INQUIDE - Ingeniería Química y Desarrollo
type: channel
description: INQUIDE - Ingeniería Química y Desarrollo, is edited by the Faculty of Chemical Engineering of the University of Guayaquil, Ecuador. We are an international, bilingual, multidisciplinary, open access scientific journal that publishes peer-reviewed scientific articles. We publish articles in English and Spanish. Ingeniería Química y Desarrollo is published biannually; the first issue on January 1, the second issue on July 1; and there is no charge for admission, processing or publication of articles. The review time for scientific articles is 1.5 to 3 months. Email: inquide@ug.edu.ec / francisco.duquea@ug.edu.ec Objective of INQUIDE Journal INQUIDE – Chemical Engineering and Development aims to disseminate original, relevant, and academically rigorous research that advances theoretical or practical knowledge in science and engineering. The journal prioritizes studies that contribute to methodological, technological, or professional innovation and align with the Sustainable Development Goals (SDGs). INQUIDE – Chemical Engineering and Development is an interdisciplinary scientific journal focused on publishing original research in engineering, applied science, and sustainable development. Its editorial approach promotes technological advancement, industrial innovation, and responsible resource management, in alignment with the Sustainable Development Goals (SDGs): SDG 7: Affordable and clean energy SDG 9: Industry, innovation and infrastructure SDG 12: Responsible consumption and production
publisher: Universidad de Guayaquil
language: en
publication name: INQUIDE - Ingeniería Química y Desarrollo
issn: 3028-8533
items: Letter from the Editor
items: Full Issue
items: Application of non-automated Lean strategies for quality improvement in manual assembly processes: a case study in the white goods industry.
items: Comprehensive Ergonomic Proposal for the Reduction of Musculoskeletal Risks in Soap Production: An Approach Based on Statistical Analysis and Postural Evaluation
items: Thermo-hydraulic design of a finned tube double-pipe heat exchanger for acetone cooling.
items: Thermo-hydraulic design of a multi-tube heat exchanger for methanol heating.
items: Analysis of the calorific value of pellets and briquettes in the use of the pseudostem of Banana (Musa paradisiaca)
items: Complete Edition 2025 - 07 - 01
items: Implementation of gastrodiplomacy as a strategic axis of tourism development and contribution to the cultural dissemination of Ecuador
items: Thermo-hydraulic design of a helical coil heat exchanger for ethanol cooling
items: Evaluation and Proposal for an Environmental Management System in a Mango Plantation
items: Purification and characterization of reagent grade NaCl obtained from Crucita seawater
items: Thermo-hydraulic design of a horizontal shell and tube condenser for methanol condensation
items: Feasibility study for the design of a wastewater treatment plant with effluent from the main rainwater canal No. 37 located in the Tarqui parish of Guayaquil canton
items: Comparison of production costs and degree of pollution by emissions in the industrial sector of Ecuador using natural gas as fuel by means of process simulation
items: Study of the energy potential of pelletized Ecuadorian rice husk for use as fuel
items: https://revistas.ug.edu.ec/index.php/iqd/en/article/view/1806
items: Elaboration and characterization of a battered food, Frozen from earberry (Solanum melongena).
items: Elaboration and proposal of a methodological guide for an occupational health and safety system based on the international standard OHSAS 18001 in H.G.C.A. Laboratories.
items: Design of a quality management system based on the ISO 9001-2015 standard at the La Inmaculada Bilingual Educational Unit in the city of Guayaquil
items: Improvement of the classification process for the digitization of document archives based on the Balanced Scorecard management system.
items: Preparation of snack with machica flour and nuts to combat malnutrition in Monte Sinai Educational Unit in Guayaquil-Ecuador
items: Evaluation of the application of essential oils as preservatives in the preparation of chorizo from Cuenca
items: Extraction of feijoa (Acca Sellowiana Berg) fiber and its application in thick sausage meat products
items: Development of an alcoholic beverage based on sweet cucumber (Solanum Muricatum), for application in cocktails
items: Pellet processing using the peel of breadfruit (Artocarpus Altilis) to be used as a biofuel
items: Characterization of Pseudomonas consortia isolated in sediments of the Estero Salado in the northern sector of Guayaquil
items: Obtaining AGNPS (silver nanoparticles) via green synthesis with marcella (achyrocline satureioides) extract, catalysis with microbial and antioxidant activity
items: Extraction and application of essential oils from feijoa as a preservative in the production of fine dough sausages

Letter from the Editor
type: item
subject: Letter from the Editor
  topic: section
creator: Francisco Javier Duque-Aldaz
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
starting page: 05
ending page: 05
doi: 10.53591/iqd.v7i02.2459

Full Issue
type: item
subject: Full Issue
  topic: section
creator: Francisco Javier Duque-Aldaz
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
doi: 10.53591/iqd.v7i02.2458

Application of non-automated Lean strategies for quality improvement in manual assembly processes: a case study in the white goods industry.
type: item
description: Quality management in manual manufacturing processes represents a recurrent challenge in industrial plants without automation, especially in developing countries. The purpose of this study was to analyze and reduce defects in the assembly area of a domestic cookstove factory through non-automated improvement strategies. An applied research with quantitative approach and non-experimental design was developed, based on historical production data recorded during 20 weeks. Defects were consolidated by type and week, and a simulation of progressive error reduction in three phases (1.5 %, 2 %, 3-4 %) was applied. Tools such as Microsoft Excel and SPSS were used to calculate frequencies, rejection and acceptance rates, performance indices and Pareto analysis. Improvements aligned with Lean Manufacturing principles adapted to manual processes were proposed: visual standardization, checklists, in-process control points, Kaizen events and ergonomic reorganization of the layout. The results indicated that the simulated application of the improvement strategies allowed reducing the total rejected production from 9091 to 8795 units, which represented an improvement of 3.25 %. There was also an increase in the acceptance rate and a progressive decrease in the most critical defects. Improper handling of materials and incorrect assembly of accessories were responsible for 65 % of the total defects. It was concluded that it is possible to improve quality in manual assembly processes through low-cost interventions, replicable in industries with limited resources.
subject: Scientific Paper
  topic: section
subject: Manual Assembly
  topic: keywords
subject: Defect Reduction
  topic: keywords
subject: Lean Manufacturing
  topic: keywords
subject: Process Improvement
  topic: keywords
subject: Quality Control
  topic: keywords
subject: Non-Automated Production
  topic: keywords
creator: Jayling Selena Fu-López
creator: Jaime Patricio Fierro Aguilar
creator: Fernando Raúl Rodríguez-Flores
creator: Francisco Javier Duque-Aldaz
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
starting page: 51
ending page: 64
doi: 10.53591/iqd.v7i02.2417

