Ciencia e Ingeniería en Alimentos y Biotecnología

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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Crazy Gummy en la ciudad de Ambato
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Villacis Salazar, Cristian Sebastián; Guanoquiza Rivera, Manuel Israel
    The Good Manufacturing Practices Manual in the food industry is an essential tool that ensures the production of safe and quality food, guaranteeing optimal manufacturing conditions to protect consumers. This project focuses on creating a GMP Manual for the small business Crazy Gummy, specifically for their gummy production line. The goal is to implement this manual in the future to boost productivity and achieve voluntary certification from the National Agency for Sanitary Regulation, Control, and Surveillance (ARCSA). To create the manual, we first conducted an assessment of Crazy Gummy’s current situation using the ARCSA DE 2022 016 AKRG verification guide. Our findings showed that the business complies with 56% of the requirements, does not comply with 23%, and 21% of the parameters are not applicable to their procedures. The overall risk level was classified as medium, indicating the presence of non-critical factors. We then developed Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) to address the detected non-conformities. Additionally, we proposed an action plan tailored to the needs of the small business while considering current regulations. Finally, we created a GMP Manual tailored to the needs of Crazy Gummy, as stipulated by ARCSA regulations. Implementing this manual will ensure the safety and quality of their gummies, enhancing the competitiveness of Crazy Gummy in the national market.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura (BPM) de la microempresa Benwater ubicada en la parroquia Benítez, cantón Pelileo
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Zurita Garces, Rommel Patricio; Delgado Ramos, Andrea Verónica
    The development of the Good Manufacturing Practices Manual for BENWATER, establishing mandatory sanitary conditions and adequate facilities due to consumer demand for safe and quality products. The main objective of this manual is for the company to obtain the GMP certification issued by ARCSA, reducing the risks of contamination during the production chain that can affect the food and harm the health of consumers. The initial diagnosis of the microenterprise was carried out by means of a checklist based on resolution ARCSA-DE-2022-016-AKRG, which consists of 177 items and three levels of measurement: complies; does not comply; and does not apply due to the nature of the food. The BENWATER plant has 35.00 percent compliance, 44.00 percent non-compliance and 22.00 percent of items that do not apply. In addition, Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) were developed based on the nonconformities and requirements identified in the microenterprise, to ensure cleanliness, disinfection and product quality control. Finally, an action plan was drawn up by means of a cause-effect analysis of the establishment, using the Deming cycle methodology to carry out corrective actions to mitigate the plant's nonconformities.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Productos Lácteos Monte Verde ubicada en la parroquia Marcos Espinel del cantón Píllaro
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Jacome Sanchez, Ciro Eduardo; Ortiz Escobar, Jacqueline de las Mercedes
    The objective of this degree work, development of a Good Manufacturing Practices (GMP) manual for the microenterprise "Monte Verde", is to prevent and reduce dangers related to the safety of dairy products. To achieve this, a diagnosis of the current situation of the microenterprise was carried out through the verification guide, prepared based on what is established by ARCSA – 016 – 2022 – AKRG, which consists of 211 items divided into twelve chapters. Likewise, microbiological analyses were carried out on the products and the water that enters the microenterprise to determine their sanitary conditions. From this diagnosis, the level of compliance, non-compliance and non-compliance of the establishment was determined to determine measures to correct the non-conformities. Standardized Operating Procedures (SOP) and Sanitation Procedures (SOP) were developed from the receipt of raw materials to the marketing of the final product. The manual establishes the minimum necessary requirements that any entity dedicated to the production must meet, an action plan that consists of training for staff, cleaning records and corrective actions in case of non-compliance. The GMP manual for the "Monte Verde" microenterprise was prepared with the objective of improving the quality management system of the plant, ensuring the safety and quality of the product for human consumption. Its implementation will allow the microenterprise to comply with quality standards, increase consumer confidence and satisfaction, to improve the competitive position of the microenterprise in the market.
