• Estudio de las características fisicoquímicas de la manteca de cacao mediante el analizador de grasas. 

  Sotamba Guamán, Kennia Margarita (Machala : Universidad Técnica de Machala, 2022)

  Cocoa beans are the main source of commercial cocoa, obtaining products such as chocolate and cocoa butter, where the fermented, roasted, broken and extended seeds obtain a powder from which the fat is obtained. Cocoa fat ...
• Efecto de la conservación por frío sobre la vida útil del mango y durazno 

  Rohoden Medina, Keila Betzabé (Machala : Universidad Técnica de Machala, 2022)

  Cold storage of fruits in their natural state involves various structural, biochemical and compositional changes that are specific to each type of fruit. The objective of this descriptive research work is to determine the ...
• Función, descripción y parámetros de trabajo de los materiales, equipos y herramientas utilizadas en la elaboración de chorizo ahumado 

  Villalta Espinosa, Jorge Enrique (Machala : Universidad Técnica de Machala, 2022)

  The objective of the document presented below is to provide information on the different tools, equipment and utensils used in the preparation of precooked - cooked cured meat products. Taking as a source the requirements ...
• Efecto de la inclusión de dos tipos de sales minerales del sodio en la temperatura de cocción de pastas alimenticias 

  Valarezo Sares, Katherine Andrea (Machala : Universidad Técnica de Machala, 2022)

  The present work is based on the establishment of experimental tests in order to verify the effects that the inclusion of salts may have, for this experimentation of sodium, over the optimal cooking time in pasta. The aim ...
• Estudio del impacto de las propiedades funcionales del café arábica (coffea arabica) durante las etapas post cosecha para su industrialización. 

  Valarezo González, Mery Salome (Machala : Universidad Técnica de Machala, 2022)

  Coffee is one of the most important crops in Ecuador, since most of the provinces are producers, which generates a great economic impact in the productive areas, cultivating the Arabica and Robusta varieties. The Arabica ...
• Análisis de la acidez total en yogurt saborizado y su influencia en las características fisicoquímicas y sensoriales. 

  Tipan Tenicota, Christian Javier (Machala : Universidad Técnica de Machala, 2022)

  Yogurt is obtained by fermenting milk, it consists of transforming lactose into lactic acid with the use of lactic acid bacteria that are Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivaris subsp. ...
• Optimización del proceso tecnológico de elaboración y terminado de barras de chocolate. 

  Tigre Encarnación, Robert Alejandro (Machala : Universidad Técnica de Machala, 2022)

  Chocolate is a sweet snack that is consumed worldwide, it is nutritious and healthy, it has antioxidants of great interest that help the human body to avoid certain diseases such as: cardiovascular diseases, etc. In which ...
• Implementación de métodos combinados para la conservación de carne de res. 

  Tapia Pacheco, Jonathan Manuel (Machala : Universidad Técnica de Machala, 2022)

  Beef is extracted in the post-refrigeration phase from the healthy and safe muscles of cattle; its nutritional composition and biochemical properties make it belong to the group of perishable foods. Preservation methods ...
• Análisis de los efectos del enranciamiento sobre las propiedades tecnológicas, fisicoquímicas y sensoriales en la elaboración de snack de papa 

  Ramírez Ramírez, Diana Imelda (Machala : Universidad Técnica de Machala, 2022)

  Oxidation is the second cause of the deterioration of this type of food, where oils and fats begin to deteriorate; unpleasant tastes and odors appear, giving way to rancidity. This process occurs because it is accelerated ...
• Implementación de un sistema de escaldado como método de conservación en el proceso de conservas de arvejas (Pisum Sativum l.). 

  Ordoñez Niebla, Danny Wilson (Machala : Universidad Técnica de Machala, 2022)

  Blanching is a process that consists of a heat treatment that includes a temperature between 70 ° C to 100 ° C, used in preserves since it partially reduces the presence of microorganisms, taking into account that when ...
• Análisis de coliformes fecales en refresco para el cumplimento en control de calidad microbiológica, acorde a la NTE INEN 2304:2008. 

