Evaluación de impacto ambiental en la UEB “Álvaro Barba”, perteneciente a la empresa “Los Atrevidos”
Fecha
2019
Autores
Brito Gómez, Alianys
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Editor
Universidad Central ``Marta Abreu`` de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
El presente trabajo está relacionado con la temática medioambiental en la UEB “Álvaro Barba”, en el que se estudia particularmente, los procesos productivos del puré de tomate a granel, la mermelada de guayaba en envase Nº10 y la col encurtida a granel. El objetivo es determinar los impactos ambientales más significativos que están afectando la entidad para mejorar su desempeño ambiental, utilizando para esto el Análisis de Ciclo de Vida.
Se realiza un diagnóstico ambiental de la UEB, de donde se obtienen los inventarios y se identifican cualitativamente los principales impactos que se generan durante los tres procesos de producción. La aplicación de la metodología del ACV se realiza sobre la base de los requisitos establecidos por la norma ISO 14040:2006 y se utiliza el software Sima Pro 9.1 empleando el método del ReCiPe.
La fase de implementación del estudio demostró que las mayores contribuciones al impacto total para los tres procesos estudiados corresponden al sistema producto y el tipo de envase. Por otro lado se indicó que las categorías de mayor impacto son calentamiento global, formación de material particulado y en menor medida acidificación terrestre y consumo de agua.
Para la disminución del impacto se proponen mejoras al proceso como son el cambio de combustible fuel oíl pesado por fuel oíl mediano, sustitución de los tachos y la instalación de un depurador de gases en la chimenea de la caldera, entre otras
The present work is related to the environmental theme in the UEB "Álvaro Barba", in which the production processes of the tomato puree in bulk, the guava jam in container No. 10 and the pickled cabbage in bulk are studied in particular. The objective is to determine the most significant environmental impacts that are affecting the entity to improve its environmental performance, using for this the Life Cycle Analysis. An environmental diagnosis of the UEB is carried out, from which the inventories are obtained and the main impacts generated during the three production processes are qualitatively identified. The application of the LCA methodology is carried out based on the requirements established by the ISO 14040: 2006 standard and the Sima Pro 9.1 software is used using the ReCiPe method. The implementation phase of the study showed that the largest contributions to the total impact for the three processes studied correspond to the product system and the type of container. On the other hand, it was indicated that the categories of greatest impact are global warming, particulate material formation and, to a lesser extent, land acidification and water consumption. To reduce the impact, improvements are proposed to the process, such as the change of heavy oil fuel by medium fuel oil, replacement of the tanks and the installation of a gas scrubber in the boiler chimney, among others
The present work is related to the environmental theme in the UEB "Álvaro Barba", in which the production processes of the tomato puree in bulk, the guava jam in container No. 10 and the pickled cabbage in bulk are studied in particular. The objective is to determine the most significant environmental impacts that are affecting the entity to improve its environmental performance, using for this the Life Cycle Analysis. An environmental diagnosis of the UEB is carried out, from which the inventories are obtained and the main impacts generated during the three production processes are qualitatively identified. The application of the LCA methodology is carried out based on the requirements established by the ISO 14040: 2006 standard and the Sima Pro 9.1 software is used using the ReCiPe method. The implementation phase of the study showed that the largest contributions to the total impact for the three processes studied correspond to the product system and the type of container. On the other hand, it was indicated that the categories of greatest impact are global warming, particulate material formation and, to a lesser extent, land acidification and water consumption. To reduce the impact, improvements are proposed to the process, such as the change of heavy oil fuel by medium fuel oil, replacement of the tanks and the installation of a gas scrubber in the boiler chimney, among others
Descripción
Palabras clave
Impacto Ambiental, UEB "Álvaro Barba", Procesos de Producción, Análisis de Ciclo de Vida, ISO 14040:2006, Industria Alimentaria