Browsing by Author "Delgado Noboa, Jorge Washington"

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Actualización del Manual de Buenas Prácticas de Manufactura de ECOLAC CIA. LTDA.
(2014) Vásquez Tandazo, Tatiana Carolina; Delgado Noboa, Jorge Washington
This thesis arises from the necessity of the ECOLAC CIA. LTDA. company to implement a System of Good Manufacturing Practices (GMP) that allows to organize, manage, plan and control procedures to offer quality products and to achieve BPM certification. This paper aims updating , improvement and creation of: plans , instructions, procedures and their respective records control,applied to:, building, equipment, tools, staff, raw materials, manufacturing operations, packing, packaging, storage and quality assurance, that allow the company to lead a traceability at all stages of manufacturing, guarantee the safety of their products and the personal hygiene. For its developmentbegan applying the compliance form BPM System of the Ministry of Public Health; tool that was used to determine the current situation of the company and required documentation. Structuring documents was developed for, standardizing formats according to the needs of the company, improving its presentation to facilitate to the staff: reading, understanding, instruction execution and optimization in time of filling records. Besides it was created the Annual preventive maintenance Plan, Manufacturing processes Manual, Instructions for selecting raw material suppliers, updated the Standard Sanitary Operating Processes (SSOP´s) and the staff was trained in theoretical and practical way. With the implementation of this research was achieved in a fulfillment documentation incrementing from 7.32% to 100% , an improvement of 92.68 % was achieved; and also obtained the increase of 61.38 % at the total compliance of the form, it helps reduce the gap so that the company can approach to certification. It is important to continue training staff to constantly keep it updated, motivated and committed to the company to ensure the success of BPM system in the future.
Análisis de los factores que influyen el emprendimiento y la sostenibilidad de las empresas del área urbana de la ciudad de Cuenca, Ecuador
(Universidad de Cuenca, 2011-12) Cordero López, Juan Francisco; Astudillo Durán, Silvana Vanessa; Delgado Noboa, Jorge Washington; Amón Martínez, Oswaldo; Carpio Guerrero, Ximena Catalina; Universidad de Cuenca; Dirección de Investigación de la Universidad de Cuenca
This article presents the results of an analysis of the traits affecting entrepreneurial activity and the evaluation of the aspects that promote the entrepreneurial spirit and the sustainability of small to medium-sized businesses in the city of Cuenca. The analysis focused on external and internal factors, favoring and hindering the entrepreneurial process, respectively financing, market conditions and legal framework, and the level of education, entrepreneurial and motivational behavior. Data was collected via a descriptive cross-sectional survey, applied to 200 businesses, gathering general information about the manager, and the factors affecting entrepreneurship and company sustainability. The authors expect that the results of the survey will positively enhance the discussion between public, non-governmental and private actors and instructors on key policies stimulating the emergence of new enterprises and the strengthening of existing ones.
Análisis técnico económico mediante simulación con Aspen Plus para la obtención de biodiesel a partir de la fracción lipídica de microalgas
(Universidad de Cuenca, 2023-10-12) Narváez Parra, Santiago Ismael; Pesántez Quituisaca, Joceline Margoth; Delgado Noboa, Jorge Washington
This work simulates and evaluates technically and economically the production of biodiesel from microalgae as third generation feedstock. For this purpose, the lipid composition extracted from the microalgae Chlorella established in the facultative and maturation ponds of the Ucubamba Wastewater Treatment Plant is investigated, and a weighted composition is set to simulate the process using the Aspen Plus® V.11 software. A diagram of two scenarios is applied, a standard process (process I) and an optimized process (process II); initially, secondary information is collected from different systems for obtaining methyl esters and a model is built that presents transesterification, distillation, separation, and purification operations, and finally a biodiesel flow of 1042 kg/h is reached, with a capital cost and production cost of 4'211,330 and 1'714,880 USD, respectively. On the other hand, by optimizing the process, it is possible to build a second model, which consists of unit operations that are partially different from the first one, such as a double reaction of transesterification, decantation, and separation. In this case, two more units per hour of production and lower capital and production costs (3'740,420 USD and 1'308,260 USD) are obtained. Consequently, the total technological costs are compared and contrasted in addition to those produced per kg of biodiesel, being 0.94 and 0.81 USD for process I and II, respectively. The second prospect is considered as the optimum compared to the standard process and values reported in the literature.
