Evaluación técnico, económico y ambiental de la Panadería “El Pinto”
Fecha
2012-06-25
Autores
Diéguez Santana, Karel
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Editor
Universidad Central "Marta Abreu" de las Villas
Resumen
En el presente trabajo se evaluaron las posibles alternativas tecnológicas para incrementar la eficiencia tecnológica y el desempeño ambiental de la Panadería “El Pinto”. El estudio se basó en criterios técnicos, económicos y ambientales y sus resultados tienen incidencia sobre el efecto ambiental de la Empresa Provincial Productora de Alimentos de Villa Clara.
Para ello primeramente se realizó un análisis teórico general, y se identificaron los puntos débiles que presenta la tecnología desde la perspectiva técnica y ambiental. Se cuantificaron y caracterizaron las principales emisiones, así como su impacto al entorno. Se realizó el estudio de una nueva propuesta tecnológica para la minimización del volumen y carga contaminante de los residuales demostrándose el elevado potencial económico para su futura instalación a través de diferentes indicadores dinámicos tales como el valor actual neto (VAN), la tasa interna de retorno (TIR) y el periodo de recuperación de la inversión (PRD).
Se concluye el estudio con un análisis de ciclo de vida para la tecnología y se determinan los principales impactos sobre los seres humanos y el ecosistema; donde el proceso de producción de pan muestra los mayores impactos en todo su ciclo de vida, siendo la respiración por inorgánicos y acidificación/eutroficación las categorías más relevantes en el estudio ambiental.
En el estudio comparativo la implementación de la nueva tecnología en el proceso de producción de pan, permite una mayor compatibilidad ambiental, y reduce los efectos globales relacionados a las diferentes categorías de impacto en un 44% y a las categorías de daños en un 47%.
Different alternatives to increase the technical efficiency and the environmental behavior of the “El Pinto” bakery ere studied in the present project. The study was based on technical, economic and environmental criteria and the results has incidence on the environmental effect of the Provincial Food Enterprise of Villa Clara. As a first step a general theoretical analysis was developed and the possible weak technical and environmental points were identified. The main emissions were quantified and characterized to determine their possible impacts. A new technological proposal was evaluated to reduce the volume and polluting load of the wastes and its economic potential as demonstrated using dynamic indicators such as: net preset value (NPV), internal return rate (IRR) and the return of the inversion (ROI). The analysis was concluded by means of a Life Cycle Analysis applied to both, the new proposal and the actually installed technologies and the main effects on the humane and the ecosystem were quantified. The production of bread reported the greatest impacts in the whole life cycle being the inorganic respiration and eutrophication/acidification the most relevant categories. The comparison between the technologies demonstrated that the new alternative reduced in 44% the global effects of impacts categories and 47% of the damage categories.
Different alternatives to increase the technical efficiency and the environmental behavior of the “El Pinto” bakery ere studied in the present project. The study was based on technical, economic and environmental criteria and the results has incidence on the environmental effect of the Provincial Food Enterprise of Villa Clara. As a first step a general theoretical analysis was developed and the possible weak technical and environmental points were identified. The main emissions were quantified and characterized to determine their possible impacts. A new technological proposal was evaluated to reduce the volume and polluting load of the wastes and its economic potential as demonstrated using dynamic indicators such as: net preset value (NPV), internal return rate (IRR) and the return of the inversion (ROI). The analysis was concluded by means of a Life Cycle Analysis applied to both, the new proposal and the actually installed technologies and the main effects on the humane and the ecosystem were quantified. The production of bread reported the greatest impacts in the whole life cycle being the inorganic respiration and eutrophication/acidification the most relevant categories. The comparison between the technologies demonstrated that the new alternative reduced in 44% the global effects of impacts categories and 47% of the damage categories.
Descripción
Palabras clave
Panadería “El Pinto”., Empresa Provincial Productora de Alimentos, Villa Clara, Desempeño Ambiental, Environmental Performance, Estadios del Ciclo de Vida, Life Cycle Stages, Tecnología, Technology