Estudio del malteado del sorgo ISIAP DORADO para la producción de maltina
Fecha
2020
Autores
José Neto, Dominique Morais
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
En el presente trabajo se estudió la elaboración de maltina para enfermos celíacos a partir del sorgo ISIAP DORADO. Primeramente, se buscó el mejor resultado del proceso de malteado, mediante el estudio de las variables más influyentes en el mismo. Se realizaron 10 ensayos generados mediante el software Statgraphics con un diseño factorial compuesto 2𝐾������������con un punto central, donde las variables fueron: concentración de NaOH en niveles de 0 - 0,05 % p/p y tiempo de remojo con 12 – 36 h, manteniendo un tiempo de germinación de 72 (h), con tres variables respuestas, humedad alcanzada en el remojo, porciento de granos germinados y pérdidas en el malteado. Para la elaboración de maltina se tomó la malta del punto central correspondiente a 0,025 % de NaOH y tiempo de remojo 24 h ya que ofreció los mejores resultados. Los parámetros de calidad medidos a la malta, fueron superiores a los obtenidos con el sorgo UDG-110 y los de calidad de la maltina, se corresponden con las elaboradas con otro sorgo y cercanos a la tomada como patrón. Se consideraron dos alternativas de producción de maltina, con capacidades de 2500 L/día y 5000 L/día, ambas trabajando 200 días al año. Del análisis económico se obtuvo, para la alternativa I un VAN de $ 1 248 122 y un PRD de 5,6 años y para la alternativa II un VAN de $ 3 397 729 y un PRD de 3,6 años, siendo esta última la mejor alternativa.
In the present work, the production of maltine for celiac patients from sorghum ISIAP DORADO was studied. First, the best result of the malting process was sought, by studying the most influential variables in it. 10 tests generated using Statgraphics software were performed with a 2 ^ K compound factorial design with a central point, where the variables were: NaOH concentration at levels of 0 - 0.05% w / w and soaking time with 12 - 36 h, maintaining a germination time of 72 (h), with three variable responses, humidity reached in soaking, percentage of sprouted grains and losses in malting. For the preparation of maltine, the malt was taken from the central point corresponding to 0.025% NaOH and 24 h soaking time since it offered the best results. The quality parameters measured for malt were higher than those obtained with UDG-110 sorghum and those for maltine quality, correspond to those made with another sorghum and close to that taken as standard. Two alternatives for maltine production were considered, with capacities of 2500 L / day and 5000 L / day, both working 200 days a year. From the economic analysis it was obtained, for alternative I a NPV of $ 1,248,122 and a PRD of 5.6 years and for alternative II a NPV of $ 3,397,729 and a PRD of 3.6 years, the latter being the best alternative.
In the present work, the production of maltine for celiac patients from sorghum ISIAP DORADO was studied. First, the best result of the malting process was sought, by studying the most influential variables in it. 10 tests generated using Statgraphics software were performed with a 2 ^ K compound factorial design with a central point, where the variables were: NaOH concentration at levels of 0 - 0.05% w / w and soaking time with 12 - 36 h, maintaining a germination time of 72 (h), with three variable responses, humidity reached in soaking, percentage of sprouted grains and losses in malting. For the preparation of maltine, the malt was taken from the central point corresponding to 0.025% NaOH and 24 h soaking time since it offered the best results. The quality parameters measured for malt were higher than those obtained with UDG-110 sorghum and those for maltine quality, correspond to those made with another sorghum and close to that taken as standard. Two alternatives for maltine production were considered, with capacities of 2500 L / day and 5000 L / day, both working 200 days a year. From the economic analysis it was obtained, for alternative I a NPV of $ 1,248,122 and a PRD of 5.6 years and for alternative II a NPV of $ 3,397,729 and a PRD of 3.6 years, the latter being the best alternative.
Descripción
Palabras clave
Industria de Alimentos y Bebidas, Bebidas Malteadas, Sorgo UDG-110, Sorgo Isiap Dorado