Estudio de los parámetros termo físicos en el proceso de secado artesanal de Okara de soya en horno de convección a gas

Abstract

The present work deals with the study of the thermo-physical parameters in the process of drying of Okara soy in a gas convection oven in the industry dedicated to the production of soy products. In which as a general objective of the experimental project is to analyze the thermo-physical parameters in the process of artesian drying of soybean okara in a gas convection oven by means of experimental research for the micro enterprise Alimentos de Santiago. The parameters to be studied in this project are based on the temperature for the drying of this type of product, as well as the humidity which is influential in the drying time by direct observation. Previous tests were performed in which the mass, LPG pressure, number of stirrings of the product per process, speed of movement of the air inside the chamber or oven were varied, as was the speed at which the drum rotates inside the chamber Of drying. As thermo-physical parameters for the final tests were established a mass of 0.5 kg of okara, low pressure of 2.7576 kPa (0.4 psi) drying temperature of 70 ° C drum rotation of 18.2 rpm, Speed of air circulating within the chamber of 5.4 m / s. Finally, it was concluded that the most influential thermophilic parameter in soybean okara drying is the agitation of the product during the process, which was 16 times, in which a reduction of the drying time was obtained by 43.75% using Low pressure, apart from improving the time also improved the decline by 42.85%.