Comprehensive Ergonomic Proposal for the Reduction of Musculoskeletal Risks in Soap Production: An Approach Based on Statistical Analysis and Postural Evaluation
type: item
description: In the soap production industry, workers face significant ergonomic risks due to repetitive tasks, load handling and forced postures, which can cause musculoskeletal injuries, fatigue and stress, affecting health and productivity. The objective of the research was to design a comprehensive ergonomic proposal to improve physical conditions and reduce ergonomic risks in the soap production line by identifying risks and developing practical solutions based on a comprehensive analysis. An initial diagnosis was made through ergonomic surveys and on-site observations. Responses were analyzed using standardized postural assessment methods and statistical tests (chi-square, Cramer's V, Lambda). The main ergonomic risks were identified and recommendations and practical solutions were formulated. The results showed that 67% of the workers reported maintaining forced neck postures for more than 2 continuous hours, and 58% of the trunk postures. Forty-two percent perform repetitive movements of the arms and wrists for more than 4 continuous hours, and 33% manually handle loads of more than 25 kg. In addition, 17% are exposed to vibrations and 25% to extreme temperatures. Lack of ergonomics training was reported by 100% of the workers. Statistical analyses revealed significant associations between ergonomic variables, providing a solid basis for the formulation of improvement proposals. The research confirmed the high prevalence of ergonomic risks in soap production, underlining the need for proactive ergonomic interventions to improve workers' health and productivity.
subject: Scientific Paper
  topic: section
subject: Ergonomics
  topic: keywords
subject: Ergonomic Risks
  topic: keywords
subject: Musculoskeletal Disorders (MSD)
  topic: keywords
subject: Forced Postures
  topic: keywords
subject: Repetitive Movements
  topic: keywords
subject: Load Handling
  topic: keywords
creator: Genesis Elizabeth Castro Rosales
creator: Ashly Dayanna Torres Alvarado
creator: Luis Stalin Zalamea Cedeño
creator: Francisco Javier Duque-Aldaz
creator: Fernando Raúl Rodríguez-Flores
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
starting page: 38
ending page: 50
doi: 10.53591/iqd.v7i02.2416

Thermo-hydraulic design of a finned tube double-pipe heat exchanger for acetone cooling.
type: item
description: Finned tube double-pipe counter-flow heat exchangers are considered very effective, valuable and advantageous in the heat transfer industry. In the present paper a finned tube double pipe heat exchanger was designed applying a well-known design methodology, in order to cool down 2 kg/s of an acetone stream from 90 ºC to 30 ºC using chilled water available at 5 ºC. Several important design parameters were determined like the cleanliness factor and the number of hairpins, as well as the pressure drop and pumping power of both streams, among others. The heat load had a value of 276,030 W, while a mass flowrate of chilled water of 3.30 kg/s will be needed to cool the acetone stream. Both fluids will flow under turbulent regime inside the heat exchanger. The value of the cleanliness factor was 0.359, and about three hairpins will be needed. The pressure drop of both fluids are below the maximum value established by the heat exchange service, while the chilled water and acetone streams will need a pumping power of 3,662 W and 575 W, respectively.
subject: Scientific Paper
  topic: section
subject: Double pipe heat exchanger
  topic: keywords
subject: Finned tube
  topic: keywords
subject: Number of hairpins
  topic: keywords
subject: Pressure drop
  topic: keywords
subject: Pumping power
  topic: keywords
creator: Amaury Pérez Sánchez
creator: Elizabeth Elianne Artigas Cañizares
creator: Laura Thalia Alvarez Lores
creator: Elizabeth Ranero González
creator: Eddy Javier Pérez Sánchez
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
starting page: 26
ending page: 37
doi: 10.53591/iqd.v7i02.2415

Thermo-hydraulic design of a multi-tube heat exchanger for methanol heating.
type: item
description: A type of heat exchanger that has gained adequate attention owing to its simplicity, robustness and extensive variety of applications is the multi-tube heat exchanger. In the present work a multi-tube heat exchanger was designed form the thermo-hydraulic point of view, in order to heat a methanol stream to 60 ºC using water condensate as the heat transfer agent. To design this equipment, a classical, well known calculation methodology was employed, where several important design parameters were calculated such as the overall heat transfer coefficient (575.17 W/m2.K), the required heat exchange area (2.025 m2) and the Log Mean Temperature Difference (38.02 ºC). The calculated pressure drop values of the methanol and water streams were 3,257.66 Pa and 752.88 Pa, respectively, which are lower than the maximum limits set by the heat exchange service for both streams. The designed multi-tube heat exchanger will present a total length of 5.76 m.
subject: Scientific Paper
  topic: section
subject: Heat exchange area
  topic: keywords
subject: Multi-tube heat exchanger
  topic: keywords
subject: Pressure drop
  topic: keywords
subject: Tube length
  topic: keywords
creator: Amaury Pérez Sánchez
creator: Zamira María Sarduy Rodríguez
creator: Arlenis Cristina Alfaro Martínez
creator: Elizabeth Ranero González
creator: Eddy Javier Pérez Sánchez
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
starting page: 17
ending page: 25
doi: 10.53591/iqd.v7i02.2414