Balance energético de la producción de bioetanol a partir de mucílago de cacao CCN-51 en los cantones Camilo Ponce Enríquez y La Troncal
(2019-04-10) Tenesaca Fajardo, Daniela Estefanía; Delgado Noboa, Jorge Washington
This research will determine the energy balance of the production of bioethanol from the CCN-51 cocoa mucilage using the methodology of EROI (energy returned on energy invested), making a study of the energy expenditure by stages, being the first the agricultural stage , from the cultivation of cocoa, to its post-harvest preparation as a function of the percentage of mucilage contained in the cocoa pod and the second the production of bioethanol as such, data that will be obtained through energy audits in each stage, which consist of compilation of energy information in terms of machinery, transport and other inputs involved in obtaining a product through inventories, field analysis and information provided by the company or compiled bibliographically, which will allow us to clearly define energy costs in each. It will seek to obtain an energy return rate higher than unity, which would allow the implementation in the country of this biofuel. In the same way, the energy return rate of the cocoa mucilage will be compared with that of sugar cane, aspiring to be superior in at least one unit, which would confirm its feasibility.
Caracterización del mucilago de cacao CCN 51 mediante espectrofotometría UV-visible y absorción atómica” caso: Ecuador-zona 6
(2016) Quizhpi Nieves, Edwin Xavier; Delgado Noboa, Jorge Washington
More than 12000 m3 of juice from mucilage of cocoa CCN51 are produced and abandoned in Ecuador each year. The objective was the characterization the mucilage of cocoa CCN51. The samples were got in 10 different places in the zone 6. UV-Visible Spectrophotometry was used to identify reducing sugars and Absorption Atomic was used for minerals identify. Physical parameters were also determined. The results of analyses showed that the pH of the mucilage from cocoa CCN51 was 4.05 and its titratable acidity content was 245.25 meq/L. The citric acid was predominant in the mucilage. The total soluble solids were 17.150Brix. Analyses also revealed that potassium and sodium contents of the mucilage of cocoa CCN51 were 462.9 mg/L and 161.85 mg/L, respectively. Other mineral like calcium were 169.21 mg/L. The reducing sugars content was very high with 1228.82 g/L.
Combined effect of biochar and fertilizers on andean highland soils before and after cropping
(2022) García Pérez, Tsai; Peláez Samaniego, Manuel Raúl; Delgado Noboa, Jorge Washington; Chica Martínez, Eduardo José
Although a number of works present biochar as a promising material for improving the quality of degraded soils, only a few show the effect of this material in soils from the Andean highlands. The objective of this work was twofold: (a) to study the effect of two types of biochars on two agricultural soils commonly found in the Andean highlands (Andisol and Inceptisol) and the corresponding soil–biochar–fertilizer interactions, and, (b) to assess the response to biochar of two vegetable crops (lettuce and radish) grown in succession in a simulated double-cropping system. Biochar was produced at 400 °C and 500 °C, for 1 h (B400 and B500, respectively), using hardwood residues. Properties of biochar that could potentially affect its interaction with soil and water (e.g., functional groups, surface area, elemental composition) were assessed. Experiments were conducted to test for main and interaction effects of biochar type, soil type, and the addition of NPK fertilizer on the soils’ characteristics. Bulk density and water content at field capacity and permanent wilting point were affected by two-way interactions between biochar and soil type. Biochar impacted bulk density and water retention capacity of soils. Higher available water content was found in soils amended with B400 than with B500, which is a consequence of the higher hydrophilicity of B400 compared to B500. After the lettuce crop was planted and harvested, the soil pH was unaffected by the biochar addition. However, after the second crop, the pH in the Inceptisol slightly decreased, whereas the opposite was detected in the Andisol. The CEC of the Inceptisol decreased (e.g., from 36.62 to 34.04 and from 41.16 to 39.11 in the control and in the Inceptisol amended with B400 only) and the CEC of the Andisol increased (e.g., from 74.25 to 90.41 in the control and from 79.61 to 90.80 in the Andisol amended with B400 only). Inceptisol amended only with biochar showed decrease of radish weight, while a large increase was found in B400 + fertilizer Inceptisol (i.e., from 22.9 g to 40.4 g). In Andisol, the weight of radish after the second crop increased in less proportion (i.e., from 43 g in the control to 59.7 g in the B400 + fertilizer Andisol), showing a visible positive impact of B400. The results suggest that biochar produced at 400 °C performs better than biochar produced at 500 °C because B400 apparently promotes a better environment for bacteria growth in the soils, as a consequence of more OH available groups in B400 and its better interaction with water and the fertilizer.
