OPTIMIZATION OF THE COOKING PROCESS OF CHUÑO COOKIE IN

THE MICROENTERPRISE MELANY PRODUCTS

1. INTRODUCTION

2. STATEMENT OF THE PROBLEM

PRODUCTOS MELANY is a microenterprise in the food sector dedicated to

preparation of traditional chuño cookies and is located in the city of Oruro, which,
due to its long history in the food sector, it has extensive experience in
development of its product and maintains a good acceptance by current customers. Without
embargo for belonging to the group of small and medium-sized enterprises, due to their very nature of
handicraft work, does not have a prior study that allows for the analysis of the causes of the problems
in its production and product quality. The microenterprise has two artisanal ovens in
which performs 9 to 12 bakes/day, each bake of 800 units, which represents a
production of 7200 to 9600 units/day.

Among the production processes of chuño biscuit is the cooking that takes place in an oven.
handmade with heating by natural gas torch. The mode of operation of the furnace is
completely manual and the temperature at which the product is cooked is unknown, the
The way the operator controls this process is through the oven heating time.
which is carried out empirically based on the operator's experience, who plays a role
crucial in each burn since you must be attentive to the process most of the time, since
For each baking, the oven must be reheated. However, there are several
deficiencies in this process since the operator often neglects or forgets the timing of the
burn in the oven and this causes complete batches to come out burnt or white, on the other
It is unknown whether the temperature distribution inside the oven is uniform, which
It can be one of the causes that the cooking of the product is not homogeneous.

All of this has generated a high percentage of defective products, which results in a loss.
significant for the company.
With the development and implementation of this project, the causes will be identified and addressed.
to reduce the percentage of defective products in the cookie baking process
chuño, therefore, improve the quality of the product and thereby reduce production costs
and improve the production capacity of it.

2.1. FORMULATION OF THE PROBLEM

What are the variables of the cooking process in the preparation of chuño cookies, with the
purpose of optimizing the process?

3. OBJETIVOS
3.1. GENERAL OBJECTIVE
Optimize the cooking process of chuño cookies in the MICROENTERPRISE PRODUCTS
MELANY, with the purpose of improving productivity.

3.2. SPECIFIC OBJECTIVES

Gather information about the production process, operation methods, and evaluate the
stages of the production process, identifying the critical operations.
Determinar el porcentaje de productos defectuosos a causa del proceso de cocción en la
chuño cookie production
Carry out the diagnosis and analysis of the baking process in cookie production.
freeze-dried potato
Identify the variables that involve the cooking process in the preparation of the product.
Monitor the temperatures inside the oven, heating time, and time of
cooking of the product.
Determine the quality parameters in the cooking process of the chuño cookie.
Evaluate the temperature distribution inside the cooking oven to verify
the proper functioning.
Determine the efficiency in the bread baking oven by calculating a balance.
of energy, and if necessary, propose an improvement to increase it.
Analyze the temperature profiles and the results obtained through monitoring the
cooking process and propose alternatives to optimize this process.
 Carry out a technical and economic evaluation of the alternatives for optimization, in order to
to determine the feasible options.

4. JUSTIFICATION
4.1. TECHNICAL JUSTIFICATION

The research seeks to improve the cooking process and establish optimal parameters that allow
increase productivity and quality in the production of chuño cookies, ensuring that it is
more competitive, which will allow to stand out against competitors by gaining trust and
customer satisfaction.

4.2. ECONOMIC JUSTIFICATION

This research aims to reduce production costs by increasing the

finished product and reduction of losses due to the cooking process (burnt products,
whites, or uneven cooking), which would generate short-term savings, which can be
used for improvements in the line.

[Link] JUSTIFICATION

The optimization and control of the cooking process in the production of chuño cookies will allow
improve the working conditions of the workers involved in the production process in the
microenterprise MELANY PRODUCTS; therefore, greater social well-being will be generated for the
worker at his workplace.