Analysis of the calorific value of pellets and briquettes in the use of the pseudostem of Banana (Musa paradisiaca)
type: item
description: Solid biofuels belong to the second generation according to the type of biomass obtained from agricultural, forestry, and industrial wastes, such as banana pseudostem, which is a lignocellulosic biomass that can be used as an alternative for the generation of renewable energy in the form of pellets and briquettes due to its energetic properties. The study aims to determine the calorific value efficiency of solid biofuels based on Plantain (Musa paradisiaca) pseudostem. The study methodology was divided into three parts: (1) obtaining and conditioning of biomass, (2) elaboration of solid biofuels, and (3) physical, proximal, and energy potential analysis of biomass and the respective ANOVA of pellets and briquettes. A high calorific value was found for the compositions 55-45% in pellet with 22,657 MJ/kg and 50-50% in briquette with 22,680 MJ/kg, complying with the parameters established in the ENplus and NTC 2060 standards, respectively.
subject: Scientific Paper
  topic: section
subject: Pseudostem
  topic: keywords
subject: Biomass
  topic: keywords
subject: Calorific value
  topic: keywords
subject: Pellet
  topic: keywords
subject: Briquette
  topic: keywords
creator: Sandra Emperatriz Peña Murillo
creator: Eddie Manuel Zambrano Nevárez
creator: Sandra Elvira Fajardo Muñoz
creator: Nahir Alondra Pérez Ortiz
creator: Darla Rosario Vaca Choez
creator: Pablo Fajardo Echeverri
rights: Copyright (c) 2025 https://creativecommons.org/licenses/by-nc-sa/4.0
date: 2025-07-01
publication date: 2025-07-01
starting page: 07
ending page: 16
doi: 10.53591/iqd.v7i02.2413

Letter from the Editor
type: item
subject: Letter from the Editor
  topic: section
creator: Francisco Javier Duque-Aldaz
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 01
ending page: 03
doi: 10.53591/iqd.v7i01.1995

Complete Edition 2025 - 07 - 01
type: item
subject: Full Issue
  topic: section
creator: Francisco Javier Duque-Aladaz
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 01
ending page: 64
doi: 10.53591/iqd.v7i01.1994

Implementation of gastrodiplomacy as a strategic axis of tourism development and contribution to the cultural dissemination of Ecuador
type: item
description: La gastrodiplomacia se refiere a las estrategias ejecutadas por una nación para difundir la cultura gastronómica en el extranjero, para dar a conocer la cultura a través de los sabores del territorio a través de la gastronomía. En Ecuador, la implementación de la gastrodiplomacia simboliza una alternativa viable a llevar a cabo como eje estratégico con miras al desarrollo turístico y al aporte a la difusión cultural de la diversidad de productos y gastronomía ecuatoriana. El propósito de este estudio fue plantear la aplicación de la gastrodiplomacia como estrategia de implementación por parte de la autoridad nacional como pilar del desarrollo turístico en el Ecuador. La metodología de investigación aplicada en el presente estudio es de carácter exploratorio con un enfoque cualitativo, dado que se utiliza como método el relevamiento bibliográfico correspondiente a la gastrodiplomacia y su incidencia en la difusión cultural de un país; y el uso del método Delphi para validar las estrategias propuestas por expertos en la materia. Los resultados de esta investigación reflejan la viabilidad de implementar la Gastrodiplomacia como eje estratégico de desarrollo turístico por parte de las entidades competentes debido al alto impacto en la difusión cultural internacional del Ecuador; dado que se han estudiado casos de éxito en países de Asia y América, lo cual es aplicable en nuestro país. En conclusión, la representativa diversidad gastronómica de nuestro país que nos caracteriza por tener cuatro regiones marcadas: Costa, Sierra, Amazonía y Galápagos muestra multiculturalidad incluso en nuestros productos y gastronomía valorada internacionalmente.
subject: Review Paper
  topic: section
subject: Gastrodiplomacy
  topic: keywords
subject: Strategic Axis
  topic: keywords
subject: Development
  topic: keywords
subject: Tourism
  topic: keywords
subject: Dissemination
  topic: keywords
subject: Cultural
  topic: keywords
creator: María Belem Delgado Gómez
creator: Diana Delgado Campuzano
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 47
ending page: 55
doi: 10.53591/iqd.v7i01.1993

Thermo-hydraulic design of a helical coil heat exchanger for ethanol cooling
type: item
description: La configuración de serpentín helicoidal es muy efectiva para los intercambiadores de calor porque pueden acomodar una gran área de transferencia de calor en un espacio pequeño, lo que resulta en altos coeficientes de transferencia de calor. Este artículo trata sobre el diseño termohidráulico de un intercambiador de calor de serpentín helicoidal para enfriar una corriente de etanol proveniente de la parte superior de una columna de rectificación, mediante el uso de una metodología de cálculo clásica y conocida. Se determinaron varios parámetros, como el coeficiente de transferencia de calor global (65,88 W/m2. K); la superficie total en espiral (10,75m2); el número real de vueltas de la bobina (91) y la altura del cilindro (4,12 m). Los valores de la caída de presión fueron de 290.344 Pa y 0,097 Pa respectivamente, que están por debajo de los límites establecidos por el proceso de intercambio de calor. La potencia de bombeo requerida para la corriente de agua enfriada (fluido del lado del serpentín) fue de 375,21 W, mientras que la potencia de bombeo requerida para la corriente de etanol puede considerarse insignificante.
subject: Scientific Paper
  topic: section
subject: Helical coil heat exchanger
  topic: keywords
subject: Pressure drop
  topic: keywords
subject: Pumping power
  topic: keywords
subject: Spiral surface area
  topic: keywords
subject: Actual turns of helical coil
  topic: keywords
creator: Amaury Pérez Sánchez
creator: Heily Victoria González
creator: Arlenis Cristina Alfaro Martínez
creator: Elizabeth Ranero González
creator: Eddy Javier Pérez Sánchez
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 35
ending page: 46
doi: 10.53591/iqd.v7i01.1992

