Agroindustrias

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    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
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    Evaluación de la vida útil del queso fresco y requesón excelso en diferentes tipos de aceite vegetal en la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela Ingeniería Agroindustrial, 2012) Cucurí Miñarcaja, Ana Lucía; Paucar Paucar, Edgar Guillermo; García, Marx
    The evaluation of fresh cheese life and curd exalted in different types of vegetable oil. It was made in the dairy plant Universidad Estatal de Bolívar, Facultad de Ciencias Agropecuarias, Recursos Naturales y del Ambiente, Escuela de Ingeniería Agroindustrial, for which we considered two types of dairy products such as fresh cheese and curd exalted. There are four type of vegetable oil such as palm, corn, sun flower and olive. These preserve and analize the bromatological, microbiological and organoleptic quality. The raw material of milk recorded a density of 1,02665, acidity of 0,70%, pH of 6,5, and fat of 3,37%, as for milk reductase decolorized at 2h30min and it didn ́t present Escherichia coli. The presens of Escherichia coli in cheese was only using palm oil after 30 days. The curd was using palm oil too. Also corn and sun flower. The presence of many them was recorded only with olive oil to 30 days in a sample. It was 40 days with corn oil and the curd with palm oil. The presence of yeast to 20 days was to use cheese in olive oil, while the other treatments from 30 days. The organoleptic characteristics of cheese accomutated olive oil 14,80/20 points. This was the best with relation of acceptability. The aroma, flavor and texture were determined with this treatment at 40 days of 52,41% monsture, 15,93% protein, 3,32% ash, 15,97% fat and 47,64% dry matter and USD. 3,55 cost for kg of product