Alternativas de incremento de la eficiencia en fermentación alcohólica en la destilería “Heriberto Duquesnet”
Fecha
2014-06-25
Autores
Crespo Suárez, Yurisbel
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Central "Marta Abreu" de las Villas
Resumen
El presente trabajo se desarrolló en la destilería “Heriberto Duquesne” perteneciente al municipio de Remedios con el objetivo de evaluar alternativas para el incremento de la eficiencia en fermentación y la reducción del impacto ambiental de sus producciones. Para ello se realizó una revisión exhaustiva de la bibliografía, plasmando una serie de aspectos conceptuales relacionados con la temática. Se llevaron a cabo experiencias en el laboratorio para evaluar el impacto del uso de jugo de los filtros y vinazas sobre la fermentación a través de un diseño experimental del tipo enrejado simple. Se determinaron los valores de porciento alcohólico y rendimiento para cada experimento. Los resultados se procesaron estadísticamente, permitiendo determinar el polinomio que da el cambio en la eficiencia para cualquier punto de mezcla. Se determinó el punto de mezcla óptimo para esta variante, resultando ser de un 54,1% del aporte de azúcares por parte de los Jugos de los filtros y 45,9 % por parte de la miel diluida con vinazas para una eficiencia del 73,92 %. Se realizó el análisis económico de esta variante, la cual logra recuperar la inversión en un período de 8,5 años. Se realizaron experiencias en el laboratorio encaminadas a mejorar la eficiencia fermentativa a través del método de VIMAS. Los resultados se procesaron estadísticamente y se determinó el modelo que relaciona la eficiencia en fermentación con el número de refrescos. Se realizó la optimización del modelo obtenido, resultando ser de cuatro refrescos para una eficiencia de 73,5 %. Y por último se realizó el análisis económico comparando los Costos Totales Producción para esta alternativa con la utilizada en la fábrica obteniéndose un ahorro de $ 15600 anuales al utilizar cuatro refrescos en lugar de tres que es lo que se encuentra implementado en la destilería “Heriberto Duquesne”.
The present work was developed in "Heriberto Duquesne" distillery belonging to Remedios with the objective of evaluating alternatives for the increment of the efficiency in fermentation and the reduction of the environmental impact of its productions. For that, it was carried out an exhaustive bibliography revision, capturing a series of conceptual aspects related with the thematic. It was carried out several experiences in the laboratory to evaluate the impact of the use of juice of the filters and stillage on the fermentation through an experimental design of simple grid type. The values of alcoholic percent and yield were determined for each experiment. The results were processed statistically, allowing us to determine the polynomial equation that gives the change in the efficiency for any mixture point. The best mixture point was determined for this variant, turning out to be of 54,1% of the contribution of sugars on the part of the Juices of the filters and 45,9% on the part of the honey diluted with stillage for an efficiency of 73,92%. It was carried out the economic analysis of this variant, which is able to recover the investment in a 8,5 year-old period. It was carried out experiences in the laboratory guided to improve the fermentation efficiency through the method of VIMAS. The results were statistically processed and the pattern was determined that relates the efficiency in fermentation with the number of sodas. It was carried out the optimization of the obtained pattern, turning out to be of four sodas for an efficiency of 73,5%. And lastly he/she was carried out the economic analysis comparing the Costs Total Production for this alternative with the one used in the factory being obtained a saving of $15600 annual when using four sodas instead of three that is what is implemented in the still "Heriberto Duquesne."
The present work was developed in "Heriberto Duquesne" distillery belonging to Remedios with the objective of evaluating alternatives for the increment of the efficiency in fermentation and the reduction of the environmental impact of its productions. For that, it was carried out an exhaustive bibliography revision, capturing a series of conceptual aspects related with the thematic. It was carried out several experiences in the laboratory to evaluate the impact of the use of juice of the filters and stillage on the fermentation through an experimental design of simple grid type. The values of alcoholic percent and yield were determined for each experiment. The results were processed statistically, allowing us to determine the polynomial equation that gives the change in the efficiency for any mixture point. The best mixture point was determined for this variant, turning out to be of 54,1% of the contribution of sugars on the part of the Juices of the filters and 45,9% on the part of the honey diluted with stillage for an efficiency of 73,92%. It was carried out the economic analysis of this variant, which is able to recover the investment in a 8,5 year-old period. It was carried out experiences in the laboratory guided to improve the fermentation efficiency through the method of VIMAS. The results were statistically processed and the pattern was determined that relates the efficiency in fermentation with the number of sodas. It was carried out the optimization of the obtained pattern, turning out to be of four sodas for an efficiency of 73,5%. And lastly he/she was carried out the economic analysis comparing the Costs Total Production for this alternative with the one used in the factory being obtained a saving of $15600 annual when using four sodas instead of three that is what is implemented in the still "Heriberto Duquesne."
Descripción
Palabras clave
Impacto Ambiental, Environmental Impact, Etanol, Ethanol, Fermentación Alcohólica, Costos de Producción, Alcohol, Análisis de Costos