Facultad de Ciencias Matemáticas Físicas y Químicas

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    Diseño y construcción de un horno para el secado y deshidratación de productos agrícola en la planta piloto de la carrera de Ingenería Industrial
    (Universidad Técnica de Manabí, 2017) Litardo Velásquez, Jorge Luis ; Mera Cobeña, Walter Andrés ; Anchundia Loor, Andrés Miguel ; " "
    Faced with the problem of not having a drying equipment, the present titration work has the purpose of "designing and building an oven for the drying and dehydration of agricultural products in the pilot plant of the industrial engineering career". For its realization, it began with the study of the art of the problem, then synthesized the design methodology applied to the object of study, the design of the furnace will be obtained with the help of an academic tool and finally the construction of a prototype. The results of the evaluation of said study showed that if it is feasible and with the data already detailed, the materials and equipment were acquired, such materials used are refractory brick, genesis software 3.19.0, oven power was obtained with the calculation of the amount of heat absorbed by the load of a certain operating cycle; plus the loss of heat by conduction in the walls of the chamber, plus the loss of heat by radiation and convection from the outer cover after which the elements of resistance were calculated taking into account all the factors and parameters that end a good design, after obtaining the equipment, it was installed after verification of the installation. Once installed it was done to energize the equipment, and in the same way, perform an inspection through the senses to avoid leaks or undesirable sounds.
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    Estudio de factibilidad para la creación de una microempresa productora y comercializadora de chocolate en el sitio Estancia Vieja de la parroquia Colón, cantón Portoviejo
    (Universidad Técnica de Manabí, 2016) Macías Macías, Diego David ; Muñoz Mendoza, Jimmy Kent ; " " ; " "
    In the operation of the feasibility study for the creation of a micro processing and marketing of chocolate in Estancia Vieja site Colon parish, in compliance with the objectives set by a quantitative approach contained in this report, the development of research. In the first chapter the definition and formulation of the problem which actually a lead to the realization of the project is included together the background and rationale for the study is detailed. In the second chapter the livelihood of theoretical research according to identified variables addresses, respecting the sources cited. In the third chapter refers to the methodology applied in the development of the study is done, the scope, objectives, method and techniques used as primary information interviews cocoa producers, survey of a sample taken from the population defined inhabitants of Portoviejo and secondary information from state and private institutions. The data were analyzed and interpreted through which the availability of raw materials in the province of Manabi and the level of acceptance for the product offered was known. At the close of chapter three verification of the objectives described and the conclusions and recommendations of the study carried out are set. In the fourth chapter the development of the proposal for the creation of a small business to prepare chocolate, detailing the nature of it, the name, objectives, mission and vision, as well as the basic elements to determine the feasibility of the project is conceived as technical study by the size, the location, the production process, the necessary staff and distribution areas are met; in the development of study and market analysis it was determined that there is an unmet demand relative to existing supply and marketing strategies to be implemented for the introduction of product and market new production unit raised. The study and financial analysis yielded information on the investment required by the project and by profitability ratios, net present value, rate of return, benefit-cost balance point it is concluded that the proposal is economically feasible in the lifetime considered .
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    Estudio organizacional para establecer una planta procesadora de uva tipo costa, en la ciudad de Santa Ana-Manabí.
    (Universidad Técnica de Manabí, 2021) Cuayal Cuaspud, Leidy Marisol ; Cuzme Álvarez, Andy Francisco ; ; " "
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    “EVALUACIÓN FÍSICO - QUÍMICA DE LA INULINA COMO COMPLEMENTO DE GRASAS EN QUESOS CRIOLLOS Y EN SUS CARACTERÍSTICAS NUTRICIONALES”
    (Ingeniero Quimico, 2016) CEDEÑO MENÉNDEZ, MARTHA ROXANA ; CENTENO CHINGA, CINTHYA JAHAIRA ; " " ; " "
    INULIN IS A SOLUBLE DIETARY FIBER THAT BELONGS TO THE GROUP OF FRUCTANS, PRESENTS VARIOUS FUNCTIONAL CHARACTERISTICS AND MEDICINAL PROPERTIES (PREBIOTIC, THE AVAILABILITY OF MINERALS, STRENGTHENING DEFENSE MECHANISMS , IMPROVING LIPID METABOLISM) DUE TO THESE REASONS, CURRENTLY ARE BEING VARIOUS STUDIES TO USE AS A FEED ADDITIVE. THE PRESENT STUDY WAS DEVELOPED WITH THE PURPOSE OF EVALUATING THE QUALITATIVE CHARACTERISTICS AND SENSORY PROPERTIES OF CHEESE SUBJECT TO THE ADDITION OF VARIOUS CONCENTRATIONS OF INULIN. THE CHEESE WAS MADE BASED ON THE PROCEDURES OF THE INEN 1528 STANDARD. WE WORKED WITH FIVE DIFFERENT SAMPLES, EACH CORRESPONDING TO DIFFERENT CONCENTRATIONS INULIN (0%, 1.5%, 3%, 4.5%, 6%) AND THE PERCENTAGE OF FIBER, PROTEIN, FAT AND ASH AS QUALITATIVE CHARACTERISTICS ANALYZED. SENSORY ANALYSIS FIVE TASTERS EVALUATED THE FLAVOR AND TEXTURE OF THE STUDIED SAMPLES WERE USED. DURING THE DEVELOPMENT OF THE EXPERIMENTAL DESIGN WAS OBSERVED INCIDENCES OF THIS ADDITIVE ON THE CHEESE, MOSTLY POSITIVE SUCH AS IMPROVING TEXTURE, WEIGHT, PRESENCE OF FIBER, INCREASED PROTEIN, THE OBTAINED DATA WERE STATISTICALLY ANALYZED USING ANOVA ANALYSIS FOR HAVE A MORE ACCURATE INTERPRETATION AND ANALYSIS CONCERNING THE DIFFERENCE BETWEEN SAMPLES.