Análisis y optimización del proceso del tratamiento del chocho en un lote de 500 Kg. en la corporación de alimentos CASA
The following qualifications work, has as objective principal the “Analysis and optimization for the processing of the chocho in a batch of 500 kg per day. In the corporation's food Casa”. That will facilitate the processing of the chocho from its dry state to the desalcalinised state to obtain...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2017
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dspace.ups.edu.ec/handle/123456789/13671 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | The following qualifications work, has as objective principal the “Analysis and optimization for the processing of the chocho in a batch of 500 kg per day. In the corporation's food Casa”. That will facilitate the processing of the chocho from its dry state to the desalcalinised state to obtain a product of better quality. The present work is sponsored by the food Corporation Casa and it is composed by four chapters. It begins with the theory, analyzes the theoretical framework where you get the general knowledge as chemical composition, types, varieties and especially the process of the chocho’s dealkalization. In the second chapter, based on the processing of the chocho it presents several hypothetical alternatives that are evaluated by some factors such as cost, size and maintenance. Select the alternative that meets the requirements, giving step like that to the design criteria. The third chapter, is devoted in its entirety to perform the necessary calculations and pertinent of its elements of which it is composed. In the fourth chapter, a financial study is realized of the necessary costs to determine the investment and the viability of the project in the economic part. Finally, you have the respective conclusions and recommendations that serves for the normal operation and a possible improvement of this project that the sponsors could see pertinent. |
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