Diseño de prensa para la obtención de manteca de cacao capacidad de 25 kilogramos por hora

Abstract

This project focuses on the mechanical design of a manual hydraulic press for cocoa butter extraction, aimed at providing an accessible technological solution for small and medium-sized farmers. The research identifies that the limited availability of specialized equipment restricts producers' ability to add value to their harvest in an efficient and economically viable manner. The applied methodology included a customer requirements analysis, establishing a production capacity of 25 [kg/h], as well as defining design criteria focused on performance, ergonomics, and economic feasibility. Three design alternatives were evaluated: lever press, screw press, and manual hydraulic press; the latter was determined to be the most suitable option through a comparative analysis based on efficiency, pressure generation capacity, and required operator effort. The proposed design, with an estimated cost of $655.25, enables the transformation of cocoa liquor into butter and cake, products that generate a utility of $6.72 per every 25 [kg] processed. This technical solution not only facilitates an almost immediate return on investment but also increases the harvest value by 1.92% compared to raw bean sales. Thus, the project stands as a financially viable and highly profitable alternative for the rural sector, overcoming the limitations of traditional artisanal methods. Keywords: Manual hydraulic press, cocoa butter, mechanical design, added value, economic feasibility, cocoa processing