Beruflich Dokumente
Kultur Dokumente
DATOS DE PROCESO :
MATERIA PRIMA
RESIDUOS PAMA
ESPUMAS PAMA
HARINA PRODUCIDA
ACEITE PRODUCIDO
ACEITE PAMA
1850.575
18.5
42 **
339.75
54
3.7
ANALISIS DE LABORATORIO:
% SOLIDOS MATERIA PRIMA
% GRASA MATERIA PRIMA
% SOLIDOS RESIDUOS PAMA
% GRASA RESIDUOS PAMA
% SOLIDOS HARINA
% GRASA HARINA
19.88
5.00
17.05
2.00
85.92
7.65
ANALISIS DE COMPROBACION:
% SOLIDOS EN AGUA COLA
% SOLIDOS EN CONCENTRADO
8.08
30.17
Pgina 1
50.60
4.00
84.00
3.50
65.25
86.00
31.67
0.1%
0.2%
BALANCE DE MATERIA :
Harinas Prime
Filtro
Rotativo
POZA de Recepcin
S:
G:
A:
T:
SOLIDOS TROMMEL
3.15
17.05%
0.37
2.00%
14.98
80.95%
18.50
100.00%
MATERIA PRIMA
367.89
19.88%
92.53
5.00%
1390.15
75.12%
1850.58
100.00%
S:
G:
A:
T:
VAPOR
Cocina
Prensa
Celda Flotacin
S:
G:
A:
T:
ESPUMAS FLOTADAS
4.200
16.800
21.000
42.000
10.00%
40.00%
50.00%
100.00%
S:
G:
A:
T:
S:
G:
A:
T:
Tricanter
TORTA PRENSA
224.14
45.4%
19.75
4.0%
249.81
50.6%
493.70
100.0%
TORTA SEPARADORA
41.43
4.64
86.50
132.57
S:
G:
A:
T:
CALDO PRENSA
146.91
73.15
1155.32
1375.38
31.3%
3.5%
65.3%
100.0%
10.7%
5.3%
84.0%
100.0%
Separador
VAPOR
VAPOR
0.15
S:
G:
A:
T:
TORTA DE ESPUMAS
4.21
13.12
30.80
48.13
S:
G:
A:
T:
CALDO SEPARADORA
105.48
68.51
1068.82
1242.81
8.5%
5.5%
86.0%
100.0%
Centrifuga
AGUA EVAPORADA
850.07 TM
G:
S:
G:
A:
T:
ACEITE PAMA
3.7 TM
EFLUENTE AL MAR
-0.01
-0.02
-9.65
-9.68
S:
G:
A:
T:
0.08%
0.20%
99.72%
100.00%
S:
G:
A:
T:
CONCENTRADO
105.48
32.9%
-4.10
-1.3%
218.75
68.3%
320.13
100.0%
SUMA DE TORTAS
375.26
33.41
585.86
994.53
G:
ACEITE PROCESO
72.61
99.50%
S:
G:
A:
T:
AGUA DE COLA
105.48
9.0%
-4.10
-0.3%
1068.82
91.3%
1170.20
100.00%
37.7%
3.4%
58.9%
100.00%
A LA PLANTA AGUA COLA
AGUA EVAPORADA
557.78 TM.
Al Emisor Comn
Secador
HARINA PRODUCIDA:
ACEITE PRODUCIDO :
(P/H) TEORICO
:
(P/H) PRODUCIDO
:
EFICIENCIA HARINA :
EFICIENCIA ACEITE :
339.75
54.00
4.24
5.50
78%
74%
S:
G:
A:
T:
HARINA TEORICA
375.26
85.92%
33.41
7.65%
28.08
6.43%
436.75
100.00%
OF.TECNICA PRODUPESA
S:
G:
A:
T:
S:
G:
A:
T:
MATERIA PRIMA
367.89
92.53
1390.15
1850.575
19.9%
5.0%
75.1%
STOCK CONCENTRADO
SOLIDOS TROMMEL
3.15
17.1%
0.19
1.0%
15.16
82.0%
18.50
S:
G:
A:
0.00
0.00
0.00
0.00
29.3%
2.2%
68.5%
S:
G:
A:
S:
G:
A:
T:
7.6%
0.6%
91.8%
ESPUMAS FLOTADAS
8.64
20.6%
4.20
10.0%
29.16
69.4%
42.00
SOBRANTE CONCENTRADO
S:
0.00
28.4%
G:
0.00
2.1%
A:
0.00
69.5%
T:
0.00
339.75
54.00
HARINA PRODUCIDA:
ACEITE PRODUCIDO:
(P/H) TEORICO
(P/H) PRODUCIDO
HOJA 3
0.00
0.00
0.00
0.00
4.19
5.45
76.9% MAL, AVERIGUAR PERDIDAS
91.2% MEJORAR PROCESO
S:
G:
A:
T:
HARINA TEORICA
379.68
85.9%
33.81
7.7%
28.41
6.4%
441.90
G:
A:
T:
ACEITE TEORICO
58.91
99.5%
0.30
0.5%
59.20
84 TM/Hr
100%
37.0%
TORTA PRENSA
224.14
45.4%
19.75
4.0%
249.81
50.6%
493.70
100.0%
S:
G:
A:
T:
S:
G:
A
T:
S:
G:
A:
T:
S:
G:
A:
T:
S:
G:
A:
T:
SUMA DE TORTAS
375.26
33.41
585.86
994.53
PAMA
Vapor Direct.
