Agroindustrias

Permanent URI for this collectionhttps://dspace.ueb.edu.ec/handle/123456789/47

News

Ingeniería Agroindustrial

Browse

Now showing 1 - 20 of 222

Evaluación de tres niveles de grasa vegetal (aceite de maíz), en reemplazo de la grasa lactea para la elaboración de queso fresco, en el Instituto Técnico Agropecuario de la sierra Luis A. Martínez
(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Ribadeneira Pérez, Eladio Aurelio; Galarza Padier, Edgar Javier; Sanaguano, Herminia
Many Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.
Respuesta de cuatro líneas promisorias de quinua dulce (Chenopodium quínoa will) a la aplicación de abono orgánico y químico en las localidades de Tagma y Laguacoto II, provincia Bolívar
(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingenieria Agroindustrial, 2008) Arévalo Tenelema, Transito María; Yuquilema Huebla, Mirian Leonor; Monar Benavides, Carlos
La Quinua es reconocida mundialmente por sus excelentes cualidades alimenticias, también ha sido denominada como el alimento más completo que posee la humanidad, por lo que constituye un producto de excepcionales cualidades nutritivas, cuyo cultivo puede adaptarse muy fácilmente a las nuevas exigencias de los mercados por alimentos de origen orgánico. Por sus elevadas cualidades nutricionales, (Chenopodium quínoa, Will), al igual que el maíz, amaranto, oca, melloco, papa, y muchos otros cultivos autóctonos, constituyó históricamente uno de los principales alimentos del hombre andino, lo que contribuyó a la seguridad y soberanía humana. Actualmente el cultivo de quinua tiene buena demanda en mercados de la Unión Europea, Japón, Canadá y USA, principalmente por sus excelentes características nutricionales, que se compara a la calidad nutricional de la leche materna, The Contracting Society, se encuentra en estos momentos realizando estudios para la producción de leche de quinua a escala, a fin de complementar el mercado de las leches sin lactosa, con alternativas más ricas en proteínas y vitaminas. Por otra parte, los precios pagados en mercados europeos y estadounidenses por tonelada métrica de quinua orgánica son elevados, hasta cinco veces más que el precio internacional de la soya por tonelada métrica. Además se ha considerado que los cultivos andinos tienen una gran incidencia en la economía del campesino y por lo tanto del Ecuador- (INIAP, 1.987). Quinua, planta conocida también como arrocillo, trigo inca, kiuna (en quechua), quinua (en mapuche) y arroz del Perú. Es netamente americana (Andes de Colombia, Perú, Ecuador, Chile y Bolivia), y se cultiva desde hace unos 3.000 a 5.000 años. De la planta de quinua se obtiene una fécula con la cual se prepara un tipo de galleta, pan y una bebida que, según su grado de fermentación, puede ser aloja o chicha. Microsoft ® Encarta ® 2.006. © Las expectativas de cultivarla, han crecido entre los agricultores del Ecuador, Perú y Bolivia, debido a la demanda que ha empezado a generarse en los mercados locales e internacionales. La quinua, fue el alimento preferido por los aztecas, mayas e incas, y hoy se han convertido en los mejores alimentos para los viajes espaciales, Investigadores de la NASA consideran a la Quinua como un alimento excepcionalmente completo y balanceado, muy útil para ser utilizado por los astronautas. En el Ecuador, la producción de quinua, en orden de importancia, se da en Imbabura, Chimborazo, Cotopaxi, Carchi, Tungurahua y Bolívar. En las demás provincias se ha extinguido o no es significativa. Tomado de la Revista "Cultivos Controlados", Agosto 2001. En la provincia Bolívar el cultivo de (Chenopodium quínoa, will), no ha sido explotado en gran escala, debido a la falta de información técnica, al poco conocimiento y participación de los campesinos sobre el desarrollo de este cultivo. Se estima una superficie cultivada de 500 has con un rendimiento promedio de 950 kg. /ha. (Monar, C. 2.000). En el ciclo 2002-2003 participan en el programa ERPE¹, 5.604 familias de las cuales 5.313 están produciendo quinua y 291 producen amaranto, el número de familias indicadas están ubicadas en 156 comunidades de las provincias de Chimborazo, Bolívar y Cotopaxi, ya que son alternativas válidas para la consecución de beneficios económicos y educacionales que sirven para señalar caminos para la gente pobre del Ecuador particularmente en las provincias serranas. Ferpe @ erpe.Org.ec. ¹. Escuelas Radiofónicas Populares del Ecuador. Las prácticas orgánicas ofrecen granos de calidad integral, es decir, con cualidades nutricionales, de sanidad (sin plaguicidas ni elementos nocivos), de apariencia física y sabor, que hacen que la quinua sea más apreciada comercialmente, con precios entre 15 y 30% mayores al del producto convencional, por su contribución a la seguridad e inocuidad alimentaría. Actualmente se dispone de una sola variedad comercial de quinua dulce como es el INIAP — Tunkahuan, en cualquier momento perderá su resistencia o tolerancia al complejo de enfermedades