Hojas Calculo Planta Piloto
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Transcript of Hojas Calculo Planta Piloto
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FLUJO DE OPERACIONES MATERIALES SERVICIOS
Mesón
Fruta (2,706 Kg.)
23 unidades
Recipientes
plásticos,HipocloritoAseo, agua.
Olla, estufa a gasAgua, aseo
RecipienteAgua
Toallas absorbentes,
colador. Aseo
OPERACIÓN
Alistamiento fruta
Selección
OPERACIÓN
Alistamiento de
Recipiente
Selección
OPERACIÓN
Alistamiento de
RecipienteAdicion de Agua e
HipocloritoSumergimiento de
Guayaba
Homogenizacion
Retiro de la fruta
OPERACIÓN
Alistamiento de
Recipiente
Secado contoallas
(Escurrido)
OPERACIÓN
Alistamiento de la
olla
Colocación sobre la
estufa
Mesón , recipientes
plásticos
Recipiente.
Agua, aseo
Aseo
ESCALDADO
Aseo
pH
Volumen Agua Gastada en la
Experiencia
CONTROLES OPERACIONALES
CLASIFICACION
LAVADO Y DESINFECCION
ENJUAGUE
Tº en Ebullicion del Agua para
Escaldado
Tº Agua al medio Ambiente
Acidez
Tº al Ambiente de la Guayaba
PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
SELECCIÓN
SELECCIÓN
CLASIFICACIÓN
LAVADO Y DESINFECCIÓN
ENJUAGUE
ESCALDADO
CHOQUE TÉRMICO
ESCURRIDO
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Prendida de la
estufa
Calentamiento a
ebullición
Adición de la fruta
Escaldado
Retiro de la fruta
OPERACIÓN
Escurrido de agua
de escaldado
Adicion agua en
chorro
Reposo
Escurrido parcial
OPERACIÓN
Escurrido
Entrada Simbolo Kg
Guayaba Fresca GF 2.706
Merma mer 0.202
2.504
Guayaba Fresca GF 2.504
Merma mer 0
2.504
Guayaba GF 2.504
Agua Lt 3
Hiploclorito % 0.003
Merma mer 0
2.504
Guayaba GF 2.504
Agua Lt 3.794
2.504
Guayaba GF 2.504
Merma mer 6
2.504
Guayaba EscaldadaGE 2.504
Agua 2
2.504
Guayaba EscaldadaGE 2.504
BALANCE DE MATERIA
Total Salida
SELECCIÓN
LAVADO Y DESINFECCION
CLASIFICACION
Total Salida
CHOQUE TERMICO
ESCURRIDO
Total Salida
Total Salida
ENJUAGUE
Total Salida
ESCALDADO
Total Salida
CHOQUE TERMICO
Secado contoallas (Escurrido)
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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FLUJO DE OPERACIONESMATERIALES SERVICIOS
1,468 kg Guayaba
Licuadora
Aseo, agua,
Energia
Electrica
OPERACIÓN
Alistamiento de la
olla
Toallas absorbentes,
colador. Aseo
Colocación sobre el
recipiente
OPERACIÓN
Alistamiento de
recipientes cuhcillopelado
OPERACIÓN
Alistamiento de
licuadora y
recipiente
licuado
Vaciado de la
licuadora a
recipiente
OPERACIÓN
Entrada Simbolo KgAlistamiento
recipiente, colador
Guayaba
EscaldadaGE 1.468 Tamizado
Merma mer 0
1.468 OPERACIÓN
alistamiento de
balanza
Entrada Simbolo KgPESADO
CASCARA
Guayaba
EscaldadaGE 1.468
OPERACIÓN
Cascara Cas 0.22Adicion de Agua y
Azucar
Guayaba Pelada GP 1.248 Alistamiento PET
Vaciado de jugo a
PET
PELADO
LICUADO
BALANCE DE MATARIALES
Salidas
Recipiente,
Estufa
Aseo,
Energia
Termica
Recipiente Aseo
Aseo
ºBrix Jugo de Guayaba Concentrado
Balanza
Mesa Inox
Agua, aseo
Tº del Agua Utilizada
Tº del Agua Utilizada
Mesón , recipientes
plásticos Aseo
pH
ºBrix Jugo de Guayaba Terminado
Tº al Ambiente de la Guayaba
Tº de la pasta licuada y tamizada
ALISTAMIENTO FRUTA
Total Entrada