TORTA SEPARADORA
41.43
4.64
86.50
132.57
TORTA DE ESPUMAS
4.21
13.12
30.80
48.13
2.54 TM
0.00 TM
S:
G:
A:
T:
CALDO PRENSA
146.91
73.15
1155.32
1375.38
10.7%
5.3%
84.0%
100.0%
31.3%
3.5%
65.3%
100.0%
8.74%
27.26%
64.00%
100.00%
100% CONCENTRADO
105.48
32.9%
-4.10
-1.3%
218.75
68.3%
320.13
100.0%
EVAPOR.
345.85
37.7%
3.4%
58.9%
100.00%
PES.DIAM
CTD. SECADO
VOLUMEN m3
CAPAC
S:
G:
A:
T:
0% CONCENTRADO
0.00
#DIV/0!
0.00
#DIV/0!
0.00
68.3%
0.00
#DIV/0!
S:
G:
A:
T:
SCRAP 1 SECADO
375.26
33.41
240.01
648.68
57.8%
5.2%
37.0%
100.00%
S:
G:
A:
T:
SUMA DE TORTAS
375.26
33.41
240.01
648.68
57.8%
5.2%
37.0%
100.00%
TM
EVAPOR.
211.93
2
473
28
PES.DIAM
CTD. SECADO
VOLUMEN m3
CAPAC
S:
G:
A:
T:
HARINA TEORICA
375.26
86%
33.41
8%
28.08
6%
436.75
100%
TM
1
230
13
PESQ.RUBI
2
466
27
PESQ.RUBI
1
233
13
VAPOR
REQUERIMIENTOS DE VAPOR
CAPACIDA PROCESO HORA :
TM. HARINA HORA
:
INCREMENTO T CALDOS
CONSUMO R-500
Gln/TM
% PURGAS estimado
BHP CALDEROS INSTALADOS
VACIO (3)
VACIO (4)
17591.29
280361.25
59004.13
21578.65
6104.60
383160.38
38390.02
120928.55
927118.87
17591.29
280361.25
59004.13
21578.65
6104.60
299052.00
34184.60
107681.48
825558.00
1429.66
503.1
925186.11
69389
-1552%
1429.66
503.1
823625.24
61772
-1371%
16821.57
49.51
14975.00
44.08
Pgina 5
1.90%
30.24%
6.36%
2.33%
0.66%
32.26%
3.69%
11.61%
Hoja5
1554.83
2358.36
1457.919
2031.605
1204.779
1839.567
2863.65
13310.71
70.00%
71.00%
71.07%
70.91%
73.91%
71.58%
74.14%
71.90%
1088.381
1674.436
1036.143
1440.611
890.452
1316.762
2123.110
9569.895
8.74%
9.78%
9.19%
9.22%
6.89%
9.04%
6.76%
8.49%
135.892
230.648
133.983
187.314
83.009
166.297
193.583
1130.725
21.26%
19.22%
19.77%
19.87%
19.20%
19.38%
19.10%
19.61%
316
438.7
300
436
272
388
628.95
2779.65
7.89%
8.75%
7.87%
7.36%
7.91%
7.71%
7.89%
7.92%
24.932
38.386
23.610
32.090
21.515
29.915
49.624
220.072
11.91%
12.99%
10.88%
10.45%
10.64%
11.44%
10.60%
11.25%
37.636
56.987
32.640
45.562
28.941
44.387
66.669
312.821
80.20%
78.26%
81.25%
82.19%
81.45%
80.85%
81.81%
80.90%
Pgina 6
Hoja5
330.557
453.277
288.231
403.680
231.318
356.508
546.957
2610.527
13311.147
253.432
343.327
243.750
358.348
221.544
313.698
514.544
2248.643
2781.537
Pgina 7
Hoja6
S:
G:
A:
T:
S:
G:
A:
T:
SOLIDOS TROMMEL
0.54
15.4%
0.02
0.5%
2.94
84.1%
3.50
S:
G:
A:
T:
ESPUMAS FLOTADAS
0.54
5.4%
1.35
13.5%
8.11
61.1%
10.00
SOBRANTE CONCENTRADO
S:
7.33
29.3%
G:
0.55
2.2%
A:
17.13
68.5%
T:
25.00
108.35
15.00
HARINA PRODUCIDA:
ACEITE PRODUCIDO:
(P/H) TEORICO
(P/H) PRODUCIDO
4.09
4.30
95.3% OK
98.3% OK
Pgina 8
MATERIA PRIMA
91.23
25.13
349.08
465.44
Hoja6
MATERIA PRIMA
19.6%
5.4%
75.0%
STOCK CONCENTRADO
S:
G:
A:
8.58
0.72
20.70
30.00
28.6%
2.4%
69.0%
0.00
0.00
0.00
0.00
7.6%
0.6%
91.8%
S:
G:
A:
T:
HARINA TEORICA
93.56
82.3%
11.48
10.1%
8.64
7.7%
113.68
G:
A:
T:
ACEITE TEORICO
15.19
99.5%
0.08
0.5%
15.27
Pgina 9