foliares, y debido a la creciente demanda de los diferentes segmentos del mercado con valor agregado de quinua, fue necesario continuar con el proceso de evaluaciones participativas de cuatro líneas promisorias de quinua dulce con enfoque agro ecológico con el uso racional de fertilizantes químicos y orgánicos como la ECOabonaza, siendo los actores principales el INIAP, la UEB y los productores /as. En esta investigación, se plantearon los siguientes objetivos: Medir el efecto de la fertilización química y orgánica sobre 10 componentes principales del rendimiento de quinua. Evaluar la respuesta de cuatro accesiones de quinua dulce en dos localidades del cantón Guaranda. Realizar la transferencia de tecnología a los agricultores /as a través de dos actividades de investigación participativa en planta y en poscosecha, con énfasis a las características, agronómicas, morfológicas y nutricionales.
Aplicación de las normas inen en el control de calidad: físico, químico y microbiológico de la leche cruda y pasteurizada en la planta de productos lacteos la esperanza parroquia vinchoa, provincia Bolívar
(Universidad Estatal de Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2008) Pilco Soria, Gloria Mercedes; Gaibor Chavez, Juan Alberto
Many Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.
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.
Elaboración de mortadela especial con la utilización de la carne de llama (Lama glama), con diferentes porcentajes de harina de quinua y fécula de papa
(Universidad Estatal De Bolívar. Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial., 2009) Guzmán Guamán, Ana Lourdes; Ilbay Guzmán, María Dolores; Moreno Mejía, Carlos Roberto
Many Andean countries are very deficient in food production and thus red meat, lots of foreign exchange annually spent on the import of meat, sacrificing our reserves and above all putting in serious risk of domestic livestock. So that camelids (llamas and alpacas) provide great metric tons of meat in a meat becoming important for the peasant family of South American countries. Its total population is estimated at 6.93 million head, of which 43% correspond to alpacas, llamas 46% to 9% to guanacos and vicunas 2%. Most camels are found in five countries: Argentina, Bolivia, Chile, Ecuador and Peru. Ecuador only 6,685 alpacas, llamas 10,356, 2,455 and 527 vicunas are accounted huarizos, giving a total of 19,763 camels in our country. (FAO / TCP / RLA / 2914. 2004) In our country the camel has its socio-economic importance, since being an animal height is the one that fosters economic benefit farm families from region saw as above 3500 meters, alpacas and llamas are the only means livelihood of the farmers, who use as a transport, its fiber for clothing, meat as food. (Alvarez, F. 2002) Among the products obtained from camelids meat has special socio economic importance in the province of Chimborazo, in assessing the production of camels perspective, it is clear that the increase in the production of meat is one of the objectives that must and can achieved for the benefit of the rural economy. (Rivers, J. 2005). In our province's population is approximately flames 3000 - 4000 copies the potential is much greater; What's more, with 160,000 hectares of wasteland, Chimborazo province has a capacity of at least 500,000 flames. They benefiting some 2,000 peasant families in the province. The numbers flames rising, this increase has generated new ways of preserving meat (jerky) and processing by developing bologna, sausages, etc. (ASSOCIATION "INTI ÑAN" 2007) Llama meat is of a similar appearance Beef and does not have a distinctive flavor and aroma. The fat from the meat of camels is very white and has low levels of cholesterol. Recent studies have found that fresh meat of camels have cholesterol levels ten times lower than lamb or beef, so it would be advisable consumption and healthier. It has also been found that camel meat, has a higher protein content (24.82%) than beef cattle and sheep (18-20%). (Rivers, J. 2005) It also considers the camel meat as a raw material for industrial production of sausages; even though there are sufficient reports on technology to follow for processing, although the benefits of camel meat for this preparation is known. Currently it is looking for ways to lower costs of production in developing mortadella, maintaining the sensory, microbiological and dietetics and consumer acceptance characteristics. One way to cut costs would be to use additives, especially in the use of linker substances such as wheat flour, lupine flour, oatmeal, quinoa flour, potato starch, etc., compared with soybeans and textured soy. (Rivers, J. 2005) The present work shows a desire to contribute with results that enable a new approach to the use of meat and flame develop alternative allowing the development of special bologna, facilitating storage, transport, marketing, looking through this process contribute to the improvement of feeding our population.
