Agroindustrias

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End date: 2019Subject: search.filters.subject.PROVINCIA BOLÍVAR

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    Caracterización físico- química de la biomasa residual del cultivo de cacao (Theobroma Cacao L), naranja (Citrus Sinensis, Variedad Valenciana,) y mandarina (Citrus Reticulata) en la provincia Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela Ingeniería de Agroindustrial, 2015) Castro Ycaza, Katherine Valeria; Ocampo Chávez, Jaime Enrique; Gaibor Chavez, Juan Alberto
    En la ciudad de Guaranda, sector Laguacoto I, Universidad Estatal de Bolívar, Escuela de Ingeniería Agroindustrial matriz se realizó la investigación que tuvo como objetivo la cuantificación de la biomasa residual agrícola en la provincia Bolívar, el diseño aplicado fue un diseño completamente al azar con tres repeticiones, dicha prueba permitió evaluar la cantidad de biomasa calculada de los cultivos de cacao, naranja y mandarina en los cantones Caluma y Las Naves e identificar qué modelo matemático se acoge de mejor manera para cada tipo de cultivo. Al realizar el reconocimiento de los lugares estudiados se llevó a cabo una perspectiva en cuanto al área de estudio, su magnitud y significancia, estos datos se hicieron tanto del cantón Las Naves como del cantón Caluma tomando como área de estudio 50 x 50 metros en los cuales se escogieron 10 árboles completamente al azar y de cada uno de estos se podaron 10 ramas. Se tomaron medidas de las variables dendométricas de altura total, altura del tronco, altura de la copa, diámetro del tronco y diámetro de la copa, para el cálculo de biomasa, los cuales tuvieron como resultados que en el cantón Caluma existe un aproximado de 1’226.080 Kg en el cultivo de cacao, en el de naranja se obtuvo 4’199.979 Kg, y por último en el cultivo de mandarina 34.036 Kg. Por otra parte en el cantón Las Naves se obtuvo 2’557.670 Kg en el cultivo de Cacao, en el de naranja 1’518.541 Kg y en el de mandarina 64.727 Kg. Una vez ubicadas las muestras en la superficie de secado (cemento), se tomaran pequeñas porciones de las mismas para ser analizadas y determinar su porcentaje de humedad actividad que se realizó diariamente hasta que esta se estabilice, alcanzando un valor constante de 11% en 24 días. 59Finalmente se llevó a cabo el proceso de análisis elemental en donde se determinó el porcentaje de carbono, hidrógeno y nitrógeno en los cultivos antes mencionados.
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    Nixtamalización de arroz (Oriza sativa L.) para incrementar el contenido de calcio y aminoácidos esenciales en la provincia Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2012) Tigre León, Rosa Angélica; Moreno, Carlos
    For this investigation the rice of more consumption was used in the county Bolívar, as it is it the rice rabbit: 65 This was subjected to a nixtamalizado process, using methodological variables for their application whereas clause the percentages of CaO, minutes of cooking and temperatures. It was considered as experimental answer the biggest content of calcium and the organoleptic evaluation developed by 10 tasters; being had the biggest content of calcium in the treatment 6 (A1B2C3) that corresponds to (80°C for 2 minute of cooking to 3% of concentration of CaO) with 23,33 sample mg/100gr that was obtained in connection with the raw material that was of 11.16mg/100gr an increment of 12.17 mg/100gr. In the sensorial analysis the best treatment was the T2 (A1B1C2) that corresponds to (80°C for 1 minute of cooking to 2% of concentration of CaO), without before to mention that he/she was carried out in all the treatments the improvement of the color through the pH correction at 6 with the addition of an ascorbic acid solution to 5%. With regard to the composition bromatológica, in protein an increment existed leaving of 6,33% in the raw material, to 6,94% in the T2 and 7,85% in the T6; due to the nixtamalizado with the addition of CaO that allows the increment of total amino acid levels that you/they conform this protein, being known that the lysine is the restrictive essential amino acid of the rice, in the present investigation has been possible to increase its content, in 8,42% through the I compute chemical (patron CAM for children); in fiber its concentrations stayed similar with relationship to the raw material, while in fat it is evident a decrease of its content. The endproduct like it is the rice nixtamalizado, this microbiológicamente inside the NORM INEN NTE 2074, demonstrating the asepsis and quality of the same one, especially for the absence of total coliformes
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    Identificación y evaluación de la cadena productiva, para la implementación de un sistema de gestión de calidad (Bpm) en la quesera el Salinerito, parroquia Salinas, cantón Guaranda, provincia Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2011) López López, Marco Antonio; Pérez Rodríguez, Ricardo Enrique; Ruilova, María
    This research work was PRODUCOOP owned, developed in dedicated the Cheese "El Salinerito", to the production of dairy products, identifying and assessing the supply chain in order to develop a Manual of Implementation of Good Manufacturing Practices based on the Codex Alimentarius Standard Regulations 21 Standard Operating CFR 110 along with Sanitation Procedures (POES), so that its implementation will contribute to improving quality in all stages of production and achieving a safe and quality product for consumption. At the beginning of the investigation was acquired general knowledge of persons whoare related directly to the cheese, over a test application tools for data collection and compliance Practices by the cheese-based in with Good the regulation of Manufacturing of the FDA for dairy products, in accordance with 21 CFR 110 of the Codex Alimentarius and the Rules of Good Manufacturing Practice for Processed Foods No. 3253 issued by the Constitutional Court in 2002 during the administration of Dr. Gustavo Noboa Bejarano through the Official Gazette No. 696. For the implementation of the Check List of GMP compliance evaluation criteria were created as Compliance and Noncompliance, which reflect whether the item tested or not met the established requirements. After the test implementation of data collection instruments, proceeded to correct thequestionnaires used initially to eventually apply to employees and workers of the cheese, and milk suppliers Cheese "El Salinerito.” The final implementation of the Check List of compliance with Good Manufacturing Practices in the Cheese "The Salinerito" resulted in 43.59% of Compliance and 56.41%of non-compliance. This was due mainly to the areas areas surrounding the plant were not under control, ie weed 206 accumulated existence and presence of animal feces in which cargo is transported to the cheese milk is not cleaned constantly additionally plantd oes not have adequate sanitary facilities for staff, as are units of washing and sanitizing, and toilets. We specify developed a GMP the areas for compliance report by the cheese, where you improvement; additionally developed the Implementation Guide to Good Manufacturing Practices in conjunction with the Sanitation Standard Operating Procedures (SOPs) Identification Program and traceability, program control of raw material (milk), program of preventive maintenance, equipment calibration program and process control program with which the cheese did not count
