Bibliographic citations
Olivos, P., (2018). Elaboración del Plan HACCP y control estadístico de la granulometría de los insumos del extruído de harinas de cereales y harina de pota precocida en Cerecrocks S.A. [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/4628
Olivos, P., Elaboración del Plan HACCP y control estadístico de la granulometría de los insumos del extruído de harinas de cereales y harina de pota precocida en Cerecrocks S.A. []. PE: Universidad Nacional Agraria La Molina; 2018. https://hdl.handle.net/20.500.12996/4628
@misc{renati/1114822,
title = "Elaboración del Plan HACCP y control estadístico de la granulometría de los insumos del extruído de harinas de cereales y harina de pota precocida en Cerecrocks S.A.",
author = "Olivos Carmona, Patricia Carolina",
publisher = "Universidad Nacional Agraria La Molina",
year = "2018"
}
The main objective of this academic work was to develop a HACCP plan in the extrusion line of the CERECROCKS SA company, and to perform statistical control of the grain size of the inputs of extruded cereal flour and squid concentrate, based on the SNACK product. EXTRUDED FROM CORN ENRICHED WITH POTATO FLOUR, for which a diagnosis was made to the company based on the use of quality tools, obtaining as proposals for improvement: The development of a HACCP plan and statistical control for the inputs of the product. In the elaboration of the HACCP plan, elements relevant to the description of the product, the intention of use, the diagram of the process of the elaboration of the extruded cereal flour and squid concentrate, the HACCP control table, the application of the seven principles of the system, it contains an identified critical control point which occurs in the extrusion stage. The granulometry was chosen due to the fundamental variables for the extrusion are the granulometry and the humidity, however, the humidity was analyzed in the thesis on which this academic work is based; When establishing the statistical control of the granulometry in the inputs, verify that the raw corn polenta does not comply with the granulometry specified in the company data sheet of a similar extrudate product (since the product is new). The results obtained in the evaluation of the granulometry correspond to a normal distribution, for which reason control charts are performed, showing that they are statistically controlled.
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