Diseño de un sistema de tratamiento para las aguas residuales generadas por la industria de productos lácteos “El Toril”, ubicado en el cantón Mocha - provincia de Tungurahua

Abstract

The main objective of this degree work was to design the industrial process for the elaboration of three varieties of quinoa extruded (Chenopodium Quinoa) in COPROBICH, where, to comply with it, it was started with the physical, bromatological and microbiological characterization of the raw material according to the "NTE INEN 1673 (2013): Quinoa Requirements", followed by this developed the process both at laboratory and industrial level where the unitary operations suitable for precise design, including extrusion, the evaporation, mixing and drying, while the necessary data were taken from the of the process that would help perform all the engineering calculations essential to generate a daily production using 17 kg of natural quinoa extrude to obtain 22,702 kg of vanilla, 23,491 kg of chocolate and 24,137 kg of passion fruit, all this is synthesized in that with the 4.7 Tm of quinoa that the company will assign to this process will be able to obtain 5.55 Tm of extruded Quinoa with flavor approximately. With the elaborated samples we proceeded to make a of sensory evaluation in which the vanilla flavor had a 63.03% acceptability, followed the passion fruit with 20.72% and finally the chocolate with 16.22%. Once it was completed the design was validated through the "NTE INEN 2570 (2011): grain, cereal and seed snacks. Requirements", recording values within the limits recommended by The product is therefore fit for human consumption. It is recommended that the company perform the analysis for the determination of the product shelf life for determine the time in which it will retain its organoleptic properties expected by the consumer.