Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Efecto de dos tipos de levaduras Saccharomyces cerevisiae y Saccharomyces bayanus en la elaboración de una bebida fermentada a base de arroz (Oryza sativa)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) Yancha Villalba, Eder Gustavo; Delgado Ramos, Andrea VerónicaThe present study aimed to evaluate the effect of two types of yeast on a fermented rice-based beverage to contribute to knowledge about the production, conservation, and improvement of a traditional beverage and to promote its consumption. Four treatments with two replicates each were prepared, adjusted to 10 and 20 degrees Brix for each yeast, and left to ferment for 5 days. During fermentation, pH, acidity, and Brix degrees were evaluated. At the end of fermentation, alcohol content and presence of methanol were evaluated, in addition to a microbiological analysis of molds, yeasts and Salmonella. Finally, a sensory analysis of the final product was performed. When the beverages were evaluated during fermentation, the Brix degrees of all treatments were in a final range of 4 to 6 degrees Brix, the final pH range from 3.87 to 4.08, and the acidity was in a final range of 0.31 to 0.47 percent lactic acid. When evaluating the final product, it was found that treatments A1b0 (20 Brix, S. cerevisiae) and A1b1 (20 Brix, S. bayanus) had higher alcohol content of 9.1 and 9.5 percent, respectively, and the presence of methanol was negative. As for microbiological analysis, all treatments were found to be within the requirements of NTE INEN 2802 (Alcoholic beverages. Requirements), and finally, in the sensory analysis, similar values were recorded for all treatments, indicating that there were no significant differences between samples.Item 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 EsmiroThe 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.Item 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 AlfonsoBeer, 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.Item 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 DanielaAlcoholic 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.Item Elaboración de una bebida a base de yuca (Manihot esculenta Crantz) con fermentación sólida y sumergida(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2023-03) Estrada Orozco, Adela Carolina; García Solís, Mario DanielThis research project is developed with the purpose of developing a drink based on cassava (Manihot esculenta Crantz) with solid and submerged fermentation. For the elaboration of the cassava-based drink, solid fermentation tests were carried out with four strains, which are: Barley Koji, Soybean Koji, Red Rice Koji and Light Rice koji, where a better breakdown of starch into reducing sugars was obtained by the Red and Light strains. The solid fermentation was carried out in a period of nine days at 30 degrees Celsius, while the submerged fermentation took place in 15 days at room temperature, resulting in the Red and Light strains being the best treatments, unlike Barley and Soybean. In addition, according to the current Ecuadorian regulations NTE INEN 0973, 1983; NTE INEN 341, 1978; NTE INEN 340, 2016; NTE INEN 2802, 2015; INEN 1529-10, 2013 and NTE INEN-ISO 13301, 2014 established the physicochemical characteristics of the cassava-based drink in which it is determined that the pH, acidity, brix degrees that are values between 8.03 to 9 ,1 and alcoholic degrees in a range of 2.5 to 3.5. The microbiological analysis of the cassava chicha is within the permitted ranges of 10 UFC in one mL, complying with the maximum limit of a microbial count of molds and yeasts. Finally, the sensory evaluation that was carried out on 15 semi-trained tasters shows that in as for the flavor, the best is Red.Item Determinación de la osmotolerancia de nueve cepas de levaduras aisladas de frutos de mora para la aplicación industrial en procesos de fermentación alcohólica(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería Bioquímica, 2015) Constante Ibarra, Gissela Katherine; Rodríguez Meza, Carlos AlbertoPara determinar la osmotolerancia de nueve levaduras aisladas de frutos de mora de castilla (Rubus glaucus) en la producción de alcohol se tomaron en cuenta como factores de estudio la concentración de sólidos solubles y la especie de levadura utilizada para la fermentación. Dos levaduras mostraron ser más eficientes en la producción de etanol que Saccharomyces cerevisiae. Metschnikowia pulcherrima y Wickerhamomyces onychis, a 18°Brix, produjeron en promedio 80% más alcohol que Saccharomyces, y el rendimiento de producción de etanol fue de 1,29 y 1,25 militro por gramo de sustrato respectivamente. Los rendimientos de producción de biomasa por gramo de sustrato mostraron que Meyerozyma guilliermondii, a 18 °Brix, fue la levadura que produjo mayor cantidad de células por gramo de sustrato consumido. Se obtuvieron las cinéticas de crecimiento microbiano de los tratamientos de estudio a partir de la fase exponencial de las curvas de crecimiento mediante regresión lineal. Los resultados obtenidos en esta investigación abren la posibilidad de preparar un bioproducto útil para la industria de producción de biocombustibles en Ecuador, aportando de esta manera con estrategias que permitan la reducción del uso de combustibles fósiles y así tener un ambiente sano y libre de contaminación.Item Desarrollo de una tecnología para elaborar una bebida alcohólica a partir de la grosella blanca (phyllanthus acidus)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos, 2012 - 11) González Villalva, Ximena Alexandra; Navas Miño, Gladys Cecilia