Sistema automatizado para el proceso de pasteurización y cuajada de leche en la elaboración de queso fresco para el Consorcio de Lácteos Tungurahua.

Abstract

ABSTRACT The present project designs and implements an automated system for the pasteurization and milk curd process in the production of fresh cheese, with the aim of improving the operator's work environment, production times. In this way, production and the use of available resources in the plant are increased. The automated system consists of an architecture of three levels of automation which are: field equipment, control equipment and supervision equipment. At the field equipment level there are the PT-100 temperature sensors, the float switch type level sensors and the machine actuators such as the solenoid valves for the steam heating system, the water cooling system and the cooling system. dosage of Calcium and Rennet to the mixture. In addition to the stirrer motor, it performs the homogeneous mixture of the raw material and the thermal exchange between the liquid and the jacket of the kettle. The control level is composed of a Xinje PLC model XC3-24-RE which generates the conditions and activation restrictions of the actuators and pre-actuators of the system, performs the acquisition and processing of variables measured by the sensors, another main function of the PLC is the exchange of information with the supervision system through industrial communication protocol MODBUS-RTU RS-232, in this case a Kinco model MT4434-TE HMI was used which allows real-time monitoring of the system, control of parameters , variable display, access control restricted by user level. The implementation of the system facilitates the work carried out by the operator, reduces the contamination of the raw material by human contact. With a level two automated system, the use of plant resources is more efficient, updating the method of making fresh cheeses in rural cheese factories.