An integrated approach for the optimal preliminary design of a malt drink production plant from sorghum
Albernas Carvajal, Yailet
Gallardo Aguilar, Irenia
Fleites Avila, Yoelvis
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With the aim of finding friendly celiac food, sorghum is presented as a cereal with a high content of nutrients, which has several beneficial properties, especially for those countries that lack other traditional cereals such as wheat, corn, or rice. In addition, sorghum cultivation is economically profitable and it does not contain the proteins that affect celiac patients. In the last years, a variety of “free gluten” food products were developed for improving the celiac diet, as well as sorghum beers, which are frequently produced in a home-made manner on a very small scale by individual brewers. However, to the best of our knowledge, there is not a non-alcoholic beverage from sorghum. In this work, a mathematical model for the optimal design of a batch plant for producing malt drink from sorghum at industrial level is proposed. The model is formulated as a mixed integer linear problem, which is implemented and solved in GAMS using the CPLEX solver. Through experimental results, design and operation model parameters are obtained in order to develop real-fit formulation. The investment cost is minimized, and a technical-social-economical analysis is presented in order to evaluate the more profitable and sustainable option to produce malt drink from sorghum. For a production of 5,000 L/d, the payback period is equal to 4.8 years and the unit cost per bottle of 300 mL is $ 0.312. The obtained malt drink with technology presented in this work, meets the physical and organoleptics requirements established for its consumption according with the comparison reported by Nieblas 1, with two malt drinks from barley commercialized in Cuba, Bucanero and Tínima malt drink.
Este documento es Propiedad Patrimonial de ASOC QUIMICOS, INST QUIMICO SARRIA y se socializa en este Repositorio gracias a la política de acceso abierto de la revista Afinidad