Design and prefeasibility of aguaymanto - Physalis peruviana canning plant: process, capacity and sanitary guidelines

Abstract

The Physalis peruviana fruit has growing local availability and functional potential, motivating the need for safe and efficient processing alternatives. This study evaluates the technical feasibility of implementing a small‐to‐medium canning plant by analyzing industrial operations, productive capacity and sanitary requirements. A complete process route was specified, including reception, sorting, washing with potable chlorinated water (50–200 ppm free chlorine, pH 6.5–7.5, 1–5 min), preparation of a 20 °Brix covering medium, scalding at 80–85 °C, hot filling and ~15 min water‐bath pasteurization for acidic product safety, cooling and labeling. Productive capacity was assessed based on a 100 kg/h kettle and an effective output of 800 kg/day (8 h), and compared against demand–supply projections. Regulatory requirements were evaluated according to DS 007‐98‐SA and microbiological criteria applicable to processed foods. The engineered route aligns with standard thermal processing practices and ensures product stability. Capacity analysis revealed inconsistency between mass‐flow output (800 kg/day) and the target of 4 000 jars/day (~1 000 kg/day), indicating potential thermal or filling bottlenecks. Market projections show sustained demand growth exceeding regional supply. Compliance with national sanitary regulations and HACCP implementation is achievable within the proposed design. However, scaling requires reconciliation of throughput assumptions and the incorporation of pilot‐scale microbiological validation to confirm process safety margins.