Ciencia e Ingeniería en Alimentos y Biotecnología
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Item Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el molino Santa Rosa de la empresa Industrias Catedral S.A, Tungurahua(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-02) García Cevallos, Brenda Dayanna; Ortiz Escobar, Jacqueline de las MercedesThis research is focused on the development of a Good Manufacturing Practices Manual for the Santa Rosa Mill of Industrias Catedral S.A., located in the parish of Santa Rosa, in order to be implemented in the future and obtain GMP certification by the National Agency for Regulation, Control and Sanitary Surveillance (ARCSA). Based on this background, a diagnosis of the current situation of the Santa Rosa mill was carried out using verification guide F1-B.5.3-ALI-02-02, which was adapted according to the current resolution ARCSA-DE-2022-016-AKRG; this guide contains 12 numerals and 3 scale levels (complies, does not comply, and does not apply); obtaining a noncompliance of 47.2 percent and 42.8 percent of compliance and 10 percent of parameters that do not apply. In addition, Standard Operating and Sanitation Procedures (SOPs) and (SSOPs) were developed based on the nonconformities identified at the plant, from the reception of raw materials to the dispatch of the final product, guaranteeing the consumer a safe and good quality food. Finally, an action plan was proposed in accordance with the corrective actions and a tentative budget was proposed, which when implemented will allow the company to overcome the nonconformities in the course of a year and begin the Good Manufacturing Practices certification process.Item Caracterización fisicoquímica y reológica de la harina de trigo (Triticum aestivum) obtenida de los pasajes del proceso de molienda en Molinos e Industrias Quito Cía. Ltda.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2022-09) Bustillos Banda, Katty Alejandra; Paredes Escobar, Mayra LilianaThe wheat grain is the main raw material in the flour production of the Ecuadorian industry, however, due to the demand for carbohydrate consumption worldwide, mainly bread, pasta and cookies; The milling sector has seen the need to increase the quality and performance of the flour through the implementation of new equipment and passages. The present research work was based on the physicochemical and rheological characterization of the flour fractions from the milling process passages, with which specific mixtures can be developed to achieve a flour with higher yield and bakery quality. During the experimental development of the research, through the physicochemical characterization of the flour fractions, it was obtained that the flour from the last crushing and compression mills (B5-PA, C4, C5, C5-H black) presented a high ash content, damaged starch, enzymatic activity, titratable acidity and lower moisture content, granulometry under #10 mesh and wet gluten. Finally, with the help of the rheological study of the flours in the Mixolab equipment, hand in hand with the physicochemical characterization, it was possible to develop an industrial aptitude organizer allowing to classify the flour fractions according to their strength and technological functionality as sliced bread, baguette, pizza, pasta and cookies.Item Efecto del propionato de calcio y sorbato de potasio en la vida útil de pre mezclas farináceas a partir de oca (Oxalis tuberosa), achira (Canna edulis), mashua (Tropaeolum tuberosum) y camote (Ipomea batatas)(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Vivanco Laica, Sandy Vanessa; Arancibia Soria, Mirari YosuneCurrently, there are new concerns about food safety with bacteria, molds, and yeasts. Indeed, in the bakery industry the flour contamination es a topic of interest because flour is a crude product therefore it is subject to microbial contamination. Under this context the present work has as objective evaluate the effect of potassium sorbate and calcium propionate at different doses in pre flour mixtures from tubers focused on the reduction of microorganisms present in it. The analyzes were carried out with two types of tuber flour pre mixes: pre mix 1 (sweet potato, mashua, achira) and pre mix 2 (oca, mashua, achira). Four treatments were applied: the control without preservative, with 0.1 percent potassium sorbate, with 0.2 percent calcium propionate, and the physicochemical and microbiological properties were determined during 5, 30, 60 and 90 days of storage. In the moisture analyzes the pre mixtures showed an increase at day 30 and 90 tend to stabilize. Regarding pH and acidity there was statistically significant difference. In the pre mixtures were found molds and yeasts, aerobics mesophilic and thermophilic, Staphylococcus aureus and enterobacteria, the result indicate that in the premixtures treated whit potassium sorbate the development of molds and yeasts was significantly reduced, as for the colorimetric analyzes of the treatments with respect to the control, the indicate no significant differences.Item Efecto del ozono en la vida útil de pre mezclas farináceas(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Ingeniería en Alimentos, 2020-01) Chuquilla Toaquiza, Paola Mishell; Arancibia Soria, Mirari YosuneCurrently, the food industry has focused on the search for new conservation methods that involve reducing the use of chemical food preservatives, emphasizing food safety and food quality. The present work used an ozono treatment (20 and 200 ppm), unconventional in the flour industry, on pre mixtures of Andean crops such as sweet potatoe (Ipomea batata), oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum) and achira (Canna indica), to evaluate its efficiency through microbiological controls and physicochemical analysis for 4, 30, 60 and 90 days in storage. Regarding physicochemical parameters between the treatments of 20 and 200 ppm of ozone there was no significant difference in the pre mixtures, on the other hand, there was no effect of ozone on the moisture content. Likewise, the results indicate that at a concentration of 200 ppm of ozone, a greater microbial reduction was obtained during the first days of storage, Staphylococcus aureus showed a logarithmic decrease of 0,25 and 0,8 for pre mixtures 1 and 2 respectively, thermophilic aerobes a reduction of 1,17 and 1,30 logarithmic units for pre mixtures 1 and 2 respectively, mesophilic aerobes of 0,6 and 0,5 logarithmic units in pre mixtures 1 and 2, and for enterobacteria a decrease of 0,46 and 0,45 logarithmic units for pre mixtures 1 and 2 respectively in relation to the control. Regarding molds and yeasts, no were observed significant differences at 20 and 200 ppm in any pre mixtures with the control.Item Caracterización de flujos de harina de trigo (Triticum aestivum) de cada pasaje de molienda en Molinos e Industrias Quito Cía. Ltda.(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2017-06) Puma Araujo, Ana Sofía; Paredes Escobar, Mayra LilianaThe objective of this study was to evaluate the physicochemical: moisture, ash, damaged starch, granulometry and farinographic characteristics (water absorption, stability, development time and grade of decay or mixing tolerance index (MTI) of wheat flour (Triticum aestivum) from each grinding passage of "Molinos e Industrias Quito Cía. Ltda." in order to determine the influence of each stage of grinding and screening on the quality of the final flour. Furthermore, it was established quality specifications of wheat flour for baking under appropriate statistical models. The physicochemical and farinographic characteristics were represented as graphic of moisture, ash and damaged starch determined by the provenance of the grinding passages, either from the crushing or reduction stage, where the passages H and E from the last smooth ones affect in lower proportion to the quality of the final flour. On the other hand, it was determined that the factors influencing the farinographic tests are damaged starch, grinding process strength, type of wheat (soft and hard) and protein content in wheat flour. Finally, with the application of control graphs and the process capacity index it was determined that it is stable and potentially capable, in addition, the specifications of the physicochemical and farinographic characteristics of the baking flour comply with the INEN 616 and CODEX 152 Standards.