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Análisis de prefactibilidad de incorporación de línea de producción IQF en planta de faena avícola
Calabró, Nicolás Fabián Cuartero, Santiago De Feo, Felipe Douce, Ramiro Kocourek, Verónica Litmanovich, Natalia López Lado, Rodrigo
Calabró, Nicolás Fabián
Cuartero, Santiago
De Feo, Felipe
Douce, Ramiro
Kocourek, Verónica
Litmanovich, Natalia
López Lado, Rodrigo
Type
Proyecto final de grado
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Abstract
"El objetivo de este trabajo es realizar un estudio de prefactibilidad para la incorporación de una línea de producción de IQF (Individual Quick Freezing) en una planta de faena avícola en Argentina. IQF es el proceso mediante el cual es posible congelar de manera individual diferentes productos, en este caso, piezas del pollo. Este proceso permite mantener los nutrientes, sabores y texturas originales sin necesidad del uso de químicos o conservantes para su preservación. Debido al brusco cambio de temperatura que sufren los alimentos, se reduce enormemente la presencia de microorganismos, obteniéndose la máxima calidad higiénica y garantía de salud alimentaria."
"The main objective of this work is to carry out a prefeasibility study for the incorporation of an Individual Quick Freezing (IQF) production line in a poultry slaughterhouse in Argentina. IQF is the process by which different food products are freezed individually, in this case, chicken pieces. This process allows to keep the original nutrients, flavors and textures without the use of chemicals for their preservation. Due to the quick change in temperature suffered by the food, the presence of microorganisms is greatly reduced, obtaining the highest hygienic quality and guarantee of food health."
"The main objective of this work is to carry out a prefeasibility study for the incorporation of an Individual Quick Freezing (IQF) production line in a poultry slaughterhouse in Argentina. IQF is the process by which different food products are freezed individually, in this case, chicken pieces. This process allows to keep the original nutrients, flavors and textures without the use of chemicals for their preservation. Due to the quick change in temperature suffered by the food, the presence of microorganisms is greatly reduced, obtaining the highest hygienic quality and guarantee of food health."
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2019
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Proyecto_Final_Calabró
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INDUSTRIA AVICOLA, PRODUCCION, POLLOS, ALIMENTOS CONGELADOS, PLANTAS INDUSTRIALES