ALISTAMIENTO DE LA FRUTA
PESADO CASCARA Y SEMILLAS
Controles Operacionales
PELADO
LICUADO
TAMIZADO
11 unidades Aseo, Agua
Colador, Recipiente Agua, aseo
ENVASADO
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
Pelado
licuado
JUGO DE GUAYABA Y PASTERIZACION
Tamizado
Pesado
Semillas y partículas de cascara
Agua potable y
ENVASADO Botellas
PASTERIZACIÓN
ENFRIAMIENTO
ALMACENAMIENTO PARA
Agua potable
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Entrada Simbolo Kg Tapado de los PET
Guayaba Pelada GP 1.248
1.248 OPERACIÓN
Alistamiento de
la olla
Entrada Simbolo KgColocación sobre
la estufa
Guayaba Licuada GL 1.248Puesta de
envases
Adición del agua
Semillas Sem 0.098Prendida de la
estufa
Jugo
ConcentradoJC 1.150
Calentamiento a
70°C
Apagado de la
estufa
Jugo
ConcentradoJC 1.150
Semillas Sem 0.098 OPERACIÓN
1.150 Reposo
Alistamiento
recipiente, agua
fria
Entrada Simbolo Kg Adición agua fría
Jugo
ConcentradoJC 1.150
Agua H2O 2.086 OPERACIÓN
Azucar Az 0.102
Desplazamiento
al area destinada
para
alamcenamiento
3.338
Merma mer 0.01
3.305
Entrada Simbolo Kg
Jugo Emvasado Jem 3.30
Total Salida 3.30
Entrada Simbolo Kg
Jugo Pasterizado Jpast 3.30
3.30
Salidas
TAMIZADO
Salidas
Salidas
PASTERIZADO
PESADO
Total Salida
PASTEURIZADO
ENFRIAMIENTO
ALMACENAMIENTO
ENFRIAMIENTO
Total Salida
Total Salida
ENVASADO
,
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Calor Latente de Evaporacion
FLUJO DE OPERACIONES MATERIALES SERVICIOS
OPERACIÓN
Alistamiento
Olla
Colocacion
Estufa
Adicion de
Azucar, agua
,,imon
Ebullicion
Retirar Olla y
Enfriado
Medir, Tº,
Volumen Final,
ºBrix,
visxosidad ,
olor y sabor
TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
Controles Operacionales
pH
Aseo. Tº Inicial Agua
Agua potable, azúcar,
jugo de limón,
balanza, refractometro
Olla, agua, estufa a
gas.
Aseo Energia
Termica
Olla, agua, estufa a
gas.
Grados Brix de la solucion Final
ºBrix Jarabe Final
Tº Final del jarabe en ebullicion
ALISTAMIENTO INGREDIENTES
Aseo, energía
térmica
Aseo, agua
potable.
Calentamiento( Alistamiento Solucion mezcla)
EBULLICIÓN
HIDROLISIS E INVERSION DE AZUCAR
Azúcar Jugo de limón
Agua potable
Alistamiento de los ingredientes
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Amacenar
Jarabe
Entrada Simbolo Kg
Agua H20 1.25
Azucar Az 2.502
Jugo de Limon Jlim 0.007
3.752
Entrada Simbolo KgMezcla de Azucar,
agua limon Mj 3.752
Merma Mer 0.0699
3.490
Entrada Simbolo Kg
Jarabe jar 3.490
3.490
Entrada Simbolo Kg
Jarabe jar 3.490
3.490
ENFRIAMIENTO
Total Salida
Total Salida
EMPAQUE
BALANCE DE MATERIA
CALENTAMIENTO
Olla, agua, estufa a
gas.
Recipientes botellas
PET, agua, jugo
pasterizado.
Aseo
Aseo, agua
potable.
Total Salida
EBULLICION
Total Salida
Olla, agua, estufa
Energía
térmica, agua
potable, aseo.
ENFRIAMIENTO
EMPAQUE
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MATERIALES SERVICIOS
FLUJO DE OPERACIONES
OPERACIÓN
alistamiento
grameraPesado de las
2 cantidades a
trabajar
Alistamiento
Cuchillo y tabla
de picado, Tajado
OPERACIÓN
Alistar el jarabe
Alistamiento de
recipiente con
jarabe
Bolsas, Botellas PET
no retornables
Inmersion de
guayaba tajada
Recipiente, cuchillos.
