Diseño e implementación de un sistema de vacío centralizado en el proceso de elaboración de jamones en la empresa de carnes procesadas fabrica Juris Cía. Ltda.

Abstract

Currently the production of processed meat products is a competitive market, one of its referents is Juris Factory; its main products are those of the line of hams. Within its manufacture the process of massage is constituted in one of the most critical, because within this gives the rupture of the muscles product of this is presented a detachment of oxygen which must be extracted. By means of tests it was determined that the required vacuum pressure is 10 mbar; we proceeded to the design of the vacuum accumulator tank based on the vacuum demand for the containers to work between 70 and 80% of their nominal capacity taking as a result the sum of these empty spaces and a safety factor due to grid issues. pipelines reaching to establish the capacity of the tank in 1.1 cubic meters. Calculations were performed according to the recommendations of ASME Code Section VIII Division 1 in the literals applicable to vessels under vacuum pressure. The pipeline diameter was selected starting from the volumetric flow that mobilizes the pump and the recommended velocity for pressure pipes, and then the vacuum pressure losses were calculated due to the pipe length and instrumentation. Finally we proceeded to the assembly and assembly of the piping system and the control and force circuit; the operating tests were performed leaving the operating and operating system.