Implementación de un horno para ahumado de carne y queso para los laboratorios de agroindustria Salache.
The technological project proposed in this document consists of implementing a smoker oven for meats and cheeses for academic labs of the race of Agroindustrial at the Technical University of Cotopaxi Salache campus, with the aim to provide a useful tool for the Chair and the degree that go for the...
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| フォーマット: | bachelorThesis |
| 言語: | spa |
| 出版事項: |
2018
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| 主題: | |
| オンライン･アクセス: | http://repositorio.utc.edu.ec/handle/27000/5392 |
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タグ追加 | 要約: | The technological project proposed in this document consists of implementing a smoker oven for meats and cheeses for academic labs of the race of Agroindustrial at the Technical University of Cotopaxi Salache campus, with the aim to provide a useful tool for the Chair and the degree that go for the benefit of the student community of the career. Smoker Oven is composed of two chambers in the first chamber will be combustion and is located the fuel gas and your burner of firewood; in the second chamber the products are smoked by taking advantage of the internal recirculation of the gases produced by the combustion. For the construction of the combustion chambers and burned is used materials such as stainless steel sheet, sheets of galvanized steel wool, glass and metal plates that generate an adequate thermal insulation for the benefit of the energy saving and the smoking process. The oven has a control system that monitors the temperature within the chamber, the system is composed of a Thermocouple Type J that censa temperature and a piccolo by where you distribute the gas. Smoker Oven it produces a power of 68.44 kW the maximum operating temperature is 120°C and the smoked time will depend on the type of meat to be smoked. |
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