Browsing by Author "Merino, Oderay"

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Efecto de la variación del porcentaje de pulido del arroz (Oryza Sativa L.) y tiempos de fermentación para la obtención del sake
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Salazar Toro, Paulo Wilfrido; Urrutia López, Eder Vinicio; Merino, Oderay
In the province of Bolivar, Guaranda City, Bolivar State University, School of Engineering Agribusiness, Plant Fruits and Vegetables, Avenida Ernesto Che Guevara s / n Gabriel Secaira, was conducted to study the effect of varying grinding rice, to obtain a fermented beverage (sake), by incorporating the mold Aspergillus oryzae (Koji-Kin) and yeast (Saccharomycces cerevisiae) with the aid of multiple parallel fermentation process. The applied design was completely randomized design (DCA) with three replications and nine treatments and twenty-seven experimental units formed with 2 kg of rice each, this experiment allowed us to verify if there were differences between treatments. The physico-chemical analysis of this thesis were performed in the Laboratory General Bolivar State University, and gas chromatography was performed in the Environmental Analysis Laboratory and Inspection (LABCESTTA) of the Polytechnic School of Chimborazo in the city of Riobamba. The present study was to obtain a fermented alcoholic beverage (Sake) determining the effect of varying the percentage of the rice grain polishing and fermentation time. The variables studied were: soluble solids, pH and Alcohol, acidity in the finished product the best treatment and the gas chromatography analysis for the presence of methanol. Sensory analysis was performed with the help of an instructional and survey sheet, for the determination of statistical significance ANOVA was performed for each of the organoleptic characteristics of sake. Subsequently determined the best treatment, for which the analysis was performed physicochemical and presence of methanol, finally concluding that the best treatment was 18 days T3 faith fermentation and with a concentration of 40% rice polishing, obtaining the best results. 59 It was determined that the yield for the production of sake, was 311.61 USD of which the cost of each unit was 1.39 USD, offering presentations consumer in 1000 ml. At a cost of $ 4.00, yielding a profit margin of 2.61USD for each unit sold, therefore, for every dollar invested yields a net profit margin of 1.87 USD
Elaboración de cuatro tipos de jabónes utilizando aceites vegetales residuales de palma africána (Elaeis Guineensis) mediante el método de saponificación en la Universidad Estatal de Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela Ingeniería Agroindustrial, 2012) Cruz Coloma, Lenín Ulises; García Cáceres, Grey Margoth; Merino, Oderay
Palm oil is obtained from palm fruit (Elaeis guineensis), native to the Gulf Guinea, West Africa. World production of vegetable oils during the years 2008-2009, was 133.71 million tons. Ecuador is located on the sixth place of production of palm oil and its derivatives worldwide. According to estimates Situation Report, prepared by the Central Bank of Ecuador (BCE), Esmeraldas leads the national production. There grows 50% of the palm, the rest of the production is located in Santo Domingo de los Tsáchilas, Los Rios and Sucumbíos. This research was performed in the canton Guaranda, Bolivar province is situated at an altitude of 2800 meters. For this research the following objectives: • Determine which of the four types of soaps all the best characteristics of the product. • Evaluate which of the four types of soaps using inputs meets INEN established. • To establish the cost benefit of the product. We used a completely randomized design (4X4X3), four types of soap, four percentages of active and three replications. We used a completely randomized design (4X4X3), four types of soap, four percentages of active and three replications. Was also performed analysis of variance, Tukey test at 5%, correlation and regression analysis. The most outstanding results were as follows: The statistical answer to the best treatment of the four types of soaps in the 16 treatments, with a best at T12: A3: B4 (soap wash with 10% coconut oil), with the best better performance and acceptance. According to the cost benefit analysis, the treatment that most benefit was reached T12: A3: B4, stressing that it was the best performing and highest quality, which means the lowest cost in its production, and in turn the highest profit . This research contributes significantly to the final disposal of waste oil palm plants, and determined the best treatment and the best combination of factors in the production of soaps, in the province of Bolivar
Elaboración de dos tipos de chocolate, mediante la obtención de pasta de cacao con tres dosis de lecitina de soya en el barrio la Merced, cantón Ambato provincia de Tungurahua
