Diseño de una línea de producción de harina de arroz a partir de subproductos de una industria arrocera

Llaque Hurtado, Adriana Xiomara; Santos Enríquez, Liliana Carolina

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dc.contributor.advisor	Palacios Ponce, Sócrates, Director
dc.contributor.author	Llaque Hurtado, Adriana Xiomara
dc.contributor.author	Santos Enríquez, Liliana Carolina
dc.creator	ESPOL. FIMCP
dc.date.accessioned	2024-05-01T15:18:57Z
dc.date.available	2024-05-01T15:18:57Z
dc.date.issued	2020.
dc.identifier.citation	Llaque Hurtado, A. X. y Santos Enríquez, L. C. (2020.). Diseño de una línea de producción de harina de arroz a partir de subproductos de una industria arrocera. [Tesis]. ESPOL. FIMCP .
dc.identifier.uri	http://www.dspace.espol.edu.ec/handle/123456789/60983
dc.description	El presente proyecto propone el diseño de una línea de proceso mediante la metodología de Muther, utilizando subproductos del arroz pilado para la producción de harina de arroz, que a su vez sea aprovechada como materia prima de una bebida instantánea, con la finalidad de aumentar la cartera actual de productos de una industria arrocera, mejorando su competitividad y con expectativas de expandir su mercado objetivo.
dc.format	application/pdf
dc.format.extent	114 páginas
dc.language.iso	spa
dc.publisher	ESPOL. FIMCP
dc.rights	openAccess
dc.subject	Industria alimentaria
dc.subject	Harina de arroz
dc.title	Diseño de una línea de producción de harina de arroz a partir de subproductos de una industria arrocera
dc.type	Ingeniero de Alimentos
dc.identifier.codigoespol	T-109743
dc.description.city	Guayaquil
dc.description.degree	Escuela Superior Politécnica del Litoral
dc.identifier.codigoproyectointegrador	TES031
dc.description.abstractenglish	This project proposes the design of a process line from milled rice by-products to produce rice flour using the Muther method, which will later be used as raw material for an instant drink, to increase the current product portfolio of a rice industry, improve its competitiveness and expand its target market. To achieve the proposed objectives, four phases were considered. First, it began with the information gathering that included the current design of the line and its available space. In the next phase, the methodological study focused on the development of the formulation of an instant product using linear programming. The SLP method was applied, in which both, the operation process chart and the relationship chart, were obtained to design a software developed alternative. The capacity of the production line was determined to be 600 kg/batch of flour, therefore allowing a production of 1200 units/batch and up to 7 batches per week. The proposed design uses a wet grinding process, and its stages follows a U-shaped distribution flow allowing the greatest flexibility during operations. Finally, the project?s financial feasibility was analyzed, reflecting an investment of $142,589.06, an IRR of 37% and a 3-year payback period with profits from the first year. Concluding with a profitable proposal that complies with hygiene and food safety regulations.