Diseño del proceso para la obtencion de manteca a base de coco (Cocos nucifera) para asoagromudere del canton Eloy Alfaro

Abstract

The objective of this project was to design an industrial process to obtain vegetable butter, based on coconut (Cocos Nucifera), for ASOAGROMUDERE, located in the Eloy Alfaro Canton of the Esmeraldas province. As a first step, the coconut that went through a dehydration process was characterized indicating that a 0.2 mm of total acidity of the extracted oil, 2.5 mm of moisture, and 1.5 mm of ash content were obtained, in addition to an optimal cream white coloration for the process, the best formulation was chosen from two that were raised according to a number of untrained judges and with a discriminatory test the best formulation with the greatest acceptance was chosen; highlighting the salt butter that has dehydrated coconut and salt in its process, this was performed physical-chemical and microbiological tests according to the technical standard NET INEN 1 313: 99 in the ZAQMIC Laboratory of the city of Riobamba with values such as 0.22 % free acidity, 0.8 meq peroxide value, 95.00% fat. These results were within the established norm, in addition the shelf life test exposed in the bibliography determines that it is recommended to use the butter in a period not exceeding 180 days (6 months). The sizing of the equipment and the technological proposal were carried out in order to complete the transformation of the vegetable butter. A knife shredder, reception and selection tables, packaging and labeling machines must be installed in the plant, concluding that, by producing 750 units of vegetable shortening with a content equal to 220 g, a profit equal to $ 21,905.12 will be obtained and, recover the investment within the third year of production thus generating a good economy.