Revista Científica INGENIAR - Ingeniería, Tecnología e Investigación
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Optimización del proceso de elaboración de pouch de atún en “Fishcorp. S.A.”, Ecuador: Artículo de investigación
No full textNowadays, the growing popularity of flexible pouch-type containers is a palpable reality, marking a trend that clearly stands out in food production processes, and especially in canned tuna, due to its great versatility, in addition to the numerous advantages vs. rigid packaging, like glass or cans. Among these advantages, the main factor is a lower cost of production and therefore more comfortable profit margins. For this reason, a project has been considered to determine the feasibility of optimizing the process of making pouch at the Fishcorp company. S.A., determining different aspects that must be considered if the implementation is feasible. Within the technical analysis, the restrictions that limited the growth and fluidity of the process are determined, and through the application of proprietary process engineering methodologies, improvements are identified that allow the monitoring of results with real production information and positive variations in terms of productivity and profitability in the process.
Keywords: flexible packaging, pouch, Fishcorp. S.A, processes, productivity, profitability.En la actualidad es una realidad palpable la creciente popularidad de los envases flexibles tipo pouch, marcando una tendencia que destaca claramente en los procesos de producción alimenticia, y de manera especial en las conservas de atún, por su gran versatilidad, además de las numerosas ventajas frente a envases rígidos, como vidrio o latas. Entre estas ventajas destaca como principal factor un menor costo de producción y por ende márgenes de ganancia más holgados. Por esta razón se ha considerado realizar un proyecto en el cual se determine la factibilidad de optimizar el proceso de elaboración de pouch en la empresa Fishcorp. S.A, determinando diferentes aspectos que deberán ser considerados de resultar factible la implantación. Dentro del análisis técnico se determinan las restricciones que limitaban el crecimiento y fluidez del proceso, y mediante la aplicación de metodologías propias de ingeniería de procesos se identifica mejoras, que permitan el seguimiento de resultados con información real de producción y las variaciones positivas en términos de productividad y rentabilidad en el proceso.
Palabras clave: envases flexibles, pouch, Fishcorp. S.A, procesos, productividad, rentabilidad.
Abstract
Nowadays, the growing popularity of flexible pouch-type containers is a palpable reality, marking a trend that clearly stands out in food production processes, and especially in canned tuna, due to its great versatility, in addition to the numerous advantages vs. rigid packaging, like glass or cans. Among these advantages, the main factor is a lower cost of production and therefore more comfortable profit margins. For this reason, a project has been considered to determine the feasibility of optimizing the process of making pouch at the Fishcorp company. S.A., determining different aspects that must be considered if the implementation is feasible. Within the technical analysis, the restrictions that limited the growth and fluidity of the process are determined, and through the application of proprietary process engineering methodologies, improvements are identified that allow the monitoring of results with real production information and positive variations in terms of productivity and profitability in the process.
Keywords: flexible packaging, pouch, Fishcorp. S.A, processes, productivity, profitability.
Información del manuscrito:Fecha de recepción: 05 de septiembre de 2018Fecha de aceptación: 28 de noviembre de 2018Fecha de publicación: 10 de enero de 201
Extracción de aceites esenciales de mandarina (citrus reticulata) y palo santo (Bursera Graveolens) por el método de arrastre de vapor: Artículo de investigación
No full textEssential oils are volatile liquid fractions, several are homogeneous mixtures of up to 100 organic chemical compounds, which are the products of plant material from waste. The objective of this work is to extract essential oils from palo santo and tangerine using the steam drag extraction method, for which purpose, the design and construction and experimentation of a bank-scale team, implementation of analysis and fundamentals of engineering from different bibliographic sources. The tests that are in the equipment designed for the distillation by steam dragging on a bench scale presented as results yields with the palo santo of 2.7985% and 4.3425%, however, the tangerine peel obtained a yield of 0.0816%, which indicating a very low result compared to palo santo, however, compared to other bibliographic sources, the extraction of tangerine oil obtained a higher yield.