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
Efecto del diseño de la caja y tipo de madera utilizada, en el proceso fermentativo del grano de cacao (Theobroma cacao L.), cantón Las Naves, provincia de Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Gaibor Erazo, Diomedes Nebardo; Gaibor, Juan
The Cocoa, (Theobroma cocoa L.) family Sterculiaceae of the gender Theobroma and to the species cocoa. Their exploitation and consumption has transformed it into a product of high nutritional value, which should gather special requirements of "quality" obligatorily for its commercialization. This has made that the companies procesadoras and the countries buyers of grains and of derived products of the cocoa, show every time a bigger interest in offering a more acceptable product with the help of a matter it prevails of good quality. However, the final quality of the grains of cocoa is conditioned directly with the genotipo type and for the effectiveness of the process of benefit post- crop (fermentation and drying); since both processes promote and they develop the precursors of the flavor and aroma of the chocolate. It is necessary to point out that the first process is affected by several such factors as: wooden type to use for the construction of the drawers, dimensions of the same ones, the size of the holes that you/they allow the evacuation of the muscilago and the removals that you him of to the mass during the process. The process fermentativo becomes the main process of the since benefit the changes that originate they are fundamental so that the precursory agents of the aroma and typical flavor of the cocoa of quality appear. The extracted grains of the ben ear to be deposited in wooden drawers, with holes in the bottom and the sides for the exit of the " dribble " or liquids that come off of the mucilage. These drawers should be placed about 10 or 15 centimeters above the floor for the easy drainage of these liquids. The drawers should be placed in covered places so that the temperature is constant and the fermentation is complete and couple. The 76 size and number of the drawers varies of agreement with the crop of the property
Elaboración de yogurt de leche de vaca, leche soya y adición de solución de linaza en la planta de lacteos de la Universidad Estatal de Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería AgroindustrialI, 2010) Yanchaliquin, Manuel Cornelio; Porras Ortiz, Oscar Mauricio; Moreno, Carlos
This investigation, had as objective to elaborate a product with high nutritious value in benefit for the health of its consumers, using different percentages of cow milk, (70, 80, 90%) soya milk (30, 20, 10%), in the first design, it was obtained as better treatment to the A2 that corresponds to 70% of cow milk + 30% of soya milk. With the best mixture in the first design one carries out the combinations with solutions of linseed of 2%, 4% and 6% that it is part of the second design, you ends up obtaining as better treatment to the A2B1que it corresponds to 20% of solution of linseed to 6% in concentration + 80% of the best mixture. As soon as he/she refers to the physical analysis, chemist and microbiológico of the matter it prevails values they were obtained that are in agreement to the established norm, for the pH values were obtained between 6.6 and 6.8, for the acidity values were obtained between 0.17 and 0.19 in microbiology the carried out tests they presented a value from 100 to 200 ufc / ml and in the finished product a pH was obtained from 4.5 to 4.7 an acidity from 0.66 to 0.67 and the tests organolépticas with values between 3 and 4 that it corresponds to a nomination of good and very good. In the analysis bromatológico it was evaluated with the best treatment A2B1 that corresponds to 20% of solution of linseed to 6% + 80% of the best mixture, the results were: protein (7.78%), fat (2.9%), humidity (77.28%), ash (0.51%), calories (33.48%). In the economic evaluation it was determined that according to the different soya percentages and solution of linseed the cost of the yogurt varies. These results justify the process since used supplements to reduce costs and I eat nutrition source or medicinal part these they don't impact on the contrary in the characteristic organolépticas and microbiológicas they contribute big quantities of nutritious and calories at the same time are possible to motivate the yogurt consumption in the nutritious diets of the families, since the product has influence in the economic profitability
Efecto de los sistemas de fermentación en la calidad del cacao de la variedad complejo nacional x trinitario (Theobroma cacao l.) del cantón Las Naves, provincia Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Guillìn Camacho, Edith Maribel; Lara Llanos, Mónica Elizabeth; Gaibor, Juan
