Bibliographic citations
Vignes, A., (2018). Diseño arquitectónico a nivel de anteproyecto de una planta productora de queso artesanal en la provincia de Anta-Cusco [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/3685
Vignes, A., Diseño arquitectónico a nivel de anteproyecto de una planta productora de queso artesanal en la provincia de Anta-Cusco [Tesis]. : Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/3685
@misc{renati/1113367,
title = "Diseño arquitectónico a nivel de anteproyecto de una planta productora de queso artesanal en la provincia de Anta-Cusco",
author = "Vignes Rafael, Alicia Katerine",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
Currently, Cusco produces a large variety of cheeses; however, in the markets of the capital, most of them are from Puno and some from Moquegua. Although the province of Anta is recognized in Cusco for its large production of milk from cattle, they do not have adequate spaces that help produce cheese in an efficient manner. Therefore, the present work aims to carry out the design, at the preliminary level, of an artisan cheese production plant in the province of Anta, and in turn, take advantage of meteorological factors (solar energy) for the design of a photovoltaic system as an alternative energy system. So, the collection and processing of information of the study area was carried out through surveys distributed to the producers of the province. Based on this information, the analysis of the production and commercialization of the cheeses in Cusco, finalized with the design of the plant based on a series of methodological steps that resulted, as a graphic result at the preliminary level, of plans of the entire distribution of the plant, plans of cuts that express the constructive details, plans of elevations, in changes in architectural design for certain roofs. In turn, solar radiation was evaluated in the area of study for the design of the photovoltaic system, which involved the calculation of energy consumption for the operation of the plant and the evaluation of all the equipment to be used for this design. From the architectural proposal, it was concluded that the design of the spaces required for an artisan cheese production plant that would meet the requirements for the correct development of specific processes, and in this way would strengthen a hygienic and efficient production.
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