RESEARCH WHIT SOCIAL SENSE
THEORETICAL FRAME OR THEMATIC
CLEANING FOR FOOD
We have a proper hygiene of fruits and vegetables should be appropriate facilitiesand have a sufficient supply of hot and cold water.
According to the decree 3075 of 1997 issued by the President of the Republic of Colombia issued "The procedures for cleaning and disinfection should meet the unique needs of process and product in question"
Today, hygiene in a marketplace does not comply with established standardsbecause they are pests that can contaminate and cause infection and illness in the user.
FOOD STORAGE
In regions of tropical and subtropical climates, where the growing season is much broader and the harvest is distributed over time, storage can be a strategy to delay the supply of the product, depending on its merits and as extremes are one hand, the highly perishable berries such as raspberries and generally, even those which are naturally adapted to a long shelf life, while others can not be exposed to lessthan 10 ° C, as most home fruit tropical. It is convenient to store a single species in order to optimize storage conditions specific to the range considered. Using the same space with different products creates problems of incompatibility of temperature, relative humidity, sensitivity to cold and ethylene absorption or emission of contaminating odors, among others.
Inside the structures we have good storage centers or warehouses for preparation and packaging, it is also very common on-farm conservationeither to natural or structure specifically adapted for this function. Although mechanical systems are usedto generate the ideal conditions of temperature and relative humidity, location and design of the storage warehouse influences the operation and efficiency of the system.
For storage and marketing of the fruit must be taken into account TDED marketingstandards for fresh fruit and fresh vegetables developed by the Codex Alimentarius’sOMMISSION and meet some minimum quality characteristics such as:
Be healthy, can not show any defects or putridness. Be clean and free of foreign substances. Introduce a fresh look. Be free of parasites· Be free from damage caused by parasites. Do not present of abnormal external moisture. Do not present smell or a strange taste· To have been picked, packed and transported carefully· Be mature enough· The development and condition of the fruit must be such that it can supporthandling and transportation and reach the destination in a proper state.Usually food is exposed to risk of contamination, when the distribution begins, because there are no real mechanisms of control.
WEIGHING
The scale (French scale) is a device used for weighing. Normally a horizontal scale has a platform on which to place the object to be weighed. Because, unlike a Roman, you do not hang the object to be measured from hooks or plates, it is easier though large and heavy bodies above the platform, making it possible to construct scales with a weight capacity of very large, as although used for heavy trucks.
The automatic production plants have recourse to three balanced meals weighing systems. Here is the weighing system of micronutrients.The weighing system has a very high accuracy. Here is the error in the dosage ofmicronutrients. 80% of all dosages were performed with an error less than ± 5 grams.The whole system is managed from the FLEXMIX.
Weighing System feeds we offer consists of two main components, theIPC-RECIPES program for PC and one or more weigh stations, each equipped with a weight controller which establish communication between the operator and thesystem.
WEIGHING DEVICE FOR MOVING FRUIT ON A CONVEYOR, COMPRISING AN ALUMINUM SUPPORT FOR CONTENT THAT IS CONNECTED TO AN ELECTRONIC SENSORWHICH THE CLASSIFIED
The record requested is applicable in the field of the agricultural industry, especially in post-harvest processing of fresh fruits and is basically a strain weighing system electronics. Over the years we have experienced different systems created for the evaluation of weighing fruits but none as forked as a lightweight and economical metal that goes under the receive conveyor belt chain every time you pass the fruit avibration signal through the boss on the side of the wall on the right side directly to a computer which does not give the approximate weight of the fruit that is going on this fork system onfour or two points to be weighed. Characterized to capture theweight of the fruit through contact with the workpiece.
The digital Gramera used to weigh the fruit into the mechanism has the followingfeatures:
ABS plate 6 x 5 cm.
Display type LCD with green backlight.
Key to change weight units. (g. Oz. Wt.)
System to subtract the tare weights of containers.
Operates on two AAA batteries.
With protective cover in ABS.
Operating Temperature: 0 º C to 40 ° C.
Made of high strength ABS.
Calibration and programming via keyboard.
Capacities available:
Max = 100g x 0.01g.
Max = 500g x 0.1g.
THE AUTOMATION
It is a system where production work are transferred, usually performed by human operators to a set of technological features. An automated system consists of twoin parts: Part of Command, Part Operations
The operative part is the part that acts directly on the machine. Are the elements that make the machine move and perform the desired operationThe elements that form the actuators are operating machines such as motors, cylinders, compressors and sensors such as photodiodes, switches. The control part is usually a programmable automaton (programmable technology), but until recently were used electromagnetic relays, ecards or pneumatic logic modules (wired technology).
(Imagen)
FRUIT PROCESSING
(Viaje de los alimentos)
PROCESO DE LAS FRUTAS
.jpg)