The Cocoa (Theobroma cocoa L.) family Sterculiaceae of the gender Theobroma and to the species cocoa. Their exploitation and consumption has transformed it into a product of high nutritional value, which should gather special requirements of "quality" obligatorily for its commercialization. The process fermentative becomes the main process of the since benefit the changes that originate they are fundamental so that the precursory agents of the aroma and typical flavor of the cocoa of quality appear. To evaluate the types of fermentation Naves, is used by the producers of the Canton the work with the matter outweighs that is recepta in the collection center belonging To the Union Cantonal of Organizations of Social Participation, where is I used, as fermentadores sacks of plastic, boxes of laurel Wood and in heap, is colocarón 30 Kg of cocoa almonds in each fermentation of the National Complex variety x Trinitario that exist in the zone. The process fermentativo had a duration of three and four days and the grains was turned to 24, 48, and 72 initiate hours the process. The temperature was measured daily, to 8, 12:30 and 16 hours, ended the process of fermentation is proceed to the dried of the almonds. For thereinafter is gather the samples and was carried to the Laboratory of Cocoa quality control, of the Agricultural Investigations Institute of the Tropical Experimental Estación Pichilingue - Quevedo. The results revealed that between the fermentation the characteristic physical shift significantly, on the other hand, chemical characteristics differed, to a level of probability of 5%, what influence on the dampness, the acidity and you sugar them of the flesh most testa. - 71 - Praise three types of fermentation devices efficient in the fermentative process , since were reached temperatures and appropriate fermentation indexes, however by the chemical characteristics obtained in the cocoa and by reasons from practical use, as for handling, the wood boxes is considered appropriate
Evaluación del contenido de proteína y grasa en la carcaza de cuy (Cavia Porcellus), alimentados con tres niveles de fibra cruda en el concentrado y las caracteristicas sensoriales en el producto listo para el consumo
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Acosta, María Fernanda; Balseca, Juan Carlos; Iza, Patricia
This investigation, had as objective to evaluate the protein content and fat in the guinea pig carcaza (Cavia porcellus), fed with three levels of raw fiber in the concentrate and sensorial evaluation in the clever product for the consumption. It was applied two factorial designs; the first one in the protein evaluation and fat in the guinea pig carcaza, using a design monofactorial with 2 replicas; the second in the sensorial evaluation of the carcaza of clever guinea pig for the consumption, using a design A x B with 2 repetitions. In the first design we report the physical analysis, being the guinea pig carcaza inside the parameters demanded in the normative of control; for the evaluation of the protein values averages were obtained of between 19,32% and 21,27%, for the evaluation of the fat it is appreciated values of between 2,07% and 2,46%. In the second design the sensorial evaluation is reported, the best results were: color is mentioned that the qualifications are that is to say between 2,55 and 4,1 among regulating and very good, aroma the qualifications have fluctuated among equivalent values of 2,4 and 4,0 to regulate and very good, flavor obtains an average that she/he goes from 2,47 to 4,05 whose equivalent it is of regulating to very good, texture the values are that is to say from 2,44 to 4,02 of regulating to very good, acceptability has an average that she/he goes from 2,45 to 4,03 that it is of regulating to very good; it is necessary to emphasize that it stops most of the attributes the best treatment it was the A2B2 (fine hierbas;210oC) As soon as she refers to the analysis microbiológical the presence of total coliforms it doesn't exist that which you can conclude that the product is capable for the human consumption
Estudio de factibilidad para la instalación y funcionamiento de una planta deshidratadora de frutas en el cantón Cevallos, provincia del Tungurahua
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Lara Moya, María Fernanda; Pérez Gavilánes, Norma Patricia; Ruilova, María
This thesis is designed for installation of a dried fruit processing company "Fruit Snacks" in Canton Cevallos, province of Tungurahua, in order to seize the fruit production. The research methodology was used questionnaires to determine likes, preferences, availability of raw materials, product acceptability and market access. We also used literature sources for further study. The proposal for the creation of enterprise Fruit Snack is based on the results of market research which found that most consumers prefer dried apple and dried apricot lower percentage, reason for which will be established in as many apples. The determination of the technical conditions of the project is based on the volume of production, macro and micro forces locator in the production process, plant layout (plan), organizational and functional management study. According to the Financial Study analysis performed demonstrates the feasibility of the project. The results suggested that higher profitability is generated by the production of dried apple. The financial evaluation examines the monetary aspects of the project and contribution to the investor. Through social assessment determines the direct beneficiaries and indirect employment generation offering this investment project. According to the company's environmental assessment suggests corectoras actions that reduce pollution. It recommends the implementation of the project in Canton Cevallos, availability of raw materials and easy access to the market
