Evaluación de una propuesta tecnológica para la obtención de etanol orgánico en la destilería “Santa Fe”, perteneciente a la UEB Derivados “Heriberto Duquesne”
Fecha
2016-06
Autores
Rodríguez Ovalle, Arianna
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Editor
Universidad Central “Marta Abreu” de Las Villas. Facultad de Química Farmacia. Departamento de Ingeniería Química
Resumen
El alcohol orgánico es un alcohol en cuyo proceso productivo no se emplean fuentes inorgánicas de nutrientes ni ácidos inorgánicos para mantener el pH del medio. La materia prima fundamental es la miel orgánica, obtenida a partir de la caña de azúcar cultivada solo con abonos naturales. El presente trabajo constituye un estudio a escala de laboratorio de la obtención de alcohol orgánico, con el fin de proponer una tecnología de producción del mismo en la Destilería anexa al CAI “Heriberto Duquesne”, empleando como materia prima la miel orgánica procedente del proceso de producción de azúcar orgánica en el CAI “Carlos Baliño”. Se realizaron dos diseños experimentales de tipo Plackett-Bürman, donde las variables respuestas son la generación de levaduras (Y1) y el Grado alcohólico alcanzado en prefermentación (Y2).
En el primer diseño se trabajó solamente con mieles y las variables independientes fijadas fueron: la concentración de azúcares fermentables en el cultivador (X1) con valores de 60-80 g/L, concentración de azúcares en prefermentación (X2) con valores de 80-90 g/L, la relación de inoculación (X3) de un 20-30%. Los mejores resultados se obtienen en el experimento tres, con 186,53 millones de células por mililitro y 3 ºGL en prefermentación. Se realizó el segundo diseño experimental empleando las mismas
variables que en el primero y se le agrega una cuarta variable independiente (X4) relacionada con la acidificación de las mieles o no. Se fijó la inoculación de las bacterias productoras de ácido láctico en un 2% v/v. Los mejores resultados se ven cuando no se inocula con bacterias. El análisis estadístico muestra como son significativas la concentración de azúcares en prefermento y la relación de inoculación.
Con el experimento tres se alcanza al final de la fermentación un grado alcohólico de 5,9 ºGL y una eficiencia en fermentación de 76,7 %. Se determinaron los costos totales de inversión y producción siendo de $ 995451,60 y 707836,19 $ anuales respectivamente. La inversión no resulta ser factible.
The organic alcohol is an alcohol production process in which no inorganic nutrient sources and inorganic acids are used to maintain the pH of the medium. The basic raw material is organic molasses, obtained from sugar cane grown only with natural fertilizers. This work is a study at laboratory scale to obtain organic alcohol, in order to propose a production technology to be used in the Distillery annexed to CAI "Heriberto Duquesne", using as raw material, organic molasses from the process of organic sugar production in the CAI "Carlos Baliño". Two experimental designs Plackett-Bürman were developed, where the response variables are the generated yeast (Y1) and alcoholic degree achieved in prefermentation (Y2) . The first design was done only with molasses and independent variables were fixed: the concentration of fermentable sugars in the grower (X1) with values of 60-80 g/L, concentration of sugars in prefermentation (X2) with values of 80-90 g/L, the ratio of inoculation (X3) of 20-30 %. Best results are obtained in experiment three, with 186,53 millions of cells per milliliter and 3 ºGL in prefermentation. The second experimental design was performed using the same variables as in the first one, and a fourth independent variable was added (X4) related to acidification of molasses or not. Inoculation of lactic acid producing bacteria in a 2% v/v was established. The best results are seen when the bacteria are not use to inoculate. The statistical analysis shows how significant are the concentration of sugars in preferment and the ratio of inoculation. With the experiment three are achieved at the end of the fermentation an alcoholic strength of 5,9 ºGL and fermentation efficiency of 76,7%. The total investment and production costs were made and have values of $ 995451,60 and $ 707836,19 per year respectively. The investment is not feasible.
The organic alcohol is an alcohol production process in which no inorganic nutrient sources and inorganic acids are used to maintain the pH of the medium. The basic raw material is organic molasses, obtained from sugar cane grown only with natural fertilizers. This work is a study at laboratory scale to obtain organic alcohol, in order to propose a production technology to be used in the Distillery annexed to CAI "Heriberto Duquesne", using as raw material, organic molasses from the process of organic sugar production in the CAI "Carlos Baliño". Two experimental designs Plackett-Bürman were developed, where the response variables are the generated yeast (Y1) and alcoholic degree achieved in prefermentation (Y2) . The first design was done only with molasses and independent variables were fixed: the concentration of fermentable sugars in the grower (X1) with values of 60-80 g/L, concentration of sugars in prefermentation (X2) with values of 80-90 g/L, the ratio of inoculation (X3) of 20-30 %. Best results are obtained in experiment three, with 186,53 millions of cells per milliliter and 3 ºGL in prefermentation. The second experimental design was performed using the same variables as in the first one, and a fourth independent variable was added (X4) related to acidification of molasses or not. Inoculation of lactic acid producing bacteria in a 2% v/v was established. The best results are seen when the bacteria are not use to inoculate. The statistical analysis shows how significant are the concentration of sugars in preferment and the ratio of inoculation. With the experiment three are achieved at the end of the fermentation an alcoholic strength of 5,9 ºGL and fermentation efficiency of 76,7%. The total investment and production costs were made and have values of $ 995451,60 and $ 707836,19 per year respectively. The investment is not feasible.
Descripción
Palabras clave
Central Azucarero "Carlos Baliño", Destilería “Santa Fe”, Central Azucarero "Heriberto Duquesne", Etanol Orgánico, Mieles Orgánicas, Caña de Azúcar, Alcohol Etílico