Diseño de un proceso industrial para la elaboración de cubo sazonador a base de chillangua (Eryngium foetidum) y ajo (Allium sativum) para uso alimentario

Abstract

The objective of this technical project, "Design of an industrial process for the production of seasoning buckets based on chilling (Eryngium foetidum) and garlic (Allium sativum) for food use, is to design an industrial process. Thus, formulation 83 was selected with 10 g of dried wild coriander leaves and 5 g of garlic powder through an acceptability test, which obtained an average of 3.50 in favor and 3.74 in texture. Next, a flow chart was drawn up consisting of raw material reception, selection, washing, disinfection, drying, and crushing of the wild coriander leaves, and then, together with the garlic and other ingredients, agitation and mixing, resting, molding, packaging, and storage of the seasoning cubes were carried out. The process variables are determined by drying wild coriander leaves at 65 °C for 6.32 hours with a capacity of 60.63 kg and mixing and agitating them at 45°C for one hour. Subsequently, engineering calculations are performed for equipment sizing to produce 92 kg/day of final product and 8000 units of seasoning cubes of 11.5 g each. The project's technical and economic feasibility established the study's feasibility through an analysis, where the internal rate of return of 39% is higher than the discount rate of 10%. The net present value of $60748.95 is higher than the initial investment of $19477.51 in the second year of the investment. The benefit/cost coefficient of 1.51 is greater than 1. It concludes that wild coriander and garlic are ideal for preparing seasoning cubes. Enriching the final product to reduce malnutrition or deficiency of minerals and vitamins in people vulnerable to these situations is recommended.