Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software

Fresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The objective of this work was to simulate the process of ob...

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Autores: Vinocunga Pillajo, Reni Danilo, Romero Vistin, Aida Salome, Sánchez Vallejo, Carlos Alfonso
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:Ecuador
Institución:Universidad Central del Ecuador
Repositorio:Revista Ingenio
Idioma:español
OAI Identifier:oai:revistadigital.uce.edu.ec:article/4220
Acceso en línea:https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220
Access Level:acceso abierto
Palabra clave:bacteria láctica
factibilidad económica
Quimiag
simulación
lactic bacteria
economic feasibility
simulation
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spelling Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer SoftwareDiseño del Proceso de Obtención de Queso Fresco en la Provincia de Chimborazo en el Software SuperPro DesignerVinocunga Pillajo, Reni DaniloRomero Vistin, Aida Salome Sánchez Vallejo, Carlos Alfonsobacteria lácticafactibilidad económicaQuimiagsimulación lactic bacteriaeconomic feasibilityQuimiagsimulationFresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The objective of this work was to simulate the process of obtaining fresh cheese using the commercial simulator SuperPro Designer. The methodology used consists of sequential stages. Four capacities of 500 L, 2,000 L, 3,500 L and 5,000 L were established. The technology selected for obtaining fresh cheese consisted of several processes and unit operations: standardization, heating, pasteurization, mixing, coagulation, cutting of the curd, draining, pressing, addition of salt and packaging of the cheese. The economic indicators showed as the best alternatives the capacities of 2,000 L, 3,500 L and 5,000 L, with the recovery period of these three capacities being less than 2.18 years.El queso fresco constituye un alimento rico en nutrientes, además es considerado como un excelente complemento alimenticio. En Ecuador la producción de queso se realiza de manera artesanal lo cual implica insuficientes condiciones higiénico-sanitarias y calidad comercia. El objetivo del presente trabajo fue simular proceso de obtención de queso fresco utilizando el simulador comercial SuperPro Designer.  La metodología utilizada consiste en etapas secuenciales.  Se estableció cuatro capacidades de 500 L, 2 000 L, 3 500 L y 5 000 L. La tecnología seleccionada para la obtención de queso fresco consto de varios procesos y operaciones unitarias: estandarización, calentamiento, pasteurización, mezclado, coagulación, corte de la cuajada, desuerado, prensado, adición de sal y envasado del queso. Los indicadores económicos mostraron como las mejores alternativas las capacidades 2 000 L, 3 500 L y 5 000 L, siendo el periodo de recuperación de estas tres capacidades menor a 2.18 años.  Editorial Universitaria de la Universidad Central del Ecuador2023-01-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220INGENIO; Vol. 6 No. 1 (2023): INGENIO Journal, Faculty of Engineering and Applied Science; 60-69INGENIO; Vol. 6 Núm. 1 (2023): Revista INGENIO, Facultad de Ingeniería y Ciencias Aplicadas; 60-692697-32432588-0829reponame:Revista Ingenioinstname:Universidad Central del Ecuadorinstacron:UCEspahttps://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5320https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5321Derechos de autor 2023 Reni Danilo Vinocunga Pillajo, Aida Salome Romero Vistin, Carlos Alfonso Sánchez Vallejohttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2023-02-17T16:51:08Zoai:revistadigital.uce.edu.ec:article/4220Portal de revistashttps://revistadigital.uce.edu.ec/Universidad públicahttps://uce.edu.ec/**Ecuador*2697-32432588-0829opendoar:02023-02-17T16:51:08Revista Ingenio - Universidad Central del Ecuadorfalse
dc.title.none.fl_str_mv Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
Diseño del Proceso de Obtención de Queso Fresco en la Provincia de Chimborazo en el Software SuperPro Designer
title Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
spellingShingle Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
Vinocunga Pillajo, Reni Danilo
bacteria láctica
factibilidad económica
Quimiag
simulación
lactic bacteria
economic feasibility
Quimiag
simulation
title_short Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
title_full Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
title_fullStr Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
title_full_unstemmed Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
title_sort Design of the Process of Obtaining Fresh Cheese in the Province of Chimborazo in the Superpro Designer Software
dc.creator.none.fl_str_mv Vinocunga Pillajo, Reni Danilo
Romero Vistin, Aida Salome
Sánchez Vallejo, Carlos Alfonso
author Vinocunga Pillajo, Reni Danilo
author_facet Vinocunga Pillajo, Reni Danilo
Romero Vistin, Aida Salome
Sánchez Vallejo, Carlos Alfonso
author_role author
author2 Romero Vistin, Aida Salome
Sánchez Vallejo, Carlos Alfonso
author2_role author
author
dc.subject.none.fl_str_mv bacteria láctica
factibilidad económica
Quimiag
simulación
lactic bacteria
economic feasibility
Quimiag
simulation
topic bacteria láctica
factibilidad económica
Quimiag
simulación
lactic bacteria
economic feasibility
Quimiag
simulation
description Fresh cheese is a food rich in nutrients, it is also considered an excellent food supplement. In Ecuador, cheese production is carried out in an artisanal way, which implies insufficient hygienic-sanitary conditions and commercial quality. The objective of this work was to simulate the process of obtaining fresh cheese using the commercial simulator SuperPro Designer. The methodology used consists of sequential stages. Four capacities of 500 L, 2,000 L, 3,500 L and 5,000 L were established. The technology selected for obtaining fresh cheese consisted of several processes and unit operations: standardization, heating, pasteurization, mixing, coagulation, cutting of the curd, draining, pressing, addition of salt and packaging of the cheese. The economic indicators showed as the best alternatives the capacities of 2,000 L, 3,500 L and 5,000 L, with the recovery period of these three capacities being less than 2.18 years.
publishDate 2023
dc.date.none.fl_str_mv 2023-01-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220
url https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5320
https://revistadigital.uce.edu.ec/index.php/INGENIO/article/view/4220/5321
dc.rights.none.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Editorial Universitaria de la Universidad Central del Ecuador
publisher.none.fl_str_mv Editorial Universitaria de la Universidad Central del Ecuador
dc.source.none.fl_str_mv INGENIO; Vol. 6 No. 1 (2023): INGENIO Journal, Faculty of Engineering and Applied Science; 60-69
INGENIO; Vol. 6 Núm. 1 (2023): Revista INGENIO, Facultad de Ingeniería y Ciencias Aplicadas; 60-69
2697-3243
2588-0829
reponame:Revista Ingenio
instname:Universidad Central del Ecuador
instacron:UCE
instname_str Universidad Central del Ecuador
instacron_str UCE
institution UCE
reponame_str Revista Ingenio
collection Revista Ingenio
repository.name.fl_str_mv Revista Ingenio - Universidad Central del Ecuador
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