Diseño y construcción de una yogurtera para la implementación en el laboratorio de procesos industriales de la Facultad de Ciencias

Abstract

In the Industrial Processes Laboratory at the Faculty of Sciences there is no equipment for the production of yogurt, therefore, the design and construction of a yogurt maker was carried out for its implementation in the Industrial Processes Laboratory at the Faculty of Sciences with the objective of contributing to the training of students in the dairy industry. For this purpose, the raw material (raw milk) was characterized according to NTE INEN 9:2012 and the process was validated using the parameters established in NTE INEN 2395:2011. In addition, a small-scale experiment was carried out in the laboratory to determine the variables that influence the process, such as pH, temperature, time, density and viscosity. Likewise, the appropriate formulation was defined to obtain 61,885 L of yogurt from 60 L of raw milk. From the data obtained, the equipment for yogurt production was dimensioned, using formulas deduced from the bibliographic compilation of the standard proportions for the design of an agitation system and the cylindrical geometry of the kettle. As a result, the constructed equipment has a height of 53 cm, a total diameter of dimension equal to the height of the cylinder, an internal diameter of 40 cm, a radius of 20 cm and the jacket whose diameter is 6 cm. The type of impeller used is 2 blades, with a motor of 22 rpm and the dimensions are: arm length 42 cm, diameter 30 cm, blade height 6 cm and blade length 7.5 cm. In addition, it is recommended to use the equipment built for pasteurization and the production of other dairy products. The purpose of all the above mentioned is to contribute to the theoretical and practical knowledge of the students at the Faculty of Sciences in the food branch.