Agroindustrias

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

News

Ingeniería Agroindustrial

Browse

Filters

2010 - 201524

Settings

Subject: search.filters.subject.UNIVERSIDAD ESTATAL DE BOLÍVAR

Search Results

Now showing 1 - 10 of 24
  • Thumbnail Image
    Item
    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
  • Thumbnail Image
    Item
    Estudio del efecto de la glucosa en la elaboración de mermelada a partir de mandarina (Citrus reticulada) y sambo (Cucúrbita ficifolia), en la planta de frutas y hortalizas de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) López Valle, Julio César; Tamayo Bermeo, Lindo Eli; Domínguez, Vicente
    Today the people are looking for ways to improve their health which leads to consumption of natural and agro products that are much healthier, eliminating what is excess of fats, salts, sugars which left a path towards achieving a product that provides many benefits to help you improve your health. Reason why we focus our research to the effect of glucose on the development of tangerine jam-sambo by combined methods for which study evaluated two factors: sambo (14% 28%, 42%) with factor A, glucose ( 24%, 18%, 15%) with factor B. With this perspective, I try to prevail in the defects of the jam, which allowed to obtain the optimal parameters of development by combined methods generally to the organoleptic attributes: taste, color, odor, and acceptability, to compare the treatments Panelists have been selected as the best treatment to T4 (A2B1) with the following specification: (Mandarin 42%, sambo 28%, sugar 24% and 6% glucose). The physical and chemical analysis performed on the finished product shows a content of 3.3 pH and acidity of 0.36 allowing us to consider as a product suitable for human consumption, compositional analysis shows a protein content of 0.4% ash 0.3%, fiber 1.8% citric acid and 190mg/kg allows us consider as a product of high nutritional value which can be an important support for improving food. These percentages are acceptable for INEN standard 429 and 419. By getting the mandarin jam-sambo and perform different analyzes physical, organoleptic and bromatológicos it was determined that treatment 4 was selected as the best, with the data obtained by the tasters and statistical analyzes were performed. Also conducted a cost-benefit analysis in which it was determined that the total cost of production for the manufacture of 1 kg of tangerine jam-sambo is $ 3.33, ofertándolo the consumer a product with a weight of 142gr price of $ 0.75, a gain of 0.27 cents per 142gr of product sold. The development of this research was conducted in the Fruit and Vegetable Plant of Bolivar State University
  • Thumbnail Image
    Item
    Elaboración de galletas de sémola de trigo (Triticum aestivun vulgaris) con chispas de chocolate utilizando tres niveles de almidón de achira (Canna edulis) y tres porcentajes de mantequilla, en la planta de frutas y hortalizas de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Pazto Pasto, Miriam Magaly; Zaruma Zaruma, Flor Del Tránsito; García, Marcelo
    For this research will use three levels of starch and three percentages canna butter, this was subjected to a baking process using variables for better implementation methodology considering the canna starch levels and percentages of butter, raw material l was analyzed in as to starch achira pH is 6.9 and of the semolina 6.1 according to bibliographic data reported by G, CAICEDO is in a range of 5.6 to 6.8 and canna starch as J, LONDO. From 5.5 to 7.2 wheat semolina. Experimental response was considered the best treatment for sensory evaluation developed ten semi-trained tasters, A3B3 treatment was obtained (50% starch and 20%cannabutter), with an average value of 4.13 (very good), analyzed the chemical composition in the best treatment (A3B3) in protein percentage was 4.57%, taking into account that this percentage value is within the range NTE INEN established in 2085 - 05. The final product is Cookie, this microbiologically within the standard NTE INEN 2085 – 05 demonstrating aseptic and quality of it, especially in the absence of total coliforms. Considered the observation of the development of cost-benefit semolina cookies and canna starch is very profitable and to devise in higher magnitudes, ie whether the greater the volume produced greater the benefit obtained
  • Thumbnail Image
    Item
    Elaboración de una bebida alcohólica destilada, evaluando dos niveles de levadura utilizando como su planta de frutas y hortalizas de la Universidad Estatal de bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2012) Albán García, Carlos Rafael; Carrasco Ordóñez, Jofre Vicente; Sanaguano, Herminia
