DISEÑO DE UNA PLANTA AGROINDUSTRIAL DE YOGURT BATIDO I. INTRODUCCION El presente trabajo es la realización del proyecto para la instalación de una planta productora de yogurt en el departamento de Apurímac. La historia del yogurt se remonta remonta a miles de años, el primer ejemplo ejemplo de leche acidificada fue presumiblemente presumiblemente producido en forma accidental accidental por los nómades en el oriente. La leche se acidificaba y coagulaba por las altas temperaturas y por acción de microorganismos. A fines del siglo XIX, con le advenimiento de la industria lechera en los países occidentales se inicio el interés por los productos lácteos fermentados. Se dio gran importancia a localidad de la de los fermentos y a las condiciones higiénicas de su producción, para controlar totalmente la elaboración y obtener finalmente un producto de calidad uniforme. Actualmente la tecnología de elaboración de yogurt esta al alcance de todo el mundo y se produce en forma industrial o artesanal. II. ESTUDIO DE MERCADO 2.1.PRODUCTO 2.1. PRODUCTO 2.1.1. Descripción de la materia prima Leche La leche, es el producto íntegro y fresco del ordeñe completo, en condiciones de higiene, de vacas lecheras, sanas, bien alimentadas y en reposo, exentas de calostro y que cumplan con los caracteres físicos y bacteriológicos que se establecen. Cuadro 1. Promedios de la composición química de la leche de vaca según diferentes autores.
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Especificaciones técnicas de la leche para la elaboración de derivados La leche como materia prima en la elaboración de derivados lácteos, debe reunir características puntuales, dependiendo de éstas, la calidad de los productos, y el precio a pagar por ella, es necesario decir que si la leche no presenta características óptimas, esta transmitirá cualquier defecto que se pudiese presentar al producto a elaborar. Las especificaciones que garantizan la calidad y buen estado de esta materia se muestran en el Cuadro Nº 3.
Cuadro Nº2: especificaciones técnicas de la leche para elaborar derivados. ESPECIFICACIONES
NORMA Leche de vaca Entera o Fresca
FÍSICO – QUÍMICO Min. 3% Grasa Max. 20º D Acidez 1,028-1,033 Densidad Min. 3 hr. T.R.A.M. (*) ORGANOLÉPTICO Blanco mate Color Agradable Sabor Característico Olor Homogéneo Aspecto Fuente: Normas Técnicas Peruanas (Ex Norma ITINTEC ITINTEC 202.10) * Tiempo de Reducción al Azul de Metileno Yogurt De acuerdo al Codex Alimentarius, el yogurt es leche (usualmente de vaca) que ha sido fermentada con Streptococcus thermophilus y Lactobascillus bulgaricus bajo condiciones definidas de tiempo y temperatura. Cada especie de bacterias estimula el crecimiento de la otra, y los productos de su metabolismo combinado dan como resultado la textura cremosa característica y el ligero sabor ácido. También el yogurt contiene otros aditivos tales como sólidos lácteos, azúcares, frutas, etc. Beneficios de su consumo: El yogur se ha consumido a nivel mundial por miles de años. Durante las últimas décadas, se ha renovado el interés por este alimento. En parte, este interés se fundamenta en los beneficios nutricionales que ofrece el producto al ser una buena fuente de proteínas y de calcio. Algunos yogures carecen de grasa y de colesterol o los poseen en bajas cantidades. Entre los beneficios que brinda el yogurt tenemos: a. Mejora la tolerancia a la Lactosa b. Previene y mejora los síntomas de la Diarrea.
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Cuadro Nº3. Composición fisicoquímica del yogurt
2.1.2. Presentación del producto La empresa MILK SHAKE S.A.C. presentara su producto de la siguiente manera:
Se presentara en envases de de 1lt de yogurt batido de diferentes sabores. El material del envase envase será PET. Contara con registro sanitario. El color del etiquetado será de fondo amarillo. El envase será de forma silueta.
