Optimización y modelado cinético del proceso de producción de Yogurt en el fermentador lento tipo Bach en la empresa CoolacTame LTDA.

Abstract

The present work was developed in the company Coolactame located in the city of Tame -Arauca. It aims to optimize the yogurt production process; For the case, some basic parameters such as the percentage of lactose, fat, non-fatty solids, nitrogen and syneresis were measured, obtaining average values of 5.3%, 4.49%, 9.90% 3, 70% and 58.46%, respectively. It is also proposed the impurities control system, which is necessary for the yogurt production process, which consists of a continuous filter with different mesh sizes that optimally eliminates the impurities of the final product. Also, for the control of the agitation speed in the fermenter that uses a frequency inverter TDA2086 since this on e adjusts the necessary parameters for the said process. In the same way, PFD and P & ID diagrams of the yogurt processing process were analyzed with their respective matter and energy balance, obtaining, first, a yield of 127.526% with respect to the amount of raw milk used in the process, And Energy balance, calculated that the child needs 127,982 Kw / h for processing 1000 liters of milk. Finally, the kinetic model of lactic fermentation was determined, obtaining a final concentration of lactic acid concentration of 23.63%, the observed yield of substrate in the product of 45% and of the volumetric productivity of 93.3%