Evaluation and Proposal for an Environmental Management System in a Mango Plantation
type: item
description: Una finca de mango en la provincia de Los Ríos, Ecuador, carecía de un Sistema de Gestión Ambiental (SGA) y tenía un manejo rudimentario de fertilizantes, pesticidas y desechos. El objetivo de la investigación fue diseñar un SGA basado en la norma ISO 14001:2015 para la granja con el fin de mejorar su desempeño ambiental y facilitar el cumplimiento de la normativa ambiental. Para el desarrollo de la investigación se aplicaron encuestas a los trabajadores para evaluar sus conocimientos sobre manejo ambiental y se realizó un recorrido por las instalaciones de la hacienda para observar sus procesos. Se analizaron los resultados y se propuso un SGA basado en la norma ISO 14001:2015. Como resultado, se encontró que la mayoría de los trabajadores no tenían conocimientos de gestión ambiental. La granja no contaba con un SGA y se enfrentaba a retos en la gestión del agua y la gestión de residuos. La propuesta de implantar un SGA basado en la norma ISO 14001:2015 permitiría a la granja mejorar su comportamiento medioambiental y cumplir sus objetivos de certificación a medio plazo. Por lo tanto, se puede concluir que la propuesta de implementar un SGA basado en la norma ISO 14001:2015 permitiría a la granja mejorar su desempeño ambiental y cumplir con sus objetivos de certificación a mediano plazo.
subject: Scientific Paper
  topic: section
subject: Environmental Management System (EMS)
  topic: keywords
subject: ISO 14001:2015 Standard
  topic: keywords
subject: Mango farm
  topic: keywords
subject: Sustainable agriculture
  topic: keywords
subject: Corporate Social Responsibility.
  topic: keywords
subject: Good agricultural practices
  topic: keywords
creator: José Estiven Pincay Moran
creator: Jordán Francisco Ramírez Salcan
creator: Armando Fabrizzio López Vargas
creator: Francisco Javier Duque-Aldaz
creator: William Villamagua Castillo
creator: Ricardo Sánchez Casanova
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 23
ending page: 34
doi: 10.53591/iqd.v7i01.1991

Purification and characterization of reagent grade NaCl obtained from Crucita seawater
type: item
description: El objetivo principal de este trabajo es analizar y aplicar los procesos para obtener cloruro de sodio (NaCl) en una muestra de agua de mar en forma de Crucita-Manabí y llevarla a una mayor pureza de acuerdo con las normas de la Farmacopea de los Estados Unidos (USP). La USP establece estándares y especificaciones de calidad para una amplia gama de productos farmacéuticos, químicos y sanitarios. Por lo tanto, la investigación se desarrolló en tres etapas: la primera correspondió a la purificación del NaCl a través de la recopilación de información de fuentes bibliográficas que permitieron indagar en los diferentes procesos industriales y artesanales para la purificación del NaCl, a través de esta investigación se pudo determinar que para llevar a cabo este proceso se aplicaron técnicas de separación, cristalización, destilación y filtración que permiten la eliminación de impurezas presentes en el muestra. La segunda etapa correspondió al análisis establecido a partir de los resultados obtenidos en el proceso de purificación; Por lo tanto, era fundamental evaluar las condiciones que permitían eliminar las impurezas presentes, por lo que era necesario realizar pruebas físicas y químicas para determinar el porcentaje de pureza del producto final. Finalmente, la tercera etapa consistió en analizar el producto final para establecer si cumplía con el objetivo propuesto en base a la normativa USP sobre NaCl.
subject: Scientific Paper
  topic: section
subject: Sodium Chloride
  topic: keywords
subject: Purification
  topic: keywords
subject: Crystallization
  topic: keywords
subject: Distillation
  topic: keywords
subject: Filtration
  topic: keywords
creator: Antonella Ferrin
creator: Thalía Caicedo
creator: Segundo García
creator: Ramón Cevallos
creator: Ariana García
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 13
ending page: 22
doi: 10.53591/iqd.v7i01.1990

Thermo-hydraulic design of a horizontal shell and tube condenser for methanol condensation
type: item
description: Los condensadores de carcasa y tubos se consideran una parte importante de los sistemas de refrigeración y de las centrales eléctricas, así como de otras aplicaciones petroquímicas en las que se suelen emplear los intercambiadores de calor. Este artículo presenta el diseño termohidráulico de un intercambiador de calor de carcasa y tubos horizontales de dos pasos de tubo (1-2) para condensar una corriente de vapores de metanol puro utilizando agua fría como refrigerante. Se calcularon varios parámetros de diseño como el área de transferencia de calor (119,33 m2); el número de tubos (285); el diámetro interno de la carcasa (800,56 mm) y el coeficiente de transferencia de calor global (618,47 W/m2. K). El calor calculado para este servicio de intercambio de calor fue de 8.272,5 kW, mientras que el caudal requerido para el agua enfriada fue de 151,59 kg/s. Las caídas de presión calculadas para las corrientes de metanol de condensación y agua enfriada fueron de 7.372,55 Pa y 84.289,69 Pa respectivamente, que están por debajo de los valores límite máximos establecidos por el proceso. El condensador de carcasa y tubo diseñado 1-2 era del tipo de cabeza flotante extraíble, con un corte de deflector del 45% y un espaciado de deflector igual al diámetro interno de la carcasa.
subject: Scientific Paper
  topic: section
subject: Heat Exchanger Area
  topic: keywords
subject: Methanol Condensation
  topic: keywords
subject: Pressure Drop
  topic: keywords
subject: Shell And Tube Condenser
  topic: keywords
subject: Thermo-Hydraulic Design
  topic: keywords
creator: Amaury Pérez Sánchez
creator: Yerelis Pons García
creator: Daynel Basulto Pita
creator: Elizabeth Ranero González
creator: Eddy Javier Pérez Sánchez
rights: Copyright (c) 2024 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-01-01
publication date: 2025-01-01
starting page: 01
ending page: 12
doi: 10.53591/iqd.v7i01.1989

