Ingeniero en Industrias Agropecuarias

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    FACTIBILIDAD PARA LA INSTALACIÓN DE UNA PLANTA PROCESADORA DE LICOR DE ARROZ EN LA PARROQUIA CHARAPOTÓ.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2016) AVILA LUCAS STALIN MAURICIO ; LUCAS MIELES ORLANDO DAIVID ; SANTOS DELGADO JOSÉ MELQUIADES ; ZAMBRANO DEMERA JOHN CARLOS
    SUMMARY The present works is about "Feasibility for the installation of a processing plant rice`s liquor in Charapoto parish" which aims is to industrialize adding value to the product in order to develop and commercialize; A market study was used; where determination of the product, by determining the supply and demand in the technical study; it will serve to develop a design of a plant for the production of rice´s liquor and specifications of the different areas that will microenterprise and the distribution of trained personnel to exercise the functions of different areas of the plant and machinery to be used allowing technological progress; financial study which will include its mediates economic feasibility calculation tables in Microsoft Excel as investment, fixed assets, costs and expenses, deferred assets, raw materials, working capital, amortization, depreciation, projection cost and expense projection income, profit and loss, cash flow, IRR and NPV. In the feasibility study allows to check the profitability of the installation of the plant with a Net Present Value (NPV) of 11,817.44 and an Internal Rate of Return (IRR) of 33% over a period of 48 months that the project is feasible obtaining an average to take profits by an average of 2.08 years a profitable utility, and environmental study will have, Leopold matrix where potential positive impacts where possible negative impacts discarded taken were assessed in used consider an environmental management plan so as not to affect the ecosystem
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    INCIDENCIA DEL EXTRACTO DE ROMERO ( ROSMARINUS OFFICINALIS ) LAS PROPIEDADES SENSORIALES, BROMATOLÓGICAS Y MICROBIOLÓGICAS DE LA SALCHICHA DE CAMARÓN TIPO CÓCTEL EN LA UTM-FCZ-CHONE.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2016) SOLIS CEDEÑO DIANA ELIZABETH
    ABSTRACT This objective of this research was formulate and to elaborate sausages with extract of Romero (Rosmarinus officinalis), to evaluate its sensory type, bromatological and microbiological composition. Two levels 0.1% and 0.2% plus a control level 0% were evaluated. The nutritional values were determined following standardized as moisture (oven-dried at 105 ° C), protein (Kjeldahl with the factor 6.25), fat (Soxhlet hexane solvent) and ashes (cremated muffle-550C) methods. For microbiological analysis count aerobic mesophilic bacteria, Escherichia coli, Staphylococcus aureus and Salmonella was made according to the International Standard NTS No. MINSA / DIGESA-V.01 and sensorial evaluation by hedonic scale. Moisture varied between 64.2 (level A) and 70.6 (level C), level C showed significant differences (p <0.05). Protein content varied between 9.8 and 10.7%, without significant differences between different levels analyzed. Fat ranged from 27.3 to 28.6% significant differences were detected (p <0.05) between levels A and C. All formulations presented acceptable microbiological quality The Peruvian Technical Standard NTS No. MINSA / DIGESA -V.01. No significant differences (p <0.05) were detected in any of the levels used Romero (Rosmarinus officinalis) with respect to sensory parameters, but it was concluded that the level of 0.1% Romero acts good way in developing type sausage shrimp cocktail.
