TECNIFICACIÓN DEL PROCESO DE PRODUCCIÓN DE MEZCAL EN EL ESTADO DE OAXACA, MÉXICO.

Abstract

Recently, mezcal production has had a period of great economic growth on the domestic and foreign market for being a product of excellent quality, comparable to the best beverages worldwide, given its organoleptic characteristics and the fact of being one hundred per cent organic. Nevertheless, the process of its obtaining is purely handcrafted, a situation limiting its production, for which it is necessary to generate the appropriate technology to increase the production of this alcoholic beverage. This work presents the design of an agave pine cutter machine (Agave angustifolia haw) as well as a design for chopping the center bottom part of agave as response to the problems met at cutting in the process of mezcal production in Oaxaca. Both designs apply the technique of displaying the functions of quality, they include from identification and area of necessity the generation and evaluation of design concepts, finishing with detail design. Plans of assembly, of sub –assembly, detail and costs of machinery and impact on the process are shown as results. The work responds to specific needs of Mexican field production, providing technology accessible to the small producer in order to improve his production area. Keywords: beverage; technology; design