Keywords: essential oil, steam entrainment, design, extraction, tangerine, palo santo.Los aceites esenciales son fracciones líquidas volátiles, generalmente son mezclas homogéneas de hasta 100 compuestos químicos orgánicos, que se obtienen del material vegetal proveniente de los desechos. El presente trabajo tiene como objetivo extraer aceites esenciales de palo santo y de mandarina mediante el método de extracción por arrastre de vapor, para lo cual, se realizó el diseño, construcción y experimentación de un equipo a escala banco, implementando cálculos y fundamentos ingenieriles obtenidos de diferentes fuentes bibliográficas. Las pruebas que se realizaron en el equipo diseñado para la destilación por arrastre de vapor a escala banco presentaron los siguientes resultados: palo santo con rendimientos del 2,7985% y de 4,3425%, mientras que, la cáscara de mandarina obtuvo un rendimiento de 0,0816%, lo cual indica un resultado muy bajo en comparación al palo santo; sin embargo, comparado con otras investigaciones la extracción de aceite de mandarina obtuvo un mayor rendimiento.
Palabras clave: aceite esencial, arrastre de vapor, diseño, extracción, mandarina, palo santo.
Abstract
Essential oils are volatile liquid fractions, several are homogeneous mixtures of up to 100 organic chemical compounds, which are the products of plant material from waste. The objective of this work is to extract essential oils from palo santo and tangerine using the steam drag extraction method, for which purpose, the design and construction and experimentation of a bank-scale team, implementation of analysis and fundamentals of engineering from different bibliographic sources. The tests that are in the equipment designed for the distillation by steam dragging on a bench scale presented as results yields with the palo santo of 2.7985% and 4.3425%, however, the tangerine peel obtained a yield of 0.0816%, which indicating a very low result compared to palo santo, however, compared to other bibliographic sources, the extraction of tangerine oil obtained a higher yield.
Keywords: essential oil, steam entrainment, design, extraction, tangerine, palo santo.
Información del manuscrito:Fecha de recepción: 25 de octubre de 2018Fecha de aceptación: 17 de diciembre de 2018Fecha de publicación: 10 de enero de 201
Obtención de alcohol etílico a partir de dos variedades de cabuya: alternativa para su industrialización: Artículo de investigación
No full textThis research project studies the use of native plants of Furcraea cabuya var. integra and Furcraea cabuya var. cabuya from the Ecuadorian coast harvested in the towns of: Ayampe, Montecristi, Tosagua, Portoviejo, with the main objective of obtaining ethyl alcohol through fermentation, distillation and filtration in order to achieve an alcoholic beverage suitable for human consumption. In the conditioning and experimental development, the different parameters are considered, such as the different cooking times and temperatures, the tests with different types of inocula and yeast concentrations, as well as different nutritional supplements (with special attention to the nitrogen source). Establishing optimum temperature for the hydrolysis of inulin 117 ° C for 4 hours and the optimal fermentation process using commercial active dry yeast at 1% w / v with respect to the must and a supplementation with ammonium sulfate of 0.15 g / 100mL of must. The rectified cabuya must gives us a drink with an exquisite Tequila flavor, which after being sensorially evaluated showed that our liquor is within the parameters of consumer acceptance.
Keywords: ethanol, cabuya, distillation, fermentation, must, tequila.
Este proyecto de investigación estudia la utilización de plantas nativas de Furcraea cabuya var. integra y Furcraea cabuya var. cabuya del litoral ecuatoriano, cosechadas en los poblados de: Ayampe, Montecristi, Tosagua, Portoviejo, con el objetivo principal de obtener alcohol etílico mediante la fermentación, destilación y filtración y de esta forma conseguir una bebida alcohólica apta para el consumo humano. En el acondicionamiento y desarrollo experimental se consideran los diferentes parámetros como los diferentes tiempos y temperaturas de cocción, las pruebas con diferentes tipos de inóculos y concentraciones de levaduras, además de diferentes suplementaciones nutritivas (con especial atención a la fuente de nitrógeno). Estableciendo como temperatura óptima para la hidrólisis de la inulina 117 °C durante 4 horas y el proceso fermentativo óptimo utilizando levadura seca activa comercial al 1% p/v con respecto al mosto y una suplementación con sulfato de amonio de 0,15 g/100mL de mosto. El mosto de cabuya rectificado genera una bebida con exquisito sabor a Tequila, la cual luego de ser evaluada sensorialmente demostró que el licor producido se encuentra dentro de los parámetros de aceptación de los consumidores.
Palabras clave: etanol, cabuya, destilación, fermentación, mosto, tequila.