Elaboración y conservación de longaniza de cerdo utilizando dos tipos de envoltura, dos tiempos de ahumado y dos porcentajes de sal en la planta de embutidos Salching en el cantón Guaranda, provincia Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Zaldumbide Olalla, Edwin Eleuterio; Zaldumbide Olalla, Wuilper Oswaldo; García, Marx
Of the investigation work that we carry out. Elaboration and conservation of pig sausage using two cover types, two times of smoky and two percentages of salt, it was achieved the following: To obtain a product of quality like they demonstrated it the exams microbiológicals 0 Coliforms and Escherichia Colí. Of the analyzed factors, cover type (pig and veal) (A), time of smoky (6 and 8 hours) (B) and percentage of salt (10 and 15%) (C), the factor A and B showed highly significant differences. The best cover type was that of veal gut, its caliber her made that the sausage keeps the wanted organoleptic characteristics. The smoky one at 6 hours was the best conservation method to maintain the useful life of the product to maintain the quality of the product The used percentages of salt of the (10 and 15%) they were good, they maintained the product with the wanted quality. The investigation was carried out taking like reference Ecuadorian Technical Norms as for the elaboration of sausages refers, this made that our product was reliable for the final consumer
Elaboración de tortas de carne para hamburguesa enriquecidas con diferentes porcentajes de proteínas vegetales: soya texturizada, quinua y amaranto; conservadas a diferentes temperaturas
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Lema Paucar, Cecilia; Majín Rumanuela, María; Moreno, Carlos
Due to the demand of tried products, the food creation is necessary with a high nutritional value by means of the utilization of existing resources in the zone, with this end purpose it has been a question of elaborating cakes of meat for hamburger enriched with different percentages of vegetable proteins: soy bean texturizad, quinua and amaranth to 3 % and 5 %, preserved to different temperatures v.g.-5oC, 0oC and 5oc like results plus relevant in chemical analyses there was had that the capacity of water retention in the analyzed raw material corresponds to an average of 61.9 % with a standard diversion of 1,3; the same one that depends on the expansion of the gel. The pH of the raw meat corresponded to 5.8 and 6.0 with a standard diversion of 0.3. It is to say is inside the established parameters. A content of average acidity of 0.03 % that is inside the minimal limit contemplated in the Procedure. As for the finished product the percentage of protein high (18.8 %) corresponds to the tratamient with soy bean texturized to 3 % and meat of beast 97 %, as for the content of fat all the analyzed treatments fulfill with the Norm INEN 778. Likewise the microbiological analyses, this is coliformes and salmonellas are inside the procedure finished to determine the presence of coliformes total 765 are inside the parameters established by the procedure INEN and salmonella, for this bacterium the results were negative, fitting with the terms of reference for the norm INEN 1529 established for all the meat products. As for the sensory analysis the different analyzed treatments did not present significant difference surely because the percentages of substitution are minimal, this is 3gr in 100 gr., and 5gr. In 100 g, in spite of it was observed that the average qualification delivered by the judges who 71 analyzed the products they correspond (fit) to "Good", and in this range the products with evaluations lightly top were the stored ones to-5oC, the product of substitution preferred by the tasters is the quinoa, in spite of the fact that the multifaceted content is mas high in Soy bean. The dampness is important in the pertaining to meat products, his content below the normal thing surely influenced in not giving him a level of evaluation bigger than the products evaluated With regard to The cost of the raw material it is lightly major for the cost of the protein, especially in the substitutions of meat for soy bean Key words: Meat, Soy bean, Amaranth, Quinoa, Protein
Determinación de los parámetros óptimos para la producción y embalaje de hongos comestibles pleurotus ostreatus. en el cantón Salcedo, provincia de Cotopaxi
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2010) Barriga, Paulina; Ruilova, María