Comparación y evaluación de semillas de Cassia didymobotrya y Moringa oleífera frente a gelatina sin sabor, para el mejoramiento en el proceso de clarificación en la elaboración de cerveza artesanal tipo Blonde Ale
(Universidad de Cuenca, 2023-10-20) Ordoñez Alvarracín, Wilson Raúl; Delgado Noboa, Jorge Washington
This study seeks to compare two natural fining agents such as: Cassia didimobotrya and Moringa Oleifera, versus unflavored gelatin, perform the Physical-Chemical and Microbiological tests, evaluating the capacity as a fining agent, changes in its constitution and finally a sensory test of an untrained panel. . The shaking method was used to integrate the clarifier with the solution to be clarified, controlling time and revolutions per minute (rpm). For the concentrations, a Box Behnken experimental method was proposed with 3 factors and 2 levels, giving a total of 15 treatments. The response variables Turbidity falls within the acceptable range for craft beer, with values of 65.5 NTU (Nephelometric Turbidity Unit) for cassia and 52.9 NTU for moringa, with recommended concentrations of 1g/L of cassia and 0.5g/L of moringa the latter without 1% sodium chloride treatment. On the other hand, the color also falls into the range of craft beer with 11.13 EBC (European Brewery Convention) for cassia and 10.7 EBC for moringa, colors that are found in the reference table and are within similar beers, such as ; American Pale Ale or India Pale Ale. The results of the sensory analysis where they were analyzed; appearance, taste, smell and bitterness, with a response range of; 1-5, with 1 being the lowest rating and 5 being the highest rating, finally, the three fining agents have good acceptance in appearance and smell, with ratings 3 and 4, while moringa stands out in flavor with rating 3, cassia has quite a bit of bitterness. , with rating 4
Desarrollo de productos alimenticios derivados del níspero, con la utilización de edulcorantes: nutritivos y no nutritivos
(2007) Delgado Noboa, Jorge Washington; Pozo Andrade, Edgar Fabián; Astudillo Solano, María Augusta
Determinación de la cinética de fermentación alcohólica del mucílago de cacao CCN-51 en condiciones óptimas de operación de temperatura, pH y concentración de levadura”. caso: Ecuador - zona 6
(2017-07-27) Macías Cervantes, Steffi Isabel; Saavedra Cordero, Luis Miguel; Delgado Noboa, Jorge Washington
Cocoa mucilage is considered a useless and unprofitable residue generated by the cocoa industry. Ecuador -the country that occupies the fifth place worldwide in cocoa production, thus making it one of the biggest cocoa producers in the world- produces large amounts of mucilage, which can be used to produce bioethanol. The purpose of this research was to optimize the most relevant operation parameters like temperature, pH, and yeast concentration, in the process of fermentation of CCN-51 cocoa mucilage, by evaluating the final concentration of ethanol and also by determining the kinetics of alcoholic fermentation depending on the consumption of glucose under these conditions. The fermentation was developed in a stirred tank bioreactor, during a 24-hour period. The optimization was determined by a 2k full factorial design with two levels and three variables: temperature, pH and yeast concentration. The chemical kinetics was obtained by applying both the integral and differential methods, based on glucose consumption, which was measured by infrared spectrophotometry. The ethanol was quantified using the same technique and its chemical characteristics were analyzed by gas chromatography. In addition, yeast growth was evaluated by direct counts based on the Monod Model and by using Petrifilm plates. The optimal parameters of operation were 35°C, pH of 4, and 3g/L of yeast Saccharomyces Cerevisiae, obtaining 60,58 ± 0,813°GL. According to the applied methods, a zero-order and a pseudo-order of 0.17 were obtained. The yeast growth rate was 0,2h-1
Determinación de la cinética de fermentación y propiedades organolépticas de hidromiel
(Universidad de Cuenca, 2022-12-05) García Zea, Gustavo Francisco; Delgado Noboa, Jorge Washington