Abstract
This research project studies the use of native plants of Furcraea cabuya var. integra and Furcraea cabuya var. cabuya from the Ecuadorian coast harvested in the towns of: Ayampe, Montecristi, Tosagua, Portoviejo, with the main objective of obtaining ethyl alcohol through fermentation, distillation and filtration in order to achieve an alcoholic beverage suitable for human consumption. In the conditioning and experimental development, the different parameters are considered, such as the different cooking times and temperatures, the tests with different types of inocula and yeast concentrations, as well as different nutritional supplements (with special attention to the nitrogen source). Establishing optimum temperature for the hydrolysis of inulin 117 ° C for 4 hours and the optimal fermentation process using commercial active dry yeast at 1% w / v with respect to the must and a supplementation with ammonium sulfate of 0.15 g / 100mL of must. The rectified cabuya must gives us a drink with an exquisite Tequila flavor, which after being sensorially evaluated showed that our liquor is within the parameters of consumer acceptance.
Keywords: ethanol, cabuya, distillation, fermentation, must, tequila.
Información del manuscrito:Fecha de recepción: 19 de octubre de 2017Fecha de aceptación: 06 de diciembre de 2017Fecha de publicación: 10 de enero de 201
Obtención de vinagre de vino a partir del mucílago y exudado de cacao criollo (Theobroma Cacao L.): Artículo de investigación
No full textThe present work is based on obtaining wine vinegar from the capture of the residues resulting from the spontaneous fermentation of cocoa, through two separate microbial processes; being first an alcoholic fermentation of the natural sugars present in the cocoa mucilage, in a range of 10 to 15%, adding sucrose to rectify the soluble solids content for the action and conversion of the genus Saccharomyces Cerevisiae, and secondly the fermentation oxidative of the alcohol obtained, for this the chemical characterization of the substrate was carried out, establishing the optimal conditions for acetic fermentation with the help of acetic acid bacteria. An experimental design was carried out in triplicate at different concentrations (0.11; 0.16; 0.20) g / L each with and without administration of a nitrogen source, obtaining in the A1B1 combination a greater reduction in Brix degrees, based on this, a laboratory-scale bioreactor with oxygen injection (from an air pump) and room temperature was designed, using a vinegar stem obtained from the native bacteria of the mucilage and cocoa exudate, in this way a cocoa wine vinegar was obtained with results of 18.8 g of acetic acid / L in a time of 108 hours of fermentation.
Keywords: Creole cocoa, exudate, mucilage, Theobroma Cacao L, vinegar, wine.El presente trabajo se basa en la obtención de vinagre de vino a partir de los residuos de la fermentación espontánea del cacao, mediante dos procesos microbianos separados; siendo primero una fermentación alcohólica de los azúcares naturales presentes en el mucílago de cacao, en un rango de 10 a 15%, adicionando sacarosa para rectificar el contenido de sólidos solubles para la acción y conversión del género Saccharomyces Cerevisiae, y en segundo lugar, la fermentación oxidativa del alcohol obtenido; para esto se realizó la caracterización química del sustrato, estableciendo las condiciones óptimas para una fermentación acética con ayuda de las bacterias ácido acéticas. Se llevó a cabo un diseño experimental por triplicado a diferentes concentraciones (0,11; 0,16; 0,20) g/L cada una con y sin administración de fuente de nitrógeno, obteniendo en la combinación A1B1 mayor reducción de grados Brix. Se diseñó un biorreactor a escala de laboratorio con inyección de oxígeno (proveniente de una bomba de aire) y temperatura ambiente, empleando una madre de vinagre obtenida a partir de las bacterias nativas del mucílago y exudado de cacao, de esta forma se obtuvo un vinagre de vino de cacao con una composición de 18,8 g de ácido acético/L en un tiempo de 108 horas de fermentación.
Palabras clave: cacao criollo, exudado, mucílago, Theobroma Cacao L., vinagre, vino.
Abstract
The present work is based on obtaining wine vinegar from the capture of the residues resulting from the spontaneous fermentation of cocoa, through two separate microbial processes; being first an alcoholic fermentation of the natural sugars present in the cocoa mucilage, in a range of 10 to 15%, adding sucrose to rectify the soluble solids content for the action and conversion of the genus Saccharomyces Cerevisiae, and secondly the fermentation oxidative of the alcohol obtained, for this the chemical characterization of the substrate was carried out, establishing the optimal conditions for acetic fermentation with the help of acetic acid bacteria. An experimental design was carried out in triplicate at different concentrations (0.11; 0.16; 0.20) g / L each with and without administration of a nitrogen source, obtaining in the A1B1 combination a greater reduction in Brix degrees, based on this, a laboratory-scale bioreactor with oxygen injection (from an air pump) and room temperature was designed, using a vinegar stem obtained from the native bacteria of the mucilage and cocoa exudate, in this way a cocoa wine vinegar was obtained with results of 18.8 g of acetic acid / L in a time of 108 hours of fermentation.
