Diseño de un reactor tipo batch para la elaboración de yogurt en la Quesera Doña Isabelita localizada en la Parroquia de San Gerardo, Cantón Guano, Provincia de Chimborazo.

Abstract

A batch reactor was designed for the cheese company “Doña Isabelita” located in San Gerardo town, Canton Chambo, province of Chimborazo, for the elaboration of yogurt. It started with a laboratory simulation starting with 2L of milk and three ferments of different patents that directly influence the consistency and taste of yogurt. Later to choose the best formulation, a survey was carried out by effective methods, being the formulation with the best acceptance by consumers the one made with the YOMIX culture of viscosity of 71,52 mPa.s, density 1,0441 g / mL. Finally, the following design variables were determined: the fermentation temperature of 43°C during 6h., until reaching a pH of 4. For the design will start from 1000L of milk to process, an internal diameter of 1,2m, external diameter of 1,34m, tank height 1m, a jacket of 0,07m., two upper couplings of input steam and cold water respectively, and a 1,5 plg., yogurt outlet valve. For the agitation system: agitator arm length 0,75m, impeller diameter 0.9, pallet height 0,07m, pallet distance 0,06m and electric motor power 0,25 HP . The equipment must be constructed in stainless steel AISI 304 at a cost of $ 4300. It was taken into consideration for the tests that the raw material complies with the INEN 009 standards in force for raw milk. It ended with the simulation because a yogurt was obtained that meets the parameters of the norm INEN 23:95. The activation must be taken into account in an efficient way in the culture with a small amount of milk already pasteurized at a temperature of 43°C to optimize the production of lactic acid.