2.2.DEMANDA 2.2. DEMANDA De acuerdo a la cuadro Nº4, la población del distrito de Abancay A bancay está estimado en 96064 habitante, en el cual se determino un promedio de consumo de yogurt por día de 0.25 Lt por persona, según una encuesta realizada a 50 personas del distrito de Abancay. Cuadro Nº 04: Población de Abancay según IX censo de población y VI de vivienda 2007. Sector
Población
Abancay
96064 Fuente: Instituto Nacional de Estadística e Informática (INEI), 2007 Proyección de los habitantes del distrito de Abancay.- Según el Instituto Nacional de Estadística: Perú Proyecciones de Población por Años Calendario según Departamentos, Provincias y Distritos 1990-2005, afirma que el crecimiento poblacional del distrito de Abancay para el año 2004 - 2013 201 3 será de 0.16. Cuadro Nº 05: Proyección de la población de Abancay Año
Población
2007 2008 2009 2010
96064 96217.7 96371.7 96525.8 Fuente: Elaboración propia
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Realizando comparación con la oferta de este producto al 2010 que es de 358Lt por dia, se tiene una amplia demanda de este producto por cual tiene un mercado amplio sin restricciones para poder implementar implementar una planta Procesadora Procesadora de yogurt batido.
2.3.OFERTA 2.3. OFERTA Cuadro Nº6: Oferta del yogurt en la ciudad de Abancay Año 2009
Yogurt (TM) 129.26
2010
130.85
Fuente: MINAG - 2010 2.3.1. Proyección de la oferta para yogurt Cuadro Nº7: Oferta proyectada del yogurt en la ciudad de Abancay Año 2009 2010 2011 2012 2013 2014 2015 Fuente: Elaboración propia
Yogurt (TM) 129.26 130.85 132.46 134.09 135.74 137.41 139.14
Para la Proyección de la Oferta se utilizo el método de tasa media, con un porcentaje de crecimiento de 1.23%.
III. LOCALIZACION Consiste en identificar el lugar cuyos servicios y condiciones de operaciones satisfagan los requerimientos de una planta de procesamiento y en el que los beneficios que genere el proyecto sean mayores que cualquier otra alternativa de localización. Es importante la ubicación correcta de la planta por la trascendencia a largo plazo, este factor influirá en el rendimiento, en los resultados económico financiero y hasta en las decisiones empresariales. Para hallar la localización adecuada, se utilizo el Método de Ranking de Factores en lo niveles de macro y micro localización. Escogiéndose 4 zonas pertenecientes a la provincia de Abancay.
3.1.MACROLOCALIZACION 3.1. MACROLOCALIZACION
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Para la realización del presente trabajo se evaluaran cuatro provincias pertenecientes al distrito de Abancay. Las propuestas de los distritos en las cuales se pretende realizar el estudio de macro localización para la instalación de la planta son: A = Abancay B = Tamburco C = Lambrama D = Chacoche Se puede conservar que todo el estudio se llevara a cabo en la región Apurímac, provincia de Abancay.
3.1.2. Factores locacionales de macro localización. Los criterios a considerar para el estudio de macro localización, y su posterior diseño de la planta es mediante la identificación de factores factores locacionales, los cuales son:
Disponibilidad de materia prima. Se considera zonas cuya producción producció n de materia prima satisfaga los requerimientos del proyecto y la cercanía de esta a la planta, con el fin fin de contar con un abastecimiento adecuado. La calidad de la materia prima estará influenciada por el estrés que sufre el producto durante el transporte.
Cercanía de mercado.
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Teniendo en cuenta el tipo de procesos productivo y la tecnología empleada la actividad de capacitación no requiere mucho tiempo, por lo que no se requiere mano de obra muy especializada, pero si con cierta experiencia en la industria alimentaria y de preferencia en el procesamiento de yogurt.
Vías de transporte. Es importante que se cuente con vías de transporte que faciliten el movimiento de vehículos para el ingreso y salida de insumos y productos.
Disponibilidad de agua. Es un factor fundamental la utilización de este recurso para la limpieza de las instalaciones, maquinaria y equipos.
Disponibilidad de energía eléctrica. La disponibilidad de energía eléctrica es necesaria para el funcionamiento de las maquinas y equipos de la planta de proceso.