Ubicar en lugar
adecuado
Alistamiento de
recipiente
,agua,colador
BALANCE DE MATERIA LAVAR Y ESCURRIR
Tº de la pasta licuada y tamizada
Tº del Agua Utilizada
Grados Brix de la solucion Final
CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
Ase, Agua
Controles Operacionales
pH
Acidez
Tº al Ambiente de la Guayaba
Osmodeshidratacion Humeda
Colador, Recipiente.
TAJADO
Osmodeshidratacion Humeda
JARABE
ALISTAMIENTO INGREDIENTES
Recipiente plastico,
guayaba tajada
Meson, Tapa de
recipiente
Recipiente Plastico
Agua potable,
gramera, fruta
escaldada
Cuchillo, recipientes y
Jarabe, Azucar
INMERSION
REPOSO DE 48h
PESO DE LAS
ADECUACIÓN DE LA FRUTA
TAJADO
HUMEDO (JARABE)
EMPAQUE
REALIZAR INMERSION
DEJAR POR 48 HORAS
LAVAR Y ESCURRIR
JARABE
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Separacion
fruta del jarabe
con colador
Entrada Simbolo Kgverter agua en
chorro
Guayaba escaldada GE 1.036
Escurrir exceso
de agua de
lafruta en e
colador
merma por puntas y otros en el tajado de GE Merma mer 0.05
Alistamiento
Bandeja y
papel
Total Salida 0.986
secado con
papel
absorvente
Entrada Simbolo Kg
Jarabe jar 1.200
Guayaba escaldada
TajadaGET 0.986
Total Salida 2.186
Entrada Simbolo Kg
Guayaba en Jarabe Gjar 2.186
Merma mer 0
Total Salida 2.186
Entrada Simbolo Kg
Guayaba
OsmodeshidratadaGO 2.186
Salidas
Jarabe jar 1.546
Guayaba
OsmodeshidratadaGO 0.64
Total Salida 2.186
Entrada Simbolo Kg
Guayaba
OsmodeshidratadaGO 0.64
0.64Total Salida
REPOSO 48h
LAVAR Y ESCURRIR
EMPAQUE
TAJADO
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1 2 3 4 5 6 7
Clasificación (Tamaño)
Lavado y Desinfeccion
Enjuague
Escaldado Solo de
producto sin tener en
cuenta todas las DE HORA HASTA HORA TIEMPO EN
MINUTOS Choque térmico
9:41 9:43 6Secado de la fruta
9:43 9:45 2
DE HORA HASTA HORA TIEMPO EN
MINUTOS
9:50 9:51 1
9:51 9:55 4
DE HORA HASTA HORA TIEMPO EN
MINUTOS
10:06 10:06 0.5
10:07 10:07 0.5
10:07 10:09 2
10:09 10:09 0.5
10:10 10:10 0.5
DE HORA HASTA HORA TIEMPO EN
MINUTOS
10:14 10:14 0.5
10:1510:15
0.5
DE HORA HASTA HORA TIEMPO EN
MINUTOS
10:27 10:28 1
10:28 10:29 1
OPERACIÓN
Selección
ESCALDADO
90
17ºC
pH
Volumen Agua Gastada en la
Experiencia
CONTROLES OPERACIONALES
CLASIFICACION
LAVADO Y DESINFECCION
ENJUAGUE
Tº en Ebullicion del Agua para
Escaldado
Tº Agua al medio Ambiente
Acidez
Tº al Ambiente de la Guayaba
No se tenia los equipo de medicion
No se tenia los equipo de medicion
5 Litros
18ºC
PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
SELECCIÓN
Práctica Integral Nº 1 Procesamiento de la Guayaba
REGISTRO CONTROL DE TIEMPOS
MINUTOS
Primera Experiencia Selección - Clasificación - Escaldado
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10:29 10:30 1
10:30 10:46 16
10:46 10:47 1
10:47 10:50 3
10:50 10:51 1
DE HORA HASTA HORA TIEMPO EN
MINUTOS
10:51 10:52 1
10:52 10:53 1
10:53 10:55 2
10:55 10:56 1
DE HORA HASTA HORA TIEMPO EN
MINUTOS
10:58 11:00 2
Simbolo Unidades Valor
GF Kg 2.504
Calor Especifico Cp KCal/Kg°C 0.7
T1 Cº 18
T2 Cº 90
∆ Tº Cº 72
Qr Kcal 126.2016
%Q % 0.02
Qp Kcal 2.524032
Qt Kcal 128.725632
Simbolo Unidades Valor
GF Kg 2.504
Calor Especifico Cp KCal/Kg°C 0.7
T1 Cº 90
T2 Cº 40
∆ Tº Cº 22
Qr Kcal 38.5616
%Q % 0.02
Qp Kcal 0.771232
Qt Kcal 39.332832 Es negativo por que se presenta enfriamiento
143.03
Simbolo Unidades Valor
GE Kg 0.06
Calor Latente de Evaporacion Cp KCal/Kg 539.55
Qr Kcal 32.37
%Q % 0.0230
Qp Kcal 0.7446
