Resumo

LONDONO D, Peggy A; MIERES PITRE, Alberto  e  CLEMENTE Y, Ynes M. Mechanized design of the process of production of the garlic sauce in a foods company. Rev. Téc. Ing. Univ. Zulia [online]. 2007, vol.30, n.Especial, pp.454-463. ISSN 0254-0770.

This work was centered in the mechanized design of the process of production of the garlic sauce in a company located in Carabobo state. Table of cause and effect, way analysis and fault effect and Pareto diagram were done to identify the variables that have influence in the diminution of the viscosity of the product and to obtain the cause of potentials faults. Measures were made of the water hardness and the viscosity of the product, where it was observed that as increased the hardness viscosity diminished. We obtained that the hardness of the water occupies 79% of the faults next by the time of mixed. In the design of mechanized process, they were incorporated jumbled hoppers to facilitate the handling of materials, a line of packaging for the presentation of a gallon and other equipment that didn’t exist. With the proposal of the new design the time of the process was reduced from 100 to 40 minutes.

Palavras-chave : Garlic sauce; xanthan gum; water hardness.