The objective of this research work is to determine the kinetics of fermentation of mead with Saccharomyces cerevisiae yeast after having selected the type of yeast that generates the fermented beverage with the best organoleptic characteristics, the yeast was selected after the creation of three batches of mead, Using three different commercial yeasts: commercial baker's yeast, beer fermentation yeast, and specific yeast for the production of mead, these batches were evaluated and the most accepted beverage was selected by a group of untrained tasters, which allowed focusing the research efforts to determine the kinetic parameters of the beverage with the best organoleptic characteristics. To determine the kinetic parameters, four fermentations were carried out keeping the initial amount of biomass constant at 1.5 g/l, the temperature at 33 ºC, the pH at 4 and with variations in the initial °Brix concentration: with 10, 15, 20 and 25 °Brix, to subsequently apply mathematical models such as the Monod equation, which allowed determining the value of the saturation constant Ks and the maximum reaction rate Umax; the data was also adjusted to the Integrated Logistic model for the determination of the maximum reaction rate Umax; and finally the alcohol generation data were fitted to the modified "Gompertz" model to find the maximum rate of alcohol generation rpm. The study allowed to determine a saturation constant of 336.6 g/l, a Umax of 0.059 h^-1 for the Monod kinetic model; In addition, a global Umax value of 0.0815 h^-1 was obtained (after adjusting the experimental data to the Integrated Logistic model); and finally a maximum alcohol generation rate of 0.2621 g/l (after adjusting the data to the “modified Gompertz” model)
Determinación de la vida de estante de alimentos en refrigeradores bioactivos® y no frost®
(2015) Ordoñez Ramírez, José Geovanny; Fajardo Tamayo, Raúl Fabricio; Delgado Noboa, Jorge Washington
This study was realized in two different refrigerators one of them with natural flow convection and another one no frost. The objective was determined through shelf life equations which of them is the best in food conservation to low temperature. To do this study was necessary to calibrate the refrigerators in three different temperature ranges. Furthermore food selection was based on local consumption and shelf life of each food in ideal conditions. Later on was got shelf life equation with kinetic analysis based on spoilage, to do this were taken data from five physic chemical parameter by 15 days on each temperature range. Was observed that the refrigerator with natural flow convection had a relative humidity more than 85% in a temperature between 0ºC to 5ºC, these conditions gave us a friendly conservation atmosphere by 10 to 12 days. Comparing this with model no-frost which gave us 7 to 9 days with 60% of relative humidity in the same temperature. All this based on three kinetic equation obtained from: papaya, tomato, lettuce. Moreover could evidence to the dehydration is the main spoilage cause. So was proposed do another study with air flow and humidity besides temperature.
Determinación de los parámetros cinéticos como: la velocidad máxima de reacción y la constante de crecimiento en el proceso fermentativo del mucílago de cacao CCN-51 caso Ecuador, Zona 6
(2019-04-02) Alvarado López, Ana Isabel; Valdez Arcentales, Mónica Elizabeth; Delgado Noboa, Jorge Washington
In the present work of qualification, the primary objective is the obtaining and analysis of kinetic parameters of the equation of Monod: maximum specific growth rate (μ_max) and Monod constant (K_S) from the mathematical models of Lineweaver - Burk, Eadie Hofstee and Hanes Woolf of cocoa CCN - 51, mucilage fermentation processes applied to the fermentation process of the mucilage of cocoa CCN - 51, keeping constant the amount of 3 g/l yeast Sacchromyces Cerevisiae and varying the initial concentration of ° Brix, working with 8.5; 17; 21 and 24 ° Brix. Experimentation developed in the bioreactor Bath Biotron GX Single Vessel with parameters of pH = 4 and temperature = 35° C. The generated biomass quantification was carried out through the gravimetric method weight dry and lyophilization, and applied the phenol - sulfuric acid (Dubois) method to quantify the amount of substrate consumed. Manipulation of greater preponderance variables are specific growth rate (μ) obtained from initial and final biomass and substrate consumption; from the mentioned variables graphics obtained for different models of linear regression are handled according to their applicability. The data obtained of K_S y μ_max in the study are: 47,6889 (g/l) y 0,1202 (h-1) respectively, those were obtained through linear regression methods proposed, checking the major method to adjust linear is the Hanes-Woolf resulting coefficient of linear correlation 0,9937. The results obtained were compared with those obtained in previous investigations by programming in the software Matlab Version 8.3.
