Diseño del proceso de obtención de harina a partir de las semillas del fruto del Árbol de Pan (Artocarpus Communis).

Abstract

The objective of this work is to design a process to obtain flour from the seeds of the fruit of the bread-tree (Artocarpus Communis). The fresh and dry seed was characterized, obtaining the product at the laboratory level, the process was designed at an industrial level, and the process was validated through the characterization of the finished product and the financial analysis. With the identification of the process variables in the experimental procedure, its yield was determined at 22.11%, producing 14 bags of 1kg and 28 of 0.5kg of flour daily with the processing of two batches of 125 kg of fresh seed. Toasting requires a 1.1m diameter equipment and 0.15kW nickel. The husking will be manual. The addition of preservative for the industrial process will require a stainless steel tank with 1% sodium bisulfite solution, internal diameter 0.50m, and height of 0.9m. The drying will require a fluid bed dryer with air flow 1654.4 kg/h, the heat required 4.67 kW, bed height 1.38m and bed diameter 0.30m. The milling will require a screw mill with motor power 4 Hp, hopper height 0.52m, extrusion area length 0.45m, engine speed 1800 rpm. The sieving of the flour requires a vibrating screen with mesh size 212 μm, diameter 0.50m, surface 0.194m2, engine speed 1300 rpm and engine power 0.25 Hp. The process was validated through the proximal analysis compared to previous results in breadfruit seed flour, granulometric and microbiological finished product with the NTE INEN 616 standard. The financial analysis determined recovery of the investment that will take approximately 3 years. It is recommended to perform exhaustive quality controls on the moisture of the raw material.