SCOPE AND LIMITATIONS

The study consists of the proposal of a plan to reduce defective products in the
production of chuño cookies at the company PRODUCTOS MELANY. The reduction plan of
defective will include from design and implementation to feasibility evaluation and
expected results. Among the possible limitations is the economic aspect subject to
budget that the company has available for that purpose, not to mention the time, which is also a
limiting factor to consider.
5. REFERENTIAL FRAMEWORK

5.1. Company Description

The idea of creating 'Melany' products came about more than 20 years ago, at that time we focused on
only for the marketing of chuño cookies, we had a supplier in the city of
Oruro, then in the face of demand and the low production capacity for many distributors
we decided to create a company dedicated so far to the production of chuño cookies, a
a great advantage is that we have developed a sustainable market that we must take advantage of to
make the most of it.

The promoters of this project are a family led by Mrs. Lucila Villanueva and the
Mr. David Garcia; who decided to tackle the production, commercialization, and expansion of the
company towards new markets with potential that until now no company in the sector
is booming in its fullness. The experience of more than 20 years in the field of chuño cookies
it is a strength from which the greatest benefits should be drawn for future projection,
the idea of developing new products and services in this area is maintained, having as
product icon the Chuño Cookie "Melany".

Table 1 Characteristics of the Company

Company name MELANY PRODUCTS

NIT 2762286018
R.S. SENASAG 05-03-03-06-0015
Nombre del propietario Mr. David García
Address Avenue Tte Villa No. 704 and Juan Lechín Oquendo Street

Type of company Microenterprise

Sector Food preparation
Years of experience in the business 20
Source: Self-prepared

5.2. Description of the products

Our product is the following:

The Chuño Cookies are made from fortified wheat flour, vitamin B1, B2,
Niacin, Folate, and Iron, fresh eggs, starch. Production process by which the
the product has the characteristic of LOW IN GLUTEN.

Figure 1. Presentation of 300 grams (10 units)

Table 2 Nutritional Information

ENERGY VALUE 100 G. 4.28 Kcal.

Humidity 100 g 5.24 g
Protein 100 g 13.93 g
Fat 100 g 10.62 g
Carbohydrates 100 g 69.31 g
Ash 100 g 0.90 g
Football 100 g 54.50 mg
Iron 100 g 6.32 mg
Vitamin A 100 g 6.65 mg
Source: Self-made

5.3. Strengths and advantages.

Our competitive advantage is differentiation through our product presentation quality.
and our marketing strength to reach potential markets, in addition to
our capacity for rapid innovation in the production of new services and products.

Regarding our potential clients, there is a need that has not been met so far.
At the moment, in Bolivia there is a high percentage of people who cannot consume.
foods with gluten.

Regarding the product, we have all the conditions to demonstrate its benefits, we
help for this effect the formalization that we pursue and our affiliation to institutions of
impetus to the industry.

6. THEORETICAL FRAMEWORK

7.1 Optimization

Optimize means to achieve a maximum or minimum regarding a certain criterion, if

criteria are applied, it will also be necessary to establish some way of weighting the relative value of each
criterion, the general process of maximization or minimization is called optimization (Salvendy,
1991). Optimization is the action and effect of optimizing. This verb refers to seeking the
better way to perform an activity.

Generally speaking, optimization can be carried out in various fields, always with the same
objective: to improve the functioning of something through enhanced resource management.
Optimization can be carried out at different levels, although it is advisable to focus on it towards
the end of a process.

7.2 Process optimization

Process optimization means, among other things, redesigning processes; improving controls of
the operations; substitution of inefficient processes; make modifications to the equipment or
technological changes that allow for the reduction of waste generation, also known as
strategies. This type of strategy can be used in companies of any size and sector,
conveniently links the aspects of productive interest. That is, the alternatives of
Optimization allows for increasing economic benefits while reducing costs.
associated with the best environmental performance (Center for the Promotion of Sustainable Technologies, 2003).

7.2.1 Better productivity and profitability

The changes to be made in production entail an increase in profitability, due to

better utilization of resources and greater efficiency in processes, among others.

7.8 Control

Process to ensure that the plans and programs for the operations system are carried out
cabo (Alessio, 2002)

It allows keeping the organization or system on the right track.

Control as a verification of something, to appreciate if it is correct, such as verifying tests or

notes.

Control as an administrative function, that is, as the fourth stage of the administrative process.

