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http://dspace.udla.edu.ec/handle/33000/771Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.contributor.advisor | Mosquera Quelal, María Elizabeth | - |
| dc.creator | Naranjo Espín, Franklin Alfredo | - |
| dc.date.accessioned | 2015-05-29T16:34:31Z | - |
| dc.date.available | 2015-05-29T16:34:31Z | - |
| dc.date.issued | 2010 | - |
| dc.identifier.citation | Naranjo Espín, F. A. (2010). Elaboración de mermelada y néctar a partir de la fruta andina chamburo producida en la ciudad de Guaranda Provincia de Bolívar (Tesis de pregrado). Universidad de las Américas, Quito. | es_ES |
| dc.identifier.other | UDLA-EC-TIAG-2010-03 | - |
| dc.identifier.uri | http://dspace.udla.edu.ec/handle/33000/771 | - |
| dc.description | The main objective of this project is to determinate the process for the elaboration of marmalade and nectar from Chamburo (Carica Pubescens L.). In fact, this investigation focuses in three areas: fruit cultivation, industrialization and marketing of the end product. The first stage is oriented to the knowledge of the cultivation of Chamburo and its derivates. Moreover, it commercially analyzed the sector of marmalade and nectar in Ecuador and it define the process, raw material, equipment and necessary materials. The second phase, it establishes the productive processes for the development of marmalade and nectar of Chamburo. In addition, it was made formulation test for the marmalade and it was took for base a formulation type A (60 percent fruit- 40 percent sugar). On the other hand, for the nectar it was took a formulation that contains 30 percent fruit, 10 percent sugar and 60 percent water. Both formulation where submitted to a variable that was the maturity or semi- maturity of the fruit that was used because of the physical-chemical characteristics that offered and also for the optimization of resources. Useless life and microbiological analysis where made to guarantee the innocuousness and quality of both products. Next it was developed an acceptation survey of the product in the local market though the conformation of focal groups. A financial analysis was made to contemplate the investment of the project, in fact; these costs allowed the calculation and analysis of how profitable the project is which was moderated of the calculation of VAN and TIR. Because there was two productive processes, it was necessary to calculate these indicators separately the results are: productive process marmalade process VAN equal USD 11171,44 and TIR equal 21,14 percent; productive process nectar VAN equal USD 14528,26 and TIR equal 24,01 percent. | en |
| dc.description.abstract | El presente proyecto de titulación, tiene como objetivo la determinación del proceso productivo para la elaboración de mermelada y néctar de Chamburo “Carica Pubescens L.”... | es_ES |
| dc.format.extent | 155 p. | es_ES |
| dc.language.iso | spa | es_ES |
| dc.publisher | Quito: Universidad de las Américas, 2010 | es_ES |
| dc.rights | openAccess | es_ES |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | es_ES |
| dc.subject | FRUTICULTURA | es_ES |
| dc.subject | PROCESO PRODUCTIVO | es_ES |
| dc.subject | INDUSTRIALIZACIÓN | es_ES |
| dc.subject | COMERCIALIZACIÓN | es_ES |
| dc.title | Elaboración de mermelada y néctar a partir de la fruta andina chamburo producida en la ciudad de Guaranda Provincia de Bolívar | es_ES |
| dc.type | bachelorThesis | es_ES |
| Aparece en las colecciones: | Ingeniería Agroindustrial y de Alimentos | |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TIAG-2010-03.pdf | TESIS A TEXTO COMPLETO | 1,66 MB | Adobe PDF |  Visualizar/Abrir |
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