Diseño, construcción y evaluación de un evaporador para la elaboración de manjar

Abstract

At the Tunshi Dairy plant of the ESPOCH Faculty of Livestock Science, an evaporator was designed, constructed and evaluated for the elaboration of delicacy, which was compared with the traditional method, the research work lasted 60 days. The evaluation of equipment efficiency was made with an amount of 40 liters of milk, which allowed to observe the conditions of operation of the equipment; to determine the quality of the product obtained through the two methodologies, samples of this product were taken with an amount of 250g. The values obtained through the physical-chemical analysis determined that the quality of the product meets the quality standards established in the INEN Standard 700: 2011. In the t.student analysis in the was evidenced that there are no statistical differences between the means. As for the evaporation time (h) of the equipment, it present a time of 3.99h and with the traditional method it obtained a time 5.58h, reason for which it evidences the reduction in time is due to the equipment works with temperatures of 175°-200°C in the product. Productivity (kg/h) was determined with mathematical ratios of production currents and the increase in production of 39.8% was obtained. Regarding the efficiency of the equipment (%), it was obtained with the application of a mathematical equation in which the values of each methodology were used, reaching 80% evaporator efficiency; operating the equipment under specified conditions within the manual.