It constitutes the fourth and final stage of the administrative process. This aims to ensure that things
they should be done in accordance with expectations or as planned, organized, and directed,
pointing out the failures and errors in order to fix them and prevent them from recurring.

7.8.1 Establishment of Standards

A standard can be defined as a unit of measure that serves as a model, guide, or pattern.
based on which the control is carried out.

Standards are established criteria against which results can be measured.

they represent the expression of the planning goals of the company or department in terms such
that the actual achievement of the assigned duties can be measured against them.
Standards can be physical and represent quantities of products, units of service,
man-hours, speed, rejection volume, etc., or they can be stipulated in monetary terms
such as costs, income or investments; or other measurement terms.

7.8.2 Measurement of results

If the control is properly set and if there are means available to determine exactly
What the subordinates are doing, the comparison of actual performance with what was expected is easy.
But there are activities where it is difficult to establish control standards, making it difficult to...
measurement.

7.8.3 Correction

If deviations are detected as a result of the measurement, correct them immediately.

deviations and establish new plans and procedures so that they do not occur again.

7.8.4 Feedback

Once the deviations have been corrected, reprogram the control process with the information obtained.
causing the diversion.

7.8.5 Control Factors

There are four factors that must be considered when applying the control process.

Quantity

Time

Cost

Quality

The first three are quantitative in nature and the last one is predominantly qualitative.

The quantity factor applies to activities where the volume is important.

Through the time factor, the scheduled dates are controlled.

Cost is used as an indicator of administrative efficiency, as it allows for

determine the expenses of certain activities.

Quality refers to the specifications that a certain product or certain functions must meet.
of the company.

7.8.6 Importance of Control

Establish measures to correct the activities, in such a way that the plans are achieved.
successfully.

Quickly determine and analyze the causes that may lead to deviations so that they do not happen again.
to present oneself in the future.

Identify the sectors responsible for administration, from the moment they are established.
corrective measures.

Provide information about the status of plan execution, serving as

foundation when restarting the planning process.

Reduce costs and save time by avoiding mistakes.

Its application directly impacts the rationalization of administration and consequently,

in achieving the productivity of all the company's resources.

OVENS

They can be electric or gas. They are heat exchangers that allow for the interior to...
it circulates heat evenly to achieve a quick and uniform cooking of the dough.
They are usually divided into 3 parts:

Table II. Parts of an oven and their heat transfer

The shape of the oven is very important for heat transfer.

Curved-shaped ovens facilitate air convection inside the oven, preventing that in
the interior has spaces that are less cold than others. The curved shapes ensure that the heat
absorbed by the structural mass of the oven, it is delivered consistently and uniformly over
the entire surface of the food placed in the oven and in any part of it.

In contrast, ovens with square or rectangular bases and vertical walls are less
more efficient than the curved ones.

Types of ovens

2. Types of Oven

The variety of types of ovens that have existed and exist for baking doughs could
classify like this:

2.1 Artisan Oven

2.1.1

Concept

They are those structures, heated with wood or gas, with a vaulted shape, of different types and
measures and various uses, completely built in adobe or clay.

It works based on forest materials. From the perspective of energy consumption, they are the
less efficient and those with the highest carbon dioxide emissions, but from the point of
gastronomic view, in certain cases gives a special flavor.

2.1.2 Structure of the Artisan Oven

The traditional or clay oven consists of the following parts:

A. Base or Floor: It is where the cooking vault will rest. The important part in the construction of the
base is the insulation that should be present where the vault rests so that heat is not lost
generated in the same and for them not to act based on the expansion cycles.

B. Vault: It is the actual oven, the cooking chamber, where heat is concentrated.
turning inside it so the bread can be baked.

C. Mouth: It is where we introduce the pans.

D. Chimney: It is responsible for removing the smoke produced by the baking of bread or
due to the heating of the oven.

Operation of the Artisan Oven

The real performance efficiency of a traditional oven is based on:

a) They are mostly made of natural refractory materials that have great capacity
to absorb the heat, store it, and then after discarding the harmful gases, deliver it for cooking,
slowly, until its final cooling.

b) They develop very high combustion temperatures and if the path of the gases through the interior
And chimneys are in harmony and properly calculated before going out into the environment, allowing it to be executed.

a complete combustion.
c) The caloric-energy power accumulated in its vault, even after removing the embers, is
optimal being able through the use of pyrometers (heat thermometers) temperature markers
control the cooking time.

