Diseño e implementación de un sistema automatizado para optimizar el proceso de pasteurización en la planta láctea JB.

Abstract

The present work was developed with the objective of designing and implementing an automated system that performs the pasteurization and cooling of milk in the production process of cheese from the JB Dairy Plant. To carry out the temperature exchange of the milk, a system of solenoid valves was implemented which allows the steam and cold water to flow to the pasteurizer pot. In addition, it has a gear motor coupled to a mixing tool that allows continuous movement of the milk ensuring better heat transfer and avoiding waste. The entry of steam into the pot is controlled by a valve pressure reducing valve and a P1A pressure sensor. Its outlet has a steam trap which minimizes losses by letting only the condensate out. To control the temperature, a DTB4848 device was used, the starting of the gearmotor is controlled by an ATV312 frequency inverter that receives the start command through communication with an M221CE24T PLC. An HMI PI3102H was available which acts as a communication node between control devices. For the statistical analysis, the percentage difference was obtained between the times of the manual and automatic process, in the case of fresh cheese, a 27% of improvement was evidenced, 24% for mozzarella cheese and 28% for high-yield cheese. It is concluded that the automated system optimized the process because it carried out the pasteurization and cooling of milk in a shorter time compared to the manual procedure. The implementation of a cooling system is recommended for the cold water that enters the double-bottomed pot, in such a way that milk is cooled faster.