Construcción de una conchadora de chocolate para productores cacaoteros en la provincia del Guayas

Abstract

CONDITION FOR PUBLICATION OF PROJECT. The project proposes the design and construction of a chocolate concher for small cocoa producers in Guayas, who face technological and economic barriers to processing their cocoa locally. Based on these considerations, the client, through an interview, established a processing capacity of 50 kg of chocolate in less than 48 hours as a requirement. An experimental mechanical design methodology proposed by Budynas and Nisbett was used, using the Von Misses and modified Goodman criteria to analyze the mechanical failures of the elements, structural simulations, and validation of a functional prototype. Three technological alternatives were evaluated using a decision matrix, selecting a granite roller concher for its efficiency, durability, and ease of operation. The final design includes elements manufactured from food-grade materials, stainless steel tank and shafts, and food-grade granite rollers. Simulations confirmed a maximum deflection of 3 mm at the bases, and calculations indicated an estimated belt life of more than 28,000 millimeters. The developed conching machine processed 50 kg of cocoa in 44 hours, with an energy consumption of 36.5 kWh per batch at a temperature below 46 degrees Celsius. The equipment is concluded to be technically viable and economically viable, with an initial investment of $2,999.83, an operating cost that depends 95% on the raw material cost of $586.52, and an estimated return on the initial investment of 10 weeks, assuming a pessimistic scenario. Keywords: Conching machine, cocoa, chocolate, mechanical design, food-grade materials, technical regulations, initial investment, operating cost.