Disponibilidad de terreno. Se refiere al costo del terreno en cada área de estudio.
Costos de transporte. El costo de transporte de la materia prima e insumos es un factor importante ya que afectara en el aspecto financiero.
Topografía del suelo. Se refiere a las características del terreno como si están ubicadas en quebradas, llanuras, montañas, etc.
Posibilidad de desprenderse de desechos. Facilidad con que se puede deshacerse de los desechos que producirá la panta.
Suministro de insumos y envases. Facilidad de adquisición y compra de insumos y envases.
Disponibilidad de servicios. Se refiere a que cuenta con hospital, serenazgo (vigilancia), internet, teléfono fijo o celular, fax, correos, etc. F1 = Disponibilidad de materia prima F2 = Cercanía de mercado F3 = Disponibilidad de mano de obra F4 = Vías de transporte F5 = Disponibilidad de agua F6 = Disponibilidad de energía eléctrica F7 = Disponibilidad de terreno F8 = Costos de transporte = Topografía del suelo
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Utilizando el método Delphy se determino una ponderación para cada factor de macro localización.
MATRIZ DE PONDERACIÓN. Se realiza de acuerdo al grado de importancia de cada factor de localización.
Criterio de ponderación: Si F1 es más importante que F2 entonces se le califica con 1. • Si F1 es menos importante que F 2 entonces se le califica con 0. • Si F1 es de igual importancia que F2entonces se le califica con 1. •
Tabla Nº1. Matriz de ponderación
F1 F1 F2 F3 F4 F5 F6 F7 F8 F9 F10 F11 F12
1 0 0 1 0 0 0 0 0 0 0
F2 1 0 1 1 0 1 1 0 0 1 1
F3 F4 1 1 1 1 1 1 1 0 1 1 1 1 1 0 1 1 0 0 1 1 1 1
F5 1 1 1 0 1 1 0 0 0 1 0
F6 1 1 1 1 1
F7 1 1 1 1 1 1
1 1 1 1 1 0 1 0 1 1 1 Total
F8 1 1 1 0 1 1 1 1 1 1 1
F9 1 1 1 0 1 0 1 1 1 1 1
F10 1 1 1 1 1 1 1 1 1 1 1
F11 1 1 0 0 0 0 0 0 0 0 0
F12 Total Ponderación (%) 1 11 11.70 0 10 10.64 1 8 8.51 1 6 6.38 1 9 9.57 1 7 7.45 1 9 9.57 1 7 7.45 1 7 7.45 0 3 3.20 1 9 9.57 8 8.51 94 100.00
MATRIZ DELPHY Se crea la matriz donde se relaciona la información recopilada y la ponderación de
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Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
Puntaje 5 2 3 4 Fuente: MINAG – 2010 La producción de leche en Abancay es mayor, seguido de Chacoche; por lo que se les da mayor puntaje.
Lt/ dia 449.05 207.49 307.63 410.86
F2 Cercanía de mercado Cuadro Nº 9: Distancia del centro de producción al mercado Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
Puntaje 5 4 3 2 Fuente: MTC – 2010 El puntaje se considero de acuerdo a la cercanía de los lugares de producción hacia el mercado objetivo (Abancay); por lo cual Abancay obtuvo el mayor puntaje seguido de Tamburco.
km 0 6 38 70
F3 Disponibilidad de mano de obra Cuadro Nº 10: Disponibilidad de mano de obra calificada y no calificada Distrito Calificada No calificada Puntaje Abancay = A Si Si 5 Tamburco= B Si Si 5 Lambrama= C No Si 2 Chacoche = D No Si 2 Fuente: Ministerio del trabajo y promoción del empleo - 2010 Abancay y Tamburco cuentan con universidades, por lo que ahí se cuenta con la mayor cantidad de mano de obra calificada, por esta razón tiene el mayor puntaje.
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Cuadro Nº 12: Disponibilidad Dis ponibilidad de agua. Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
Potable si si si si
Puntaje 5 4 4 4
Fuente: EMUSAP- 2010 Todos los distritos cuentan con este servicio pero en en Abancay el agua es es de mejor calidad (la sanitización del agua es con mayor frecuencia que en los demás distritos), por esta razón el puntaje es mayor.
