Diseño e implementación de una máquina refinadora de cacao para mejorar la viscosidad del chocolate y reducir el tiempo de producción, en la microempresa chocolates monge ubicada en el cantón Pujilí.
The technological proposal had as objective to design and implement a cocoa refining machine for the refining process, that allowed to obtain the optimal viscosity for preparation of chocolate tablets, this intervened in the need of eliminate the lumps that are presented in the pasta when grinding i...
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| Médium: | bachelorThesis |
| Jazyk: | spa |
| Vydáno: |
2019
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| On-line přístup: | http://repositorio.utc.edu.ec/handle/27000/5508 |
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Přidat tag | Shrnutí: | The technological proposal had as objective to design and implement a cocoa refining machine for the refining process, that allowed to obtain the optimal viscosity for preparation of chocolate tablets, this intervened in the need of eliminate the lumps that are presented in the pasta when grinding in mechanicals mills, analytical and technical methods of observation were used to solve the problem and get to obtain the following results: Capacity of 68 kg-150 lb, temperature of 45 °C, environment pressure, refining time 48 hours, speed of the gearmotor of 40 rpm, viscosity of the pasta of 5163.5 Centipoise or 5.1 Pa.s. The cocoa refining machine simplify the lumps that the pasta has in the mechanicals mills by means of its mechanical operation based on a gearmotor with box of piñoneria of 2 Hp, with an endless axis and blades of palette type which mixes by means of stainless spheres inside the double bottom tank, its automatic operation consists of a speed control, by means of a frequency variator and a pyrometer for the temperature control, the construction material was made in stainless steel AISI 304 for its exclusive properties for food production. |
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