Diseño de un proceso industrial para la obtención de harina de fréjol (Phaseolus vulgaris)

Abstract

The purpose of this project was to design an industrial process for obtaining bean flour (Phaseolus vulgaris), which was carried out at laboratory level for its subsequent sizing. For the process, canary bean was chosen as raw material and its physical characterization was carried out, where the following results were obtained: broken grains 1.62 %, open grains 0.4 %, contrasting varieties 3.0 %, damaged grains with 0.67 %, and chemical characterization: humidity 12.35 %, ash 0.6 %, protein 23.0 % and fat 1.5 %. To obtain flour, the following stages were carried out: reception of raw material, cleaning, washing, drying, milling, sieving and packaging. To validate the process, the physicochemical and microbiological characterization of the product obtained was carried out using NTE INEN 616:2015 wheat flour as a reference. Requirements, in the physicochemical characterization the following results were obtained: moisture 3.9 %, protein 19.7 %, ash 0.44 %, acidity 0.09 %, gluten 25 %, fat 0.8 % and particle size 96 %, and in the microbiological characterization the following values were obtained: > 10 colony formed units per gram (CFU/g) of E. Coli and > 10 colony forming units per gram (CFU/g) of molds and yeasts, the results are within the acceptance limits allowed by the reference standard. With the obtained data, the equipment was dimensioned for the process at industrial level for a daily production of 81 units of 1 kg of bean flour each, and a cost-benefit study was conducted where the following values were obtained: Net Present Value (NPV) ($) 16397.04, Internal Rate of Return (IRR) of 94.97 % and the Payback Period (PDR) of 11 months and 15 days, concluding that the project is feasible to be reproduced at industrial level.