    The present study had as main objective the use of Chinese potatoes and yams, enzymes alpha-amylase to obtain a distilled alcoholic beverage features a distilled alcoholic beverage, by introducing two levels of yeast (Saccharomycces cerevisiae) with the help of the fermentation process, and these processes to add value to these products forgotten. The experimental part of this thesis was conducted in the Fruit and Vegetable Plant State University of Bolívar, Bolívar province and physical-chemical analysis was performed in the laboratory of Dr. Fabiola Villa in the city of Riobamba. The present study was to obtain an alcoholic beverage distilled spirits characteristics of substrates from Chinese potatoes and yams subjecting raw materials such as three stages: Preparation of starch from every product, process and finally hydrolysis fermentation. The variables studied were: soluble solids, pH, acidity and alcoholic fermentation this for the best treatment and the physical- chemical analysis and the presence of methanol in a laboratory. For the development of the pilot phase we used a completely randomized design with factorial A x B, where A is the amount of yeast (Saccharomycces cerevisiae), B the number of substrates both Chinese potatoes as yams used. The characteristics were two replicates of the experiment, six and twelve units experimental treatments shaped with four liters each. The analysis was performed with the aid of an instructional sheet and survey; to determine statistical significance ANOVA was performed for each of the organoleptic characteristics. It was later determined the best treatment, which was performed in physicochemical analysis and the presence of methanol, concluding as best treatment is T4 consisting of 0.08 g of yeast (Saccharomycces cerevisiae) more 120 (25% of Chinese potatoes substrate and 75% yam substrate) in which the best results are obtained and improved yields
  • Thumbnail Image
    Item
    Obtención de pasta tipo tallarín a partir de harina de trigo (Triticum vulgare L.) con sustitución de harina de camote (Ipomoea batata) y harina de soya (Glycine max) en la planta de procesamiento de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Güingla Taco, Silvia Noemí; Villacís Torres, Tatiana Estefanía; Sanaguano, Herminia
    This research was conducted in the Processing Plant Sciences, Faculty of Agriculture, Natural Resources and Environment of the State University of Bolívar. The objectives of this research were: Get noodle type pasta from flour of wheat (Triticumvulgare L.) with flour replacing potato (Ipomoea batatas) and soybean meal (Glycine max) Processing Plant at the University Bolivar State. The Physical - chemical raw material, it is subject to regulatory control. The experimental material used was wheat flour, sweet potato flour and soybean meal in three different percentages with a design of randomized complete block with factorial A x B (RCBD) with three replicates, the same would apply for the process of pulping, to determine the best treatment. Functional analysis was based on a Tukey test at 5% for comparing averages of treatments and simple regression analysis between logical variables. From the statistical analysis it is determined that the best replacement is 60% wheat flour, soy flour 10%, 30% sweet potato flour in a time of 4 hours, in the production of pasta noodle type for the treatment T8 (a3b2), being suitable for use thereof. At best treatment determined by sensory evaluation analyzes were performed microbiological analysis of finished products (molds and yeasts) and bromatológicos (Moisture, Ash, Protein), same as that found within the requirements of NTE INEN 1375 Standard for Pasta or Noodles. During the development of Pasta should take into account the standards of hygiene and aseptic handling both inputs, equipment, tools and materials, as this ensured that the product meets quality standards. The economic analysis on the cost-benefit of the best treatment in the production of pasta noodle with substitution type of sweet potato flour and soybean meal, you can see the analysis determined that the total cost of production for processing, representing a return of every $ 1.00 invested there is a gain of 0.20 cents of net income
  • Thumbnail Image
    Item
    Elaboración de turrón evaluando tres niveles de chocolate en polvo y en tableta, con la adición de semillas de sambo en la Planta de Frutas y Hortalizas de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Delgado Salazar, Carlos Alfredo; Pillisa de la Cruz, Wilber Efraín; Domínguez, Vicente
    In the Plant of Fruits and Vegetables of the Faculty of Agriculture, Natural Resources and Environment of the State University of Bolivar, two factors were studied. Factor A, two types of chocolate (in tablet and powder), and the factor B, levels of chocolate (5%, 10%, 15%) in order to improve the organoleptic characteristics of turun. The physico-chemical analysis of the raw material was done in an attempt to get a finished product in very good conditions, procedure that was subject to regulatory control. The research was conducted under a completely randomized design with three replicates per treatment, and the study variables that allowed the research. The Organoleptic characteristics (color, flavor, texture, acceptability) compositional analysis (pH moisture and total sugars), microbiological