Rediseño y simulación del proceso de obtención de harina de sangre en el Camal del Gobierno Autónomo Descentralizado Municipal del cantón Riobamba.

Abstract

The objective of the present work is to redesign and simulate the process of obtaining blood flour in the Channel of the Municipal Decentralized Autonomous Government of Riobamba Canton. For the redesign a diagnosis was made of the current process of elaboration of blood flour. Based on the proximal analysis it was determined that the main problem is the high moisture content of the final product that reaches a value of 29.23%, being above the minimum value allowed in the Mexican Standards for Blood Flour used as reference. To reach the adequate humidity, pilot tests were carried out in the laboratory, where curves of drying speed were generated in conditions of 88 ° C of drying temperature and 67% of relative humidity of the environment; in which, the appropriate time was 4 hours for the product to obtain a humidity of 8% value recommended by the standards. To corroborate the results obtained, the mathematical simulation was done in Excel, obtaining the results of optimal mass and energy balance for the process. It is concluded that, in order to achieve the desired characteristics of the final product , the redesign will be carried out in the dryer which is currently being used in the process; for this purpose, a smooth tubular electric resistance that provides higher temperature will be implemented, in addition to: a temperature sensor (Thermoresistance RTD) and its controller (PID-ON / OFF) responsible for maintaining the stable temperature during drying and a time controller for the automatic shutdown of the equipment. It is recommended to apply the redesign since it is feasible technically and economically, which will help reducing the operating costs generated to the company.