2.1.4 Maintenance of the Artisan Oven

The chimney should be cleaned (this should be done every three months), which consists of
in scraping or sweeping the four internal walls of the chimney with a brush. Then remove the
soot that detached from the chamber through which the smoke goes to the chimney.

In case there is any crack, it is necessary to report it to the production manager so that
please make the necessary arrangements for their repair. On many occasions
Due to the constant use of the oven, its floor is becoming worn or cracked and it is necessary
also the repair of it.

In other cases, the door detaches and therefore it is essential to have a person who
know how to put it back, since the installation is the most complex part of the oven.

2.1.5 Combustion Methods

Firewood

The use of firewood as fuel in bakeries has more disadvantages than

advantages:

It is less hygienic than other fuels: it requires intervention.

from the hands of the operator for its combustion; something that does not happen with the

liquid or gaseous fuels that go directly from the tank of

fuel to the furnace boiler.

They need a large storage space; while the

liquid or gaseous fuels only need a small place where

install the deposit.

• La leña es el combustible menos rentable económicamente, tanto por su

difficulty of acquisition, such as the time required for it

conditioning and storage.

The firewood leaves a silky layer of ash that causes the pansalga to become dirty and this

delays the process at the time of being packed, as it has to be

cleaning.

Analysis of the oven

Loaded from the oven

Stew

Phenomena during cooking

Influence of temperature on mass

Evaporation of water with a hold in the mass

Volatilization of aromatic substances

Increase in volume

Biochemical phenomena

Effect of steam on dough cooking

Fuels used for combustion

Natural gas

Properties of natural gas

Characteristics of natural gas

Heating value of natural gas

6.13. Heat transfer

The science of heat transfer is related to the rate of exchange.

of heat between hot and cold bodies called source and receiver." KERN(1999, p. 13).

When placing 2 objects in thermal contact at different temperatures, heat will flow.
from the object with the highest temperature to the object with the lowest temperature.
Heat flow always occurs in the direction of decreasing temperature. The
Heat transfer is the study of the rates at which exchange occurs.
from the heat between the heat sources and the receivers. It should be considered that each
Heat exchange has its own characteristics. There are 3 mechanisms of heat:

6.13.1. Heat by conduction

It is the transfer of heat that occurs through a fixed material, such as a wall.
stationary for example. The heat flow is proportional to the change in temperature to
through the wall and to the area of it, and the heat transfer that occurs, is
determines through the temperature gradient that drives heat through the wall
of thickened. It should also be taken into account the material from which the wall is made
to which the heat is being transferred, which is known as the constant of
proportionality known as the thermal conductivity of the material.
 6.13.2. Heat by convection

Convection is the transfer of heat between relatively hot and cold parts.
from a fluid through a mixture. For example, when there is a liquid in a
container and it is placed over a hot flame. "The liquid that is in the
the bottom of the container heats up and becomes less dense than before, due to its expansion
thermal. The liquid adjacent to the bottom is also less dense than the upper cold portion
and rises through it, transmitting its heat through mixing as it ascends.
KERN (1999, p. 15).

6.13.3. Heat by radiation

This heat transfer mechanism is due to the property that they have
bodies to emit radiation permanently that propagates at the speed of light and
they can be absorbed by another body."Castells (2012, p.

158), where the transmission of energy is through electromagnetic waves to

through space. Radiation is emitted from a source to a receiver, part of the
energy is absorbed by the receiver and part is

reflected by it, only the absorbed energy is what appears as heat.

To solve a heat transfer problem, certain aspects must be analyzed.

characteristics of the system, such as the quantities and heat ratios that can
to transfer due to the nature of bodies, the potential difference, the extension and
arrangement of the surfaces that separate the source and the receiver, and the amount of energy
mechanics that must be dissipated to facilitate heat transfer. Because the
heat transfer is analyzed for a system, the heat loss from a body must
is equal to the heat absorbed by another within the confines of the same system.

