Diseño de un proceso industrial para la elaboración de yogur en la microempresa Lácteos “Ilapeñito”.

Abstract

The objective of this work of titration was to design an industrial process for the elaboration of yogurt in the microenterprise dairy "ILAPEÑITO", for it was carried out the characterization of the raw material by means of physical-chemical analysis and microbiological according to the NTE INEN 9: 2012. Laboratory tests were carried out in which the following variables were able to be determined: pasteurization at 63ºC for 30 minutes, fermentation at 45ºC for 5,5 hours and cooling at 20ºC for 30 minutes. Two aspects were taken into account for the selection of the formulation: microbiological analysis and sensory analysis, according to the prime the two formulations (2575 and 6610) fulfilled the requirements demanded by the standard, however the sensory analysis demonstrated the preference for formulation 2575 by statistical analysis of data obtained through surveys. In the engineering design, the sizing of 2 equipment was carried out, a receiving tank of 240 liters, diameter of 0,70 m and height of 0,60 m; and a fermenter with a capacity of 230 liters, with a diameter and height of 0,70 m, it will have a stirrer of 4 paddles of 0,23 m diameter, height of 0,05 m and width of 0,06 m; also consisting of a 0,50 m high coil, diameter of 0,60 m, length of 20,73 m and will be arranged inside the equipment forming 11 whorls, in addition the equipment consist of a thermal insulator of polyurethane foam to avoid heat loss. For the validation of the process, the physical-chemical analysis of the product obtained through the NTE INEN 2395: 2011 was carried out, verifying that the product complies with all the requirements. According to a cost-benefit analysis it was possible to verify that the project is feasible, it is recommended to make use of good manufacturing practices.