Automatización del proceso de secado para la fabricación de alimentos funcionales

Abstract

This document presents a degree project focused on optimizing and automating the drying process in the production of nutraceutical gummies (functional foods). It describes the theoretical foundations of drying, the critical variables (temperature, humidity, and air velocity), and the importance of water activity in the final product. The project includes the characterization of current drying chambers, data collection of the process (measuring the temperature and humidity of both the air and the product), and the development of a mathematical model to simulate and design the system based on engineering criterial. Furthermore, it proposes technological and control improvements (such as the use of air handling units and dehumidification systems) to reduce drying times and ensure product quality.