Feasibility study for the design of a wastewater treatment plant with effluent from the main rainwater canal No. 37 located in the Tarqui parish of Guayaquil canton
type: item
description: About 80 - 85% of the global pollution is a product of human activities; the pollution that the open rainwater canals in the north of Guayaquil, which collect effluents from 558 hectares and a channel of 8.64 km that starts in the upper part of the sector known as Flor de Bastión, to finally discharge into the Daule River. The channels are in a very poor state, with unhealthy conditions, bad odors, insect proliferation, loss of biodiversity, and siltation, the most affected being the receiving body, which casts doubt on the capacity of this body of water to purify itself over time. To evaluate the effluent, a sample was taken at the end of the concrete-lined open trapezoidal canal called "Canal No. 37", followed by its characterization in terms of physical and chemical parameters; it does not comply with the maximum permissible limits for discharge into a freshwater body, and the implementation of a wastewater treatment plant is considered a corrective solution.
subject: Scientific Paper
  topic: section
subject: Main canal
  topic: keywords
subject: pollution
  topic: keywords
subject: effluent
  topic: keywords
subject: Wastewater treatment plant (WWTP)
  topic: keywords
subject: Receiving body
  topic: keywords
creator: Janeth Katherine Zalamea Cedeño
creator: Jefferson Segundo Palacios Flores
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 61
ending page: 67
doi: 10.53591/iqd.v2i1.2106

Comparison of production costs and degree of pollution by emissions in the industrial sector of Ecuador using natural gas as fuel by means of process simulation
type: item
description: In this investigation, the comparison of industrial costs and the degree of pollution due to emissions generated using traditional fuels, especially diesel, which is the most used in the Ecuadorian industry against natural gas through a program of Open source chemical engineering called DWSIM for the simulation of the chemical combustion reactions of diesel and natural gas as energy generators in the production processes of the Industries, in which it was evidenced that getting the same amount of energy can be obtained reduce up to 22.46% of carbon dioxide emissions to the environment using natural gas, a variation in production costs was also determined, which is a function of indirect manufacturing costs since in this element of costs Total production of fuels is found thus saving 3.9296% per month used natural gas as a fuel generator against diesel as traditional fuel
subject: Scientific Paper
  topic: section
subject: Pollution
  topic: keywords
subject: Carbon dioxide
  topic: keywords
subject: Fuel
  topic: keywords
subject: Natural gas
  topic: keywords
creator: Sandra Peña Murillo
creator: Gabriel Junior López Diaz
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 52
ending page: 60
doi: 10.53591/iqd.v2i1.2105

Study of the energy potential of pelletized Ecuadorian rice husk for use as fuel
type: item
description: Through the present research work will be released a study of the possibilities of pelletization of Ecuadorian rice husk and its use as a biofuel, because Ecuador, its agroindustrial industry this waste is not used in its entirety for which it is proposed to the use as a source of energy of biological origin thus giving rise to a product called pellet, which could be evidenced in previous research the energy potential of the exclusive use of this rice husk biomass, for which, an improvement was proposed to this product by adding a binder such as cassava starch of biological origin in different proportions which are subjected to different analyzes and it was obtained that the best ratio is 70% rice husk and 30% starch giving optimum values ​​for their production.
subject: Scientific Paper
  topic: section
subject: Pellet
  topic: keywords
subject: rice husk
  topic: keywords
subject: binder
  topic: keywords
subject: biomass
  topic: keywords
subject: agroindustrial waste
  topic: keywords
creator: Luis Enrique Velázquez Áraque
creator: Josué Manuel Aguilar Sierra
creator: Edgar Alejandro Tulcán Álvarez
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 44
ending page: 51
doi: 10.53591/iqd.v2i1.2104

https://revistas.ug.edu.ec/index.php/iqd/en/article/view/1806
type: item
title: Study of the chemical kinetics for obtaining biogas from organic wastes (non-citrus fruit residues and cattle manure) for the validation of the design and operation of an anaerobic didactic biodigester
description: This project is the assembly of three biodigesters (one with Agitation 43,10 L and two without it 3 L), the raw materials are the residues of non-citrus fruits (banana and papaya), inoculum and bovine manure previously homogenized and in different percentages of Concentration (manure-fruit ratio is 80:20). During the experimental phase, periodic measurements of control variables such as pH, chemical oxygen demand, temperature and solids content were carried out in the reactors. The rate of degradation is formulated as the generation of biogas in various conditions being hydrolysis the limiting stage of the process, we obtain an effluent rich in nitrogen and biogas with higher percentage in methane. The hydraulic residence time is of 24 days, based on the results of the experimental measurements and adjustments by the integral method by probing, it is obtained that the optimal mixture for the process is the mixture II, being a reaction of order n=1 and the kinetic constant is k=0,0781 d-1. The objective of the thesis project includes the study of the rate of degradation of non-citrus fruit residues and bovine manure with respect to a series of parameters mentioned above.
subject: Scientific Paper
  topic: section
subject: Biodigestor
  topic: keywords
subject: degradation
  topic: keywords
subject: biogas
  topic: keywords
subject: reaction kinetics
  topic: keywords
subject: chemical oxygen demand
  topic: keywords
creator: Stefanie Michelle Bonilla Bermeo
creator: Adrián Alexander Chica Mero
creator: Jamilet Viviana Vaca Chonillo
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 36
ending page: 43
doi: 10.53591/iqd.v2i1.2103

