Diseño de un proceso industrial para la obtención de almidón a partir de Camote (Ipomoea batatas L.) para su uso alimenticio.

Abstract

An industrial process was designed to obtain starch from sweet potato (Ipomoea Batatas L.) in order to take advantage of the natural resources of the country. The tuber was selected taking as reference the norm NTP-212.001 for yellow sweet potato, then it was made physicochemical characterization based on methods described by the AOAC standard (1977), subsequently, laboratory tests were carried out to identify the variables that affect the process, considering as the main the extraction method, this was worked with the method by wet way, being also the degree of maturity, the time of liquefying, sedimentation and the most suitable drying temperature in addition to other variables for obtaining sweet potato starch of excellent quality; a ketchup type sauce was elaborated with the sample obtained in the laboratory and another one with the commercial starch, which were analyzed sensory by means of surveys to untrained judges and by means of a statistical analysis of the obtained data it was possible to identify that the sauce elaborated with sweet potato starch presented a 66.34% acceptance on the sauce made with commercial starch with 33.68%. For the validation of the process, the physicochemical characterization of the extracted starch was carried out, taking as a reference the physicochemical tests for cassava starch of the FAO standard (2007) that originated a result within the ranges established in it. In the engineering design for the production of starch at an industrial level, the necessary equipment for optimum production was considered. Finally, through the cost-benefit calculation of the project, it shows that the project is viable, becoming a source of employment and satisfying the needs of the consumer. For production, a good supply of raw material is recommended.