  Ojeda Rosales, Jefferson Alexis (Machala : Universidad Técnica de Machala, 2022)

  The quality of food depends mainly on the microbiological part, the microbial flora of some foods plays a key role when deciding on their consumption or marketing. This study analyzes the safety of processed soft drink, ...
• Estudio del contenido permisible de nitritos y nitratos en embutidos de mayor consumo en Ecuador 

  Macas Vera, Samanta Mishel (Machala : Universidad Técnica de Machala, 2022)

  Within the food industry, the use of nitrites and nitrates is very common in the processing of meat products, as it gives these different organoleptic characteristics, since they develop their characteristic flavor, provide ...
• Identificación de los efectos sobre las propiedades tecnológicas, fisicoquímicas y nutricionales del pan tipo molde empleando la enzima α-amilasa. 

  López Córdova, Genesis María (Machala : Universidad Técnica de Machala, 2022)

  The objective of this research work was to identify the effects on the technological, physicochemical and nutritional properties of pan-type bread using the enzyme α-amylase. The fungal α-amylase enzyme is incorporated ...
• Determinación del proceso de elaboración de carne de cangrejo enlatada, cumpliendo con la normativa HACCP para exportación al mercado europeo. 

  Jiménez Suarez, Samantha Julissa (Machala : Universidad Técnica de Machala, 2022)

  This study aims to determine the production process of canned crab meat, complying with the inen NTE INEN 2721 regulations, using the HACCP system for export to the European market. The crab is considered a culinary food ...
• Análisis de los posibles cambios en los aspectos físicos químicos de los alimentos sometidos a proceso de liofilización 

  González Cajamarca, Edwin Andrés (Machala : Universidad Técnica de Machala, 2022)

  Freeze-drying is a dehydration process that has evolved over time, used by food industries for its worldwide application in food due to its high efficiency in water suppression. It is based on the elimination of water from ...
• Implementación de un plan HACCP para la producción de conserva de atún en aceite de oliva previo exportación a EEUU 

  Freire Arce, Cristina Madelaine (Machala : Universidad Técnica de Machala, 2022)

  Companies producing canned tuna are an important part of the world economy, because the consumption of canned tuna is very popular among the population, especially for the presentations in vegetable oil. The commercialization ...
• Requisitos y parámetros necesarios para la notificación sanitaria de un yogurt probiótico 

  Belduma Valencia, Andrés Vladimir (Machala : Universidad Técnica de Machala, 2022)

  The requirements and parameters for the health notification of a yogurt probiotic were determined, for which information about the raw materials and inputs necessary for the elaboration of the product was researched ...
• Implementación de una enzima (alfa-amilasa) a un proceso tecnológico de fermentación alcohólica para mejorar la producción de cerveza artesanal 

  Astudillo Torres, Héctor Joel (Machala : Universidad Técnica de Machala, 2022)

  Beer is a product with an extraordinary demand in the national and international market, for which a series of processes are needed, ranging from grain germination to processing (enzymatic hydrolysis) through cooking and ...
• Requisitos tecnológicos para la elaboración de jamón cocido mediante NTE INEN 1338:2012 

  Vivanco Narváez, Viviana Paulina (Machala : Universidad Técnica de Machala, 2022)

  The eating habits and lifestyles of the Ecuadorian population are changing rapidly. The food industry has to adapt to these changes by contributing ideas and products which, in addition to complying with the requirements ...
• Análisis de los defectos tecnológicos en la producción de alcohol artesanal que influye en los parámetros fisicoquímicos. 

  Villamar Castro, María Fernanda (Machala : Universidad Técnica de Machala, 2022)

  Sugarcane liquor is a product obtained through alcoholic fermentation and distillation of cane juice, preserving certain organoleptic characteristics of the fruit, especially aroma and flavor. The objective of this work ...

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