Diseño de un proceso industrial para la obtención de almidón a partir de Mashua (Tropaeolum tuberosum).

Abstract

Design is an industrial process for the production of starch from Mashua (Tropaeolum tuberosum), which began with the acquisition of the raw material in the wholesale market "San Pedro de Riobamba "acquired a sack of Mashua ecotype "Yellow Squash" later he was transferred to the laboratory of industrial processes of the Faculty of Sciences. The raw material is selected on the basis of the Standard NTE NEN 1831: 2012 Requirements for the melloco (Ullucus tuberosus) for its similarity in addition is characterized the raw material is selected on the basis of the methods described by the AOAC (1997), In the process of physical and chemical extraction of starch from MASHUA was considered the effect of the extraction method in this case by choosing the traditional method by the wet process through mechanical disintegration (liquefied petroleum gas), the drying temperature and time of sedimentation were also key variables for a starch with high quality and rheological characteristics. In the proposed process at industrial level comprises a hype of washing, a peeler, a shredder, a sedimentation tank, trays, a mill and finally a sieve. The characteristics of the starch obtained met most of the range of values given in the Guide for analysis and cassava starch extraction of FAO for which it can be said that the starch obtained is validated for its industrial production. There were mass and energy balances that allowed us to meet the energy demand as well as the mass flow with which you must work in the process. The cost-benefit ratio of the project for the production of starch from Mashua is cost-effective, recovering the sum total of money invested in a year of operation of the plant producing. To ensure that the final product is of high quality, you must work with raw material inputs and selected additives, starch obtained is deemed not to have changed and you should definitely consider their industrialization and form part of the productive matrix as a food additive in the development of a series of products.