6.14. Definition of the energy balance

The energy balance is based on the Law of Conservation of Energy, the

which expresses that in the course of a process, energy cannot be created or destroyed; it can only be
can change shapes.” (Cengel, 2007. p. 72). The energy balance for any
system can be expressed as:

Total energy that Total energy that = Change in energy enters into
the system exits the system total of the system

6.15. Energy

Energy is an abstract magnitude related to the dynamic state of a closed system.

that remains unchanged over time. Energy is represented in units of force by
distance, for example joules (J). Kern (1999, p. 576). The total energy of a system
corresponds to the sum of all types of energy, which are:

Kinetic energy: energy due to the translational motion of the system

considered as a whole, with respect to a reference.

Potential energy: energy due to the position of the system in a potential field
(gravitational or electromagnetic).

Internal energy: all energy that a system possesses that is not kinetic or potential.
such as the energy of the vibration of molecules, the energy
 product of the electromagnetic interactions of the molecules e
interactions between the atoms and/or subatomic particles that constitute
the molecules.

Heat: energy that flows as a result of a temperature difference

entre el sistema y sus alrededores. La dirección de este flujo es siempre de la mayor
temperature at the lowest. By convention, heat is positive when the transfer
It is from the surroundings to the system (that is, the system receives this energy).
will determine as Q.

Work: energy that flows as a result of any driving force

unlike a temperature gradient, like a force, a voltage difference,
etc. The work will be defined as positive when it is carried out by the surroundings
about the system. It will be determined as W.

Enthalpy: enthalpy does not have an absolute value, only changes are measured.
of enthalpy. It is defined by H = U + PV, where E is internal energy, P is pressure and
V is volume. Enthalpy is a state function and depends only on the states.
initial and final and not of the path taken

6.16 Energy balance in closed systems

As mentioned earlier, the principle governing energy balances

it is the law of conservation of energy, also known as the first

principle or law of thermodynamics.

Open system: when there is a transfer of mass across the boundary or

system limits during the time period that the process occurs.

Closed system: when there is no mass transfer across the boundary or

system limit during the period of time when the process occurs.
 The energy balance of a closed system must be established between two moments.
over time. In a closed system, energy can be transferred at the boundaries of
sistema como calor o trabajo. Por lo que el balance de energía de un sistema cerrado será:

Final energy of the system - Initial energy of the system = Net energy transferred to
system

Source: Felder Richard, et al, (2007, p. 318).

The initial energy of the system will be: Ui + Eci + Epi

The final energy of the system will be: Uf + Ecf + Epf The energy
the net transferred will be: Q + W

Where the subscripts 'i' and 'f' refer to initial and final states of the

system.

Rewriting the balance sheet equation, it would look as follows:

(Uf-Ui) + (Ecf-Eci) + (Epf-Epi) = Q + W

 Using the symbol "Δ" to represent (final-initial), the equation would be:

ΔU + ΔEc + ΔEp = Q + W

To apply this equation to a closed process, the following must be taken into account:
consideraciones:

The internal energy of a system depends on its chemical composition (solid,

liquid or gas) and the temperature of the system. It is independent of the pressure in case
to handle ideal gases and practically independent of pressure for liquids
y sólidos. Si no hay cambios de temperatura, cambios de fase y presión ni reacción
chemistry in the closed system then ΔU ≈0.

If a system is not accelerating (or decelerating), ΔEc = 0.

If a system is neither ascending nor descending, then ΔEp = 0

If a system or its surroundings are at the same temperature or the system is

perfectly insulated, then Q = 0. This process is called adiabatic.

If there are no moving parts, electrical currents, or radiation at the limits of

system, then W = 0. Felder Richard, et al (2007, p. 319).

6.17. Determination of oven efficiency through energy balance

There are 2 types of processes, the continuous one where production is measured in kg/h or in
t/h and the intermittent process where the load introduced in each operation is in kilograms
or on time. It is important to define the process, to

to be able to perform the analysis in the correct way.