Efecto del uso de diferentes antiespumantes en la fermentación anaerobia de Mucilago de cacao CCN-51 en diversas concentraciones de la levadura Saccharomyces cerevisiae y su influencia en la producción de bioetanol
(2019-12-17) Tapia Chacón, Daniela Cristina; Delgado Noboa, Jorge Washington
The main objective of this graduation paper was to check how the use of three different antifoams with different characteristics that play efficiently the functions of eliminating, decreasing or preventing foaming; these are Silicone oil, Sodium Alginate and Polyethylene glycol; this is depending on the variation of Saccharomyces cerevisiae yeast used whit values of 3, 10 and 20 grams per liter; and this way it will improve the fermentation process. The process was carried out in a Batch Biotron GX Single Vessel reactor, inoculating microorganisms in the stabilized solution with already established parameters of pH, temperature, dissolved oxygen (DO) and stirring speed. The use of antifoams was considered at a dosage less than 1% concentration and was applied according to the generation of foam. Chemical physical parameters such as alcohol concentration and Brix consumption were measured to track the fermentation process, as well as variation in foam levels was measured to determine the effectiveness of each antifoam. In this way it is found that the three antifoams with which it worked correctly fulfill the function of foam removal, however the silicone oil and sodium alginate come to interfere in the correct development of the fermentation process but the Polyethylene Glycol shows effective foal removal results without interfering with the chemical characteristics of the process using a concentration of 0,25% efficiently, making it the best choice when obtaining bioethanol from mucilage of cocoa CCN-51 type.
Eficiencia energética en la industria de lácteos San Antonio de la ciudad de Cuenca
(2013) Delgado Noboa, Jorge Washington; Carrillo Rojas, Galo José
This work was conducted in “Lacteos San Antonio”, located in Cuenca, Azuay. High energy consumption and lack of programs of energy efficiency have been identified that increase the production costs of this company. Therefore, the objective of the study was twofold:a) to analyze the performance of thermal and electrical equipment and to promote abetter use of the energy resources, and b) to adopttechnical and organizational strategies as a path to save energy intending to reduce production costs in the company. The work has been based on methods and computations specified by the “TextoUnificado de LegislaciónAmbientalSecundaria”, in the case of the analysis of gases, and the Regulation CONELEC004/01, in the case of the analysis of electricity consumption analysis. Suggestions and opinions of technicians working in the company, as well as researchers involved in the topic of energy efficiency and management have also been considered as an input to conduct the study. The results of the study showed low efficiency on the refrigerating and the steam generation systems. The boilers work with air in excess, which is one of the factors that affect the efficiency of the boilers. Moreover, low power factor and penalties have been identified. These problems can be partially solved with a better adjustment of refrigeration and steam equipments, technology changes in the gas compressor and the operation of control systems (e.g. the condenser bank), identifying points where energy improvements are required to achieve tangible benefits such as reduced energy consumption up to 3%, with relatively low investment (e.g. in the order of US$5000). Some recommendations and suggestions that can be introduced in the short and medium term in the companyare presented at the end of the work. These intend to contribute with strategies to help LácteosSan Antonio to keep its position in the region and be a leader in energy management at a nationwide level.
Elaboración de confitería a base de chocolate con edulcorantes no calóricos
(2016) Serrano Serrano, Boris Mauricio; Zambrano Bernal, Yadira Lucía; Delgado Noboa, Jorge Washington
In this paper the most relevant aspects related to research, design and develop of one the most satisfying pleasures in any person´s daily life, like it is chocolate, are detailed Each chocolate that has been elaborated, has a particularity to be sweetened with noncaloric sweeteners such as stevia, sucralose and yacon syrup, reducing the content of calories presented in these chocolates. Among the three elaborated chocolates, the best formulation was selected by a taste test with best results in yacon syrup sweetened chocolate, due to the fact that it has better sensory characteristics highlighting the sweetness and flavor. In order to prove that the best formula meets the INEN chocolate quality standards, a physical chemist analysis was performed and the results were corroborated by a certified laboratory (SAE). This results determined that fat percentage is lower than the existing chocolates in the industry. Furthermore, a hardness test was performed to analyze the texture properties presented in the chocolates. Highlighting that the chocolate sweetened with yacon syrup can be consumed by diabetic and nondiabetic people because it does not have sugar as main sweetener.
