Diseño de un proceso industrial para la elaboración de compota a base de zanahoria blanca como potenciador nutricional para la asociación de desarrollo humano corazón en familia de la comunidad de Tuntatacto

Abstract

The present work "Design of an industrial process for the elaboration of white carrot compote as a nutritional enhancer for the association of human development heart in family of the community of Tuntatacto" is a technical project, its main objective was to design an industrial process for the elaboration of white carrot compote, by means of the selection, washing and disinfection of the raw material, peeling, crushing, homogenizing, sterilizing, cooling, packaging and storing. The characterization of the raw material showed the following results 91.96% protein, 72.79% humidity, fiber with 6.25% and total sugars with 6.40%, being an ideal food for the elaboration of compote, the variables that acted in the process such as: operation time, raw material concentration, agitation tank capacity, agitation tank temperature; the agitation time in a time of one hour was entered with a concentration of 0.67 kg/L at a temperature of 55-65 ºC. The process was designed to generate 200 kg/day of compote with 846 units of white carrot. The design of the process for the elaboration of compote was validated by means of tests of a SAQMIC certified laboratory, where the data of total solids are 19.00 % AG1, 16.55%, AC2, 20.30% AB3 and 19.90% AG4, so it complies with NTE INEN 3078:2015 Canned puree. Requirements. According to the financial indicators, this project is feasible with an investment recovery of less than 10 years and a Benefit/Cost ratio of 1.87. It is concluded that the white carrot is suitable for the production of compote. It is recommended to carry out an analysis of new products based on white carrots due to their high nutrient content and nutritional benefits.