Procedimiento para la determinación de los parámetros de operación y de diseño considerando la calidad del azúcar no centrífugo granulado

Authors

DOI:

https://doi.org/10.31908/19098367.2659

Keywords:

Quality, process design, modeling, simulation

Abstract

A procedure for the design of agro-industrial processes considering product quality is proposed. It is exemplified with a case study to produce non-centrifugal cane sugar at the artisanal level. Modeling and simulation are valuable tools for the adequate selection of operating parameters. For this purpose, cane juice with 5.35 pH and 12.55 °Brix were considered as process limits. For concentration, random values of pH 5.5 - 7, °Brix 89 - 93, and concentration time of 20 - 30 minutes were generated. In crystallization, random values of pH 5.5 - 7, °Brix 90 - 94, agitation time of 10 - 20 minutes, and temperature of 40 - 60 °C were generated. Ten batches equivalent to one day, 120 batches equivalent to one month, and 1560 batches equivalent to one year were simulated. The inclusion of quality attributes in the process design allowed reducing defective products, a Sigma level higher than 3 was obtained, the economic and financial indicators are positive when the color in ICUMSA units fluctuates between 9000 - 11000.

Author Biographies

  • Víctor Rodrigo Cerda Mejía, Universidad Estatal Amazónica

    Food Engineer and master’s in mathematics teaching from UTA_2012 Ambato - Ecuador. Received his Ph.D. degree in Technical Sciences in the Specialization of Chemical Engineering at the Universidad Central “Martha Abreu” de Las Villas. in 2021. Assistant professor of the Agroindustry career of Earth Sciences Faculty of the Universidad Estatal Amazónica - Ecuador. His main research direction is applied mathematics in the design of agroindustrial processes.

  • Estela Guardado Yordi, Universidad Estatal Amazónica

    Received her Bs. in Pharmaceutical Sciences in 1998, her MSc degree in Food Science and Technology in 2010, and Ph.D. in Chemical Science and Technology at the University of Santiago de Compostela in 2017. She has worked in the Functional Food and QSAR studies. She is an Assistant professor of the Agroindustry career of Earth Sciences Faculty of the Universidad Estatal Amazónica - Ecuador. His main research direction is food science.

  • Galo Leonardo Cerda Mejía, Universidad Regional Amazónica IKIAM

    Mechanical Engineer and Master in Nanoscience and Nanotechnology. Assistant professor of the Faculty of Earth and Water Sciences of the Universidad Regional Amazónica Ikiam - Ecuador. His main research direction is process and equipment design. He is pursuing a Master in Electronics and Automation at the Salesian Polytechnic University.

  • Reni Danilo Vinocunga Pillajo, , Universidad Estatal Amazónica

    Currently pursuing an Agroindustrial engineering at the Universidad Estatal Amazónica.

  • Amaury Pérez Martínez, Universidad Estatal Amazónica

    He received Chemical Engineering in 2002, his MSc degree in Chemical Engineering Processes and Analysis in 2007, and his Ph.D. degree in Chemical Engineering in 2013. He is an Aggregate professor of the Agroindustry career of Earth Sciences Faculty of the Universidad Estatal Amazónica - Ecuador. His main research direction is process design.

  • Erenio González Suárez, Universidad Central “Marta Abreu” De Las Villas

    Emeritus professor at the Marta Abreu de Las Villas Central University obtained his doctorate in technical sciences in 1982 and his second-level doctorate in science in 1991 at UCLV. His publications in indexed journals exceed 454 works, 761 presentations at scientific events in Cuba and other countries in America and Europe, and 31 technical books, one of them an award from the ACCC and the Scientific Criticism in Cuba.

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Published

2022-07-20

Issue

Vol. 16 No. 31 (2022)

Section

Artículos

How to Cite

Procedimiento para la determinación de los parámetros de operación y de diseño considerando la calidad del azúcar no centrífugo granulado. (2022). Entre Ciencia E ingeniería, 16(31), 43-50. https://doi.org/10.31908/19098367.2659