Diseño de un proceso industrial para la elaboración de kéfir en la microempresa de Lácteos Camilita.

Abstract

The main objective for the achievement of this degree work is the design of an industrial process for the manufacture of kefir in the dairy micro-enterprise "CAMILITA". It is a technical project, which started with the characterization of the raw material based on the parameters established by the NTE INEN 09: 2012 standard; following with the laboratory tests to identify the different variables existing in the process to elaborate Kefir; the dimensioning of the necessary equipment for the production process and finally the validation of the process according to the NTE INEN 2395: 2011 standard; a fermented milk was obtained from kefir granules with a pH of 4.08 at a temperature of 24 ° C with a lactic fermentation time of 22 hours as a result of the above mentioned and an alcoholic fermentation of 2 days, determining an alcoholic strength of 0.55%; The dimensioning of the equipment was carried out through the variables of the process, which are a reception tank and a coil fermenter, like the corresponding mass and energy balances, a yield of 87% was obtained in the process producing a batch of 180 liters of kefir every 3 days, the dimensions of the receiving tank are: height 0.62m; diameter 0.70m; volume 0.240 m3 and area 1.75 m2, and for the coil fermenter are: volume: 0.21 m3; diameter: 0.65 m; height: 0.65 m; area: 2.21 m2; height of the coil: 0.45 m; number of turns: 10 m; Coil length: 15.70 m and coil area: 0.63 m3. It also has a paddle stirrer that homogenizes the mixture every 8 hours in the alcoholic fermentation stage whose dimensions are: diameter: 0.22m; height: 0.04m; width: 0.05m.; both will be built with type 304 stainless steel.