Optimización del proceso de producción de bebidas refrescantes de la envasadora ameyal.

Abstract

It was developed the optimization of the production process of quenching drinks in the Beverage Plant Ameyal located in the city of Ambato province ok Tungurahua with the aim to improve the quality and lifetime of the main beverage of the factory For this was made a diagnosis of the situation of the factory previous the optimization, beginning with the physical – chemical analysis and microbiologic of water with the main raw material of the beverage, the analyses indicated that the used water was not apt for the elaboration of beverages for having a high content of nitrates and heterotroph bacteria, for this reason was made the disinfection of the purification system, machinery and utensils with a solution of sodium hypochlorite of concentration 50 ppm. The quenching drinks are elaborated in base a drinking water, sweeteners, preservatives, acidifiers and flavorings, and then it was made lasting test of beverage by applying three different doses of preservative, which are Sodium Benzoate, potassium sorbato in proportion of 65% and 35% respectively, it was proposed to diminish the doses of citric acid to control the pH of the drinks and make the concentration by means of the agitation instead of dissolving with temperature. Furthermore, it was elaborated an economic analysis to obtain a balance of the factory, which expresses how much production and sales must exist for not having no gain, no loss. Through the application of the proposal of optimization of quenching drinks improves the elaboration of the concentrated of the beverage and its quality by applying Good Practices of Manufacturing from the reception of raw material till the obtaining of the final product. It is recommended that the factory applies the proposal of optimization and this serves as guide for other factories with similitude to the Beverage Plant Ameyal.