Keywords: Creole cocoa, exudate, mucilage, Theobroma Cacao L, vinegar, wine.
Información del manuscrito:Fecha de recepción: 29 de marzo de 2018Fecha de aceptación: 18 de mayo de 2018Fecha de publicación: 10 de julio de 201
Diseño y estudio de la distribución eléctrica de una plaza universitaria. Caso Universidad Técnica de Manabí, Ecuador.: Artículo de investigación
No full textThe Technical University of Manabí does not have a place for multiple activities, which is why the creation of a university place has been proposed and analyzed, for this both architectural, civil and electrical studies and designs have been proposed. This research focuses on the design and study of the electrical distribution of the university plaza at the Technical University of Manabí. The load study of each of the premises incorporated into the university plaza was carried out, determining the caliber of the conductor, and consequently it was used as a connection for each of the branch circuits within the plaza. It must be taken into account that the designs of the university plaza enhance university activity both from the aesthetic and from the technical point of view. Once the pipes were placed, the rectangular and octagonal boxes were located, from there we proceeded to make the respective light and power wiring, which come out of a thermal protection box. Metal furniture was also placed in the study area to define the electrical installations in a suitable way so that the students can develop their student activities without any problem. It is concluded that students will have a place where they can combine their activities, at the same time they will have at their disposal a comfortable place where they can comfortably develop their various educational and social activities.
Keywords: design, electric plans, electric demand, electric charge.La Universidad Técnica de Manabí no cuenta con una plaza de actividades múltiples, por lo cual se ha planteado y analizado la creación de una plaza universitaria, para esto se han planteado estudios y diseños tanto arquitectónicos, civiles y eléctricos. La presente investigación se enfoca en el diseño y estudio de la distribución eléctrica de la plaza universitaria en la Universidad Técnica de Manabí. Se realizó el estudio de carga de cada uno de los locales incorporados a la plaza universitaria, determinando el calibre del conductor, y consecuentemente se utilizó como acometida para cada uno de los circuitos derivados dentro de la plaza. Se debe de tomar en cuenta que los diseños de la plaza universitaria potencian la actividad universitaria tanto desde lo estético como desde el apartado técnico. Una vez colocadas las tuberías se ubicaron las cajas rectangulares como octagonales, de allí se procedió a realizar el respectivo cableado de luz y de fuerza, los cuales salen de una caja de protección térmica. También se colocó mobiliario metálico en el área de estudio para definir las instalaciones eléctricas de forma adecuada para que los estudiantes puedan desarrollar sin ningún problema sus actividades estudiantiles. Se concluye que los estudiantes tendrán un lugar en el que pueden combinar sus actividades, al mismo tiempo tendrán a disposición un lugar confortable en el que podrán desarrollar cómodamente sus diversas actividades tanto educativas como sociables.
Palabras clave: diseño, planos eléctricos, demanda eléctrica, carga eléctrica.
Abstract
The Technical University of Manabí does not have a place for multiple activities, which is why the creation of a university place has been proposed and analyzed, for this both architectural, civil and electrical studies and designs have been proposed. This research focuses on the design and study of the electrical distribution of the university plaza at the Technical University of Manabí. The load study of each of the premises incorporated into the university plaza was carried out, determining the caliber of the conductor, and consequently it was used as a connection for each of the branch circuits within the plaza. It must be taken into account that the designs of the university plaza enhance university activity both from the aesthetic and from the technical point of view. Once the pipes were placed, the rectangular and octagonal boxes were located, from there we proceeded to make the respective light and power wiring, which come out of a thermal protection box. Metal furniture was also placed in the study area to define the electrical installations in a suitable way so that the students can develop their student activities without any problem. It is concluded that students will have a place where they can combine their activities, at the same time they will have at their disposal a comfortable place where they can comfortably develop their various educational and social activities.
Keywords: design, electric plans, electric demand, electric charge.