 The temperature in the continuous furnaces is constant in each zone throughout the
time, and the load varies throughout the oven from the entrance to the exit. In the ovens
intermittently the load temperature varies over time, but it remains
relatively constant throughout the oven at a given moment.

For the case of this research, the process is intermittent; therefore the measurements
they will be carried out in complete production cycles. It is essential that the conditions of
measurement at the beginning should be the same at the end of the period.

For the startup of the process, an initial heat input is necessary to

heat the walls, this heat is produced from the initial burning of the fuel,
when the generated gas comes into contact with oxygen, the flame and gases are produced
Combustion products release a large amount of heat. This released heat is invested.
in keeping the walls warm, in heating the waste that enters the
process and in the hot combustion gases." Castells (2012, p. 158).

It is important to analyze the quality and preparation of the fuel used, as

this will depend on the heat contribution supplied to the process, if it is a fuel of
poor quality, a large amount of it will be spent in order to produce the quantity of
heat that the system requires, affecting the efficiency and cost of the process.

The heat exchanges that occur in the oven are basically:

Heat transfer by convection and radiation from the flame and its products
from combustion to the mass of bread and to the walls of the oven.

Heat transfer by radiation from the walls of the furnace to the product,
because the temperature of the oven walls is raised to a temperature
higher than that of the product to be heated (bread dough).

Part of the heat generated by combustion is released with the hot gases from the furnace.
 Figure 5. Heat transfer in the oven

Source: Castells (2012, p.156).

To determine the efficiency of the vault furnace, an energy balance will be carried out.
of the system, calculating the heat transfer that occurs in the process. The efficiency of
A furnace is the percentage of heat released in the flame that is absorbed by the solid
the heated fluid. "The burners are

the devices that allow the combustion between the fuel and the

oxidizer in a controlled manner, ensuring the adequate contribution of both to achieve

the specified thermal power."Castells (2012, p. 163). The main function of the
burners are to transfer heat and to homogenize temperatures inside
from the oven, so that heat is transferred to the product in the most efficient way possible.
 However, as in any process, efficiency cannot be 100%. This
typically range from 70 to 95%. The furnaces usually contain radiant surface and
of heat transfer by convection.

To determine the efficiency in the vault furnace, the equation is first presented.
general balance of energy for a stationary closed system without interactions of
work across its border, where the available heat is equal to the sum of useful heat plus
heat losses:

Where:

QD = calor disponible

Q1 = useful heat

Qi = sum of heat losses

Source: Valverde, A., Sarria, B., Monteagudo, J. (2007, p.

177)

6.17.1. Available heat

 The initial energy that enters the furnace is given by the heat that enters with the
fuel, in this case diesel. The heat of combustion generated by burning diesel,
is related to its heat capacity. 'The

heat capacity or specific heat is defined as the energy required

to raise the temperature of a unit mass of a substance by one degree

Cengel (2007, p. 281). The heat capacity is expressed in kcal/kg.

There are two types of calorific powers for each fuel:

The higher heating value: includes all the heat produced, including
the required to vaporize the moisture it contains.

The lower heating value: does not consider the calories consumed to
vaporize the moisture contained in the fuel, therefore this is that he
gives us the calories that are truly usable in a thermal process.
University of Valladolid, Combustion (2011).

The heat capacity does not define the amount of heat supplied, since it has
what to see with the speed at which the fuel burns, the amount of oxygen in the
diesel combustion, burner efficiency among others.

To determine the energy supplied by the fuel, the following is used

equation:

Where: Ecombs fuel energy fed into the furnace (kcal)

Cpcombs heat capacity of the fuel (kcal/kg)
Combustible = combustible total alimentado (kg)

Source: Evaluation of the thermal performance of a vaulted ceramic oven. (2011. p. 8)

6.17.2. Useful heat

 For making the bread dough, one of its main
Ingredients, it is the water. Humidity is an obstacle for bread baking, as it
requires a certain amount of heat, only to evaporate the water contained in the mass;
This necessary heat is known as useful consumption. To determine the useful heat
supplied for the baking of bread, the following formula is used:

Where:

Mpf = masa del pan sin humedad (kg)

Cpan specific heat of bread (kcal/kg°C)

Tburn burning temperature of bread (°C)
Tenvironment
ambient temperature (°C)

