Optimización del proceso de añejamiento para la producción de ron Cubay
Fecha
2018
Autores
Lago Benavides, Aliana
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química
Resumen
La presente tesis está enfocada en hacer la validación de los modelos fenomenológicos obtenidos en tesis anteriores para el añejamiento del aguardiente y el ron base blanca en la Ronera Central “Agustín Rodríguez Mena”, productora del ron Cubay. Para ello se analizaron los datos y curvas mostradas empleando el método integral por el software MATLAB R2010a, siguiendo el comportamiento de las variables principales CA (concentración de etanol), CB (concentración de acetaldehído), CC (concentración de ácido acético), CD (concentración de acetato de etilo), y t (tiempo). Este comportamiento resultó estadísticamente igual para los barriles de cada rakect, para ello se realizaron comparaciones de muestras empleando el Software Statgraphics Centurion XV. En este mismo software; debido a la constante evaporación del producto en las barricas a través del tiempo se realizaron comparaciones de muestras de los parámetros ambientales tales como la humedad relativa (%), la temperatura(0C) dentro del barril y de las naves dos y cuatro con el objetivo de verificar la influencia directa de estas en tal proceso demostrando que se puede considerar a la barrica como un reactor discontinuo que opera isotérmicamente. Posteriormente se ejecuta la simulación del proceso de añejamiento donde se obtiene un tiempo óptimo de 63 meses sin correr riesgos que las concentraciones analizadas no excedan la norma, pasado este tiempo la concentración de acetaldehído sobrepasa el rango permisible.
Palabras claves: añejamiento, aguardiente, base blanca, optimización.
This thesis is focused on making the validation of the phenomenological models obtained in previous theses for the aging of the brandy and white base rum in the Central Ronera "Agustín Rodríguez Mena", producer of Cubay rum. For this, the data and curves shown were analyzed using the integral method by the MATLAB R2010a software, following the behavior of the main variables CA (ethanol concentration), CB (acetaldehyde concentra-tion), CC (acetic acid concentration), CD ( ethyl acetate concentration), and t (time). This behavior was statistically the same for the barrels of each rakect, for which comparisons of samples were made using the Statgraphics Centurion XV Software. In this same software; due to the constant evaporation of the product in the barrels through time, comparisons were made of samples of environmental parameters such as relative humidity (%), tempe-rature (0C) inside the barrel and of ships two and four with the objective to verify the direct influence of these in such a process demonstrating that the barrel can be considered as a discontinuous reactor operating isothermally. Afterwards, the simulation of the aging pro-cess is executed where an optimal time of 63 months is obtained without risk that the con-centrations analyzed do not exceed the norm, after this time the concentration of acetal-dehyde exceeds the permissible range Keywords: aging, brandy, white base, optimization.
This thesis is focused on making the validation of the phenomenological models obtained in previous theses for the aging of the brandy and white base rum in the Central Ronera "Agustín Rodríguez Mena", producer of Cubay rum. For this, the data and curves shown were analyzed using the integral method by the MATLAB R2010a software, following the behavior of the main variables CA (ethanol concentration), CB (acetaldehyde concentra-tion), CC (acetic acid concentration), CD ( ethyl acetate concentration), and t (time). This behavior was statistically the same for the barrels of each rakect, for which comparisons of samples were made using the Statgraphics Centurion XV Software. In this same software; due to the constant evaporation of the product in the barrels through time, comparisons were made of samples of environmental parameters such as relative humidity (%), tempe-rature (0C) inside the barrel and of ships two and four with the objective to verify the direct influence of these in such a process demonstrating that the barrel can be considered as a discontinuous reactor operating isothermally. Afterwards, the simulation of the aging pro-cess is executed where an optimal time of 63 months is obtained without risk that the con-centrations analyzed do not exceed the norm, after this time the concentration of acetal-dehyde exceeds the permissible range Keywords: aging, brandy, white base, optimization.
Descripción
Palabras clave
Añejamiento, Aguardiente, Base Blanca, Optimización, Ronera Central “Agustín Rodríguez Mena”, Villa Clara, Ron Cubay, Inocuidad de los Alimentos