Diseño de un proceso industrial para la obtención de harina a partir del orito (Musa acuminata AA) para la Asociación de Producción Agropecuaria Tablas de la Florida (ASOPROTABF)

Abstract

The objective of the present degree work was to design an industrial process to obtain “orito” flour (Musa Acuminata AA) for the “Asociación de Producción Agropecuaria Tablas de la Florida (ASOPROTABF)”. It began with the physical-chemical characterization of banana “orito” finding the parameters of humidity 70.38%, pH 6.67, dry matter 29.62%, ash 0.92%, fibre 1.12%, fat 1.30%, protein 3.33%, carbohydrates 20.25%, total sugars 4.7% and vitamin B6 0.29 mg/100 g, as well as the dimensions and shape thereof, complying with the established reference values, since it is of exotic fruit. Laboratory tests were necessary to determine the most suitable enzymatic inhibitor and the adequate temperature for the drying process, obtaining the best result when treating with 0.25% citric acid, which allows avoiding enzymatic browning and a temperature of 60 ° C in a period of 5 h thus achieving a humidity of 8.30%. The essential variables that influence the process is enzyme inhibitor, 10 min immersion time, temperature, drying time, and particle size. With the data obtained, the tray dryer sizing and the plant for a capacity of 338.25 kg of load per batch with a yield of 22.3% were crucial to validate the design, the characterization of “orito” flour based on the NTE INEN 616: 2015 standard. Wheat flour. Requirements since there is currently no specific standard for this product. Moreover, the financial analysis was carried out in which the project’s validity showed it is economically viable and feasible, to guarantee product safety, the recommendation is to implement good manufacturing practices.