Source: Evaluation of the thermal performance of a vault-type ceramic kiln (2011, p. 8)

6.17.3. Heat losses from the process

This study does not take into account the losses caused by gases.
escape and the incomplete combustion of the fuel. The heat losses from the process are:

[Link]. Heat loss by conduction

To determine the heat loss by conduction from the walls of the furnace,
towards the system, it is determined as follows:
Where:

Qpared = loss of heat from the oven walls (W) K =

thermal conductivity (W/m*°C)

A = heat transfer area m2

Ti = temperatura interior (°C)

Te=temperatura exterior (°C)
L=espesor (m)

Source: Cenguel (2007, p. 92).

[Link] Heat transfer by radiation

In the case of baking bread in an oven, a certain part of the transferred heat is through
radiation. To determine the net rate of heat transfer by radiation from the
system is given by:

Where:

Qrad = calor transferido por radiación (W)

 emissivity of the surface

absorption (W/m * K)2 A 4

surface area (m²) 2

T1= temperatura interior (K)

Tpared= temperatura de la pared (K)

6.17.4. Net energy transferred to the system

In steady state, the total heat amount Q supplied to the oven is equal to the
what comes out of it:

Qt = Qpared + util
Q + Qrad

Where:

Qt = total heat supplied to the oven

Qpared = heat loss through the walls

Qutil = useful heat for water evaporation

 Qr thermal insulation of the oven

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 To determine the efficiency of the oven, the following formula is used:

Where:

Qt = calor total

QD = available heat

Source: Evaluation of the thermal performance of a vault-type ceramic oven. (2011, p. 13)

According to Castells (2012), certain considerations are mentioned to follow for a

correct operation of the oven

Accurately estimate the losses through the furnace walls, as this requires
the use of more fuel to provide more heat.

Use insulating materials in the walls to prevent losses due to conduction.

from the heat to the environment.

Reduce excess air and use a high-quality fuel to avoid

that when the gases produced by combustion are generated, a large quantity is dragged along
of sensible heat, since it is lost by emitting it to the atmosphere.

Minimize heat losses due to gas leaks as much as possible.

7. METHODOLOGICAL DESIGN

1.1 Research methodology

The development of the degree project will use descriptive research, because it allows
to characterize a fact, phenomenon, individual or group, in order to establish its structure or
behavior (Arias, 2006). In this regard, an analysis is intended to be carried out of
behavior of the factors in the subject being studied.

1.1.1 Sources of information.

To obtain information intended for optimizing the cooking process in production of
chuño cookies, data can be obtained from secondary sources or primary sources.

a) Primary information. It is the one that the researcher collects directly through
from an immediate contact with its object of analysis.

b) Secondary information. It is the information that the researcher gathers from

research already conducted by other researchers for different purposes.

1.1.2 Collection of primary information

[Link] The interview method.

The interview is a specific form of social interaction aimed at collecting data.
for a research study. The researcher asks questions to people who can provide him with
data of interest, establishing a dialogue, where one of the parties seeks to gather information and
the other is the source of that information. Its main advantage lies in the fact that they are the same
social actors who provide data regarding their behaviors, opinions, desires,
attitudes and expectations. No one better than the person involved to talk to us about
that which thinks and feels, from what it has experienced or thinks of doing. But there is an important
disadvantage that limits its scope. Anyone interviewed can tell us about that.
that we ask him but he will always give us the image he has of things, what he believes they are, to
through its subjective load of interests, prejudices, and stereotypes.
This method will provide information by asking questions to the workers that can
contribute to the research topic.

[Link] The method of scientific observation.

Observation can be defined as the systematic use of our senses in the search for
the data needed to solve a research problem. In other words,
Scientifically observing is actively perceiving the external reality with the purpose of obtaining
the data that have previously been defined as of interest for the research. The observation
scientific research must follow some basic principles:

It must have a specific purpose.

It must be planned carefully and systematically.

A careful written record of it must be maintained.

Its duration and frequency must be specified.

It must follow the basic principles of validity and reliability.

Through this method of information collection, deficiencies can be identified and

critical points in the production process to take corrective measures.

