Reni Danilo Vinocunga-Pillajo

The design of multipurpose processes in rural agroindustry considers quality criteria, environmental sustainability, and economic feasibility. The problem arises from the limited integration between process simulation and environmental assessment in traditional production systems of granulated panela (GP) and sugarcane honey (SH) in Pastaza, Ecuador. The objective was to propose a methodology for the design of sustainable multipurpose processes through simulation and the application of the GREENSCOPE tool. The methodology combined mass and energy balances, quality attribute analysis under sigma level, economic evaluation using net present value (NPV), internal rate of return (IRR), and discounted payback period (DPP), along with environmental analysis through efficiency, energy, economic, and environmental indicators. Different production scenarios were simulated with percentage combinations of GP and SH in batches of 10, 120, and 1560 units. Results show that the alternative consisting of 60% GP and 40% SH in 120 batches achieved the highest profitability, with an NPV of 141,014.59 USD and an IRR of 45.80%, while meeting technical and quality criteria. The GREENSCOPE analysis identified environmental impacts mainly associated with emissions from biomass combustion. The multipurpose production of 60% granulated panela and 40% sugarcane honey in 120 batches was identified as the best technological and economic alternative for the analyzed rural agroindustry.

Transitioning toward efficient and digital industrial design requires preliminary tools that support early decision-making in plant layout studies. This qualitative and exploratory study analyzes an Artificial Intelligence (AI)-assisted and Augmented Reality (AR)-supported workflow within the Systematic Layout Planning (SLP) framework for the preliminary spatial evaluation of a cosmetic emulsion production plant. The study was developed as a case study based on a previously reported layout for obtaining cosmetic emulsions from Amazonian oils. A top-view layout was examined through structured prompts aligned with SLP criteria, including product journey, activity relationships, relational diagrams, and space requirements. ChatGPT was used only as a qualitative reasoning assistant, without optimization, prediction, mathematical modeling, or algorithmic functions. After the AI-assisted review, the refined layout was represented in three dimensions and visualized through AR in a real environment. The results identified potential improvements related to operational flow, traceability, critical area relationships, and spatial organization. AR-assisted visualization provided preliminary visual evidence of compatibility between the refined layout and the selected site, supporting an early review of circulation, access, and volumetric behavior. The sequential integration of SLP, AI, and AR is proposed as an exploratory workflow for early-stage layout evaluation, pending future quantitative validation studies and expert technical review.

The book Food and Gastronomic Tourism of Ecuador brings together a territorial, cultural, and tourism-based perspective on Ecuadorian cuisine. The work begins with the relationship between food, identity, and tourist experience to demonstrate how gastronomy allows us to understand the history, regional diversity, and food practices of the country's communities. Throughout the book, the main links between gastronomy and tourism are explored, along with the origins of food in Ecuador, the regional distribution of ingredients, and the typical dishes of each province. The Coast, the Highlands, the Amazon, and the Galápagos Islands are presented as territories with their own distinct characteristics, where local products, preparation techniques, and community memory form part of a rich and diverse culinary heritage. The book also includes information on tourism statistics in Ecuador, the growth of the gastronomic offerings, provincial routes, culinary fairs, local businesses, production chains, and future challenges. In this way, the text helps readers understand that gastronomy is not only related to food consumption, but also plays a role in the local economy, tourism promotion, cultural preservation, and the development of new opportunities for regions. This book is aimed at students, teachers, researchers, tourism managers, entrepreneurs, local authorities, and readers interested in learning about the value of Ecuadorian food within gastronomic tourism. Its purpose is to contribute to the dissemination of the national food heritage and strengthen the recognition of the communities that preserve, prepare, and transmit the flavors of Ecuador.