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    Elaboración de un manual Buenas Prácticas de Manufactura (BPM) para la empresa Todo Campo, ubicada en la parroquia Conocoto de la ciudad de Quito
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Peñafiel Jaramillo, Nathaly Mishell; Ortiz Escobar, Jacqueline de las Mercedes
    The implementation of a manual is an essential step to ensure the quality and safety of food products. Through a systematic approach based on current regulations, the company can significantly improve its processes, comply with sanitary standards, and guarantee customer satisfaction. Based on the details specified in resolution ARCSA–016–2022–AKRG, an initial diagnosis of the company Todo Campo was carried out, determining that it has a compliance rate of 43.8 percent, a non-compliance rate of 45. percent, and a non-applicable rate of 11.8 percent. Standardized Operating and Sanitation Procedures were developed following current regulations, and their implementation will allow the company to control and improve its processes, ensuring productivity and process control. After implementing some improvement actions, the company Todo Campo achieved a 15.1 percent increase in compliance according to the current regulations; this progress was attributed to conducting training sessions, implementing a safety seal on the packaging, and organizing workshops on cleaning, disinfection, and handwashing, which helped improve the knowledge and behavior of the company's operators. Finally, an action plan was proposed suggesting corrective measures for the detected non-conformities, requiring an investment of USD 9,587.80 and a timeframe of 16 months. Once all non-conformities are addressed, the company could begin the BPM certification process.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa Lácteos Silva, ubicada en la parroquia La Libertad del cantón Tisaleo, provincia de Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Morales Toaza, Dayana Nicole; Sánchez Garnica, Manoella Alejandra
    This work focuses on the elaboration of a Manual of Good Manufacturing Practices (GMP) for the micro- enterprise Lácteos Silva, located in the canton Tisaleo province of Tungurahua. Which aims to establish and comply with the basic minimum requirements that every company must meet, to obtain a GMP certification and that even future your production line can be implemented to give high quality to their products and consumers, this is why, this manual is intended to improve the conditions of your products processes in the future ensuring safety and reducing the risks of contamination. After this, a diagnosis of the current situation of the microenterprise was executed with one of the fundamental tools, the verification guide which consists of 211 items and levels of scale classified in; Meets the total requirements, Does not Meet the requirements established in the regulations under the standards of the same and does not apply, when the requirements do not fit the activities established by its nature. Likewise, the evidenced results represented a compliance of 41percent compliance, a 37 percent of non-compliance and a 22 percent compliance in does not applicable. In the same way, Standard operating procedures and sanitization were developed based on the needs of the microenterprise all that in accordance with the resolution ARCSA-DE- 2022-016-AKRG.Finally, an action plan was proposed with corrective measures under the non-conformities found, adjusting a long-term suggested budget. This with the aim of the micro-enterprise has future plans to correct non-conformities and provide high quality and certification in BPM.
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    Desarrollo de un manual de Buenas Prácticas de Manufactura para la microempresa de vinos Don Eloy Productos Amazónicos, ubicada en el cantón Puyo, provincia de Pastaza
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Minchala Mera, Jonathan Thomas; Vilcacundo Chamorro, Rubén Darío
    The Don Eloy Productos Amazónicos wine microenterprise is located in the province of Pastaza, canton Puyo, where wines are made from raw materials produced in neighboring areas. As a growing microenterprise, it seeks to expand its market niches, which is why it is necessary to implement a system to ensure the safety and innocuousness of the product; the verification guide was used based on resolution ARCSA-DE-2022-016-AKRG, which includes 12 chapters and 211 items. Through the initial evaluation, multiple nonconformities were found that put the quality of the product at risk, which were analyzed and classified according to their level of risk, therefore, an action plan was proposed that seeks to correct the nonconformities found and reduce the problems. contamination risks, consequently, the application of said plan will allow obtaining the BPM certification validated by the ARCSA.
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    Determinación de la calidad del maíz suministrado por los proveedores de avícola Mayorga
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Mayorga Mayorga, Angela Lissette; Paredes Escobar, Mayra Liliana
    Corn is a cereal of great relevance worldwide, its use in the food industry increases every year. Avícola Mayorga uses corn as raw material (10,200 tons annually) in the production of feed for laying birds. This grain can be contaminated by pests such as fungi and insects, causing health problems for laying birds and reducing egg production. Therefore, it is important to verify the quality of corn to guarantee food safety. In the present study, the quality of the corn supplied by the largest suppliers of Avícola Mayorga was evaluated, for which the humidity, impurities, hectoliter weight and aflatoxin content will be determined following the methodologies established in the INEN standards. Additionally, the relationship between moisture content and the presence of aflatoxins was evaluated. Finally, post-harvest instructions were developed to ensure the correct handling and storage of the grain to prevent its contamination. The results obtained observed that the analyzed samples do not present aflatoxins, in addition the corn of sample 2 (M2) from the Santa Elena sector is the one that has the best quality with a humidity of 13.93 percent, impurity content of 0.84 percent, a hectoliter weight of 81.23 kg/hL, while samples 1, 3 and 4 (M1, M3 and M4) from the Mocache, Ventanas and San Rafael sectors respectively, presented humidity higher than 14 percent, percentages of impurities higher than the that indicates the national standard and the density levels are appropriate.
