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    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
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    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
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    Elaboración y conservación de la harina de yuca, (Manihot esculenta crantz) con dos tiempos de secados y dos niveles de temperatura en el cantón Las Naves, provincia Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2012) Contreras Escalona, Edgar Alfonso; García, Marx
    In the City of Ships in the Artisan Cooperative was held on November 5 as research had the objectives to development and conservation of cassava flour (Manihot esculenta crantz,) with two drying times and two temperatures, to identify different The objectives that were raised within the research were. Determine which of the two drying time is best for preserving cassava flour (Manihot esculenta Crantz). Assess which of the two temperatures is advisable to preserve the product. Establish the economic analysis in the benefit / cost of better treatment. The experimental material used was cassava flour. And performed a completely randomized 2x3x3 factorial arrangement with 3 replications. Functional analysis was based on a 5% Tukey test to compare means of treatments. In conducting the sensory evaluation of the characteristics of cassava flour were evaluated attributes, as were color, odor, flavor. Texture, when comparing treatments amateur tasters were selected as the best at T 2 A1B2 which corresponds to 6 hours drying time by 65 ° C. Chemical physical tests were conducted to better treatment of the finished product (physico-chemical) pH, moisture, ash, starch. And micro (bilógicos) fungi and molds which were within the range and found that at the shelf life is 90 days. 57 We also carried out the cost / benefit analysis in which it was determined that the total cost of production for processing and storage of cassava flour is $ 3.00 per pound. The man then went to get 7 lbs of finished product and the consumer selling price of 3.50 to a profit of 0.50 USD cents which corresponds to 16.7% profit
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    Elaboración de harina de zapallo (Curcuvita máxima) fortificada con harina de soya, (Glisine max) para uso alimenticio, en el cantón Las Naves
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Carlos Eduardo, Armijo Bastidas; García, Marx
    The present investigation was carried in the Canton Las Naves Provincia Bolívar. The objectives outlined in this investigation were: To establish the best soya percentage in the end product, to determine the best treatment that will give bigger result to the end product, to carry out chemical physical analysis of the combinations, to determine cost benefit. The utilized experimental material was zapallo Flour and soya flour. A design was applied factorial totally at random. The functional analysis was based on a test Tukey to 5% to compare averages of the treatments. As the treatment T2 (50% flour of Zapallo + 50% soya flour 70°C) the best was determined by means of the protein evaluation was carried the Physical-chemical analyses being inside the parameters demanded in the control regulatory scheme (INEN 519, 523, 520). When carrying out the sensorial evaluation of the organoleptic characteristics of the attributes; flavor, color, aroma and texture, when comparing the treatments the panelists have selected as the best treatment to the T2 (50% flour of Zapallo + 50% soya flour 70°C) I was also carried out the analysis of cost benefit in which settled down that the cost total of production for the elaboration of fortified zapallo flour with soya flour ́s of $2, 25 for each pound, offering the consumer a case with 1lb of flour to the price of $3,00 obtaining a gain of $0,75 for each sold lb. That is to say that for each overturned dollar we have an utility of $0,25