“Aplicaciones tecnológicas del extractor de aceite de frutos secos en procesos de transformación agroindustrial”
The objective of this work is to elaborate a manual that details characteristics, installation mode, operation and maintenance that indicates technical process of the nut oil extractor in the process of agro-industrial transformation at Technical University of Cotopaxi, practices were carried out at...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado em: |
2023
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| Acesso em linha: | http://repositorio.utc.edu.ec/handle/27000/10944 |
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Adicionar Tag | Resumo: | The objective of this work is to elaborate a manual that details characteristics, installation mode, operation and maintenance that indicates technical process of the nut oil extractor in the process of agro-industrial transformation at Technical University of Cotopaxi, practices were carried out at three different nuts: walnut, almond and flaxseed. The oils can be extracted from different procedures: pressing, steam distillation, extraction with volatile solvents, etc. The oil extractor performs pressing methodology, its operation is automatic and manual using a voltage of 110 or 220 volts (V) with the capacity to reach temperatures up to 400 °C, taking advantage of 30 to 60% of the raw material. Production. routine, preventive, predictive and corrective maintenance is established in order to keep the equipment in an optimal state of conservation to avoid its wear and tear and in this way give better use to the equipment, having efficiency production during carried out practices by the students and Teachers at bromatology laboratory. Practices were carried out to demonstrate machinery operation, nuts were obtained such as: walnut, the used weight was 212.58 g, obtaining 70 ml of final product with a yield of 32.93%; almond, the used weight was 272.16 g, obtaining 65 ml of final product with a yield of 23.88%; linseed, the used weight was 503.57 g, obtaining 100 ml of final product with a yield of 19.86%. From which laboratory analysis was carried out and it is prolonged that the nut has an acid value of 0.5 mgKOH (g); almonds 0.015 mgKOH (g) and flaxseed 0.35 mgKOH (g) in relation to the sample and normality; sensory analysis with the collaboration of 10 tasters with factors such as: color, thickness, smell, flavor, viscosity. With qualifiers such as: I like it very much, I like it, I like it or I do not like it, I do not like it, I like it very much, determining walnut acceptability, almond and linseed oil in percentages. |
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