Propuesta de mejora para el proceso de secado del café utilizando la metodología AMFE y HACCP en la provincia de Lengupá Boyacá

The coffee drying process is one of the most important phases of the production process since quality and safety depend on it. In this work the possible potential failures will be identified by means of the FMEA methodology, the critical points that would affect its safety, also analyzing the possible chemical, physical and biological risks by means of the HACCP methodology, this information based on field trips, application of surveys and investigation of the process, thus compiling the results obtained by means of graphs and reports that helped to identify the tendencies used in the province of Lengupá, In this way a fun and informative tool was designed so that the coffee grower can make use of the good practices by means of recommendations and illustrations and a practical method that allows measuring and controlling the final humidity present in the bean being this of 10 to 12%, of great importance since factors such as its quality and sale price depend on this, in the same way a mechanical tool was designed with the purpose of improving the process of spreading and mixing the coffee in the cement or elbas patios thus guaranteeing its quality and innocuousness of the product.

• Autores: Rios Huertas, Ana Maria; Gómez Nieto, Daniel Alejandro
• Tipo de recurso: Trabajo de grado de pregrado
• Fecha de publicación: 2023
• Institución: Universidad Antonio Nariño
• Repositorio: Repositorio UAN
• Idioma: spa
• OAI Identifier: oai:repositorio.uan.edu.co:123456789/8436
• Acceso en línea: http://repositorio.uan.edu.co/handle/123456789/8436
• Palabra clave: Café; Secado; AMFE; HACCP; Humedad; Coffee; Drying; FMEA HACCP; Humidity
• Rights: openAccess
• License: Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)