Qt Kcal 33.12
Qtproceso Kcal 304.87
Tº inicial
Diferencia de Tº
Calor Requerido
Perdidas de Calor
Perdidas de Calor
PARAMETRO
Calor Requerido
Calor Total Requerido
Agua Evaporada
CHOQUE TERMICO
PARAMETRO
Tº inicial
Perdidas de Calor
Calor Total Requerido
EVAPORACION
PARAMETRO
Guayaba
Diferencia de Tº
Calor Requerido
Tº Final
Calor Total Proceso
Perdidas de Calor
Perdidas de Calor
Perdidas de Calor
Calor Total Requerido
Guayaba
ESCALDADO
CHOQUE TERMICO
Secado contoallas (Escurrido)
Tº Final
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
BALANCE DE ENERGIA
Calor Total Requerido
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4.2
4.6
18ºC
36
17ºC
3.2
17ºC
DE HORA HASTA HORA TIEMPO EN
MINUTOS
11:10 11:10 0.5
11:10 11:11 0.5
DE HORA HASTA HORA TIEMPO EN
MINUTOS
11:11 11:12 1 OPERACIÓN
11:12 11:15 3 Alistamiento de la
FrutaPelado
DE HORA HASTA HORATIEMPO EN
MINUTOS Licuado
11:18 11:18 0.5Tamizado
11:18 11:19 1Pesado Cascara y
Semillas
11:19 11:20 0.5Envasado
Pasterizado
DE HORA HASTA HORATIEMPO EN
MINUTOSEnfriamiento
11:25 11:25 0.5Almacenamiento
11:25 11:32 6.5
DE HORA HASTA HORATIEMPO EN
MINUTOSMuestra
11:35 11:36 1
11:36 11:38 2
DE HORA HASTA HORATIEMPO EN
MINUTOS
11:50 11:52 2
11:52 11:54 2
11:54 11:56 2
Tiempo
11:47am
11:52am
11:55am
ºBrix Jugo de Guayaba Concentrado
12:00
Direncia de
tiempo
0
5
8
13
REGISTRO CONTROL DE TIEMPOS
Práctica Integral Nº 3 Procesamiento de Frutas
Tercera Experiencia Elaboracion de Jugo y pasterizacion
MINUTOS
Tº del Agua Utilizada
Tº del Agua Utilizada
pH
ºBrix Jugo de Guayaba Terminado
Tº al Ambiente de la Guayaba
Tº de la pasta licuada y tamizada
ALISTAMIENTO DE LA FRUTA
PESADO CASCARA Y SEMILLAS
Controles Operacionales
PELADO
LICUADO
TAMIZADO
ENVASADO
12:10pm 23
Jugo
Pasterizando
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
707580
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11:56 11:58 2
DE HORA HASTA HORATIEMPO EN
MINUTOS
12:05 12:12 22
12:12 12:13 1
DE HORA HASTA HORATIEMPO EN
MINUTOS
12:13 12:43 30
12:43 12:45 2
12:45 12:46 1
DE HORA HASTA HORATIEMPO EN
MINUTOS
12:46 12;48 2
Simbolo Unidades Valor
JG Kg 3.30
Cp KCal/Kg°C 0.85
T1 Cº 32
T2 Cº 70
∆ Tº Cº 38
Qr Kcal 106.74
%Q % 0
Qp Kcal 0.000
Qt Kcal 106.74
Simbolo Unidades Valor
JG Kg 3.30
Cp KCal/Kg°C 0.85
T1 Cº 92
T2 Cº 18
∆ Tº Cº -74
Qr Kcal -207.8606
%Q % 0.015
Calor Requerido
Perdidas de Calor
Perdidas de Calor
Calor Total Requerido
PARAMETRO
Jugo Emvasado
Calor Especifico
Tº inicial
Tº Final
Diferencia de Tº
BALANCE DE ENERGIA
512:00 12:05
PASTEURIZADO
PARAMETRO
Jugo Emvasado
PASTERIZACION
ENFRIAMIENTO
ALMACENAMIENTO
ENFRIAMIENTO
Calor Especifico
Tº inicial
Tº Final
Calor Requerido
Perdidas de Calor
Diferencia de Tº
05
1015202530354045505560657075
1 2
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Qp Kcal -3.118 Es negativo por que se presenta enfriamiento
Qt Kcal -210.98
210.98
Simbolo Unidades Valor
GE Kg 0.2
Calor Latente de Evaporacion Cp KCal/Kg 539.55
Qr Kcal 107.91
%Q % 0.0150
Qp Kcal 1.6187
Qt Kcal 109.53
Qtproceso Kcal 427.25
3.4
73
18ºC
96ºC
Alistamiento de los
ingredientes
73ºBrix Ebullición
Retirar olla y
Enfriado
DE HORA HASTA HORATIEMPO EN
MINUTOSControles de Calidad
11:00 11:01 1 Almacenar Jarabe
11:01 11:02 1
11:02 11:04 2
11:04 11:16 12
11:16 12:20 64
12:20 12:40 20
Calor Total Requerido Etapa
Práctica Integral Nº 4 Procesamiento de Frutas
TerceraExperiencia hidrólisis del azúcar