Elaboration and characterization of a battered food, Frozen from earberry (Solanum melongena).
type: item
description: The main drawback of the eggplant is the rapid oxidation caused by polyphenol oxidase (PPO), comes the need to raise awareness of the different properties that have this vegetable and benefits representing consume, its composition is 92% water, it contains minerals among them we can find abundant potassium, iodine and magnesium also has also has vitamin B1, vitamin C, thiamine, among others and phytonutrient as phytosterols and beta carotene. DPPH analysis of which showed a high content of flavonoids being most stands chlorogenic acid, which helps the removal of free radicals in the body was performed. The limiting factor for the development of this research was the production of this vegetable in Ecuador because they are small and sporadic crops near Canton Daule located in the province of Guayas.
subject: Scientific Paper
  topic: section
subject: eggplant
  topic: keywords
subject: process
  topic: keywords
subject: batter
  topic: keywords
subject: characterization
  topic: keywords
subject: antioxidant
  topic: keywords
subject: frozen
  topic: keywords
subject: oxidation
  topic: keywords
creator: Luis Felipe Zalamea Monina
creator: Luis Agustín García Choez
creator: Jorge David Maldonado López
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 29
ending page: 35
doi: 10.53591/iqd.v2i1.2102

Elaboration and proposal of a methodological guide for an occupational health and safety system based on the international standard OHSAS 18001 in H.G.C.A. Laboratories.
type: item
description: The implementation of an occupational health and safety management system is an important point, it is here where the appropriate conditions for the worker to perform their assigned tasks are taught. For this reason, this project is about a methodological guide of a management system in occupational health and safety, guidelines are presented to know the OHSAS 18001:2007 standard, its approach and how to implement it in the company, showing the benefits of keeping an Occupational Health and Safety Management System; and thus, assist and optimize the safety and health of workers in the company. The purpose of this research was to provide a solid structure for the implementation of a system according to the requirements of the standard and to achieve its integration with the other two management systems of Laboratorios HG.
subject: Scientific Paper
  topic: section
subject: OHSAS 18001
  topic: keywords
subject: occupational health and safety
  topic: keywords
subject: continuous improvement
  topic: keywords
creator: Jaime Patricio Fierro Aguilar
creator: Adrián Esteban Rincón Luzuriaga
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 21
ending page: 28
doi: 10.53591/iqd.v2i1.2099

Design of a quality management system based on the ISO 9001-2015 standard at the La Inmaculada Bilingual Educational Unit in the city of Guayaquil
type: item
description: The objective of this research is the design of an ISO 9001:2015 quality management system for the Unidad Educativa Bilingüe de la Inmaculada, in order for the institution to continuously improve its academic proposal and achieve long-term sustained success. For this purpose, the diagnosis, prognosis and control to the prognosis of the different causes that lead to the lack of good quality management in the institution were carried out. The sample and the type of methodological tools used for data collection are described. The analysis of the data by sections, compliance and non-compliance and the general level of compliance of the organization is specified. The solution to the problem is presented with a SWOT analysis followed by the mission and vision, which underwent a reformulation to meet current needs, the quality objectives and the quality policy, principles and values are described.
subject: Scientific Paper
  topic: section
subject: Leadership
  topic: keywords
subject: planning
  topic: keywords
subject: performance evaluation
  topic: keywords
subject: continuous improvement
  topic: keywords
subject: quality
  topic: keywords
subject: ISO 9001 - 2015
  topic: keywords
creator: David Xavier Yánez Flores
creator: Alan Cristopher Araujo Ballestero
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 13
ending page: 20
doi: 10.53591/iqd.v2i1.2098

Improvement of the classification process for the digitization of document archives based on the Balanced Scorecard management system.
type: item
description: Globally, technological advances and the growing need for increasingly comprehensive databases containing sufficient amounts of historical data to be stored have driven initiatives such as archival digitization and actual document storage. From large corporations to government organizations, what began as an opportunity for improvement has now become a growing need. Digitizing information implies not only having technological tools and virtual and cybernetic capabilities, but also having the appropriate personnel with a deep knowledge of the process and adequate training in document and storage techniques, depending on the type of information to be digitized. The digitization process involves several phases: archiving, barcode identification, classification, scanning and data entry of the documents. The objective of this research is to design a management model using the Balanced Scorecard tool to improve the process of classification of document archives in order to increase customer satisfaction.
subject: Scientific Paper
  topic: section
subject: Digitization
  topic: keywords
subject: Ishikawa Diagram
  topic: keywords
subject: Deming Cycle
  topic: keywords
subject: Balanced Scorecard
  topic: keywords
creator: Alexis Fernando Bolaños Jijón
creator: Edison Rubén Ladines Suco
rights: Copyright (c) 2019 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-08-17
publication date: 2022-08-17
starting page: 01
ending page: 12
doi: 10.53591/iqd.v2i1.2097

Preparation of snack with machica flour and nuts to combat malnutrition in Monte Sinai Educational Unit in Guayaquil-Ecuador
type: item
description: The purpose of this titling work is to prepare a snack with machica flour and nuts to combat malnutrition in vulnerable areas of Guayaquil-Monte Sinaí, being the main problem the lack of knowledge in giving the first nutritional collation, machica was included as an ingredient Main in snack making, these were distributed in the Monte Sinaí Guayaquil Educational Unit. Its methodological approach was based on the quantitative method, it was also directed under the experimental method where study tests were carried out on the selected products such as: machica flour and nuts (almond and walnut). The study population was composed of 95 children who start from 5-10 years of age, belonging to the Educational Unit already exposed. As a result, the initial general average weight of 17.2 ± 4.0323 was obtained. Putting into practice the proposal of this work (Snack of machica flour and dried fruits-balanced diet) new measures were taken in the current weight-size, where the data show that the average weight gained corresponds to 0.52173913 ± 0.338626551. Also, in what corresponds to the size, it is stated that the initial average size is 121.6195 ± 11.040; In consideration of the average size of the first month of the trial in terms of the proposal (biscuit of machica flour and nuts-balanced diet according to the requirements) it was evidenced that it is 122.54 ± 11.24. As a result, it was concluded that the balanced diet and the nutritious cookie had a positive impact on children's nutrition
subject: Scientific Paper
  topic: section
subject: Malnutrition
  topic: keywords
subject: Snack
  topic: keywords
subject: Flour
  topic: keywords
subject: Dried Fruit
  topic: keywords
subject: Healthy Food
  topic: keywords
creator: Mercedes Gordillo Alvarado
creator: Tatiana Priscila Viteri Carrillo
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-11-15
publication date: 2022-11-15
starting page: 78
ending page: 87
doi: 10.53591/iqd.v2i02.1759

