Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
Fresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The objective of this work was to simulate the process of ob...
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2023
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| Online pristup: | https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220 |
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| author | Vinocunga Pillajo, Reni Danilo |
| author2 | Romero Vistin, Aida Salome Sánchez Vallejo, Carlos Alfonso |
| author2_role | author author |
| author_facet | Vinocunga Pillajo, Reni Danilo Romero Vistin, Aida Salome Sánchez Vallejo, Carlos Alfonso |
| author_role | author |
| collection | Revista Ingenio |
| dc.creator.none.fl_str_mv | Vinocunga Pillajo, Reni Danilo Romero Vistin, Aida Salome Sánchez Vallejo, Carlos Alfonso |
| dc.date.none.fl_str_mv | 2023-01-15 |
| dc.format.none.fl_str_mv | application/pdf text/html |
| dc.identifier.none.fl_str_mv | https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220 10.29166/ingenio.v6i1.4220 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Universidad Central del Ecuador |
| dc.relation.none.fl_str_mv | https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5320 https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5321 |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | INGENIO; Vol. 6 No. 1 (2023): Process Digitalization; 60-69 INGENIO; Vol. 6 Núm. 1 (2023): Digitalización de Procesos; 60-69 2697-3243 2588-0829 reponame:Revista Ingenio instname:Universidad Central del Ecuador instacron:UCE |
| dc.subject.none.fl_str_mv | bacteria láctica factibilidad económica Quimiag simulación lactic bacteria economic feasibility Quimiag simulation |
| dc.title.none.fl_str_mv | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software Diseño del Proceso de Obtención de Queso Fresco en la Provincia de Chimborazo en el Software SuperPro Designer |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | Fresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The objective of this work was to simulate the process of obtaining fresh cheese using the commercial simulator SuperPro Designer. The methodology used consists of sequential stages. Four capacities of 500 L, 2,000 L, 3,500 L and 5,000 L were established. The technology selected for obtaining fresh cheese consisted of several processes and unit operations: standardization, heating, pasteurization, mixing, coagulation, cutting of the curd, draining, pressing, addition of salt and packaging of the cheese. The economic indicators showed as the best alternatives the capacities of 2,000 L, 3,500 L and 5,000 L, with the recovery period of these three capacities being less than 2.18 years. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | REVINGENIO_d7e7cb29a3320220fdfb1d5cc8cc71af |
| identifier_str_mv | 10.29166/ingenio.v6i1.4220 |
| instacron_str | UCE |
| institution | UCE |
| instname_str | Universidad Central del Ecuador |
| language | spa |
| network_acronym_str | REVINGENIO |
| network_name_str | Revista Ingenio |
| oai_identifier_str | oai:revistadigital.uce.edu.ec:article/4220 |
| publishDate | 2023 |
| publisher.none.fl_str_mv | Universidad Central del Ecuador |
| reponame_str | Revista Ingenio |
| repository.mail.fl_str_mv | * |
| repository.name.fl_str_mv | Revista Ingenio - Universidad Central del Ecuador |
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| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0 |
| spelling | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer SoftwareDiseño del Proceso de Obtención de Queso Fresco en la Provincia de Chimborazo en el Software SuperPro DesignerVinocunga Pillajo, Reni DaniloRomero Vistin, Aida SalomeSánchez Vallejo, Carlos Alfonsobacteria lácticafactibilidad económicaQuimiagsimulación lactic bacteriaeconomic feasibilityQuimiagsimulationFresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The objective of this work was to simulate the process of obtaining fresh cheese using the commercial simulator SuperPro Designer. The methodology used consists of sequential stages. Four capacities of 500 L, 2,000 L, 3,500 L and 5,000 L were established. The technology selected for obtaining fresh cheese consisted of several processes and unit operations: standardization, heating, pasteurization, mixing, coagulation, cutting of the curd, draining, pressing, addition of salt and packaging of the cheese. The economic indicators showed as the best alternatives the capacities of 2,000 L, 3,500 L and 5,000 L, with the recovery period of these three capacities being less than 2.18 years.El queso fresco constituye un alimento rico en nutrientes, además es considerado como un excelente complemento alimenticio. En Ecuador la producción de queso se realiza de manera artesanal lo cual implica insuficientes condiciones higiénico-sanitarias y calidad comercia. El objetivo del presente trabajo fue simular proceso de obtención de queso fresco utilizando el simulador comercial SuperPro Designer. La metodología utilizada consiste en etapas secuenciales. Se estableció cuatro capacidades de 500 L, 2 000 L, 3 500 L y 5 000 L. La tecnología seleccionada para la obtención de queso fresco consto de varios procesos y operaciones unitarias: estandarización, calentamiento, pasteurización, mezclado, coagulación, corte de la cuajada, desuerado, prensado, adición de sal y envasado del queso. Los indicadores económicos mostraron como las mejores alternativas las capacidades 2 000 L, 3 500 L y 5 000 L, siendo el periodo de recuperación de estas tres capacidades menor a 2.18 años. Universidad Central del Ecuador2023-01-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/422010.29166/ingenio.v6i1.4220INGENIO; Vol. 6 No. 1 (2023): Process Digitalization; 60-69INGENIO; Vol. 6 Núm. 1 (2023): Digitalización de Procesos; 60-692697-32432588-0829reponame:Revista Ingenioinstname:Universidad Central del Ecuadorinstacron:UCEspahttps://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5320https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5321Derechos de autor 2023 Reni Danilo Vinocunga Pillajo, Aida Salome Romero Vistin, Carlos Alfonso Sánchez Vallejohttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2025-07-18T16:36:52Zoai:revistadigital.uce.edu.ec:article/4220Portal de revistashttps://revistadigital.uce.edu.ec/Universidad públicahttps://uce.edu.ec/**Ecuador*2697-32432588-0829opendoar:02025-07-18T16:36:52Revista Ingenio - Universidad Central del Ecuadorfalse |
| spellingShingle | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software Vinocunga Pillajo, Reni Danilo bacteria láctica factibilidad económica Quimiag simulación lactic bacteria economic feasibility Quimiag simulation |
| status_str | publishedVersion |
| title | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software |
| title_full | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software |
| title_fullStr | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software |
| title_full_unstemmed | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software |
| title_short | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software |
| title_sort | Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software |
| topic | bacteria láctica factibilidad económica Quimiag simulación lactic bacteria economic feasibility Quimiag simulation |
| url | https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220 |