testing (Coliformes totals, molds and yeasts) and economic evaluation by cost / benefit. The functional analysis was based on a Tukey test at 5% for comparing averages of treatments, so it was evident that all treatments were well received by the tasters, determining the best treatment to T5 (A2B2) to have higher scores on the acceptability attribute. In relation to the results of the microbiological and bromatológics analysis based on the rule established in INEN 2217 -2012 the best treatment was evident that there is no pollution, being within the margins allowed by the mentioned rule. In the same way, the highest benefit was observed in the turron is made of chocolate powder with a cost / benefit total of 1.47, this basically for being cheaper compared to chocolate tablet
  • Thumbnail Image
    Item
    Obtención de mermelada de guayaba (Psidium, guajava L.) utilizando tres niveles de pulpa de sábila (Aloe vera barbadensis) y carragenina para la industria pastelera en la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Tituaña Calapiña, Maricela Verónica; Domínguez, Vicente
    This research was conducted at the Plant Fruits and Vegetables of the Faculty of Agriculture, Natural Resources and Environment of the State University of Bolívar. The objectives of this research were: Get guayaba jam (Psidium guajava L.) using three levels of aloe pulp and carrageenan led to the pastry industry in Bolivar State University. The physico-chemical analyzes of the raw material, which is subject to the same control regulations. The experimental material used was aloe pulp and carrageenan in three different percentages with a design of randomized complete block with a factorial arrangement AxB (DBCA) to determine the best treatment. Functional analysis was based on a Tukey test at 5% for comparing averages of treatments and simple regression analysis between logical variables. From the statistical analysis it is determined that the best replacement of guava pulp aloe pulp is 25% and 0.10% carrageenan in developing guayaba jam pastry industry aimed at for the treatment T7 (A3B1) being suitable for use thereof at high temperatures. At best treatment determined by sensory evaluation analyzes were performed microbiological analysis of finished product (coliforms, yeasts and molds) and food science (pH ° Brix, Moisture and ash), same as that found within the requirements of the Standard INEN414 fruit canning plant. During the development of the jam should take into account the standards of hygiene and aseptic handling both inputs, equipment, tools and materials, as this ensured that the product meets quality standards
  • Thumbnail Image
    Item
    Elaboración de manjar de leche y mejoramiento del valor nutricional adicionando diferentes clases de harinas y edulcorantes en la planta de lácteos de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Vargas Llanos, Edwin Bladimir; Vistín Pazmiño, Danny Fabricio; García, Marcelo
    In Guaranda City, Alpachaca, Bolívar Estatal University, in the Agroindustrial Engineering Matrix was research the investigation to aimed: The delicacy milk production, and improvement the nutritional value, by adding different kinds of flours and sweeteners. In this research, was proposing the following objectives:  Establish the best kind of flour (lupine, quinoa, corn).  Establish the best kind of sweetener (brown sugar, sugar, honey).  Determine the best treatment according to the analysis, organoleptic.  Perform microbiological analyzes, physicochemical best treatment.  Cost-benefit economic analysis. The experimental equipment we used was different types of flours and sweeteners. We applied the design randomized complete block (RCBD) with factorial arrangement with 3 replications AxB. Functional analysis was based on; Tukey test at 5% average treatments, Tukey test 5% to study factors A and B and AxB, simple correlation regression analysis; cost benefit economic analysis. In applying the organoleptic characteristics of the attributes evaluation of, color, odor, taste, acceptability to compare treatments as panelists determined the best treatment T1 (a1b1) corresponding to (panela more pussy 900gr 150gr). In the data highlighted; physical chemical denoted increased acidity (lactic acid) of 0,30 to 0.36 because it does panela based sweetener and of lupine flour; 31,615% moisture retention by sweeteners and pectin; bromatológico in which we obtained a significant increase of 5,0% protein and 6,73% ash 90 reduced from 2,5 to 2,40% which is a clear indication that elevate the nutritional value product; microbiological absence found total colony so the product besides being highly nutritious meets all standards (INEN 171, 172, 170 and 720) and required for consumption. The cost-benefit analysis of the best treatment in the preparation of food of milk and improving the nutritional value by adding different kinds of flour and sweeteners, you can see the analysis found that the total production cost for making dish nutritious is $ 3,32 offering consumer 250gr 6 packs for $ 0,90 and yielding a profit of $ 0,34 cents per 250g of product sold
