Estudio de factibilidad del montaje de una destilería de alcohol orgánico en la UEB Carlos Baliño
Fecha
2020
Autores
Rivas Mederos, Ana Li
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
En la presente investigación se llevó a cabo una revisión bibliográfica de los aspectos más importantes del proceso de obtención de etanol, generalidades de la etapa de fermentación y destilación, las ventajas de estas etapas para el proceso, así como generalidades de las producciones orgánicas y sus nutrientes.
Se continuó el estudio, a escala de laboratorio, de la obtención de alcohol orgánico, con miel B orgánica, como materia prima, realizándose un diseño experimental de tipo factorial completo donde las variables a analizar sobre el grado alcohólico fueron la concentración de levadura a emplear en la pre fermentación y la concentración de azúcares en el fermentador, dando como resultado que la concentración de sustrato fue la variable de mayor influencia en el contenido de etanol obtenido.
Se realizaron los balances de masa, para el estudio de una posible destilería en la UEB del CAI “Carlos Baliño” para una capacidad de 125 hL/día, con el diseño preliminar del equipamiento fundamental, los cuales fueron programados en el software profesional Microsoft Excel, demostrando su eficiencia tecnológica apoyándonos en los parámetros de diseño más importantes que son la altura y diámetro de los equipos fundamentales y por tanto su tamaño y capacidad.
Se determinaron los indicadores económicos con una inversión de $ 442895,24 y un costo de producción de $ 263450,91 anuales y un VAN negativo, por lo que la inversión, no resultó factible desde el punto de vista económico, debido a la cantidad de miel de que se dispone, pero si desde el punto de vista social para el territorio.
In the present investigation, a bibliographic review of the most important aspects of the process of obtaining ethanol, generalities of the fermentation and distillation stage, the advantages of the process, as well as generalities of organic productions and their nutrients was carried out. The study was continued, at a laboratory scale, of obtaining organic alcohol, with organic B honey, as raw material, carrying out an experimental design of a full factorial type where the variables to be analyzed on the alcoholic degree were the concentration of yeast to be used in pre-fermentation and the concentration of sugars in the fermenter, resulting in the concentration of the substrate being the variable with the greatest influence on the content of ethanol obtained. The mass balances were carried out, for study of a possible distillery in the UEB of the “Carlos Baliño” for a capacity of 125 hL/day, with the preliminary design of the fundamental equipment, which were programmed in the professional Microsoft Excel software, demonstrating its technological efficiency by relying on the most important design parameters, which are the height and diameter of the fundamental equipment and therefore its size and capacity. The economic indicators were determined with an investment of $ 442 895,24 and a production cost of $ 263 450,91 per year and a negative NPV, so that investment was not feasible from an economic point of view, due to the amount of the amount of that is available, but if from social point of view the territory.
In the present investigation, a bibliographic review of the most important aspects of the process of obtaining ethanol, generalities of the fermentation and distillation stage, the advantages of the process, as well as generalities of organic productions and their nutrients was carried out. The study was continued, at a laboratory scale, of obtaining organic alcohol, with organic B honey, as raw material, carrying out an experimental design of a full factorial type where the variables to be analyzed on the alcoholic degree were the concentration of yeast to be used in pre-fermentation and the concentration of sugars in the fermenter, resulting in the concentration of the substrate being the variable with the greatest influence on the content of ethanol obtained. The mass balances were carried out, for study of a possible distillery in the UEB of the “Carlos Baliño” for a capacity of 125 hL/day, with the preliminary design of the fundamental equipment, which were programmed in the professional Microsoft Excel software, demonstrating its technological efficiency by relying on the most important design parameters, which are the height and diameter of the fundamental equipment and therefore its size and capacity. The economic indicators were determined with an investment of $ 442 895,24 and a production cost of $ 263 450,91 per year and a negative NPV, so that investment was not feasible from an economic point of view, due to the amount of the amount of that is available, but if from social point of view the territory.
Descripción
Palabras clave
Producción de Azúcar Orgánica, Alcohol Orgánico, Destilería