Diseño e implementación del control automático y manual de la entrada de leche a temperatura constante al homogenizador y ajuste de ciclos CIP en marmitas de producción de yogurt.

Abstract

The objective of this project was to design and implement two systems that intervene in the production of yogurt, having to maintain a stable temperature to homogenize the milk, and another that disinfects two kettles without the need to disassemble components, called cleaning in place or (CIP); they were designed schematic models of the developed systems, together with the respective investigation of the necessary elements for each one. A programmable logic controller (PLC) is incorporated to the CIP system which, through instructions, manages the times required for each cleaning cycle, controls solenoid valves and pneumatics valves that carry the cleaning liquids towards the pots, where they recirculate removing waste. Yogurt requires homogenizing the milk, where each fat particle it is partitioned to obtain a uniform distribution and avoid its separation. In this process, it is important to heat the milk to a stable temperature of 65 degrees centigrade, avoiding burning it when passing through the thermistor, Hangyoung industrial temperature controller is used which manages a proportional solenoid valve to stabilize the temperature of the thermistor. For the analysis of the CIP system, the comparison between manual and automatic cleaning was used, the cleaning of the pots was very efficient and suitable for industry; from the analysis of the control of temperature in the thermistor, graphs of the incorporated system without the control and parameters used in the controller were obtained. At the end, a cleaning was given with a microbial concentration of 0.001% in a 0.10 ml sample of the rinse water, removable in disinfection; 65 degrees centigrade with the milk in circulation was controlled, stable by the thermistor A microbial study in the last rinse is recommended at the CIP and corroborate the implemented system; in the case of the thermistor, the milk must circulate at 125 liters per minute to prevent deterioration.