the environment. The technical part revealed that the processing plant has the capacity to produce 1,888 bottles of Bourbon whiskey per month and justified that the best location for the installation is the parish of Picaihua. The administrative analysis described the business philosophy, determined that the required workforce is 2 workers in production and explained the functions of each job. The financial indicators presented positive values with a NPV greater than zero, an IRR of 18 percent and a cost-benefit ratio that generate profits of 0.53 cents for every dollar invested. These data demonstrate that the project of a corn-based Bourbon whiskey-producing microenterprise is viable 4 and profitable over time.
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    Estudio de factibilidad para la elaboración de una cerveza a base de malta de cebada y papa (Solanum tuberosum) como adjunto en el cantón Ambato perteneciente a la provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2023-09) Chango Pandashina, Nina Abigail; Cadena Carrera, Santiago Esmiro
    The overproduction of potatoes represents a limitation for fair trade of this tuber within the Ecuadorian market, causing vulnerability to the sectors dedicated to potato cultivation and commercialization. Therefore, the present dissertation analyzed the financial feasibility of implementing a microenterprise dedicated to the production of beer made from barley malt and potatoes in the city of Ambato. The feasibility study consisted of several stages, including the respective market, technical, organizational, administrative, and financial studies. The market study allowed for an objective determination of the potential demand for the product within a competitive market. Subsequently, the technical study provided an overview of the project's size and engineering, primarily defining the process to be carried out, considering Ecuadorian regulations governing this type of product. Additionally, a plant distribution proposal was developed to enable an efficient production process. Similarly, the administrative study determined several important aspects for the company, such as the name of the microenterprise, product, labels, required workforce, and others. Finally, upon analyzing the financial study, it was determined that the creation of the URCUPI microenterprise is economically viable, as the results showed a Net Present Value (NPV) of 158169,81 USD, a 28 percentage Internal Rate of Return (IRR) and a Payback Period (PRI) of 1 year, with an initial investment of $130580 USD.
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    Obtención de una bebida hidroalcohólica de coco (Cocos nucifera L.) y hierba buena (Mentha Spicata) mediante la maceración asistida por microondas con ajuste de potencia
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-09) Buenaño Pico, Edisson Alejandro; Ortiz Escobar, Jacqueline de las Mercedes
    Alcoholic beverages, as well as hydro-alcoholic beverages in Ecuadorian culture are part of the customs and traditions, both in rural and urban areas, and their consumption is linked to traditional festivities and social group meetings. To obtain the beverage, three microwave-assisted maceration treatments were carried out with three different powers: 5 minutes at 500 W, 10 minutes at 700 W and 20 minutes at 900 W for coconut; and 1 minute at 500 W, 3 minutes at 700 W and 5 minutes at 900 W for hierba buena. The samples were analysed by infrared spectrometry to determine the best macerates, obtaining that the treatment of 20 minutes at 900 W was the best for coconut, and 5 minutes at 900 W for sweet grass, as they had a higher content of phenolic compounds. The two macerates were mixed to obtain four samples and syrup was added. The four treatments were: 55 percent macerate with 45 percent syrup, 60 percent macerate with 40 percent syrup, 62 percent macerate with 38 percent syrup and 65 percent macerate with 35 percent syrup, which were submitted to a panel of 32 tasters. The best treatment was the one with 65 percent macerate and 35 percent syrup, to which physical-chemical analyses were performed according to the Standard (NTE INEN 1837, 2016), obtaining a beverage with excellent organoleptic characteristics and within the standard.