Research was conducted in the province of Cotopaxi Canton Salcedo, two factors were studied factor A (two temperatures) and factor B (seven substrates) in order to evaluate the optimal parameter for the cultivation of fungi Pleurotus ostreatus were performed 14 treatments with 2 replicates, which were distributed under a two-factor complete block design random variables were to evaluate harvest fresh weight, diameter of fruiting bodies, number of fruiting bodies during the harvest, biological efficiency of the fungus Pleurotus ostreatus. All results of the variables assessed in the factor A (temperature) were determined with highly significant differences, giving the following results, the highest fresh weight 1044 gr. controlled temperature, the larger diameter of the fruiting bodies in the treatment A2 (temperature controlled) to 13.71cm, the highest number of fruiting bodies during the harvest in the treatment A2 (temperature controlled) con126.64 sporocarps, and the highest percentage of biological efficiency of Pleurotus ostreatus mushroom A2 treatment (temperature controlled) with 104.45 %. Factor B (substrate) all variables that were considered highly significant differences were found, giving the following results, the highest fresh weight in B6 (Beans + corn) with 1.129gr, the largest diameter of fruiting bodies in the treatment B5 (straw + bean) with 13.8cm, the highest number of fruiting bodies during treatment A6 crops (beans + corn) con130 sporocarps, and the highest percentage of biological efficiency of Pleurotus ostreatus mushroom B6 treatment (beans + maize) to 113%. A second design was applied to determine the largest experimental lifetime of fungi in two packaging systems, to evaluate the variables that were changing color, texture and weight loss with these variables was determined lifespan in trays that was 5 days, 4 days vacuum, results that did not report statistical differences
Utilización de emulsión de grasa para la elaboración de chorizo crudo en la planta de productos alimenticios la Aragoneza, cantón Latacunga, provincia de Cotopaxi
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Herrera Pazmiño, María Eugenia; Iza, Patricia
In food products The Aragoneza of Aláquez zone of the city Latacunga Cotopaxi province, there was realized the production of raw sausage, which it was objective to use emulsion of fat for the production of raw sausage with different percentages of emulsion of fat (10 %, 20 % and 30 %) and temperatures of conservation (0°C, 3°C and 6°C). The applied design was completely at random 3x3 combinations of A x B with 2 replies. In the physical chemical analysis of the raw material there were obtained values that are identical to the norm INEN 1340 (1991), for the pH values were obtained between 6.85 and 6.5, for the capacity of water retention values were obtained between 75.63 % and 66.63 % and in the microbiological analysis there did not exist the presence of pathogenic microorganisms. In the tests organolepticas to 8 days of conservation the best results went: significant differences between the treatments existed color and obtaining an average of qualification of 3.5 that is between " well and very well "; in the aroma it appreciates that I divide equally the qualifications they fluctuated between 3.4, that is " well", flavor the qualifications have fluctuated between values of 3 and 4.05 equivalents to " well and very well "; for the treatments there is no significant difference in the attribute flavor; texture with an average of qualification of 3,5 is to say of " well to very well ", acceptability with an average of qualification of 3,6 for the treatments there are no significant differences in the attribute acceptability. Deciding as a better treatment A3B2 (30 % emulsion of fat to 3 °C) since it has major acceptability in the attributes of color, flavor, texture and acceptability with an average of qualification of 4,00 that is "very well ". In the microbiological analysis for the best treatment A3B2, pollution did not exist for what can deduce that the raw sausage with emulsion of fat is suitable for the human consumption. The analysis bromatolgyc was evaluated by the best treatment A3B2 (30 % of emulsion of fat to 3°C of conservation) in the laboratory LABOLAB and the results 106 they were: dampness (69.81 %), protein (13.29 %), fat (12.29 %), ashes (3.84 %) and a pH of 6.4 the same ones who are identical to the procedure INEN NTE. The major economic profitabilities were on having used for the production of the raw sausage 30 % of emulsion of fat, preserved to a temperature of 3°C, with cost of 0,59 cents of dollar, with profitability of 30 %
Evaluación del mejor porcentaje de sustitución de carne de conejo (Oryctolagus Cunículus) con la utilización de diversos tipos de aglutinantes en la elaboración de botón parrillero
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Guaquipana Chacha, Segundo Feliciano; Patín Chimbo, María Laura; Iza, Patricia
