Diseño de un proceso industrial para la elaboración de yogurt en la microempresa “San Carlitos”.

Abstract

The current research was aimed to design an industrial process for the production of yoghurt in "San Carlitos" dairy microenterprise. The technical project was divided into five stages: starting from the characterization of raw milk according to the parameters established by the NTE INEN 09:2012 standard, the conducting trials of laboratory-level to identify the process variables where it was proposed two formulations (1216 and 9440) to make yogurt, the sensory analysis to select the most preferred formulation, the dimensioning of the line production equipment and finally the process validation through NTE INEN 2395: 2011 standard. The used raw milk complies with the maximum permissible limits established by the standard, which makes it suitable to make yogurt, by using the sensory analysis, the formulation of preference was (1216), and the equipment sizing as well as the mass balances were identified by means of the process variables. Also, it was determined that the process has a yield of 86.6%, having a daily produce of 456 liters of yogurt. In addition, the receiving tank dimensions will be: volume 0.6 m3; height 0.8 m: diameter 1.0 m and the coil fermenter will be: volume 0.6 m3; diameter 0.9 m; height 0.9 m; coil diameter 0.7 m; coil height 0.6 m; distance between turns 0.051; number of turns 13; coil length 29 m; pallets diameter 0.3 m; pallets distance in relation to the floor 0.30; pallets height 0.06; width of the pallets 0.08 m. It was determined that the investment will be recovered in 5 months by means of a financial analysis and the process was validated by compliance with the regulations. It is recommended to apply good manufacturing practices to ensure the safety of the final product.