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    Elaboración de un manual de Buenas Prácticas de Manufactura para la microempresa Quesería de Amparo ubicado en Ambato – provincia Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Lagua Analuisa, Jessica Natividad; Delgado Ramos, Andrea Verónica
    Good Manufacturing Practices (GMP) are guidelines related to food safety and security, which facilitate obtaining the minimum requirements that a microenterprise must meet to guarantee the quality and safety of its products and allow it to expand its business and diversify its offer by including other products within the same production line. To prepare the manual, a diagnosis of the current situation of the microenterprise was carried out using a verification guide previously validated by experts, based on resolution ARCSA-016-2022-AKRG. It revealed 53 percent compliance, 36 percent non-compliance and 11 percent that the microenterprise does not apply. Microbiological analysis was performed before and after several GMP training sessions to determine the quality and safety of the product offered by the microenterprise. An action plan was developed based on cause-effect analysis to propose the Deming cycle, which seeks to correct nonconformities and propose actions that lead to improvements. Finally, the GMP Manual was developed following the requirements of the microenterprise and complying with current regulations to guarantee quality and safety and to diversify or include another product in the production line.
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    Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para el centro de faenamiento de cuyes QUISACUY ubicado en la parroquia Quisapincha - provincia Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Hihuiquitin Tubon, Fanny Graciela; Delgado Ramos, Andrea Verónica
    Good Manufacturing Practices (GMP) are a set of essential guidelines for ensuring food safety. This manual will help prevent cross-contamination and optimize operations in the production chain to obtain high-quality guinea pig carcasses. To prepare the manual, the current situation of the plant was evaluated using a checklist based on the regulations of Resolution DAJ-20141AL-0201.0092 Guía de Faenamiento de Cuyes de Agrocalidad with Resolution ARCSA-DE-016-2022. The results showed 60 percent compliance in slaughter operations, indicating deficiencies that make it difficult to obtain a GMP certificate. The requirements for the MABIO certificate were also evaluated, and 78 percent compliance was obtained, which is higher than the minimum level required by Agrocalidad's regulations. Standard Operating Procedures (SOPs) and Standard Sanitation Operating Procedures (SSOPs) were developed, each with corresponding records for monitoring purposes. The action plan was developed by applying a cause-effect analysis to each of the parameters analyzed in the checklist to identify the problems present in the downstream plant, to which the Deming Cycle methodology was applied to suggest solutions to nonconformities. Finally, the GMP manual was developed considering the necessary information of the regulations in force; the implementation will be carried out according to the economic and human resources and time availability of the plant managers.
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    Elaboración de un manual de Buenas Prácticas de Manufactura (BPM) para la microempresa láctea PROLAM ubicada en Ambato, Tungurahua
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2024-08) Bonifaz Galarza, Jessica Paola; Ortiz Escobar, Jacqueline de las Mercedes
    This work focused on the development of a Good Manufacturing Practices (GMP) manual for the microenterprise PROLAM located in Ambato, for its implementation and subsequent certification in GMP, guaranteeing the safety and quality of its products. To achieve this objective, a diagnosis of the initial situation of the microenterprise was carried out using a checklist based on resolution ARCSA-DE-2022-016-AKRG. The percentage of compliance was 30 percent, noncompliance was 58 percent, and 12 percent did not apply; Standard Operating Procedures (SOPs) and Sanitation Procedures (SSOPs) were developed based on the microenterprise's needs to ensure control of its processes. An action plan was proposed based on the Deming cycle to make suggestions for correcting the nonconformities detected; the implementation budget was US$12,734 and it took two years to complete. As an additional contribution, training workshops were held on basic aspects of hygiene, platform testing and sanitation processes. A redesign of the plant was suggested, considering the distribution of areas and equipment to facilitate the movement of personnel. Microbiological analyses were carried out and the results showed the presence of E. coli in fresh cheese and the presence of fecal coliforms in the water, which demonstrates the importance of implementing the manual developed. At the end of the work, an improvement of 37 percent was obtained, related to the application of records that allow documenting the compliance of different activities in the microenterprise.