This research was conducted at the Meat Plant Engineering School of Agribusiness Bolivar State University. We preceded physical-chemical analysis of raw materials, being within the parameters required by the rules of control. The experimental material used was the rabbit in different percentages and different types of binders (starch). Design to a randomized complete block design (ACBD) in AxB 3x4 factorial arrangement with 2 repetitions. We evaluated the best replacement rate of rabbit meat in the preparation of barbecue button, I set the fastest type of starch in the production of broiler button was held bromatological and microbiological analysis of the best treatment and performed the economic analysis in relation cost / benefit in the best treatment. Statistical analysis and functional based on a Tukey test at 5% for factors under study, A, B, A x B. From the statistical analysis it is determined that the best replacement of rabbit meat and pork is at 50-50%, the best binder belongs to the potato starch 5%, in the processing of broiler button corresponding to the coded T7 treatment a2b3.es the best treatment determined by sensory evaluation. Microbiological analysis is performed and bromatological better treatment as well as (Escheriachia coli and salmonella), (0778 INEN Standard Fat, Protein INEN Standard 0781, Standard Ash INEN 0786), during the process of barbecue button, it should be very account the rules of hygiene and asepsis in the handling of meat, equipment, materials and equipment, as this ensures the success of our research. Promote the use of rabbits for the production of various meat products due to the properties and advantages of this meat
Evaluación nutricional de tempeh obtenido por fermentación de fréjol (Phaseolus vulgaris l.) y quinua (Chenopodium quinoa) con rhizopus oligosporus
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Fabara, Catalina; Proaño, Ana; Pilco, Carlos
This research seeks to provide scientific data at the actual product of high nutritional value aimed at replacing the high consumption of red meat in Ecuador. Which was conducted in the laboratory of molecular biology and biotechnology of the faculty of agricultural sciences, natural resources and environment, Universidad Estatal Bolivar Located in the province of Bolivar, Canton: Guaranda, parish Guanujo, sector: Laguacoto. The overall objective was to evaluate the nutritional properties of tempeh produced by fermentation of bean (Phaseolus vulgaris L.) and quinoa (Chenopodium quinoa) with Rhizopus oligosporus. And specific objectives are: implement the fermentation system for production of tempeh. To study the effect of changes in the mix beans, quinoa, with two levels of Rhizopus oligosporus in tempeh production. Assess the nutritional properties of tempeh obtained. Which were established for three formulations of mixed beans and quinoa, to ferment with two levels of Rhizopus oligosporus. For each formulation were analyzed for nitrogen protein, fiber and amino acid profile and selected the design with the level of fungus, which gave the highest value of the parameters. From the results obtained the highest percentages of protein mixtures were achieved with 80% + 20% beans quinoa 3% and 1% of Rhizopus oligosporus to 27.41% and 27.20% respectively. The highest percentages of fiber treatments were obtained in the a0b1 and a0b0 mixtures corresponding to 80% quinoa beans + 20% to 3% and 1% of Rhizopus oligosporus, respectively, with values of 6.85% and 6.35%. In the identification of amino acids reached the best percentages in the treatments and a2b0 a2b1, which corresponds to a mixture of 40% + 60% beans quinoa 1% and 3% respectively Rhizopus oligosporus. In the analysis of variance was determined that the level of Rhizopus oligosporus not affect the percentage of protein and fiber of the product or the percentage of amino acids. Of this research is recommended: taking this product as a substitute for meat because of the data was a high-protein and contains all the essential amino acids
Elaboración de queso tilsit semimadurado con adición de dos porcentajes de Aji (Capsicumbaccatum) y tres porcentajes de gelatina sin sabor para mejorar su rendimiento
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Aldaz Mayorga, Lenín Marcelo; Sánchez Sánchez, Segundo Enrique; García, Marx
The present investigation was carried out in the Plant of milky of the School of Agroindustrial Engineering of the Universidad Estatal de Bolívar. The objectives to carry out this investigation were: To determine the appropriate levels of pepper and of jello without flavor in the elaboration of the Cheese tilsit. To evaluate the organoleptic characteristics of the product. To establish the economic analysis, benefit / cost. They were carried out physical and chemical analysis of the raw material, being inside the parameters demanded in the control regulatory scheme. The utilized experimental material was the addition of different levels of pepper and with different levels of jello without flavor. With a design of blocks totally at random (AB), in factorial arrangement 2x3 with 3 repetitions. The functional analysis was based on a test Tukey to 5% to compare averages of treatments, test of Tukey to 5% for factors in study, TO x B. Of the statistical analysis you ends up determining that the best addition in 0,5% of pepper like in the case of the jello without flavor at the level of 0,5% corresponding to the treatment T2: A1B2. In all treatments determined by sensorial evaluation you to be carried out the analyses: analysis bromatológic of the product and in the best treatment the analyses microbiologic (salmonellas and Scheriachea coli), (Fatty Norma INEN 63, Humidity Norma INEN 64, Dry extract Norma INEN 64). During the trial of elaboration of a milky product, it should be had so much very in bill the norms of hygiene and asepsis in the manipulation of the milk, the teams, materials and utensils, since this guarantees and I guarantee us the success of our investigation. To promote the use of this type of cheese for the elaboration of different nutritious products due to the estates and advantages that it presents this cheese
