Ciencia e Ingeniería en Alimentos y Biotecnología

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Subject: search.filters.subject.ECONOMÍA CIRCULAR

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    Desarrollo de una barra energética a partir de la revalorización circular del suero de leche
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Martínez Arequipa, Mariano Ismael; Moreno Miranda, Carlos Santiago
    recovery, spray drying, and the development of experimental formulations. Sensory analyses were conducted with trained panelists to evaluate parameters such as flavor, texture, aroma, color, and acceptability. Results indicated that formulations with higher whey concentrations (T3-Z) achieved sensory acceptance levels comparable to commercial products, standing out for their balanced nutritional profile and organoleptic quality. Additionally, environmental feasibility was assessed through a life cycle analysis (LCA), revealing a 25 percent reduction in carbon dioxide emissions and annual savings of 182,500 liters of water by repurposing whey. Economically, the Project proved to be profitable, with an internal rate of return (IRR) of 18 and percentan investment recovery period of less than two years. This project highlights the potential of whey as a functional and sustainable ingredient for the food industry, aligning with sustainability and nutrition trends.
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    Aplicación de un modelo de optimización de uso de suero de leche orientada a la circularidad en PyMEs fabricantes de queso del cantón Píllaro, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2022-09) Manjarrés López, Lizeth Carolina; Paredes Escobar, Mayra Liliana
    The production of fresh cheese is an important source of income for the small and medium businesses of the Píllaro canton. The objective of this research project was to apply a model for optimizing the use of whey oriented towards circularity in small and medium businesses that manufacture cheese in the Píllaro canton, through the reinsertion of whey in the production of a fermented milk drink. (yogurt with whey) taking advantage of a resource considered waste. The production process of fresh cheese and whey in the La Esencia dairy product factory was characterized with the use of the Value Stream Map diagnostic tool to identify in which part of the process the whey is produced (waste). in addition to providing the necessary data to develop the material balance, as well as the identification of the process that limits production. With the survey applied to the 13 owners of dairy-producing small and medium businesses in the Píllaro sector, the current state of the production of fresh cheese and daily whey in the sector was identified. Finally, the data was reflected in an optimization model that, based on the increase in the product portfolio, maximized the sales of SMEs from 984 dollars for the sale of a single product to 2,400 dollars for the sale of two products. Therefore, the proposed optimization model demonstrates that whey used as raw material generates financial gains for small and medium businesses in Píllaro.
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    Economía circular y desempeño socio-institucional: evaluación del potencial de la cadena de leche en el cantón Píllaro provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2021-09) Pachucho Chuquiana, Isabel Johanna; Peñafiel Ayala, Rodny David
    The study of the milk value chain in the province of Tungurahua, canton Píllaro, evaluated the socio-institutional performance and the circular potential of the milk chain considering socioeconomic, institutional, productive, and transactional components. The methodology used in this research was the IASA (Integrated Agrifood Sustainability Evaluation) evaluation framework. This framework makes it possible to assess the linkages within a value chain. The study area was located in order to map the stages, primary and technical support activities, information flows and prices in the milk chain. Six links in the production chain were analyzed, and the reality of the milk producer was made clear. A structured survey was applied to milk producers, supported by Cronbach's alpha test and analyzed using descriptive statistics and SPSS statistics software. From the results obtained, it was observed that most of the producers are women and the farms analyzed generally use family labor. In addition, it was identified that product transactions are relatively slow and informal. Also, the analysis of transactional costs found that most producers influence the raw material transaction. The governance dynamics in this study chain are modular in nature due to the codification of information and the supply base. Finally, in the economic potential, it was proposed to elaborate two by-products from whey, freeze-dried and encapsulated whey.