The use of high-sulfur crude oil in power generation plants has increased SO₂ emissions and reduced the service life of steam generators due to corrosive effects in the low-temperature zone, with consequent economic and environmental impacts. The introduction of SO₂ reduction technology using CaO requires an understanding of how the reacting system develops, its governing parameters, the stages controlling the reaction rate, and the kinetic model to which it conforms, among other critical aspects. The objective of this study was to determine the kinetic parameters characterizing the reaction between SO₂ and CaO at low temperatures, as described by the unreacted core model. In a laboratory-scale facility, the reaction temperature was set at 200, 300, and 400 °C, and the SO₂ concentration in air at 2%, 4%, and 6%. Gas-film resistance and gas diffusion within the solid bed were eliminated. The results showed that the rate-controlling step is the resistance of the product layer. SO₂ reduction increased with rising temperature and SO₂ concentration, and CaO conversion did not exceed 20%. The pre-exponential factor was 2.938 × 10⁻¹⁴ m²/s, and the activation energy was 17.23 kJ/mol, values characteristic of processes limited by physical diffusion.

The climatic variability observed in Pastaza Canton has significantly affected agricultural and livestock productivity, compromising local food security. This study aims to analyze how climatic variables influence the main crops and livestock production between 2011 and 2021. An applied, non-experimental, descriptive correlational, and cross-sectional methodology was used. Data were obtained from INAMHI meteorological records and the Public Agricultural Information System, considering variables such as mean temperature, total precipitation, relative humidity, and potential evaporation. Results showed that average monthly temperatures (20.63 ◦C–22.06 ◦C) were favorable for banana and cassava but below the optimal range for cocoa. Total precipitation reached 508.70 mm in May, causing waterlogging in coffee and sugarcane crops, whereas September (285.35 mm) showed water deficits. Relative humidity levels (85.00%–89.36%) increased fungal disease incidence and management costs, while potential evaporation (54.16 mm–89.57 mm) reduced soil moisture, affecting pineapple crops. In livestock systems, June and July presented favorable thermal conditions, and balanced evaporation in February maintained adequate pasture availability. Overall, banana and cassava exhibited greater adaptation to climatic variability, while cocoa, coffee, sugarcane, and pineapple showed productivity reductions associated with irregular rainfall and high humidity.

The climatic variability observed in Pastaza Canton has significantly affected agricultural and livestock productivity, compromising local food security. This study aims to analyze how climatic variables influence the main crops and livestock production between 2011 and 2021. An applied, non-experimental, descriptive correlational, and cross-sectional methodology was used. Data were obtained from INAMHI meteorological records and the Public Agricultural Information System, considering variables such as mean temperature, total precipitation, relative humidity, and potential evaporation. Results showed that average monthly temperatures (20.63 ◦C–22.06 ◦C) were favorable for banana and cassava but below the optimal range for cocoa. Total precipitation reached 508.70 mm in May, causing waterlogging in coffee and sugarcane crops, whereas September (285.35 mm) showed water deficits. Relative humidity levels (85.00%–89.36%) increased fungal disease incidence and management costs, while potential evaporation (54.16 mm–89.57 mm) reduced soil moisture, affecting pineapple crops. In livestock systems, June and July presented favorable thermal conditions, and balanced evaporation in February maintained adequate pasture availability. Overall, banana and cassava exhibited greater adaptation to climatic variability, while cocoa, coffee, sugarcane, and pineapple showed productivity reductions associated with irregular rainfall and high humidity.

Objective: This study aimed to evaluate the growth and removal of organic and mineral contaminants by Chlorella sp. cultivated in vinasse from ethanol production and digestate from biogas generation. Materials and Methods: Two liquid substrates—vinasse and digestate—were used at 50 % and 100 % concentrations. Cultures were maintained under controlled aeration, light, and temperature conditions. A Plackett–Burman design and a full factorial 2² design were applied to identify significant variables. Cell density, chlorophyll content, dry biomass, and the removal of COD, BOD₅, K, Ca, and Mg were determined. Results and Discussion: Vinasse supported higher microalgal growth, yielding 4.42 g/L of biomass and removals of 61.5 % COD and 36.9 % BOD₅. In contrast, digestate showed lower depuration efficiency due to nutritional limitations. The highest removal fraction corresponded to potassium (0.85325 mg/L), while calcium and magnesium exhibited partial removals likely related to surface adsorption phenomena. Conclusions: Chlorella sp. cultivated in distillery vinasse demonstrated high potential for the purification of agro-industrial effluents and biomass generation. The process represents a sustainable alternative to integrate bioremediation and biotechnological production within circular bioeconomy system.