Automatización de salado de queso en el proceso de producción para el mejoramiento dentro del campo alimenticio en la Empresa de lacteos JB del Cantón Guamote.

Abstract

The objective of the current technological proposal is to automate the production salting process of cheese of LACTEOS JB Company from Guamote Canton. In order to fulfil this objective, it is applied the following methodology: First, to analyse the current situation of salting process of cheese for finding improvement opportunities. Second, designing the automatized system, through the accurate selection of elements that allow controlling the time of cheese salting. Third, implementing the automated system in LACTEOS JB Company. In order to analyse this situation, process, flow and displacement diagrams, seismograms and determination of time type are applied. In the design, the structure and system components are established subsequently, the modelling CAD and the Static analysis in the Solidworks software are carried out. The implementation is done through a functioning tests stage. The obtained results were the appropriate material selection for the construction of auxiliary elements for the automatization of salting process, the pump flow 41 lt/min, pump loading 7.8 feet, suction time 4.4 minutes, emptying time 1.28 min, security factor equal to 1.9. The salting time was standardized to 231.54 minutes for the daily production of 120 cheese. For controlling times timers are used, the ASY 3-D timer controls the salting time and two analogical timers that control the suction and emptying times. The losses were reduced to 207 dollars in the production time of cheese. In conclusion, through the design, the existent delay was removed from the salting process and the manual work of submersion and removal of cheese in brine were substituted by automatic activities that the system carries out.