F6 Disponibilidad de energía eléctrica Cuadro Nº 13: Disponibilidad Dis ponibilidad de energía eléctrica Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
Puntaje 5 5 3 3 Fuente: ELECTRO SUR – 2010 Todos los distritos cuentan con estos servicios pero en Abancay y Tamburco la calidad del servicio es constante, sin presentar interrupciones, por esta razón razó n el puntaje es mayor.
monofásica trifásica X X X X X X X X
F7 Disponibilidad de terreno Cuadro Nº 14: Costo del terreno por m 2 Costo/ m2($) Puntaje 150 2 120 3 28 4 28 4 Fuente: Municipalidad de Abancay – 2010 En los distritos de Lambrama y Chacoche el costo por m 2 de terreno es mas barata, por tal razón se le considera con mayor puntaje. Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
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F9 Topografía del suelo Cuadro Nº 16: Características del terreno donde se ubicara la planta Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
Quebrada Accidentada Laderas Puntaje X 5 X 4 X X 2 X X 2 Fuente: Investigación propia
Abancay y Tamburco presentan condiciones mas adecuadas, pero Abancay presenta mayor accesibilidad y pendiente pendiente mínimo mínimo (tendencia (tendencia aplano), por lo cual la puntuación es mayor.
F10 Posibilidad de desprenderse de desechos Cuadro Nº 17: Facilidad con que se puede deshacerse de desechos Distrito
Área de Puntaje deposito Abancay = A Si 5 Tamburco= B Si 4 Lambrama= C No 2 Chacoche = D No 2 Fuente: Investigación propia Como los desechos de la planta no serán orgánico, la mayor cantidad de desechos serán envases de plástico, cajas, etc., Abancay cuenta con un empresa procesadora de material plástico por lo que ahí se llevara los desechos para ser procesados, por tanto se le otorga el mayor puntaje. De Tamburco se trasladara los desechos hacia Abancay por tal motivo tiene menor puntaje por que generar costos de transporte de desechos.
F11 Suministro de insumos y envases Cuadro Nº 18: Accesibilidad para obtener los insumos y envases.
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Cuadro Nº 19: Servicios con el que cuenta cada distrito. Distrito Abancay = A Tamburco= B Lambrama= C Chacoche = D
Internet X X
Teléfono/celular Hospital Puntaje X X 5 X X 4 X X 2 X X 2 Fuente: Investigación propia
Abancay y Tamburco cuentan con las mejores facilidades de disponibilidad de servicios, pero solo Abancay cuenta con hospitales y los demás distritos con postas medicas, por ello obtiene el mayor puntaje. CREACIÓN DE LA MATRIZ PONDERADA Con los datos obtenidos en el cuadro Nº7 de matriz de ponderación y de acuerdo con los análisis individuales de cada factor locacional y la puntuación correspondiente, se desarrolla la siguiente matriz, mediante la cual identificaremos la opción mas adecuada y la cual nos convenga a nivel de macro localización para la instalación de la planta. Tabla Nº 2: Matriz de ponderación Criterios F1 F2 F3 F4 F5 F6 F7 F8 F9 F10 F11 F
A 5 5 5 5 5 5 2 5 5 5 4 5
Localización B C 2 3 4 3 5 2 4 2 4 4 5 3 3 4 4 3 4 2 4 2 4 2 4 2
D 4 2 2 2 4 3 4 2 2 2 2 2
Ponderación (%) 11.70 10.64 8.51 6.38 9.57 7.45 9.57 7.45 7.45 3.20 9.57 8.51
A 0.585 0.532 0.4255 0.319 0.4785 0.3725 0.1914 0.3725 0.3725 0.16 0.3828 0.4255
Ponderado B C 0.234 0.351 0.4256 0.3192 0.4255 0.1702 0.2552 0.1276 0.3828 0.3828 0.3725 0.2235 0.2871 0.3828 0.298 0.2235 0.298 0.149 0.128 0.064 0.3828 0.1914 0.3404 0.1702
D 0.468 0.2128 0.1702 0.1276 0.3828 0.2235 0.3828 0.149 0.149 0.064 0.1914 0.1702