  • Thumbnail Image
    Item
    Extracción e inmovilización de enzimas proteoliticas de tres tipos de frutas mediante dos métodos y su aplicación en la industria alimentaria, en el laboratorio de biotecnología de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) García Pazmiño, María Eugenia; Solórzano, Edwin
    In the Guaranda city, in the Biotechnology Laboratory, Agricultural Sciences Faculty of State University of Bolivar, research was aimed at general objective “Extract and immobilized proteolytic enzymes present in three types of fruit (papaya, fig, pineapple) by two methods and their application in the food industry, in the Biotechnology laboratory, Bolivar State University” Using simple procedures for extraction and without using enzyme purification methods are worked with papain, ficin and bromelain were used as supports and biopolymers agar-agar for gel entrapment method and sodium alginate for binding to a support method, at concentrations or levels of 1,5% and 3,5%. For this work we applied a design randomized complete block (DBCA) of A * B interactions with 3 replications, where the factor A corresponded to the supports for immobilization and factor B to proteolytic enzymes, leading to determine the best treatment for variable percentage of immobilized enzyme combination (3,5% alginate + papain) with a rate of 96,97% of encapsulated or immobilized enzyme, because a higher concentration of the biopolymer or carrier retained in the membrane enzymes and does not allow passage of these to the hardening solution in the process of immobilization. The proteolytic activity was assessed from the immobilized enzymes (papain, ficin and bromelain), three types of substrates, (milk, beer, and meat), obtaining as best combination treatment (1,5% alginate + papain). After making five experimental runs under the same conditions to evaluate the reuse of three types of substrates (milk, beer and meat), we determined the residual activity 57,8% average. 97 Percentage of the proteolytic activity of the immobilized enzyme subjected to storage was evaluated at day 15 and at day 30 with 64,9% and 53,4% average proteolytic activity on substrates (milk, beer, meat)
  • Thumbnail Image
    Item
    Elaboración de compota de guayaba (Psidium Friedrichsthalium) utilizando tres niveles de harina de maíz (Zea Mays) y dos tipos de edulcorantes en la planta de frutas y hortalizas de la Universidad Estatal de Bolívar
    (Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2013) Morejón García, Fátima Beatríz; Sanaguano, Herminia
    In the present work of investigation itself selected three porcentages of flour of flour corn. (FACTOR A), in situation with the three guaba pulp, for the elaboration of james sweetened with stevia or sugar. (FACTOR B), as well were valorizated for a panel of tasters where itseff evaluated the atribates as: Odor, Flavor, Texture, Consistency and Acceptability, in the which it appreciation the best treatment accepted by the students of the School ingenieria Agroindustrial went treatment A1B2 (10% porcent of flour corn with 80% porcent guaba pulp more sugar to 10% porcent) giving a calification corresponding to good scale of E.Witting. Itself evidence of atribute Colour what the treatment with bigger puntuation is A3B2 (30% of H. corn / 60% of pulp of guaba / 10% of sugar) wthat corresponding to good according the scale of E. Witting. The désing experimental usable were (Deserio the Blocks completamente al azar) with factorial arrangement AXB with six treatment three replicates for complete of eighteen unity experimental. This design itself applicated for to analyze by separate the factors as well as are lebels of flour corn and guaba pulp as types of sweeteners as the sugar and stevia. As reports bibliography the properties nourishing properties of the guaba as is the vitamine C, same what provide colds favourising the good to be healht, in general, but this fruit it characterized by the below contained of. carbohydrates (13,2%), grease (0,53%) and proteins (0,88%) and by the high containet moisture (84,9); this fruit it combine with corn flour the product itself will enrich the nutrition as well as cereal fiber it self, protein, carbohydrate, demong others. A manner adecreate of nourish the infant is by means of the use and consumption of this product as is the compote because these "pures" to be complets nutritive provide to the being nourish basics in our organism as: vitamines, carbohidrates, water, sugar, etc. 72 The corn is a food adequate very rich in nourishment and at the combine the fruits as guabe, it can to get foods as the compote a product 100% natural apt for the consuption of children the age early; to be com for the child beginning in his change of liquid or soulid for the alimentation. To un roll (development) in the Parishies, communities, province and in the country, products with new and technologies for to give aggregate to the cereals as well as to feed heahding