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    ADICIÓN DE LINAZA EN LA ELABORACIÓN DE UN YOGURT A BASE DE LECHE DE VACA Y SOYA Y SU INCIDENCIA EN LAS CARACTERÍSTICAS FÍSICO-QUÍMICAS, BROMATOLÓGICAS Y ORGANOLÉPTICAS.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2016) LOMAS MENDOZA RAFAEL ANTONIO ; NAVARRETE LOOR ÁNGEL REINALDO
    SUMMARY In the Department of Agroindustrial Processes of the Faculty of Zootechnical Sciences, extension Chone, the effect of the use of chili with oregano in the elaboration of cream cheese was evaluated; The same ones that were compared with a control treatment with three replicates distributed and analyzed under a Design Completo azar (DCA), a bromatological and microbiological analysis was carried out to the best treatment (T3: chili pepper + 25% oregano), in addition to the Sensory evaluation that helped determine the best treatment. It was determined that the bromatological characteristics of cream cheese with flavors do not differ according to the flavors used, in such a way that 56.55% of moisture and 25% of fat were obtained as a result, the microbiological analyzes were within the established by The FOOD CODEX 275-1973 considering the product elaborated act for human consumption. Key words: cream cheese, chili, oregano, sensory, bromatological, microbiological
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    ELABORACIÓN DE MERMELADA DE MANGO ( MANGUÍFERA INDICAL ) CON TRES NIVELES DE ARAZÁ ( EUGENIA STIPITATA ) Y SU INCIDENCIA EN LAS CARATERÍSTICAS FÍSICO-QUÍMICAS Y ORGANOLÉPTICAS.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2016) ROSADO MEJÍA JOSÉ LUIS ; VILLAVICENCIO CEDEÑO JOHN HENRY
    SAMMARY The research had as an objective to develop a mango jam (Manguifera indica l.) with three levels of arazá (Eugenia stipitata) in two concentrations; it was developed in the fruits and vegetables laboratory of Faculty of Zootechnical Sciences, Chone extension of the Technical University of Manabi. For formulations applied to the different treatments for making mango jam with arazá the amount specified by the CODEX STAN 296 it indicates that it should not be less than 30% was used, treatments carried in their formulations values higher than 30 % fruit (50% fruit from mango and arazá and according to the proportions for research proposals). Varying the amount of arazá in different formulations, they influenced the physical - chemical characteristics of the starting mixtures, and also all the applied formulations did not need regulation of pulp relative to pH, since this parameter was within the range recommended to facilitate conservation and proper gelation in making mango jam and arazá. The mango jam that brought in its formulation 15% of arazá and 62º final Brix, obtained a greater margin of acceptance in sensory evaluation, since it presented the best features in all evaluated parameters (odor, color, taste, texture) although there was no difference statistically, numerically if this trend could be observed. The percentages of arazá studied and concentrations of Brix late mango jam and arazá, influenced the physical - chemical characteristics of the finished product; which was reflected in the pH variation; emphasizing that all treatments met the parameters established by the Codex Alimentarius (CODEX STAN 296) and INEN (NTE INEN 419) governing the preparation of such products.
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    DETERMINACIÓN DE LA CALIDAD MICROBIOLÓGICA DEL AGUA USADA EN LOS LABORATORIOS DE PROCESAMIENTO DE LA CARRERA DE INGENIERÍA EN INDUSTRIAS AGROPECUARIAS.
    (INGENIERO INDUSTRIAS AGROPECUARIAS, 2016) CARRANZA CHICA LISSETTE MONSERRATE ; ZAMBRANO ZAMBRANO JENNIFER JOMAIRA
    ABSTRACT The present research deals with the determination of the microbiological quality of the water used in the laboratories of the engineering career in agricultural industries, for which a previous diagnosis of three laboratories of food processing was carried out: Milk laboratory, laboratory of Fruits - vegetables and meat laboratory. Subsequently, a completely randomized sampling was carried out where 15 samples were taken in total of 1 liter each, at different hours 08H00, 12H00 and 15H00 during two months. The samples were then taken to the microbiological analysis laboratory following the Standard Methods (APHA, 1995), considering the following parameters: Mesophilic Bacteria by plate counting method and Total Coliform Numbering by the Number Most Probablity (NMP). The results presented in the quantification of mesophilic bacteria, ranging from 1 CFU / ml to 6 CFU / ml, where it was determined that the drinking water entering the laboratories of food processes, is within the limits allowed by the technical regulation RTE INEN 023: 2008. On the other hand, for the analysis of Coliforms we have an average bacterial load for the dairy laboratory of (20.73 +/- 18.36 NMP), for the laboratory of fruit-vegetables (20.80 +/- 9.23 NMP) and in the meat laboratory (28,20 +/- 19,24 NMP), so we can see that the water entering these laboratories is not suitable for food processing, according to the Stipulated by the norm NTE INEN 1108-2011. It is recommended to construct a raised well to maintain stored water and with good treatment prior to the use of the same, and to elaborate a contingency plan to prevent more water contamination due to poor condition of the pipe, faucets, stopcocks and Other connectors and connections inherent to the internal distribution system of laboratories and periodically monitor the quality of drinking water. Key words: culture, mesophiles, coliforms, water, processes