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La Provincia de Abancay es una provincia del Perú del sur del Perú, situada en la parte central y septentrional del Departamento de Apurímac. Limita con la provincia de Andahuaylas por el norte y el oeste, con el Departamento del Cuzco y la provincia de Cotabambas por el este, y con la provincia de Grau y la provincia de Aymaraes por el sur. La ciudad de Abancay se encuentra ubicada en los Andes Centrales en las coordenadas 13º 38' 33'" latitud sur y 72º 52' 54" longitud oeste. Está a 2.378 msnm. Su superficie es de 313.07 km². Tiene una población estimada de 75.342 habitantes en 2005. Una vez elegido el distrito de Abancay a nivel de macro localización, se analizaran 4 posibles ubicaciones de acuerdo a la evaluación de algunos factores importantes los que servirán para determinar el lugar exacto donde de ubicara la planta. 3.2.1. Análisis de factores locacionales para la micro localización. 1) Patibamba baja = a --- Urb. Los geranios Nº 520 2) Aymas = b --- Barrio Aymas S/N colinda con Contry Club 3) Intimpas = c --- 4 de Noviembre esquina con San Martín Se realiza la ponderación de cada factor utilizando el siguiente criterio: Excelente = 5 Bueno =4 Regular = 3 Malo =2 Deficiente = 1
a) f 1 Disponibilidad de agua y desagüe
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Fuente: MTC – 2010 Patibamba baja se le considera con el mayor puntaje debido a que cuenta con mayor área de asfaltado, a diferencia de las dos otras alternativas. c) f 3 Disponibilidad de energía eléctrica Cuadro Nº 22: características y costos de energía eléctrica Lugar Patibamba baja =a Aymas =b Intimpas =c
Trifásica Monofásica si no no si no si
Costo kw / hr. Puntaje 0.3916 4 0.3916 2 0.3916 3 Fuente: electro sur este- 2010
d) f 4 Disponibilidad de terreno Cuadro Nº 23: Área disponible del terreno Lugar Patibamba baja = a Aymas =b Intimpas =c
m2 1000 1500 800
Puntaje 4 5 3 Fuente: Investigación propia Aymas cuenta con mayor área disponible de terreno, seguido por Patibamba por tal razón se le asigna el mayor puntaje. En Intimpas se encuentra muy poblada, por lo que no se encuentra mayor área posible.
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IV. TAMAÑO DE PLANTA Para determinar el tamaño de planta se analizan 4 factores, los cuales son: materia prima, mercado, tecnología y financiamiento. 4.1.Materia 4.1. Materia prima. La disponibilidad de materia prima será por temporadas, según las estaciones, las épocas de mayor escases será de de junio a setiembre, la cual afectara la producción producción de yogurt, es por eso que de considerara como un factor limitante. 4.2.Mercado. 4.2. Mercado. Según el estudio de mercado se concluye que no se tiene restricciones ya que la demanda insatisfecha para el yogurt para el 2010 es de 23772.9 Lt por día. 4.3.Tecnología. 4.3. Tecnología. No se considera como un factor limitante ya que los equipos a utilizar serán un pasteurizador de placas, marmita, balanza, envasado automático, mesa se acero inoxidable, envases, lo cual se encuentra disponible en el mercado y de diferentes tipos. 4.4.Financiamiento. 4.4. Financiamiento. No se considera un factor limitante debido a que las entidades financieras de Abancay nos brindan facilidades para adquirir financiamiento, el financiamiento también será por parte de los socios de la empresa. Este financiamiento solo será durante los primeros años, ya que después la empresa se autofinanciara. Tabla Nº 3: Resumen alternativo para el tamaño de planta. Tamaño Materia prima
Condición Limitante
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V. INGENIERIA DEL PROYECTO 5.1.Diagrama 5.1. Diagrama de flujo cualitativo Figura Nº 1: Diagrama de flujo cualitativo para la elaboración de yogurt batido. Materia prima (Leche)
Recepción
Filtración Almacenamiento temporal de m. p Precalentamiento
Estandarización
Pasteurizacion
Enfriamiento
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5.2.Diagrama 5.2. Diagrama de flujo lógico El proceso productivo también se puede representar mediante el flujo lógico. Figura Nº 2: diagrama de flujo lógico para la elaboración de yogurt batido
Materia prima (leche) Recepción Filtración Almacenamiento temporal Transporte Precalentamiento
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5.3.Descripción 5.3. Descripción del proceso productivo