Información del manuscrito:Fecha de recepción: 02 de mayo de 2018Fecha de aceptación: 22 de junio de 2018Fecha de publicación: 10 de julio de 201
Optimización del proceso de descarga de aceite crudo de palma en las extractoras de la zona 4 del Ecuador: Artículo de investigación
No full textCurrently, companies that process oilseed products use raw palm as their main raw material, from which RBD palm, olein, stearin, fatty acids, among others, are derived. Which is why the extractors that cover Zone 4 of Ecuador have a great demand in the sale of this product, whose transportation is carried out by tankers. However, the delivery of this product generates inconveniences, because the product must be kept warm during storage in the tankers to avoid losses due to solidification of the product. The latter causes the extraction company to suffer an economic loss. This amount does not affect customers, since they cancel the value for the amount they receive, but it does affect the extractors because they earn financially for the amount delivered. Based on this analysis, an experimental design was carried out to determine and quantify the monthly amounts of product not downloaded and what it represents in money. A proposal is put forward in this work so that the tankers have an internal heating system (coil), and this can allow the product to be ready for unloading, thus achieving a greater use of the delivered product.
Keywords: extractors, crude oil, tankers, discharges, heating.En la actualidad, las empresas que procesan productos oleaginosos utilizan como materia prima principal la Palma cruda, de la cual se derivan la Palma RBD, oleína, estearina, ácidos grasos, entre otros. Razón por la cual las extractoras que cubren la Zona 4 del Ecuador tienen una gran demanda en la venta de este producto, cuya transportación se realiza mediante tanqueros. No obstante, la entrega de este producto genera inconvenientes, debido a que el producto debe mantenerse caliente durante su almacenamiento en los tanqueros para evitar las pérdidas por solidificación del producto. Esto último hace que la empresa extractora sufra una pérdida económica. Esta cantidad no afecta a los clientes, ya que cancelan el valor por la cantidad que reciben, pero sí afecta a las extractoras porque ellas ganan económicamente por la cantidad entregada. Basándonos en este análisis se realizó un diseño experimental para poder determinar y cuantificar las cantidades mensuales de producto no descargado y lo que representa en dinero. Se plantea en este trabajo una propuesta para que los tanqueros tengan un sistema interno de calentamiento (serpentín), y este pueda permitir que el producto esté listo para las descargas, logrando así un mayor aprovechamiento del producto entregado.
Palabras clave: extractoras, aceite crudo, tanqueros, descargas, calentamiento.
Abstract
Currently, companies that process oilseed products use raw palm as their main raw material, from which RBD palm, olein, stearin, fatty acids, among others, are derived. Which is why the extractors that cover Zone 4 of Ecuador have a great demand in the sale of this product, whose transportation is carried out by tankers. However, the delivery of this product generates inconveniences, because the product must be kept warm during storage in the tankers to avoid losses due to solidification of the product. The latter causes the extraction company to suffer an economic loss. This amount does not affect customers, since they cancel the value for the amount they receive, but it does affect the extractors because they earn financially for the amount delivered. Based on this analysis, an experimental design was carried out to determine and quantify the monthly amounts of product not downloaded and what it represents in money. A proposal is put forward in this work so that the tankers have an internal heating system (coil), and this can allow the product to be ready for unloading, thus achieving a greater use of the delivered product.
Keywords: extractors, crude oil, tankers, discharges, heating.
Información del manuscrito:Fecha de recepción: 11 de septiembre de 2017Fecha de aceptación: 20 de diciembre de 2017Fecha de publicación: 10 de enero de 201
Análisis de la situación actual del mantenimiento centrado en la confiabilidad RCM
Get PDFThe objective of this paper is to analyze the current situation of Reliability Centered Maintenance (RCM) in the industry, as well as to show in detail a methodology for its application. To complement this objective, a bibliographic analysis was carried out, for which the main databases containing specialized literature on this subject were consulted, in addition to a logical historical study of the emergence and evolution of this type of maintenance management. The results, expose the theoretical bases and foundations of maintenance management focused on reliability with respect to the current aspects, traditions, and particularities of efficient maintenance management. The procedure for the elaboration of the Failure Modes and Effects Analysis (FMEA) was also detailed, showing that both the RCM procedure and the FMEA methodology are systematic and start from a logical sequence, oriented to prioritize the equipment and reduce the costs of the maintenance activity to the extent that an operational reliability is created.
