Milk pasteurizer for the elaboration of sour cream
The pasteurization process consists on heating liquids until a temperature that allows the elimination of pathogenic microorganisms, and in this way, extend the shelf life of the product. The automatic milk pasteurization prototype as the first stage in the production line of sour cream is a contrib...
- Autores:
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2019
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/13388
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225
http://hdl.handle.net/10785/13388
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2019 Entre Ciencia e Ingeniería
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Milk pasteurizer for the elaboration of sour cream |
| dc.title.spa.fl_str_mv |
Pasteurizador de leche para la elaboración de suero costeño |
| dc.title.por.fl_str_mv |
Pasteurizador de leite para a elaboração de soro “costeiro”. |
| title |
Milk pasteurizer for the elaboration of sour cream |
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Milk pasteurizer for the elaboration of sour cream |
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Milk pasteurizer for the elaboration of sour cream |
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Milk pasteurizer for the elaboration of sour cream |
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Milk pasteurizer for the elaboration of sour cream |
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Milk pasteurizer for the elaboration of sour cream |
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Milk pasteurizer for the elaboration of sour cream |
| description |
The pasteurization process consists on heating liquids until a temperature that allows the elimination of pathogenic microorganisms, and in this way, extend the shelf life of the product. The automatic milk pasteurization prototype as the first stage in the production line of sour cream is a contribution for small producers who make sour cream from raw milk, which by established regulations in matters of health and safety have been affected in the commercialization and sale of products that do not comply with the required technical specifications. The objective of this work was to design and build a slow pasteurizing equipment. The prototype was equipped with an agitator motor, solid state temperature sensors (LM35), ultrasonic level sensor (SRF05), control system and system of visualization of the responses emitted by the devices. |
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2019 |
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2019-06-01 |
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2023-08-29T03:48:50Z |
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2023-08-29T03:48:50Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225 10.31908/19098367.3275 |
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http://hdl.handle.net/10785/13388 |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225 http://hdl.handle.net/10785/13388 |
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10.31908/19098367.3275 |
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spa |
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spa |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225/216 https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225/1117 |
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Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES |
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https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES |
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Universidad Católica de Pereira |
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Entre ciencia e ingeniería; Vol 11 No 21 (2017); 36-41 |
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Entre Ciencia e Ingeniería; Vol. 11 Núm. 21 (2017); 36-41 |
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Entre ciencia e ingeniería; v. 11 n. 21 (2017); 36-41 |
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2539-4169 1909-8367 |
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2023-08-29T03:48:50Z2023-08-29T03:48:50Z2019-06-01https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/22510.31908/19098367.3275http://hdl.handle.net/10785/13388The pasteurization process consists on heating liquids until a temperature that allows the elimination of pathogenic microorganisms, and in this way, extend the shelf life of the product. The automatic milk pasteurization prototype as the first stage in the production line of sour cream is a contribution for small producers who make sour cream from raw milk, which by established regulations in matters of health and safety have been affected in the commercialization and sale of products that do not comply with the required technical specifications. The objective of this work was to design and build a slow pasteurizing equipment. The prototype was equipped with an agitator motor, solid state temperature sensors (LM35), ultrasonic level sensor (SRF05), control system and system of visualization of the responses emitted by the devices.El proceso de pasteurización consiste en el calentamiento de líquidos hasta una temperatura que permita la eliminación de microorganismos patógenos, y de esta forma, extender el tiempo de vida útil del producto. El prototipo pasteurizador automático de leche como primera etapa en la línea de producción de suero costeño es un aporte para pequeños productores que elaboran suero costeño a partir de leche cruda, que por normatividades establecidas en materia de salubridad e inocuidad se han visto afectados en la comercialización y venta de productos que no cumplen con las especificaciones técnicas exigidas. El objetivo de este trabajo fue el de diseñar y construir un equipo de pasteurización lenta. El prototipo contó con motor agitador, sensores de temperatura de estado sólido (LM35), sensor de nivel de ultrasonido (SRF05), sistema de control y sistema de visualización de las respuestas emitidas por los dispositivos.O processo de pasteurização consiste no aquecimento de líquidos até alcançar uma temperatura que permita a eliminação de microrganismos patógenos, e assim, alargar o tempo de vida útil do produto. O protótipo pasteurizador automático do leite como primeira etapa na linha de produção de soro costeiro é uma contribuição para pequenos produtores que elaboram soro costeiro a partir do leite bruto, que por normatividades estabelecidas em matéria de sanidade e inocuidade foram afetados na comercialização e na venda de produtos que não cumprem com as especificações técnicas exigidas. O objetivo deste trabalho foi desenhar e construir um equipamento de pasteurização lenta. O protótipo contou com um motor agitador, sensores de temperatura de estado sólido (LM35), sensor de nível de ultrassom (SRF05), sistema de controle e sistema de visualização das respostas emitidas pelos dispositivos.application/pdfapplication/xmlspaUniversidad Católica de Pereirahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225/216https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/225/1117Derechos de autor 2019 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Entre ciencia e ingeniería; Vol 11 No 21 (2017); 36-41Entre Ciencia e Ingeniería; Vol. 11 Núm. 21 (2017); 36-41Entre ciencia e ingeniería; v. 11 n. 21 (2017); 36-412539-41691909-8367Milk pasteurizer for the elaboration of sour creamPasteurizador de leche para la elaboración de suero costeñoPasteurizador de leite para a elaboração de soro “costeiro”.Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTirado Armesto, Diego FelipeYacub Bermudez, BashirCajal Barrios, Juan VicenteMurillo Fernández, LuisLeal Betancour, Rony FedermanFranco Plata, Mónica YuliethEscobar Ismael, Brahim MiguelAcevedo Correa, DiofanorPublication10785/13388oai:repositorio.ucp.edu.co:10785/133882025-01-27 18:58:37.226https://creativecommons.org/licenses/by-nc/4.0/deed.es_ESDerechos de autor 2019 Entre Ciencia e Ingenieríametadata.onlyhttps://repositorio.ucp.edu.coRepositorio Institucional de la Universidad Católica de Pereira - RIBUCbdigital@metabiblioteca.com |