Aplicación tecnológica de la olla de cocción para bebidas fermentadas en el proceso de transformación agroindustrial.

The objective of this project is to create a manual for the operation and maintenance of a cooking pot for fermented beverages in the production laboratory of the Agroindustry major of the Technical University of Cotopaxi, detailing the proper use and care of the machines, all this will allow students of the Agroindustry major to develop innovative products and gain more knowledge. The exploration is carried out through investigations, from which important information is obtained about the machine, such as its operation, its preventive, predictive and corrective maintenance and even the basic principles of safety of both the operator and the equipment. The manuals describe the main characteristics of the cooker, each of the parts that make it up, how it works, the correct assembly, and how to maintain it to extend its useful life. The demonstrative practice will help to check the proper operation of the machine, in order to obtain a good knowledge to produce a fermented beverage such as craft beer, the input of raw materials, times, temperatures, output of final product will be recognized, this always together with the laboratories’ people in charge, thus to reduce any kind of risk. Three practices were carried out demonstrating the operation of the machine, designing flow charts, guides for its elaboration, the temperature to be reached for fermentation is 24ºC, to activate the yeast it must be mixed with a liter of purified water, BrewZilla offers the largest malt pipe capacity for units in its size range, and the Gen 4 unit has a 30% larger malt pipe compared to the previous generation.

• Päätekijä: Casa Lema, Washington Renato (author)
• Muut tekijät: López Gallardo, Dayanara Madeleine (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2023
• Aiheet: MANTENIMIENTO; FUNCIONAMIENTO; ENSAMBLAJE; AGROINDUSTRIAL
• Linkit: http://repositorio.utc.edu.ec/handle/27000/10585