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela Ingeniería Agroindustrial, 2012) Carranza Molina, Gabriela Mercedes; Salán Apo, Lucía Guadalupe; Merino, Oderay
This research was conducted in the neighborhood of La Merced, Canton Ambato in Tungurahua province. The objectives in this research were: Development of two types of chocolate, by obtaining cocoa paste with three doses of soy lecithin, determine which of the three doses of soy lecithin has greater influence on the quality of the final product; to look at which of the two types of chocolates got the best organoleptic characteristics, to perform cost / benefit analysis. The experimental material used was cocoa paste and soy lecithin in three levels (1.5 g, 2.5 g, 3.5 g). We performed a two-factor design completely randomized in factorial arrangement 2x3x3. Functional analysis was based on a 5% Tukey test to compare averages of treatments. In conducting the sensory evaluation of the organoleptic attributes, such as: appearance, color, odor, texture, comparing treatments panelists have been selected as the best treatment to T6 (A2B3), which corresponds to the filled chocolate, using 3.5 grams soy lecithin. As the treatment T6 (A2B3) was determined using the best sensory evaluation was conducted microbiological analyzes being within the parameters required by the rules of control (INEN 621:2010). We also carried out the cost / benefit analysis in which it was determined that the total cost of production for the manufacture of filled chocolate is $ 8.53 per kg, offering consumers a package with 10 chocolates at a price of$ 1.20 , a profit of $ 3.47 per pound of sold product, making a profit of 0.40 cents for every dollar invested
Evaluación de diferentes porcentajes levadura. (Saccharomyces cerevisiae) para obtención del vino dulce de miel de abeja
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2009) Bonilla Castillo, Nelson; Merino, Oderay
In our country we look an excellent biodiversity, eucalypt woods and water which are the basic factors for the production of nectar, pollen, propolis and honeycomb. Considering the before aspects I realized the experimental work at San Luis parish, Riobamba city, using the design completely at random in the factorial array. (DCA) 4x2x2 repetitions, applying the INEN Norm 374. The investigation had as objective to use three percents at 0.1%, 0.2%, 0.3% of Saccharomyces cerevisiae yeast and the witness treatment at the 0.0% in a constant temperature of 18° C and 20° C, it worked with the next methodology: reception of the raw material, ingredients formulation, pasteurization at 100° C, freezing, pasteurization at 40° C, preparing of the honey bee must, correction of the, activation of the yeast, inoculation of the yeast, incubation at 25° C, fermentation at 18° C and 20° C, first racking, ageing, second racking, pasteurization at 40° C, bottling, labeling, get in store, dealing. It begun with the must at 30° Brix and the pH 3.5, at the course of 60 days in the treatment 1 worked like witness at the 0.0% of the Saccharomyces cerevisiae yeast the ° Brix were 12 with a pH 3.27, in the treatment 3 with 0.2 of yeast 19° Brix and pH 3, in the treatment 4 with 0.3 of yeast 7° Brix and pH 2.9 In the first organoleptic tests, at the 60 days the best gotten results in the witness treatment were: the frequency of most acceptance in bouquet suggests that the get pleasure alternative was preferred by the 60.49% of the 10 tasters the average of 4.06 points over 5, applying the 0.1% of the Saccharomyces cerevisiae yeast, in the transparency variable we saw that the option slightly obscure was of preference for the 56.25% of the tasters the average of 3.56 over 5, using the 0.2% of the yeast, in the frequency of flavor we saw that the alternative regular suggested the 47.56% of the tasters, the average of 3.88 points over 5 using the 0.0% of the yeast, in the acceptability variable the option was neutral for the 50.0% of the tasters, the average of 3.31% points over 5 using the 0.2% of yeast. The microbiological analysis there were no microorganisms, mesophilic bacteria, total coliforms and Escherichia coli, molds and yeasts, for these reasons we can consider our vine is fit for the human consume. The vine prepared with the 0.0% of Saccharomyces cerevisiae yeast was the witness and it got 10° GL. El treatment A1B1 with 0.1% of Saccharomyces cerevisiae yeast got 11 oGL. Was indispensable to use all the raw material recollected and produced that the bees to get the elder economical benefits
Obtención de colorante natural a partir de dos variedades de mora (Rubus glaucus) mediante la utilización de dos métodos de extracción y dos tiempos de deshidratación y su aplicación en productos lácteos
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Cruz García, María Esthela; García Gaibor, Alexis Wladimir; Merino, Oderay