Recepción de la leche leche Para la fabricación del yogur, se utiliza básicamente leche de vaca. La leche más apropiada es la que posea un contenido elevado de proteínas por razón de su alta densidad. La leche ingresa a la planta en un carro cisterna de 800Llt de capacidad. Antes de ingresar la leche a la sala de proceso, se toma una muestra de la leche que ingresa para poder realizar el control de calidad, la cual debe cumplir con los requisitos
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Estandarización de la leche. Esta etapa consiste en normalizar el contenido graso del yogurt, se debe incrementar los sólidos totales a un nivel de 14- 15%, para ello se debe incrementar la temperatura de la leche a 32°C con la finalidad de debe agregar LPD (leche en polvo descremada), descremada), pues a esta temperatura la LPD logra su solubilidad; se debe seguir incrementado la temperatura hasta 36°C para agregar el azúcar donde esta mezcla es homogenizada mediante el agitador automático de la marmita. El porcentaje de insumos que se agrega es 3% de leche en polvo y azúcar refinada en un 10%.
Pasteurización. En este proceso la mezcla se pasteuriza a 90°C por 5minutos. Este tratamiento térmico se realiza fundamentalmente con la finalidad de eliminar gérmenes patógenos, reducir la carga microbiana presente en la leche e inhibir la enzima lipasa de la leche que a temperaturas elevadas se inactiva, para desnaturalizar la proteínas del suero para mejorar la textura del producto final y ayudar a evitar la separación del suero durante la conservación del yogurt y además esta operación favorece una buena coagulación. Esta etapa se realiza en la marmita mediante inyección de vapor calentado.
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Batido. Después del tiempo transcurrido en la refrigeración se retiran las ollas y se las mantiene a temperatura ambiente. Una vez que alcance el yogurt una temperatura menor a 20ºC puede iniciarse el batido. El batido consiste en un tratamiento mecánico suave hasta lograr una consistencia homogénea. Esta etapa se realiza en las ollas de acero inoxidable con una agitador mecánico, en esta etapa se agrega la jalea de frutas en un 5% y sorbato de potasio en un 0.009%.
Envasado. Esta etapa se realiza en una meza de acero inoxidable en donde se colocan los envases blanco de polietileno de 1Lt estos previamente desinfectados (en una tina con agua y una concentración de cloro de 5ml para un 1lt) y etiquetados. El envasado del yogurt debe efectuarse en condiciones asépticas. Se realiza manualmente, se llena el envase con ayuda de una jarra de plástico. Los envases se colocan en una jaba de polipropileno de alta densidad, de capacidad para 20 envases de 1Lt.
Almacenamiento. Inmediatamente después del envasado debe almacenarse en refrigeración, su tiempo de duración es de 3-4 semanas a una temperatura de 3 a 5 ºC. Se realiza en la cámara de refrigeración. Esta etapa se realiza con la finalidad de conservar el producto y sus
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Inoculación
Balance de masa E=S
Estandarización
Balance de masa E=S
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5.4. Diagrama de flujo cuantitativo Figura Nº 3: Diagrama de flujo cualitativo para la elaboración de yogurt batido. Materia prima (Leche) 410.87Lt Recepción 410.87Lt
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5.5.BALANCE 5.5. BALANCE DE ENERGÍA El balance de energía se realiza en el diseño de la marmita que es necesario para el proceso de elaboración de yogurt.
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Determinando el diámetro de la turbina, según tablas de agitación para una turbina de palas planas tenemos que:
0.29m
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Determinando el volumen total de la marmita:
Determinando la masa total de la marmita:
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Sabiendo que: 1
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Sin importancia
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De la matriz Layout se obtiene los siguientes valores de proximidad:
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