MINUTOS y Horas
TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
OPERACIÓN
Controles Operacionales
pH
Tº Inicial Agua
REGISTRO CONTROL DE TIEMPOS
PARAMETRO
Agua Evaporada
Calor Requerido
Perdidas de Calor
Perdidas de Calor
Calor Total Requerido
Grados Brix de la solucion Final
ºBrix Jarabe Final
Tº Final del jarabe en ebullicion
ALISTAMIENTO INGREDIENTES
EVAPORACION
Calor Total Requerido
Perdidas de Calor
Calor Total Proceso
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12:40 12:41 1
Simbolo Unidades Valor
JG Kg 3.752
Cp KCal/Kg°C 0.97
T1 Cº 18
T2 Cº 95
∆ Tº Cº 77
Qr Kcal 280.23688
%Q % 0.005
Qp Kcal 1.40
Qt Kcal 281.64
Simbolo Unidades Valor
JG Kg 3.752
Cp KCal/Kg°C 0.97
T1 Cº 95
T2 Cº 96
∆ Tº Cº 1
Qr Kcal 3.639
%Q % 0.01
Qp Kcal 0.04
Qt Kcal 3.68
Simbolo Unidades Valor
GE Kg 0.262
Calor Latente de Evaporacion Cp KCal/Kg 539.55
Qr Kcal 141.36
%Q % 0.0400
Qp Kcal 5.6545
Qt Kcal 147.02
Simbolo Unidades Valor
MJ Kg 3.490
Cp KCal/Kg°C 0.97
T1 Cº 96
T2 Cº 20
∆ Tº Cº -76
Qr Kcal -257.26328
%Q % 0.01
Qp Kcal -2.57 Es negativo por que se presenta enfriamiento
Qt Kcal -259.84
Kcal 259.84
Qtproceso Kcal 692.17
Calor Total Requerido
Diferencia de Tº
Calor Total Proceso
Calor Requerido
Perdidas de Calor
Calor Total Requerido
Calor Total Requerido
PARAMETRO
Mezcla de Jarabe
Calor Especifico Jarabe
Tº inicial
Tº Final
Perdidas de Calor
Perdidas de Calor
Calor Total Requerido
Perdidas de Calor
PARAMETRO
Agua Evaporada
Calor Requerido
Perdidas de Calor
Perdidas de Calor
EVAPORACION
Tº inicial
Tº Final
Diferencia de Tº
Calor Requerido
PARAMETRO
Mezcla de Jarabe
Calor Especifico Jarabe
Tº inicial
PARAMETRO
Mezcla de Jarabe
Calor Especifico Jarabe
Diferencia de Tº
BALANCE DE ENERGIA
Perdidas de Calor
Calor Total Requerido
Calor Requerido
CALENTAMIENTO
Tº Final
Perdidas de Calor
ENFRIAMIENTO
EBULLICION
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No se tenia los
equipo de medicion
No se tenia los
equipo de medicion
18ºC
17ºC
17ºC
No se tenia los
equipo de
DE HORA HASTA HORATIEMPO EN
MINUTOS
13:00 13:01 1
13:01 13:04 3
13:04 13:05 1
13:05 13:12 7
DE HORA HASTA HORATIEMPO EN
MINUTOS
13:12 13:13 1
13:13 13:14 1
13:14 13:15 1
13:15 13:15 48h
Alistamiento de los
ingredientes
13:25 13:30 2 Tajado
LAVAR Y ESCURRIR
Tº de la pasta licuada y tamizada
Tº del Agua Utilizada
Grados Brix de la solucion Final
CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
REGISTRO CONTROL DE TIEMPOS
Controles Operacionales
pH
Acidez
Tº al Ambiente de la Guayaba
TAJADO
Osmodeshidratacion Humeda
JARABE
ALISTAMIENTO INGREDIENTES
INMERSION
REPOSO DE 48h
Práctica Integral Nº 4 Procesamiento de Frutas
Cuarta Experiencia hidrólisis del azúcar
MINUTOS y HorasOPERACIÓN
OSMODESHIDRA
TACION
HUMEDA
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13:30 13:35 5 Jarabe
13:35 13:38 3 Inmersion
13:38 13:45 7 Reposo
13:40 13:42 2 Lavar y escurrir
13:45 13:55 10
OSMODESHIDRA
TACION
HUMEDA
![Page 22: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/22.jpg)
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8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38
PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
Práctica Integral Nº 1 Procesamiento de la Guayaba
REGISTRO CONTROL DE TIEMPOS
MINUTOS
Primera Experiencia Selección - Clasificación - Escaldado
![Page 28: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/28.jpg)
