Automatización de Prototipo Mecánico para la Intervención de Dos Procesos en la Fabricación del Quesillo Artesanal en la Microempresa La Margarita

Abstract

This document describes in detail how the automation of a mechanical prototype is carried out for the production of artisan cheese in the cheese factory "La Margarita", which includes two processes called separation between rennet and whey and heating and molding of rennet, the methodology used included: the characterization of the current process, obtaining parameters and measurements of the intervened stages, design of PWM speed control for DC motors, design of PID temperature control, implementation of control systems and evaluation of the operation of the prototype at the end of the automation process, as the most relevant results of the development of this work is the production of an automated prototype cheese that presents values of its characteristics within the specified range of artisanal cheese, such as Ph and viscoelasticity of the product. The implemented PID temperature control was able to maintain the necessary SetPoint in the stages of the process at 83 and 61 degrees, with establishment times of 15 and 36.5 seconds respectively. The speed control allowed the elevation of the separation grid in 3 minutes and the control of the molding arms maintaining the speed and torque necessary for its proper functioning. With this automation of the mechanical prototype, an average of 7 pounds of cheese with a pH between 6.5 and 6.8 per 40 liters of milk was obtained, in addition to maintaining a decrease in the variance of the data obtained from the elasticity compared to the artisanal process.