Evaluation of the application of essential oils as preservatives in the preparation of chorizo from Cuenca
type: item
description: The present work seeks to evaluate the application of essential oils as preservatives in the preparation of chorizo from Cuenca. Sausages, being processed meats seasoned with various aromatic herbs and spices introduced in a natural animal casing, have a high probability of germinating several pathogenic microorganisms in their manufacturing processes, so the application of rosemary and feijoa essential oils is justified since these are obtained from vegetable matter and have characteristics that originate aromas, light and very volatile that are obtained directly from plants, flowers, leaves, trees, roots, among others; that is why they have a very important role in the food industry to be applied for its antimicrobial activity that is why a study will be managed and / or conducted in a laboratory to the sample with greater acceptance where its microbiological and physicochemical progress is checked to demonstrate that it is suitable for consumption, in addition to obtaining the results shelf life which are 15 days according to the analysis that were conducted in the laboratory PROTAL.
subject: Scientific Paper
  topic: section
subject: Rosemary
  topic: keywords
subject: Feijoa
  topic: keywords
subject: Chorizo cuencano
  topic: keywords
subject: Essential oils
  topic: keywords
subject: preservative
  topic: keywords
subject: microbial
  topic: keywords
creator: Edgar Fernando Landines Vera
creator: Dayanna Narcisa Soledispa Chancay
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2025-02-05
publication date: 2025-02-05
starting page: 68
ending page: 77
doi: 10.53591/iqd.v2i2.2132

Extraction of feijoa (Acca Sellowiana Berg) fiber and its application in thick sausage meat products
type: item
description: This project aims to develop a thick pasta sausage with the addition of feijoa food fiber, for this you must know the properties of it. An experimental methodology is applied where several formulations and sensory analysis are performed, through which the degree of acceptance of the sausage is determined, thus defining the final formulation. The standard recipe with its respective process is also established, in addition a bromatological and microbiological examination is performed, to guarantee the safety of the product. This research shows that feijoa fiber is a variable product, because it integrates perfectly with meat products, in the process of making sausages, providing them with nutritional properties, highlighting their aroma, flavor and texture.
subject: Scientific Paper
  topic: section
subject: addition
  topic: keywords
subject: elaboration
  topic: keywords
subject: sausage
  topic: keywords
subject: feijoa
  topic: keywords
subject: fiber
  topic: keywords
creator: Marcia Idilma Ochoa Palma
creator: Karen Elizabeth Moreno Avilés
creator: Yarixa Nadia Valencia Caicedo
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-11-15
publication date: 2022-11-15
starting page: 46
ending page: 54
doi: 10.53591/iqd.v2i02.1757

Development of an alcoholic beverage based on sweet cucumber (Solanum Muricatum), for application in cocktails
type: item
description: The present work is focused on the alcoholic fermentation of sweet cucumber (Solanum Muricatum) for its subsequent implementation in the cocktail bar. Based on the foregoing, bibliographic studies were carried out to obtain information that supports the creation of the three experimental designs developed, by means of a quantitative methodology; had a fermentation time of twenty days, measuring pH, temperature, Brix degrees and their alcoholic content. The results achieved were led to an analysis of the aromatic profile of attributes, which gave the effect that their correct temperature ranges between 14 and 16 ° C, highlighting citrus and fruit aromas, greatly facilitating combinations of the realization of the cocktails, which were subjected to a hedonic test, concluding that the product with greater acceptability is the cocktail by direct method of tree tomato and grape.
subject: Scientific Paper
  topic: section
subject: Fermentation
  topic: keywords
subject: Solanum Muricatum
  topic: keywords
subject: Experimentation
  topic: keywords
subject: Aromatic Profile
  topic: keywords
subject: Cocktails
  topic: keywords
creator: Sonia Elizabeth Gamarra-Benites
creator: Adriana Estefanía Rodríguez-López
creator: Efrén Alfredo Silva-Gómez
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-11-15
publication date: 2022-11-15
starting page: 34
ending page: 45
doi: 10.53591/iqd.v2i02.1756

Pellet processing using the peel of breadfruit (Artocarpus Altilis) to be used as a biofuel
type: item
description: For the production of pellets, the biomass of the breadfruit peel was used, which is a biomass that is generally discarded, which will be evaluated from the Pellet Quality standard according to Standard EN 14961-2 l, when characterizing The rind of the breadfruit reflects a humidity of 48.64%, 1.3 ºBrix, pH 6.2, acidity of 0.89%, density of 0.625 g / ml and an average number of seeds of 64, the which was carried out a separation from its microns in which it was filtered until a sieve of 600-400 microns was obtained which is optimal for the production of pellets in which the yield per filtration plate was determined which was of 44% for 600 microns, for the agglutination two binder media were used which were beeswax and paraffin wax at a different weight composition of (25-75) and (50-50) in which the percentage of ash was determined from of determination of ash in food and calorific value to from ASTM D5468 in which a calorific value of 30578 j/g respectively was determined. Therefore, in the present titration work in which the objective is to make pellets using the breadfruit peel (artocarpus altilis) to be used as a biofuel, evaluating its characteristics under the norm Standard EN 14961-2 l
subject: Scientific Paper
  topic: section
subject: artocarpus altilis
  topic: keywords
subject: pellet
  topic: keywords
subject: biomass
  topic: keywords
subject: agglutination
  topic: keywords
subject: calorific value
  topic: keywords
subject: ash
  topic: keywords
subject: microns
  topic: keywords
creator: Sandra Elvira Fajardo Muñoz
creator: Víctor Miguel Lituma Mandujano
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-11-15
publication date: 2022-11-15
starting page: 21
ending page: 33
doi: 10.53591/iqd.v2i02.1753