Elaboración de pan a partir de la mezcla de cinco niveles de harina de trigo (Triticum vulgare) y harina de papa china (Colocasia esculenta) para mejorar su valor nutricional, en la Universidad Estatal de Bolívar
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Aldaz Chimborazo, Flabio Wilson; García Muñoz, Iván Marcelo
The present investigation had like objective to replace in different percentage the Chinese flour of Pope by the wheat flour, for the bread elaboration on the basis of the mixture of flours of wheat and Chinese flour of Pope obtained by the method of drying (trays) in the State University of Bolivar, School of Agro-industrial Engineering. The Chinese Pope and the wheat characterize themselves by their high protein power content, being an important vitamin source and minerals, are a good resource to complement the human feeding. I am completely used a design of blocks at random of 5 treatments and 3 repetitions, were realised the analysis of variance, tests of tukey, to stop the organoleptic tests, and the analysis cost benefit. The main results that were obtained in this investigation were: Concerning greasy bromatológico analysis, eg: ash-gray, humidity, fiber and protein, in the microbiological analyses eg: tatal Count of bacteria, Total Coliforms, Moulds/Leavenings, E.Coli., minerals like calcium and Vitamin C, to the best T2 treatment than corresponds (flour of wheat 80% and Chinese flour of Pope 20%). Concerning organoleptic tests attributes like: color, scent, flavor, texture and acceptability the same that were evaluated according to a scale for that we counted on the aid of 10 tasters, the same that we deduce that concerning tasters they had good acceptability
Determinación del tiempo de vida útil de pernil de cerdo elaborado a base de un condimento natural para la sustitución de aditivos químicos
(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) Romero Barona, Luis Renato; Sailema Moreta, Segundo Gustavo; Iza, Patricia
Rosemary essential oil has great culinary properties as it is a great seasoning that brings out the flavor of foods, when used with caution because its flavor is quite strong so it is recommended for use up to 0.3 grams per kilo also inhibits the growth of Gram negative and Gram positive as it has phenolic compounds such as carnosic acid, carnosol and carnosic acid methoxy, naturally they have a high antioxidant and antimicrobial. Which is why our research is based on the use of rosemary essential oil in the preparation of pork leg, through the addition of 200, 300 and 400 ppm of the aircraft and with the combination of three curing times 20, 25 and 30 hours, for which we used a completely randomized factorial design A x B with two replications, whose experimental response was the sensory evaluation of 10 trained tasters semi also performed multiple range test of Tukey to compare the means and thus determine which treatment is best. With this methodology, concluded that the best treatment was the addition of 300 ppm rosemary essential oil and 20 hours of curing (A2B1), after obtaining the best treatment we proceeded to store it in the climatic chamber at a combination temperature (18 ° C and 25 ° C) and percentages of moisture (70% H and 80% H), to establish their average life under these conditions, which also used the microbiological count of E. coli and salmonella, that once made both showed no microorganisms, rather there presence of mold from the first 48 hours of storage because the conditions of high humidity favor their development, increasing the number of colonies to a level of 4 CFU / g at dilutions from 10 -1 to 96 hours (4 days), values that continue to meet the standard established 1339:96 INEN a maximum of 1.0 x 103 CFU / g in the product, but there was altered organoleptic characteristics which would cause rejection by consumers and can say that the pork leg under these storage conditions has a half life of 4 days under normal refrigeration (4 ° C and 70 % H) an average life of the finished product for 15 days. Analysis was also performed on the finished product bromatological (best treatment), which showed the following results: 18.51% moisture content, ash 2.05%, 18.14% protein, and fat 5.31%, the matching them with an Ecuadorian Technical Standard INEN 339:96 for meat and meat products, indicating that the inclusion of different levels of rosemary 80 essential oil in the preparation of pork leg does not affect the nutritional characteristics of the same, but it keeps avoiding the oxidation of fats, preventing rancidity of the product which is fit for human consumption