Diseño de un proceso industrial para la obtención de mermelada a partir del mucílago del cacao, para el GAD Municipal del Canton Shushufindi.

Abstract

The current research was aimed at designing an industrial process to obtain cocoa mucilage jam, for the Municipal GAD of the Shushufindi Canton, with which the waste generated for the production of cocoa in the Canton was used to achieve this titling work. Production of cocoa-based mucilage jam was initiated on a laboratory scale, in which the composition of the base formulation varied slightly. The choice of formulation was made based on statistical methods (Kruskall Wallis), jointly evaluating the parameters established in the formulas developed, such as odour, colour, flavour and consistency, after obtaining the formulation, the simulation was carried out at the scale of the laboratory to obtain data and variables. The operations that includes the obtaining of cocoa mucilage jam are selection of raw material, washing, cutting and deveining, depulped and evaporated, as well as packing and storage. The obtained results into the physico-chemical characteristics, the most important is of the soluble solids (° Brix), as well as the standard NTE 2825, which must be higher to 60% which agrees to obtain a value of 65%, the results of the microbiological analysis of the total aerobes, moulds and yeasts also accomplished with the technical standard, after making a price in the market of the equipment to be used, the infrastructure, labour resources, costs of raw material and supplies used for the first month of operation, the initial investment cost rises to $ 182 262, 03. The recovery of this investment value will be given in a no longer period than two years, as long as the production of each lot of jam is of 200 kg.