Diseño del proceso de elaboración de hojuelas extruidas de chocolate en la microempresa agus snack

Abstract

The objective of this curricular integration work was to design the Process of Elaboration of Extruded Chocolate Flakes based on Corn Gritz in the microenterprise Agus Snack. The characterization of corn (Zea Mays L.) was carried out based on NTE INEN 187-2013 to determine the requirements set forth by the standard regarding the raw material. The design parameters for the sizing of the process were established by means of engineering calculations for the industrial production of the cereal. Among the main equipment to produce the extrudate are the mixing tank, the extruder and the dryer with a maximum capacity of 100 kg/h. The technical validation of the final product was carried out based on NTE INEN 2561 Vegetable snacks, which yielded 3.5% moisture, 3.3% fat, 2.5 meq O_2 \/Kg, < 0.01 standard plate count ufc\/g, < 0.01 mold ufc\/g and absence of E. coli. Since the values are within the range specified by the standard, the final product is suitable for human consumption and is of high quality. The technical validation determined an NPV of $52,720.13 and an IRR of 33%, establishing that the project is financially viable. Likewise, the layout design of the Food Industry and the plans of each piece of equipment were executed to guarantee an efficient implementation.