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    Diseño del proceso de producción de cerveza con cannabidiol a escala piloto
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) López Benavides, Joseph Andrés; Cabrera Valle, Daniel Alfonso
    Beer, being one of humanity's oldest biotechnological products, has a certain background that constitutes a product of interest from a technological and industrial point of view. The objective of this work was to design a process for the production of beer with cannabidiol on a pilot scale, for which a 5-liter batch was prepared on a laboratory scale. Data was collected that, through material and energy balances, allowed scaling the process and designing the block diagram and process flow (BFD and PFD), in addition to the conceptual design of a 50-liter capacity fermenter. The operating conditions of the bioreactor determined the optimum pH with a range between 5 to 6 and a constant temperature of 20 degrees Celsius to achieve high fermentation without agitation or dissolved oxygen. In addition, the physicochemical and microbiological characterization showed normal values according to the Ecuadorian Institute for Standardization (INEN) and the Association of Official Agricultural Chemists (AOAC) for brewing, with the exception of total acidity and the presence of aerobic mesophiles. On the other hand, the scaling factor was calculated through the material and energy balances with a value of 10.35 to scale all the process streams to a pilot scale. Additionally, a helical coil and a flat plate turbine agitator were designed according to the similarity criteria for the fermenter. Finally, the process was presented in BFD and PFD diagrams.
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    Diseño del proceso de producción de cerveza con cannabidiol a escala piloto
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-03) Corrales Freire, Joao Xavier; Cabrera Valle, Daniel Alfonso
    Beer, being one of humanity's oldest biotechnological products, has a certain background that constitutes a product of interest from a technological and industrial point of view. The objective of this work was to design a process for the production of beer with cannabidiol on a pilot scale, for which a 5-liter batch was prepared on a laboratory scale. Data was collected that, through material and energy balances, allowed scaling the process and designing the block diagram and process flow (BFD and PFD), in addition to the conceptual design of a 50-liter capacity fermenter. The operating conditions of the bioreactor determined the optimum pH with a range between 5 to 6 and a constant temperature of 20 degrees Celsius to achieve high fermentation without agitation or dissolved oxygen. In addition, the physicochemical and microbiological characterization showed normal values according to the Ecuadorian Institute for Standardization (INEN) and the Association of Official Agricultural Chemists (AOAC) for brewing, with the exception of total acidity and the presence of aerobic mesophiles. On the other hand, the scaling factor was calculated through the material and energy balances with a value of 10.35 to scale all the process streams to a pilot scale. Additionally, a helical coil and a flat plate turbine agitator were designed according to the similarity criteria for the fermenter. Finally, the process was presented in BFD and PFD diagrams.
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    Evaluación fisicoquímica y cinética de producción de biomasa de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la fermentación alcohólica de una bebida a base de mandarina (Citrus reticulata) y cidra (Sechium edule)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Vallejo Orozco, Yadira Alexandra; Garcés Moncayo, María Daniela
    Alcoholic drinks made from fruit have become popular in recent years. The purpose of this work is to identify the optimal formulation both in alcoholic yield and in biomass production of two types of yeast S. cerevisiae and S. bayanus. 12 treatments were prepared at three concentrations of cidra and tangerine juices (75:25, 50:50, 25:75) for each of the yeasts. During the fermentative stage, the treatments were monitored for pH, acidity, Brix degrees and cells per milliliter. At the end of the fermentation the percentage of ethanol was obtained. The results of the fermentation indicated that the treatments A0B0R2 and A0B0R1 obtained 9 and 10 percent alcoholic strength respectively, in volatile acidity the A2B1R1 treatment was the only one that exceeded the maximum permissible limit according to the INEN 374 standard with a value of 2.52 g. Acetic acid per Liter. The methanol determination showed that the A0B0R1 and A1B0R2 treatments were negative while the A0B0R2 and A1B0R1 samples were positive for methanol. When comparing the biomass kinetics, it was determined that S. bayanus has a higher biomass production, faster cell growth rate and shorter generation time, while S. cerevisiae produced a higher percentage of ethanol in the combination of 75:25 cidra- tangerine. Therefore, in this study it was determined that the best treatment to produce an alcoholic beverage based on citron and tangerine is A0B0R1, as it has a percentage of ethanol of 10 percent.