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The present work was carried out at the Mayarí ice cream factory with the objective of evaluating the environmental impacts generated and proposing Pollution Prevention Opportunities in this entity. Existing environmental problems were identified taking into account several aspects such as water, waste, noise, energy, etc., leaving existing problems as waste generation, water and energy consumption, generation of noise and gases. Impacting actions on the factors water, soil, atmosphere, human factor and socioeconomic factor were also evaluated through a matrix of importance. The most striking actions are liquid waste generation and water consumption, having a severe impact on the water factor. The other factors are moderately impacted in the order socioeconomic factor, human factor, atmosphere and soil. The evaluation of these impacts allowed the proposal and description of 14 Pollution Prevention Opportunities (PPO) with the objective of preventing the pollution that this industry contributes to the environment, for which the most impactful actions were taken into account. Of these, 10 PPOs are proposals based on these actions. The elaborated proposal serves as the basis for forming a sustainable organization that catalyzes the application of clean technologies in the productive sector, establishing the goals, and a plan of activities in the medium term. [ABSTRACT FROM AUTHOR]

The food industry's current focus lies mainly on the diversification of products and the substitution of imports. The objective of the following research work was to prepare a spiced pasta cheese using Bioyogur ferment at the "Sierra Maestra" Cheese Factory in Santiago de Cuba. For which two different Bioyogur ferments were used, the physico-chemical characteristics (fat, fat in dry extract, % moisture, total solids and pH) were determined and the microbiological parameters were evaluated to the final product in order to estimate the quality of it. The results of the physical-chemical study indicated that it is possible to obtain a spiced pasta cheese using Bioyogur ferment with optimum quality since comparable results were obtained with the commercial product obtained using thermophilic ferment. The pasta filata cheese maintained microbiological quality because no growth of undesirable microorganisms was observed. [ABSTRACT FROM AUTHOR]

Copyright of Revista Mexicana de Ingeniería Biomédica is the property of Sociedad Mexicana de Ingenieria Biomedica, A.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Mexicana de Ingeniería Biomédica is the property of Sociedad Mexicana de Ingenieria Biomedica, A.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work the process of laundry of the ampoules is characterized in the Company Laboratories AICA. The variables are studied that they intervene under the operational conditions of the cleaning machines and he/she intends for a specific asset the change of their operational point in function of the saving of the agents of cleaning (it dilutes for injection and technological compressed air), maintaining the yield in the values demanded by the department of Insurance of the Quality. For it was necessary to obtain a mathematical model that characterizes to this process and with the help of an experiment design a functional model is obtained that estimates the yield of the ampoules laundry in cleaning machines in the Company Laboratories AICA in function of the times of mouthwash Ta (you/he/she dilutes for injection) and blown Tb (technological compressed air). The application feasibility was verified from this study to the rest of the machines and formats that compose to the laundry area. For the specific case of study of the supplier To the economic results were satisfactory being evidenced the paying-off of the carried out experiment and a saving of more than 300 thousand pesos. [ABSTRACT FROM AUTHOR]