Keywords: Reliability, RCM, Maintenance, Management.El objetivo del presente trabajo consiste en realizar un análisis de la situación actual del mantenimiento centrado en la confiabilidad (RCM) en la industria, así como mostrar en forma detallada una metodología para su aplicación. Para complementar dicho objetivo se realizó un análisis bibliográfico, para lo cual se consultaron las principales bases de datos que contienen literatura especializada sobre esta temática, además se realizó un estudio histórico lógico del surgimiento y evolución de este tipo de gestión de mantenimiento. Los resultados, exponen las bases teóricas y fundamentan la gestión del mantenimiento centrada en la confiabilidad con respecto a los aspectos actuales, tradiciones y particularidades de la gestión eficiente del mantenimiento. Se detalló, además el procedimiento para la elaboración del análisis de modos y efectos de fallas (AMEF), mostrando que tanto el procedimiento RCM como la metodología AMEF son sistemáticos y parten de una secuencia lógica, orientada a priorizar los equipos y reducir los costos de la actividad de mantenimiento en la medida que se crea una confiabilidad operacional.
Palabras clave: Confiabilidad, RCM, Mantenimiento, Gestión.
Abstract
The objective of this paper is to analyze the current situation of Reliability Centered Maintenance (RCM) in the industry, as well as to show in detail a methodology for its application. To complement this objective, a bibliographic analysis was carried out, for which the main databases containing specialized literature on this subject were consulted, in addition to a logical historical study of the emergence and evolution of this type of maintenance management. The results, expose the theoretical bases and foundations of maintenance management focused on reliability with respect to the current aspects, traditions, and particularities of efficient maintenance management. The procedure for the elaboration of the Failure Modes and Effects Analysis (FMEA) was also detailed, showing that both the RCM procedure and the FMEA methodology are systematic and start from a logical sequence, oriented to prioritize the equipment and reduce the costs of the maintenance activity to the extent that an operational reliability is created.
Keywords: Reliability, RCM, Maintenance, Management.
Información del manuscrito:Fecha de recepción: 03 de mayo de 2021.Fecha de aceptación: 21 de junio de 2021.Fecha de publicación: 09 de julio de 2021
Elaboración de un bouillón a partir de los subproductos del camarón (Penaeus Vannamei): Artículo de investigación
No full textThe purpose of this research work is to use shrimp by-products (Penaeus Vannamei) to make bouillon. In Ecuador, shrimp exports during the last two decades have represented an important item for obtaining foreign exchange. The National Chamber of Aquaculture records that in 2003 Ecuador exported 114,765,210 pounds of shrimp, which is equivalent to 52,166 tons per year in various presentations, with a value of 278,8 millones y se constituyó como el tercer producto de exportación. Lamentablemente estas industrias generan grandes cantidades de desechos de cabezas y caparazones y otros desperdicios en general, aproximadamente el 65 y el 70 % corresponde a la cola del camarón, por lo que el porcentaje de desperdicios constituye el 30 y el 35%. Por tal motivo, en el presente trabajo de investigación se presenta una opción para desarrollo de un producto comestible a base de harina de camarón con adición de ají jalapeño (Bouillón). El bouillón elaborado con 25% de harina del subproducto de camarón y 1,5% de harina de jalapeño fue el tratamiento con mayor aceptación de acuerdo a la evaluación sensorial realizada. Este tratamiento se destacó en las evaluaciones de color, sabor y aceptabilidad general.
Palabras clave: subproductos, camarón, Penaeus vannamei, exportación, bouillón.
Abstract
The purpose of this research work is to use shrimp by-products (Penaeus Vannamei) to make bouillon. In Ecuador, shrimp exports during the last two decades have represented an important item for obtaining foreign exchange. The National Chamber of Aquaculture records that in 2003 Ecuador exported 114,765,210 pounds of shrimp, which is equivalent to 52,166 tons per year in various presentations, with a value of $ 278.8 million and was established as the third export product. Unfortunately, these industries generate large amounts of head and shell waste and other waste in general; approximately 65 and 70% correspond to the tail of the shrimp, so the percentage of waste constitutes 30 and 35%. For this reason, this research paper presents an option for the development of an edible product based on shrimp flour with the addition of jalapeño pepper (Bouillón). The bouillon made with 25% flour from the shrimp by-product and 1.5% jalapeño flour was the treatment with the greatest acceptance according to the sensory evaluation carried out. This treatment was highlighted in color, flavor and general acceptability evaluations.
Keywords: by-products, shrimp, Penaeus vannamei, export, bouillon.
Información del manuscrito:Fecha de recepción: 16 de abril de 2018Fecha de aceptación: 27 de junio de 2018Fecha de publicación: 10 de julio de 201