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Please use this identifier to cite or link to this item: http://www.dspace.espol.edu.ec/handle/123456789/60983
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dc.contributor.advisorPalacios Ponce, Sócrates, Director-
dc.contributor.authorLlaque Hurtado, Adriana Xiomara-
dc.contributor.authorSantos Enríquez, Liliana Carolina-
dc.creatorESPOL. FIMCP-
dc.date.accessioned2024-05-01T15:18:57Z-
dc.date.available2024-05-01T15:18:57Z-
dc.date.issued2020.-
dc.identifier.citationLlaque 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.urihttp://www.dspace.espol.edu.ec/handle/123456789/60983-
dc.descriptionEl 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.formatapplication/pdf-
dc.format.extent114 páginas-
dc.language.isospa-
dc.publisherESPOL. FIMCP-
dc.rightsopenAccess-
dc.subjectIndustria alimentaria-
dc.subjectHarina de arroz-
dc.titleDiseño de una línea de producción de harina de arroz a partir de subproductos de una industria arrocera-
dc.typeIngeniero de Alimentos-
dc.identifier.codigoespolT-109743-
dc.description.cityGuayaquil-
dc.description.degreeEscuela Superior Politécnica del Litoral-
dc.identifier.codigoproyectointegradorTES031-
dc.description.abstractenglishThis 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.-
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