Diseño y construcción de un prototipo para pasteurizar leche con capacidad de 200 l/h

Abstract

The present work describes the meaning of raw milk and its components. It also describes the different processes of pasteurization, as well as VAT, HTSH and UHT pasteurization. In addition to conducting a brief study of production at the national and regional level in order to focus on the delivery logistics of the Juan Montalvo parish more specifically in the La Josefina community. Then the analysis of the proper care of the milk, which starts from milking, storage and transportation to the production plant, complying with the standards imposed by the various INEN standards. The different components, materials and alternatives for the manufacture of the pasteurizing machine are analyzed taking into account the production and ease of purchase of the milk and in this way carry out the correct sizing, In addition to evaluating capacities, costs, processing and assembly times, to finally select the best manufacturing alternative. As a key point of the project, the design of the prototype with a capacity of 200 liters is proposed, complying with the expectations raised using the VAT pasteurization process. It should be emphasized that the prototype has oversizing in order to avoid work accidents, structural fatigue and efficiency, ensuring that it is a fixed investment complying with the required capacity. These calculations are validated through mathematical calculations and thus obtain rational dimensions that are adapted to each need, avoiding excessive oversizing. At the end of all the previous processes, functional tests are carried out applying the VAT pasteurization process, in which the milk is kept at 63 ° C for 30 minutes. In addition to carrying out an economic analysis and validating the profitability that it can offer throughout the years of its operation. This project will be implemented in the Pichincha Province, Cayambe Canton within Juan Montalvo.