Diseño de un proceso industrial para la obtención de yema de huevo en polvo

Abstract

Malnutrition in Chimborazo is part of the nutritional and epidemiological transition, which is a serious health problem that occurs when the body does not receive adequate nutrients to function properly, weakening the immune system. This phenomenon is presented with greater intensity within the province, because chronic child malnutrition affects 43.7%, the objective of this research focuses on designing an industrial process for obtaining egg yolk powder in the company "Corporiz S.A.", in the city of Riobamba. The methodology implemented was aimed at developing an egg yolk powder as a product to be used mainly in the food industry also as a protein, this method consisted of verifying the industrial process and the final product to meet the requirements of the Standard for Commercial Eggs and Egg Products NTE INEN 1973:2011. The results of the analysis of the egg yolk powder obtained complied with the standards specified in the regulation, being an egg product derived from fresh eggs, having a humidity below 5%, which is established in the regulation, and complies with the long-term production project as direct suppliers, for the economic feasibility of the final product for the company CORPORIZ S. A., the results indicated that the egg yolk powder obtained complies with the standards specified in the regulation. A. the results indicated that the project is profitable, with a profitability percentage of 33% /TIR), and a Net Present Value (NPV) of $15,479.93 and a recovery of the investment in a period of 1 year and 5 months. In this context it is concluded that the production of an egg yolk powder is a solid investment and supports the financial viability of the project.