“Implementación de una amasadora semiautomática para mejorar el hilado de queso mozzarella”.

The purpose of this degree project is to reduce the kneading time through the implementation of a 100 kg semi-automatic kneading machine in the Agroindustrial Engineering Laboratory in the Salache extension of the Technical University of Cotopaxi. The kneading time and human effort in the production process were reduced, the mozzarella cheese kneading machine was built based on the knowledge and experience of those who make up the management of the Agroindustrial Laboratory, The helicoidal blade mixer was selected because it facilitates a better spinning in the production of mozzarella cheese, allowing to have the control of both turns, right and left, so that the dough does not have much overexertion with respect to the transmission axis. For the design of the kneading machine, Autodesk's Fusion 360 software with student license was used, allowing a 3D sketch, making simulations of movements and calculations on the loads and efforts applied to the structure, transmission shaft and bearings, which are the materials that are subjected to internal and external loads. AISI 304 stainless steel was used for the construction of the mixer, since its high anti-corrosion properties make it a perfect material for handling food production, without harming human consumption. The transmission system is made by means of a sprocket, chain and catarina which allows us to have a low speed, maintaining the force of the helicoidal blades when rotating. The semi-automatic mixer meets all the requirements, due to its silent work, allowing other activities to be carried out while the mixer is in perfect operation.

• Hoofdauteur: Monzalve Pacheco, Julio Armando (author)
• Andere auteurs: Torres Diaz, Joan Silvio (author)
• Formaat: bachelorThesis
• Taal: spa
• Gepubliceerd in: 2022
• Onderwerpen: TIEMPO; TRANSMISIÓN; AMBIENTE; ESFUERZO; ELECTROMECÁNICA
• Online toegang: http://repositorio.utc.edu.ec/handle/27000/9346