Elaboración de un manual para la implementación de buenas prácticas de manufactura en la empresa de productos congelados Tía Lucca
(2011) Pando Bacuilima, Karla Elizabeth; Delgado Noboa, Jorge Washington
Elaboración de un proyecto para el mejoramiento del sistema de inocuidad de la empresa Projasa
(2011) Silva I., Jorge; Delgado Noboa, Jorge Washington
Elaboración de vino a partir del mucílago de cacao CCN-51 con tres tipos de levaduras de la familia Saccharomyces cerevisiae
(Universidad de Cuenca, 2023-10-30) Loja Rivera, Evelyn Priscila; Velasco Patiño, María Gabriela; Delgado Noboa, Jorge Washington
Cocoa is a highly valued fruit by society, due to its versatility for the manufacture of various products from it. Ecuador is one of the main producers of cocoa, being the leader in exporting cocoa in Latin America, and is positioned in sixth place worldwide, however, there is waste of this product, among which stands out the cocoa mucilage, for this reason, wine was made from it, using three types of yeast from the Saccharomyces cerevisiae family (SafLager W- 34/70, SafAle BE-256 and SafAle K-97). A batch reactor with continuous agitation and temperature control was designed and built. On the other hand, for the elaboration of the wine, the must was obtained from the cocoa mucilage CCN-51 using a fluidizer; during the fermentation process, the conditions of temperature, pH, °Brix and agitation speed were controlled with the batch reactor. To determine the quality of the wine produced, INEN standard 374 was considered, since it details the permissible values of different parameters so that the beverage is suitable for humans. Finally, to determine the acceptability of the organoleptic properties, a tasting test was carried out, resulting in the SafAle BE-256 yeast as the yeast responsible for providing a pleasant flavor; however, the yeast that gave a higher alcoholic content was SafLager W-34/70.
Estimation of the potential for bioethanol production from the residues of cacao husks in Ecuador
(2020) Siguencia Avila, Jorge Marcelo; Delgado Noboa, Jorge Washington; Posso Rivera, Fausto René; Sanchez Quezada, Johanna Patricia
In this study, the theoretically obtainable bioethanol production potential is estimated from the use of cacao residues in Ecuador, through the formulation of a mathematical model of the acid hydrolysis in cellulose of cacao husks and its conversion to ethanol by fermentation. Methodologically, the study was based on official documentation on the national and provincial amount of residual biomass of this crop, and on a kinetic model adapted to the case under study. An amount of 8.28 Mml of bioethanol was obtained, whose mixture with extra gasoline, at a ratio of 5:95 v/v, results in the Ecopaís E5C gasoline. Production of 166 Mml of E5C was estimated, corresponding to 10 % of the national production for the year 2017 and 56 % of the production for the year 2014, year in which the residual biomass of cacao was estimated. The coastal region contributes with 71 % of the national bioethanol and E5C production, led by the province of Guayas, in which E5 gasoline represents 25 % of its consumption in 2017. It is concluded that this production route of bioethanol is an attractive diversification option of the current production route based on the cultivation of sugarcane, adding value to residual biomass that is currently discarded. The theoretical results constitute the basis for more detailed studies in those provinces that combine a high potential for cacao residues and increasing consumption of E5 but must be complemented with experimental research to corroborate their validity and provide elements that determine the viability of the bioethanol production route studied.
Estudio comparativo de la producción de alcohol en los procesos fermentativos de mucílago de cacao CCN-51 a partir de células de levadura libre e inmovilizadas en cáscara de cacao
(Universidad de Cuenca, 2021-10-25) Castillo Ávila, Fausto Adolfo; Delgado Noboa, Jorge Washington
In the present investigation, the immobilization of yeast cells “Saccharomyces cerviciae" in cocoa shell was carried out by the adsorption method. Cells were previously reproduced in cultures and pre-cultures using enriched culture media, identifying 1.88x109 [cells / ml]. The scanning electron microcopy (SEM) of the immobilization supports (cocoa shell) revealed the adsorption of the cells in their pores where a concentration of approximately 1.77 x109 cells / ml was obtained. With the cells immobilized in the cocoa shell, discontinuous fermentations were carried out with CCN51 cocoa mucilage and also fermentations with free cells with which the production of ethanol was compared and analyzed, letting us see that with the immobilized cell system the ethanol yield is improved 2.4 times in relation to the free cell system. The fermentations were carried out in a stirred tank bioreactor under the same operating conditions: pH [4] and Temperature 35 ° C with an initial concentration of sugar [250 g / l]; During the fermentation process, almost 100% of the total sugar was consumed, generating 60 [g / l] of ethanol and 25 [g / L] for the immobilized cells and free cells, respectively. Simultaneously, biomass quantification was carried out using the lyophilization method for both the immobilized cell system and the free cell system; under these conditions, a final biomass concentration of 16 [g / l] was obtained after 50 hours of fermentation and 40 [g / l] after 44 hours of fermentation in the immobilized cells and free cells, respectively