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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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    Conservación de las características naturales de la pasta de cacao (Theobroma cacao l.) mediante la utilización de dos métodos de tostado y molido en el cantón Las Naves, provincia Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2012) Mancero Aguilar, Danny Patricio; Napa Rodríguez, Marco Eduardo; García, Marx
    The present investigation was carried out in the Canton Las Naves Provincia Bolívar, the objectives to carry out this investigation were: To conserve the natural characteristics of the Pasta of Cocoa by means of the use of two methods of having toasted and milled in the Canton Las Naves Provincia Bolívar; to determine the best method of having toasted, to determine the best method of ground, to identify the most appropriate method that allows to conserve the organoleptic characteristics of the pasta of cocoa and to establish the study costo/beneficio of the ended product of the best treatment. The utilized experimental material was the cocoa. A design bifactorial was applied totally at random in factorial arrangement 2x2 with 3 repetitions. The functional analysis was based on a test Tukey to 5% to compare averages of the treatments. When carrying out the sensorial evaluation of the organoleptic characteristics: aroma, color, flavor and texture, when comparing the treatments the panelists have selected as the best treatment to the T2 (A2B2) that corresponds the one toasted and ground semi - industrial. As the treatment T4 (A2B2) the best treatment was determined by means of the sensorial evaluation he/she was carried out the physiochemical analyses being inside the parameters demanded in the control regulatory scheme. He/she was also carried out the analysis costo/beneficio in which was determined that the total cost of production for the elaboration of Pasta of Cocoa is of USD 19,00 for each 5 Kg. offering to the processor to the price of USD 35,00 obtaining a gain of USD 16,00 for each 5 Kg. of sold product, obtaining an utility of 0,45 cents for each overturned dollar
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    Cuantificación del bebidas alcohólicas diferentes contenido de metanol en tradicionales localidades en el tres producidas, cantón en Echeandia provincia Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2015) Cuenca García, Yajaira Belén; Collay Yanchaliquin, Luis Orlando; Gaibor, Juan
    Artisan production of alcoholic beverages in GuarandaChimbo, San Miguel, Caluma, Echeandia that make up the province Bolivar are hand made by 900 families living directly from production of alcohol from sugar cane (Saccharum Robustum); cane variety of Cuban origin, technical designation POJ-2878, and most have been produced clandestinely under any regulations, which have created a number of technical and legal complications becoming an attack to the health and lives of people who consume no guarantees and quality standards. Distilled spirits are alcoholic beverages obtained from the distillation of fermented cane juice musts cane sugar. In the process of alcohol fermentation of different lengths are generated, with the highest concentration of ethanol and methanol. Higher alcohols (isopropanol, propanol, isobutanol, isoamyl, amyl), provide lesser extent the distinctive characteristics of each liquor. This research work aimed to quantify the content of methanol in three traditional alcoholic beverages produced at different locations in the Canton Echeandia - Bolivar Province, the factors under study were two factor A (types of alcohol), factor B (Localities ); we worked to identify major producers selecting processing craft alcoholic beverages (Blue Bird, Pata de Vaca, Pure) in three localities of Canton Echeandia (Lemon, Dinner, St. Lucia). For identifying each of the producers in the three localities he worked Geo referencing with GPS, weather station. The producers identified in the three locations (Lemon, Dinner, St. Lucia) make a total production of 50930 l / year in the three artisanal alcoholic beverages (Bluebird, Pata de Vaca, Pure), where the largest producers in the three localities are Mr, Mario Pilamunga with an output of 6020 l / year, 100 Mr Juan Naranjo with an output of 8150 l / year, Second Mr Lara with an output of 6500 l / year. High concentrations of methanol 30mg / 100ml and higher alcohols of 400mg / 100ml have proved harmful to health, causing damage to the central nervous system that are reflected in vision loss and constant headaches, caused by excessive consumption. In this preliminary study methanol levels in three spirits (Bluebird, Pata de Vaca, Pure) in three locations in Canton Echeandia (Lemon, Dinner, St. Lucia) was evaluated in order to assess whether the production of alcoholic beverages craft meets the requirements of health and consumer protection. Samples were collected from three major producers identified in the towns of: Lemon, Dinner, St. Lucia. Quantification of methanol, higher alcohols, furfural, was performed according to the Standard INEN 2014 gas chromatography, in all artisanal alcoholic beverages (Bluebird, Pata de Vaca, Pure) traces of methanol was within allowed by the Standard INEN 362 methanol 10mg / 100cm3 of absolute alcohol; Higher alcohols in the town Pure Lemon 165,1mg registration / 100cm3 of absolute alcohol that surpasses the limits established by the Standard INEN 362 150mg / 100cm3de absolute alcohol for brandies; showing that these products are safe for human consumption without excess methanol