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Title:	Diseño de una línea de producción de tequeños de yuca congelados rellenos de un producto tipo queso a base de semillas de girasol
Authors:	Tagle F., Danny, Director Cueva Camacho, Angie Rafaela Del Rosario Morales, Solange Mirella
Keywords:	Industria alimentaria
Issue Date:	2020
Publisher:	ESPOL. FIMCP
Citation:	Cueva Camacho, A. R. y Del Rosario Morales, S. M. (2020). Diseño de una línea de producción de tequeños de yuca congelados rellenos de un producto tipo queso a base de semillas de girasol. [Tesis]. ESPOL. FIMCP .
Description:	El presente trabajo pretende satisfacer la necesidad que tiene una empresa procesadora de vegetales de desarrollar un producto a partir de un subproducto obtenido de una línea principal de yuca congelada, dándole un valor agregado. Para lo cual se diseñó una línea de proceso de tequeños de yuca rellenos de un producto tipo queso a base de semillas de girasol. Para el desarrollo de este proyecto se realizó un diseño experimental de mezclas como medio para determinar una formulación que optimizara los valores sensoriales de aceptación general, apariencia, textura y sabor.
metadata.dc.description.abstractenglish:	The present work aims to satisfy the need of a vegetable processing company to develop a product from a by-product obtained from a main line of frozen cassava, giving it added value. For which a process line for tequeños made of cassava and stuffed with a cheese like product based on sunflower seeds was designed. For the development of this project, an experimental mixture design was carried out as a mean to determine a formulation that would optimize the sensory values of general acceptance, appearance, texture and flavor. With the software TIBCO Statistica 14.0.0, it was obtained that the optimal values of cassava starch, dry active yeast and xanthan gum are 31,3%, 1,3% and 1,9% respectively. The final formulation of the product was stablished, which obtained a desirability percentage of 81,53%. In addition, the Corelap 1.0 program was used for the distribution of activities of the production process. A final distribution of the production line of tequeños was obtained, that optimizes the process time and the distribution of the activities within the available space of 55 m2 . For the analysis cost, operating and investment costs were taken into account, and a production of 24.615 units per month was established after establishing the target market for Hispanics, vegans and celiac patients in the United States. With a unit cost of $ 1,90 per package of 12 units of 480 grams and a profit of 75%, a profit was observed after selling 5.933 units
URI:	http://www.dspace.espol.edu.ec/handle/123456789/60985
metadata.dc.identifier.codigoproyectointegrador:	TES033
Appears in Collections:	Tesis de Alimentos

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