Characterization of Pseudomonas consortia isolated in sediments of the Estero Salado in the northern sector of Guayaquil
type: item
description: There are many open research fronts to solve the pollution problem of the estuary of Estero Salado in the city of Guayaquil, carried out in-situ, where they aim to reduce hydrocarbon contamination through bioremediation methods, including bioaugmentation methods. of endogenous microorganisms, however, are not optimal study conditions, so we set out to characterize the capacity of these organisms to degrade hydrocarbons under controlled environments, where we proceeded to take a sample of sandy and rocky soil, both studied in triplicate, to later extract from them bacterial consortiums, increasing their population and determining by means of infrared spectrophotometry the changes produced in the concentrations of total petroleum hydrocarbons (TPH) before and after introducing the bio-increased consortia, presenting optimal results in the Attachment after the respective statistical analysis that show a reduction of 90% under controlled conditions the levels of TPH in the different treatments
subject: Scientific Paper
  topic: section
subject: Bioremediation
  topic: keywords
subject: consortia
  topic: keywords
subject: TPH
  topic: keywords
subject: bioaumentacion
  topic: keywords
subject: degradation
  topic: keywords
creator: Carlos Alberto Muñoz Cajiao
creator: Winter Enrique Dueñas Muñoz
creator: Steven Jair Vizueta Lucero
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-11-15
publication date: 2022-11-15
starting page: 10
ending page: 20
doi: 10.53591/iqd.v2i2.2127

Obtaining AGNPS (silver nanoparticles) via green synthesis with marcella (achyrocline satureioides) extract, catalysis with microbial and antioxidant activity
type: item
description: Green synthesis of NPs of silver, gold, copper, are a subject of investigative study that are currently carried out in India, Indonesia and Ecuador as is the case of this work from extract of Marcela (Achyrocline satureioides) and silver nitrate. The methodology used in obtaining NPsAg is via green synthesis that was performed with ionic reduction methods of the chemical components polyphenols and flavonoids such as: caffeic acid, galangin-3-methyl ether esters, quercetin; luteolin; 3-methoxy-quercetin and a new chalcone: achyrobichalcone. These methods of identification and characterization of the ionic organic components, UV-Vis spectrophotometry and SEM (electron scanning microscopy) were performed. The sizes of NPs that were found in their spherical shape, with a diameter of 10-15nm. The result obtained from the antimicrobial activity with the strains E. coli and S. auerus resulting in an inhibition halo of 3.00 to 3.098 and 3.12 to 2.05 respectively.
subject: Scientific Paper
  topic: section
subject: Achyrocline satureioides
  topic: keywords
subject: Silver nanoparticles
  topic: keywords
subject: Reducing agent
  topic: keywords
subject: Flavonoid
  topic: keywords
creator: Luis Felipe Zalamea Molina
creator: Jenniffer Andreina Chila Álvarez
creator: Irina Suley Menéndez Realpe
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2022-11-15
publication date: 2022-11-15
starting page: 01
ending page: 09
doi: 10.53591/iqd.v2i02.1750

Extraction and application of essential oils from feijoa as a preservative in the production of fine dough sausages
type: item
description: In the present work, the extraction of essential oils from feijoa (Acca Sellowiana) is proposed to be applied in the elaboration of a fine paste sausage as a substitute for chemical additives, such as nitrites, looking for an option free of side effects. Within our research through various bibliographical sources, we found important data about the origin of feijoa, varieties, different applications, nutritional composition and a highlighted antioxidant capacity; as well as the sausages of fine pasta, its history, ingredients and preparation methods. With this information, we perform the respective laboratory tests described in the different stages of experimentation of this work were carried out. From the extraction of the essential oils, to, the different formulations of mortals using a variable percentage of oils in each sample to be evaluated, hedonic classification tests were also carried out with the presence of 70 judges and finally tests of estimation of useful life, both in controlled environment (refrigeration at an estimated temperature between 0 - 4 ° C) and in an uncontrolled environment (variable temperature and humidity of the city of Guayaquil). Among the results obtained through the tests carried out on the different samples of the mortise type sausage which were subjected to various formulations, using different percentages of the essential oils described above, it was concluded that, of these samples, one, achieved an acceptability of 31.82 %, both in the case of hedonic tests, as well as in laboratory tests. The formulation prepared for the same verifies that it is a type I bologna and meets all the requirements of NTE standards INEN 1529-5, 1529-8, 1529-14 and 1529-15 thus confirming the complete safety of the product, finally, in the tests of estimation of useful life, it was possible to confirm that feijoa oils, fulfill the function of preservative in sausages of fine pasta, by comparison with other products of the same class, but with a hetero…
subject: Scientific Paper
  topic: section
subject: Feijoa
  topic: keywords
subject: Essential oils
  topic: keywords
subject: Sausages
  topic: keywords
subject: Mortadella
  topic: keywords
subject: Preservative
  topic: keywords
creator: Marina Urbeci Arteaga Peñafiel
creator: María Briones Córdova
creator: Peter Velásquez Pionce
rights: Copyright (c) 2020 https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2023-02-01
publication date: 2023-02-01
starting page: 64
ending page: 74
doi: 10.53591/iqd.v3i01.1746