Es negativo por que se presenta enfriamiento
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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Temperatura ºC
32
62
72
70
Direncia de
tiempo
0
5
8
13
REGISTRO CONTROL DE TIEMPOS
Práctica Integral Nº 3 Procesamiento de Frutas
Tercera Experiencia Elaboracion de Jugo y pasterizacion
MINUTOS
23 70
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
![Page 30: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/30.jpg)
2 3 4 5 6
![Page 31: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/31.jpg)
Es negativo por que se presenta enfriamiento
Hor
as
Práctica Integral Nº 4 Procesamiento de Frutas
TerceraExperiencia hidrólisis del azúcar
MINUTOS y Horas
TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
REGISTRO CONTROL DE TIEMPOS
![Page 32: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/32.jpg)
Es negativo por que se presenta enfriamiento
![Page 33: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/33.jpg)
CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
REGISTRO CONTROL DE TIEMPOS
Práctica Integral Nº 4 Procesamiento de Frutas
Cuarta Experiencia hidrólisis del azúcar
MINUTOS y Horas
![Page 34: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/34.jpg)
48
Hor
as
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
![Page 41: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/41.jpg)
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
![Page 42: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/42.jpg)
REGISTRO CONTROL DE TIEMPOS
Práctica Integral Nº 3 Procesamiento de Frutas
Tercera Experiencia Elaboracion de Jugo y pasterizacion
MINUTOS
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
![Page 43: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/43.jpg)
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
![Page 54: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/54.jpg)
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
![Page 55: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/55.jpg)
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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![Page 57: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/57.jpg)
TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
![Page 58: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/58.jpg)
![Page 59: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/59.jpg)
CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
![Page 67: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/67.jpg)
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
![Page 68: Hojas Calculo Planta Piloto](https://reader031.fdocumento.com/reader031/viewer/2022012406/577cca1a1a28aba711a56080/html5/thumbnails/68.jpg)
SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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PRIMERA EXPERIENCIA PLANTA PILOTO SELECCIÓN, CLASIFICACION, LAVADO Y ESCALDADO
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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SEGUNDA EXPERIENCIA PLANTA PILOTO ELABORACION Y PASTEURIZACION DE JUGO DE GUAYABA
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TERCERA EXPERIENCIA PLANTA PILOTO HIDRÓLISIS E INVERSIÒN DE AZÙCAR
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CUARTA EXPERIENCIA PLANTA PILOTO OSMODESHIDRATACIÒN
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