The aim of this study was to review the basic concepts and applications of cross flow microfiltration technology (MFT) in the food industry, particularly in fruit juices and dairy products, among others. This review also presents the different types used in this unit operation. Finally, it briefly highlights the work done in Ecuador with native fruit juices and cow milk pretreatments.

The company "Products Alexander" snack manufacturer in the city of Quito, has a production system that cannot supply customer orders, with a customer service index of 89,58%, also their processes are working with capabilities that are not properly programmed in given this reason the objective of this research is to propose a system of continuous improvement to increase production and make effective the snacks of chips using the Theory of Constraints (TOC) as a scientific methodology is to focus on solutions to critical problems of enterprises so that they approach their goal through a process of continuous improvement (Arias, 2006). The measurement was carried capacity of each of the operations which compose the preparation of snacks and identified restriction in the frying process, which was not working 100% of the daily time thereby limiting the ability of the factory, so we chose to exploit the constraint to eliminate it.The proposal made to exploit the constraint is a better production scheduling, reducingtransfer batch process to process, scheduling the amount of work for each of the operators inthe day, the preparation process and setting shifts at lunchtime for workers helping tostreamline the process of frying and allow work to full capacity 100% of the time. This proposalcan be considered as a solution to problems and improve production levels of the company,considering that based on indicators of TOC net income the company would increase from $ 15333.09 $ 17 392.14 in meeting quantity time and all customer orders.

The aim of this study was to evaluate the stability during storage of a nutritious seasoning made from popped amaranth and roasted peanuts, using peroxide index as an indicator of deterioration. The seasoning was stored in polypropylene and aluminized bags at room temperature (17 °C, 50% RH) or accelerated conditions (35 °C, 90% RH) during 30 days. The peroxide index was analyzed every five days. It was considered that the peroxide index followed a zero-order kinetic during the storage time. Assuming that oils and fats can reach a maximum level of the peroxide of 20 mEq/kg, it was observed that the nutritional seasonings packaged in the polypropylene bag stored at room temperature or accelerated conditions remained stable for 81 days 68 days, respectively. In the same way, the samples packaged in the aluminized bags and stored at room temperature remained stable for 101 days whereas the samples in the accelerated conditions reached 78 days.

Operations languages are used to program the procedures that instruct machinery to perform specific operations. To import procedures in a given operations language, into a dedicated tool for designing operations, language translators are needed to translate those procedures to the design tool's internal operations language. The construction of these translators can be automated by mapping equivalent productions in the grammar of source and target language. Productions are considered equivalent when, in spite of a differing syntax, they have the same intended semantics and can be matched to a same abstract syntax tree. For some corresponding productions, due to syntactic differences, such a common abstract syntax tree cannot be found directly. However, they can be made to match by performing some specific program transformations first. This paper presents a specific approach to write transformation rules to resolve such mismatches.