Diseño e implementación de una cámara de secado de productos cárnicos

Abstract

The objective of this project was to design and implement a drying chamber sausage and pigskin, in order to reduce the drying time of products, without affecting the quality of them. For this purpose it was designed and implemented a drying chamber composed of electrical resistors. As a large chamber, which also was designed, hot air is circulated by a centrifugal fan, achieving uniformity in the drying process. Process automation for an On-Off control is implemented with hysteresis loop of ± 2 ° C. Data acquisition was performed using temperature and humidity sensors, sending values to a PLC for this perform the actions necessary control. The process variables are entered and displayed in an HMI developed for this purpose. From the test results a reduction of drying time was obtained up to 80% in the chorizo and up to 90% in the pigskin. The quality of the products, once applied the automated drying process, did not present any alteration as a result of customer surveys.