1.2 Collection of secondary information

Libraries are the best option available to the researcher, especially regarding
refers to books, scientific journals, and newsletters. They must also not be left unrecorded.
other places that can gather information of this type: private archives and libraries,
organisms and public or private institutions, bookstores, newsstands, etc.
Computer networks also enable a systematic search for materials.
existing bibliographic.

This technique of collecting secondary information will allow for a deeper understanding of the results.
obtained to make the best decisions.

[Link] Survey of processes

It is a technique for the collection of data and documents aimed at the processes, it helps to
visualize the sequence of operations and the presentation of the data, this should describe in form
clearly the way in which the different activities should be developed chronologically and the
intersectoral relationships necessary to achieve the planned objectives, in addition to indicating
for each activity who is responsible for carrying it out and, if applicable, what
Precautions, equipment, or other elements are necessary for its development.

This technique will provide information that allows for the diagnosis of the
company and evaluate the cooking process of the chuño cookies.

1.2.2 Information processing

The information of each component will be organized, to subsequently tabulate them and/or
process them with the help of software packages.

1.2.3 Information Analysis

After processing the information, the respective analysis and interpretation will proceed.
results, which will allow us to know the degree of importance and influence of each factor and/or
variables.

1.3 ETAPAS DEL PROYECTO

The project includes the following stages:

1.3.1 Diagnosis of the production process

The objective of this stage is to have a preliminary diagnosis of the production process.
for which the collection of information on the production processes will be carried out with the
objective of having knowledge of the production processes in the making of chuño cookies
and obtain necessary information to facilitate, identify, and propose optimization alternatives.

To evaluate the production processes and identify the critical operations that will be the basis for
The production diagnosis will include the following activities:

Develop flowcharts of the production process linking unit operations.

Preliminarily evaluate the inputs and outputs of the processes.
Identify the critical operations.
Propose whether there are simple optimization measures.
1.3.2 Evaluation of energy efficiency
This stage aims to evaluate energy efficiency through energy balances and
determine the specific energy resource consumption to establish alternatives for
optimization

The balances of electrical and thermal energy will be prepared to quantify the inputs and outputs of the
process and identify the causes that lead to the inefficiency of the use of supplies.

Based on the identified causes that lead to inefficiencies, they constitute the basis of the
what optimization techniques will be proposed. To which a sequence will be followed that uses
prioritized criteria.

1.3.3 Control system

This stage aims to establish a control system for the consumption of the resource.
energy-efficient in order to make efficient use of this resource, for which the system will be adapted.
kanban since this system is a tool that will help optimize this resource.

An optimal energy resource consumption standard will be established for the system.
control this based on this.

The design of the kanban system will be carried out, and training will also be provided to the workers in order to

to become familiar with this system so that it can be implemented later if it is appropriate for the
production process.

1.3.4 Economic Technical Evaluation

For each selected optimization alternative, a technical evaluation will be carried out.
economic.

Technical evaluation the purpose of this evaluation is to verify the technical viability of implementing
the proposed modifications or changes in the optimization option.

Economic Evaluation the purpose of this evaluation is to determine the economic feasibility of the
optimization options qualified in the previous step as technically feasible. It must
establish the following economic criteria.
Through activities such as sorting optimization options in order of priority
using the concepts of priority and finally must be exposed and expressed in the form of
recommendations, in a clear, exact, and precise manner.

1.3.5 Implementation and final evaluation

The optimization techniques should be implemented, results verified, and promotion carried out.
continuity, with the delivery of the diagnostic report.

A list of specific goals will be made to implement the measures for optimization of
the recommended inputs, based on the results of the diagnosis. Likewise, develop a plan
action for each recommended optimization measure, where it should detail the goals, the
activities, the responsible parties, and the assigned budget.

Designate and/or hire personnel responsible for preparing a detailed plan to implement the
recommended measures, train the operational staff and implement the measures
recommended.

It will be verified through monitoring and after a certain period established in the plan.
action, the benefits provided by each of the optimization measures implemented.

8. WORK PLAN
9. SCHEDULE
10. BUDGET
11. BIBLIOGRAPHY
12. TENTATIVE INDEX