Diseño de un secador de cacao para la nacionalidad indígena Chachi, de la comunidad de naranjal, del cantón Quinindé – Esmeraldas.

Abstract

The cocoa drying process is essential for obtaining chocolate and derivatives. However, it requires machinery or a large space to spread it naturally. Thus, with the implementation of drying, the Chachi community, in the province of Esmeraldas, seeks to generate additional income, by offering its clients grains with a higher level of processing than the harvested grain, which would contribute to improving the local economy significantly. This work proposes development through different phases to meet the needs of the community with the design of a cocoa dryer. For this the community proposes a production of 10 qq. Opting, after calculations, for a 0.25 hp electric motor with frequency converter to obtain the speed of 6 rpm, suitable for drying. Subsequently, the different components are sized, obtaining a machine with dimensions of 1.40 m high and 3.10 m wide, made of AISI 304 and ASTM A-36 steel with epoxy coating, guaranteeing a food standard. Finally, a cost analysis was carried out that details each of the necessary stages and their processing, yielding an approximate cost of $2,700, without considering a utility as it is a social product.