Fermentor Engineering Design

Oct 13, 2025 by sorusgentrification.com 96 views

PRA Design of Soyghurt Making Factory from Soybeans with a Capacity of 185 Tons/year and Special Task: Design of Fermentor Details Engineering

Introduction

The increasing demand for healthy and nutritious food products has led to the development of alternative protein sources, such as soyghurt made from soybeans. Soybeans are a rich source of protein, isoflavones, and other essential nutrients, making them an excellent substitute for cow's milk, especially for those who suffer from lactose intolerance. In this article, we will discuss the design of a soyghurt making factory from soybeans with a capacity of 185 tons/year and the special task of designing fermentor details engineering.

Pre-Design of Soyghurt Making Factory from Soybeans

Soybeans are one of the food ingredients that have a fairly high protein content, which is between 35-40%. In addition, soybeans also contain isoflavones which act as antioxidants to ward off free radicals. The nutritional quality makes soybeans a good substitute for cow's milk, especially for those who suffer from lactose intolerance. The soyghurt manufacturing plant from soybeans is designed with a processing capacity of 185 tons per year, producing products of around 3,340 tons per year, and will operate for 330 days a year.

The main process in this factory design is divided into three stages: preparation and initial treatment stages of raw materials, the stage of making soy milk, and the Soyghurt fermentation stage. At the fermentation stage, fermentors are used with a temperature of 50 ℃ during the fermentation process that lasts for 10 hours.

Fermentor Engineering Design

The selected fermentor is the Batch type with the following specifications:

Type: Torispherical Flanged & Died Head
Mixer: Flat 6 Blade Turbine Impeller
Head thickness: 0.25 inches
Reactor height: 4.65 m
Reactor thickness: 0.25 inches
Mixer speed: 40 rpm
Reactor diameter: 3.35 m
Stirring power: 6 hp

The design of the fermentor is crucial in ensuring the quality and consistency of the soyghurt product. The batch type fermentor is selected due to its ability to maintain a consistent temperature and pH level during the fermentation process. The specifications of the fermentor are carefully designed to ensure that the fermentation process is carried out efficiently and effectively.

Factory Location and Land Area

The Soyghurt Factory is planned to be located in Brongsong District, Kendal Regency, Central Java, and requires a land area of 10,331 m². The location of the factory is chosen due to its proximity to the Waridin River, which will provide the necessary utility water for the factory.

Utility Water Requirement

The utility water requirement for the factory will be met from the Waridin River with a capacity of 760,197.6 kg/hour. The water requirement is calculated based on the production capacity of the factory and the water usage pattern of the different stages of the production process.

Organizational Structure

The organizational structure of this factory will be in the form of a Limited Liability Company (PT) with a total of 100 employees. The organizational structure is designed to ensure that the factory operates efficiently and effectively, with a clear chain of command and a well-defined role for each employee.

Factory Economic Analysis

Economic Analysis of the Soyghurt Making Factory from Soybeans shows quite interesting results:

Capital Investment (CI): Rp. 68,168,465,857.37
Total Costs (TC): Rp. 62,912.201.669,21
Profit Margin (PM): 39.63%
Break point (BEP): 51.13%
BEP Point Capacity: 1,738.49 tons
Investment Return (ROI): 28.92%
Return payment time (pot): 3 years 6 months
Network Return (RON): 48.2%
Internal return rate (IRR): 26.57%

Based on the analysis above, the Soyghurt manufacturing factory from soybeans with a capacity of 185 tons per year is feasible to be established. This shows that this business not only has a promising profit potential, but also contributes to the provision of healthy and nutritious alternative protein for the community. With this consideration, the factory can be one of the solutions in meeting healthy food needs and supporting the local economy.

Conclusion

In conclusion, the design of a soyghurt making factory from soybeans with a capacity of 185 tons/year and the special task of designing fermentor details engineering is a complex process that requires careful consideration of various factors. The factory is designed to operate efficiently and effectively, with a clear chain of command and a well-defined role for each employee. The economic analysis of the factory shows that it is feasible to be established, with a promising profit potential and a contribution to the provision of healthy and nutritious alternative protein for the community.
Frequently Asked Questions (FAQs) about Soyghurt Making Factory from Soybeans

Q: What is soyghurt and how is it made?

A: Soyghurt is a dairy-free alternative to traditional yogurt made from soybeans. It is made by fermenting soy milk with a bacterial culture, similar to how traditional yogurt is made. The fermentation process involves adding a bacterial culture to the soy milk, which converts the milk sugar (lactose) into lactic acid, creating a thick and creamy texture.

Q: What are the benefits of soyghurt?

A: Soyghurt is a nutritious and healthy alternative to traditional yogurt. It is high in protein, isoflavones, and other essential nutrients, making it an excellent option for those who are lactose intolerant or prefer a dairy-free diet. Soyghurt also has a lower calorie count compared to traditional yogurt and is rich in probiotics, which can help support digestive health.

Q: What is the capacity of the soyghurt making factory?

A: The soyghurt making factory has a capacity of 185 tons per year, producing products of around 3,340 tons per year.

Q: Where is the factory located?

A: The factory is located in Brongsong District, Kendal Regency, Central Java, Indonesia.

Q: What is the land area required for the factory?

A: The factory requires a land area of 10,331 m².

Q: How much utility water is required for the factory?

A: The factory requires 760,197.6 kg/hour of utility water, which will be met from the Waridin River.

Q: What is the organizational structure of the factory?

A: The factory will be operated as a Limited Liability Company (PT) with a total of 100 employees.

Q: What is the economic analysis of the factory?

A: The economic analysis of the factory shows that it is feasible to be established, with a promising profit potential and a contribution to the provision of healthy and nutritious alternative protein for the community.

Q: What are the key specifications of the fermentor used in the factory?

A: The fermentor used in the factory is a batch type with the following specifications:

Type: Torispherical Flanged & Died Head
Mixer: Flat 6 Blade Turbine Impeller
Head thickness: 0.25 inches
Reactor height: 4.65 m
Reactor thickness: 0.25 inches
Mixer speed: 40 rpm
Reactor diameter: 3.35 m
Stirring power: 6 hp

Q: What is the return on investment (ROI) of the factory?

A: The ROI of the factory is 28.92%, indicating that the investment in the factory is expected to generate a significant return.

Q: What is the return payment time (RPT) of the factory?

A: The RPT of the factory is 3 years 6 months, indicating that the investment in the factory is expected to be recovered within a relatively short period.

Q: What is the network return (NR) of the factory?

A: The NR of the factory is 48.2%, indicating that the factory is expected to generate a significant return on investment.

Q: What is the internal return rate (IRR) of the factory?

A: The IRR of the factory is 26.57%, indicating that the investment in the factory is expected to generate a significant return.

Conclusion

In conclusion, the soyghurt making factory from soybeans is a complex project that requires careful consideration of various factors. The factory is designed to operate efficiently and effectively, with a clear chain of command and a well-defined role for each employee. The economic analysis of the factory shows that it is feasible to be established, with a promising profit potential and a contribution to the provision of healthy and nutritious alternative protein for the community.