This research was conducted at the plant of fruits and vegetables of the Faculty of Science Agricultural, Natural Resources and the Environment of the State University of Bolivar. The objectives of this research were: Obtaining natural coloring from two varieties of blackberry (Rubus Glaucus) through the use of two methods of removal and two times of dehydration and its application in dairy products. Bolivar State University. Physical analysis was carried out to the raw material, which is subject to the rules of control. The material used in the experiment were the varieties of blackberry de Castilla (with and without bones), extraction methods (dehydrated, maceration) and two times of dehydrated (10 and 12 hours) with a randomized complete block design with a factorial arrangement A×B×C (DBCA) to determine the best treatment. The functional analysis was based on a Tukey test at the 5% to compare averages of treatments and a simple regression analysis between the more logical variables. The statistical analysis is to determine that T7, (A2B2C1) (Mora de Castilla without thorns + Maceration + Dehydrated 10 h. 65 °C) addressed to the dairy industry, being suitable for application in fermented beverages (yogur). Physical analysis was carried out to the raw material, and these are subject to the rules of control. In the best treatment is carried out the analysis of the finished product such as microbiological (coliform bacteria, fungi and yeast) and Bromatológicos (Ph, °Brix, humidity), Same that is located inside of rule established by the NTC 409 and 440 for natural coloring with 3.35 pH, 8 oBrix and 5.28 % of moisture. The anthocyanins present a high coloring in an acid medium because they contain a chromophore with eight double bonds. The concentration of anthocyanins is measured by means of the absorbance in the visible region (500 - 570 nm). The removal was compared with three solvents (methanol, ethanol, and water) for the determination of cianidina-3-glycoside by paper chromatography. It was determined that there is significant difference in the Mora de Castilla without thorns in determination of the pigment of the monomeric anthocyanin. The results of the microbiological tests applied to the T7, (A2B2C1) (Mora de Castilla without thorns + Maceration + Dehydration for 10 hours at 65 °C), indicating compliance with the microbiological requirements, Which were, yeasts 100 (absence), total coliforms (absence), fecal coliforms (absence), molds (110 CFU/g) found within the range established in the Technical Standard Colombian NTC ICONTEC 409 and 440 for natural coloring (anthocyanin). According to the economic analysis for the natural coloring of mora the best treatment T7, (A2B2C1) (Mora de Castilla without thorns + Maceration + Dehydrated 10 h. 65 °C), where we obtained a total discharges of 8.05 USD at the same that it added a 12% resulting in a price of 10.00 USD marketing which makes a profit of 1.95 USD per 50g of product sold. Giving a benefit/cost of 0.24 USD per each dollar invested
Obtención de pterosina b, en pteridium arachnoideum como patrón para la determinación del tóxico carcinogénico (ptaquilósido) en diferentes matrices como control de calidad alimentaria.
(Universidad Estatal de Bolívar, 2016-01-07) Calderón, Angela; Jiménez, Augusta; Merino, Oderay; Gómez, Elizabeth
El género Pteridium representa una amenaza potencial para el mundo por su carácter invasivo y por la característica del género de constituir la única fuente actual de un compuesto carcinogénico natural que está asociado con la presencia de la enfermedad hematuria enzoótica bovina en los diferentes continentes.
Obtención de una bebida alimenticia a partir del lacto suero de queso fresco, en la planta de lácteos de la Universidad Estatal de Bolívar.
(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Altuna Vásquez, José Luis; Merino, Oderay
The whey can be used to get a drink for human consumption and not follow desaprovechándola, national and regional strategies to use profitably cheese whey are few, there is no study or a technology applied to this type Product and very few public or private companies that support this type of research. Whey drinks are common in Europe for several decades, in general terms with this research is to demonstrate the feasibility to manufacture nutritional milk drinks milk substitutes. This work aims to develop a set of information to obtain a nutritional drink based on cheese whey, using agro-techniques for making food beverages; statistical methods for data processing; organoleptic test by a panel of tasters, and once determined the best example microbiological analysis is performed to determine the sanitary quality of the product. So through this research to provide stakeholders an opinion on this very topical. The realization of this research is warranted in order to add value to whey as seen above does not produce own sustainability. And to comply with all the activities to be undertaken following objectives.