At present there is an indiscriminate use in the meat industry of synthetic additives before which the present research proposes the use of pepper juice as an antioxidant and two types of gut; a completely randomized design was applied with 8 treatments and 3 replicates. The results of the physical chemical analysis determined that the best results were obtained in relation to the moisture, protein and fat contents when T3 (0.6%) of pepper juice was used and incorporated into synthetic gut. The organoleptic tests were performed with randomly chosen judges, who rated the samples on a total of 20 points, of which the best score obtained T3 (0.6%) with a score of 17.86 points, and the synthetic gut obtained 17.32 points On the natural one with 16.21 points. Microbiological tests have values within the parameters allowed by the norm INEN 1344-96, which determines that the product is suitable...

In the research it was possible to obtain a symbiotic drink, starting from whey, which was subjected to a pasteurization followed by a protein separation using the isoelectric point of the serum, thus precipitating the β - lactoglobulin and separating it by transfer, using two types of Ferments 1. (YO-MIXTM 495), and 2. (LAT BY 9R), these ferments are inoculated at 42 and 37 ° C. Maintaining these temperatures during 3:30 and 6:00 hours respectively. The incorporation of inulin and oligofructose, is 0.85%, thus acquiring a percentage of 0.58% of oligofructose in the lacto serum drink. A bifactorial design was applied: A is the percentage of whey (100, 75 and 50) and B is the yeast, with a total of 18 treatments, the analyzes were:protein, solids, lactic acid bacteria, Lactic acid, coliforms. Statistical results show that the best treatment for serum lactobacillus is 100% A1B2 and LAT B...

En la actualidad existe un uso indiscriminado en la industria cárnica de aditivos sintéticos ante lo cual en la presente investigación se propone el uso de jugo de pimiento como antioxidante y dos tipos de tripa; se aplicó un diseño completamente al azar con 8 tratamientos y 3 repeticiones. Los resultados del análisis físico químico determinaron que respecto al contenido de humedad, proteína y grasa se obtuvo los mejores resultados al utilizar el T3 (0,6 %) de jugo de pimiento y embutirlo en tripa sintética. Los ensayos organolépticos se realizaron con jueces escogidos al azar, quienes calificaron las muestras sobre un total de 20 puntos de los cuales el mejor puntaje obtuvo T3(0,6%) con una valoración de 17.86 puntos, y la tripa sintética obtuvo17.32 sobre la natural con 16.21 puntos. Las pruebas microbiológicas presentan valores dentro de los parámetros permitidos por la...

En la investigación se logró obtener una bebida simbiótica, partiendo de lacto suero, el cual se lo sometió a una pasteurización seguido de una separación proteica empleando el punto isoeléctrico del suero, precipitando así la β – lactoglobulina y separándola por trasiego, empleando dos tipos de fermentos lácteos 1.(YO-MIXTM 495), y el 2.(LAT BY 9R), estos fermentos se los inocula a 42 y 37 ºC manteniendo estas temperaturas durante 3:30 y 6:00 horas respectivamente. La incorporación de inulina y oligofructosa, es del 0.85%, adquiriendo de esta manera un porcentaje del 0.58% de oligofructosa en la bebida de lacto suero. Se aplicó un diseño bifactorial: A es el porcentaje de lacto suero (100, 75 y 50) y B es el fermento, con un total de 18 tratamientos, los análisis realizados fueron: proteína, fibra, bacterias ácido lácticas, coliformes.Los resultados estadísticos mu...

Propone el uso del extracto de las hojas del frutipan (Artocarpus altilis) en la elaboración de un gel cicatrizante para su industrialización. Caracteriza las hojas del frutipan (Artocarpus altilis) y evalúa su actividad biológica in vitro y en animales de experimentación (Estudio toxicológico y propiedad cicatrizante. Se elabora un gel con propiedades cicatrizantes a base del extracto de las hojas de frutipan para ser industrializado.

The present research explains the impact of thermal comfort on the welfare, health and performance of workers in San Juan political tenure, considering that the current environmental conditions are too cold, workers wear uniforms that do not allow them to maintain A suitable temperature, accentuating the physical and psychological discomforts characteristic of the low temperatures that makes the worker stay in a permanent thermal stress, this affects not only the individual but the performance in the tasks assigned; Under this scenario was designed and implemented the use of a thermo-adjustable suit that allows to maintain optimum conditions of temperature adaptable to each individual using electronic devices, thus obtaining positive results from the users that allows us to understand that the security objectives have been met Industrial, occupational health and risk prevention, contribu...

El presente trabajo de investigación explica la incidencia del confort térmico en el bienestar, salud y rendimiento de los trabajadores de la tenencia política de San Juan, considerando que las actuales condiciones ambientales son de exceso de frío, los trabajadores utilizan uniformes que no les permite mantener una temperatura adecuada, acentuando los malestares físicos y psicológicos propios de las bajas temperaturas que hace que el trabajador se mantenga en un estrés térmico permanente, esto afecta no solo al individuo sino al desempeño en las tareas asignadas; bajo este panorama se diseñó e implementó el uso de un traje termo regulable que permite mantener condiciones óptimas de temperatura adaptables a cada individuo utilizando dispositivos electrónicos, obteniéndose así resultados positivos de los usuarios que permite comprender que se ha cumplido con los objetivos ...

Ecuador – Riobamba city is a cattlee region, where its main source of income is the elaboration of products from fresh milk. Where they have taken 15 micro companies that are dedicated to this area, there are 33 more registered in the MIPRO, which belong to the province of Chimborazo. The purpose of this research is how organizational performance (DO) is directly related to continuous improvement and scientific invention (MC and IC), in which the first must be established in the managers so that the second can be achieved in the processing companies of dairy products. It is concluded that there is indeed a direct influence of the D.O with respect to M.C. and I.C.

Ecuador – Riobamba city is a cattlee region, where its main source of income is the elaboration of products from fresh milk. Where they have taken 15 micro companies that are dedicated to this area, there are 33 more registered in the MIPRO, which belong to the province of Chimborazo. The purpose of this research is how organizational performance (DO) is directly related to continuous improvement and scientific invention (MC and IC), in which the first must be established in the managers so that the second can be achieved in the processing companies of dairy products. It is concluded that there is indeed a direct influence of the D.O with respect to M.C. and I.C.