Diseño de un proceso industrial para la elaboración de mermelada a partir del zapallo (Cucurbita maxima) para la Asociación ASOSAMBAY de la parroquia Bayushig.

Abstract

The objective of this work was to design an industrial process to obtain marmalade from pumpkin (Curcubita maxima) for the Association of small producers ASOSAMBAY located in the Bayushig parish. First, different pilot tests were carried out in the Industrial Processes laboratory in the Faculty of Sciences of the ESPOCH in order to obtain the correct formulation for the preparation of marmalade, the data obtained were used as a basis to perform the corresponding calculations in the sizing of the industrial plant, where the main unitary and variable operations involved in the manufacturing process were identified, the process was validated in accordance with the NTE INEN 2825: 2013 for JAMS, JELLIES AND JAMS as well as the NTE INE 0419: 1988 normative, which establish the range of pH and Brix degrees with which the jam must comply, this guaranteed that our product is under the established parameters obtaining a pH of 3.30 and % Brix degrees of 67, 8. Finally, the evaluation of the production costs was determined, where the feasibility of the project was determined through the parameters: Net Present Value (NPV) whose value after 5 years was $ 2313.39 and the Internal Rate of Return (IRR) with a value of 15.25% which is greater than the discount rate used; it was determined that the recovery time of the investment is approximately 3 years and 3 months. It is recommended to the Association the implementation of new formulations using fruits compatible with the main raw material the pumpkin offering variety in order to satisfy the taste of different consumers.