Diseño del proceso de elaboración de bolitas de maíz con queso chedar para la microempresa agus snack

Abstract

The objective of this graduation work dealt with developing an industrial process for the production of corn balls with cheddar cheese, an expanded salt snack with a crunchy texture, ready for consumption, made from corn grits through the extrusion process in San Andres parish of Guano canton in the province of Chimborazo. For the development of the work the sizing of the equipment used in the design of the process of the snack production line was calculated consisting of operations such as: mixing, extrusion, drying and packaging with the use of a mixing tank, extruder, drying oven and a packaging machine with a capacity of 260 kg; 100 -150 kg; 350 kg and 100 kg respectively. In addition, the temperature was taken throughout the process to determine the control parameter, obtaining a range of 152 °C to 155°C, the required time of 3 - 5 minutes and the pressure of 150 kPa to verify the progress and completion of the snack, and to which the final product characterization analysis was carried out based on the NTE INEN 2570 standard: 2010, where moisture values of 3.5%, fat of 30%, peroxide index of 5%, molds of <0.01, and absence of E-coli were obtained, complying with the permissible parameters established in those regulations. Finally, the retail price was estimated using production costs and the profit margin of 30%, obtaining a cost of $0.45.