Optimización de la instalación del proceso de yogur natural en la empresa del combinado de productos lácteos del Escambray, Cumanayagua
Fecha
2021
Autores
Salinas Pérez, Melissa
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
De todos los productos lácteos acidificados, el yogurt es el más conocido y popular en casi todo el mundo. Es un producto lácteo altamente digerible con un alto valor nutritivo, que suple una gran cantidad de proteínas y es una fuente de calcio, fósforo, potasio y significativas cantidades de vitaminas. Se analiza el proceso de producción de yogurt natural en la fábrica Combinado de Productos Lácteos de Cumanayagua en la provincia de Cienfuegos donde se propone una optimización del proceso ya que este emplea un pasteurizador de leche en vez de uno para yogurt y más tanque de inoculación pues entorpece el proceso de yogurt de soya al utilizar los mismo de este. Profundiza en el alto valor nutritivo de este producto y en las normas de calidad a la q tiene q someterse. Se analiza el proceso tecnológico a partir del diagrama de flujo y se cuantifican los flujos q intervienen a través de los balances de masa y energía. Se identificaron los principales riesgos y peligros que comprometen la producción y el medio ambiente tomándose en cuenta las principales medidas que se emplean en cada situación.
Finalmente se elaboran conclusiones y recomendaciones
Of all the acidified dairy products, yogurt is the best known and most popular in most of the world. It is a highly digestible dairy product with high nutritional value, which supplies a large amount of protein and is a source of calcium, phosphorus, potassium and significant amounts of vitamins. The natural yogurt production process is analyzed in the Combined of Products Dairy of Cumanayagua factory in the province of Cienfuegos where an optimization of the process is proposed since it uses a milk pasteurizer instead of one for yogurt and more inoculation tank because hinders the process of soy yogurt by using the same of this. Delve into the high nutritional value of this product and the quality standards to which it must be subjected. The technological process is analyzed from the flow diagram and the flows that intervene through the mass and energy balances are quantified. The main risks and dangers that compromise production and the environment were identified, taking into account the main measures used in each situation. Finally, conclusions and recommendations are drawn up
Of all the acidified dairy products, yogurt is the best known and most popular in most of the world. It is a highly digestible dairy product with high nutritional value, which supplies a large amount of protein and is a source of calcium, phosphorus, potassium and significant amounts of vitamins. The natural yogurt production process is analyzed in the Combined of Products Dairy of Cumanayagua factory in the province of Cienfuegos where an optimization of the process is proposed since it uses a milk pasteurizer instead of one for yogurt and more inoculation tank because hinders the process of soy yogurt by using the same of this. Delve into the high nutritional value of this product and the quality standards to which it must be subjected. The technological process is analyzed from the flow diagram and the flows that intervene through the mass and energy balances are quantified. The main risks and dangers that compromise production and the environment were identified, taking into account the main measures used in each situation. Finally, conclusions and recommendations are drawn up
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Proceso Tecnológico, Impacto económico