“Aplicaciones tecnológicas de la picadora de carne hfm 22 en procesos de transformación Agroindustrial”

In this document a set of technological applications of the HFM 22 meat grinder in agro industrial transformation processes are elaborated. It is important to mention that this type of semi-industrial or reduced capacity machinery offers students the possibility of learning through its use, but it also offers the facility of reducing the costs of materials used during the practices within the laboratories. For this purpose, the characteristics of the HFM 22 meat mincer have been described in order to determine its uses, applications, operation and maintenance; an operation and maintenance manual has been constructed with the information collected to ensure the correct use and handling of the HFM 22 meat mincer in the different agroindustrial processes, and practices have been carried out in the meat research laboratory to corroborate the proper operation of the machine, with the application of the knowledge obtained throughout the Agroindustry course. The methodology used in the document was qualitative and descriptive, and the observation technique was used to recognize the components of the machine. An operation and maintenance manual was also prepared with the information gathered to ensure correct use and handling of the HFM 22 meat mincer, Within the different agroindustrial processes, practices were carried out in the meat research laboratory to guarantee the proper operation of the machine, with the application of the knowledge obtained throughout the Agroindustry career, in order to start up the HFM 22 meat grinder, where the importance of its use was confirmed, since it provides the raw material basis for all the products produced: smoked sausage, hamburger meat and frankfurters. With respect to the results of the practices, it is mentioned that the meat mincer was indispensable within the production process and the use of different cutting discs to reach the organoleptic properties of texture necessary for each of the products. Within the yield, a machine with reduced capacities is important to reduce the percentage of wasted raw material: A yield of 73.99% of smoked sausage, 83.10% of hamburger meat and 88.34% of Frankfurter sausage was obtained, resulting in a better yield in the production of Frankfurter-type sausages than in other studies, in the same way, the improvement of the production processes in chorizo should be taken into account, since the yield percentage of this study was lower than in other studies compared. With respect to the retail price, $ 4.13 per kg of smoked chorizo, $ 4.55 per kg of hamburger meat and $ 4.76 per kg of Frankfurter sausage were obtained. The inclusion of low-capacity agro-industrial machinery in agro-industrial production processes is suggested to increase their efficiency and improve the performance and productivity of operations and the use of manuals.

• Autor principal: Toapanta Changoluisa, María Fernanda (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2023
• Matèries: PICADORA DE CARNE HFM 22; TRANSFORMACIÓN; AHUMADO; PROPIEDADES; AGROINDUSTRIAS
• Accés en línia: http://repositorio.utc.edu.ec/handle/27000/10941