Impacto de la recirculación de vinazas a la etapa fermentativa en el proceso de producción de etanol en la destilería Heriberto Duquesne
Fecha
2014-06-25
Autores
Arencibia Castilla, Yuniesky
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Editor
Universidad Central "Marta Abreu" de las Villas
Resumen
El presente trabajo se desarrolló en la destilería Heriberto Duquesne perteneciente al
municipio de Remedios con el objetivo de evaluar el impacto de la recirculación de
vinazas sobre la eficiencia en la etapa de fermentativa en el proceso de obtención de
alcohol y mitigar el impacto que tiene en el medio ambiente, problemática actual de la
industria. Para ello se realizó una revisión exhaustiva de la bibliografía, plasmando una
serie de aspectos conceptuales relacionados con la temática. Se llevó a cabo un
diseño de experimento del tipo enrejado simple para evaluar el impacto del uso de
jugo de los molinos y vinazas sobre la fermentación y se determinaron los valores de
porciento alcohólico y rendimiento. Los resultados se procesaron estadísticamente,
permitiéndonos determinar el polinomio que da el cambio en la eficiencia para
cualquier punto de mezcla. Se determinó el punto de mezcla óptimo para esta
variante, resultando ser de un aporte de azúcares del 53 % por parte del jugo de los
molinos y de un 47 % por parte de la miel diluida con vinazas para una eficiencia de
78,7 %. Se realizó el análisis económico de esta variante, resultando ser factible con
un plazo de recuperación de la Inversión de 4,4 años. Se realizaron diversos
experimentos donde se evaluó el impacto de la recirculación de vinazas en diversos
porcientos sobre la eficiencia fermentativa. Se optimizaron los resultados alcanzados,
obteniéndose el óptimo para un 18 % de vinazas con una eficiencia de 77,61 %. Se
realizó al análisis económico de esta variante, resultando ser factible y recupera la
inversión en un plazo de 1,7 años.
The present work was developed in the still Heriberto Duquesne belonging to the municipality of Remedies with the objective of to evaluate the impact of the vinazas recirculation about the efficiency in the fermentative stage in the process of obtaining of alcohol and to mitigate the impact that has in the environment, problematic current of the industry. It was carried out it an exhaustive revision of the bibliography, capturing a series of conceptual aspects related with the thematic one. It was carried out a design of experiment of the simple put bars on type to evaluate the impact of the use of juice of the mills and vinazas on the fermentation and the values of alcoholic percent and yield were determined. The results were processed statistically, allowing us to determine the polynomial that gives the change in the efficiency for any mixture point. The good mixture point was determined for this variant, turning out to be of a contribution of sugars of 53% on the part of the juice of the mills and of 47% on the part of the honey diluted with vinazas for an efficiency of 78,7%. It was carried out the economic analysis of this variant, turning out to be feasible with a term of recovery of the Investment 4, 4 years old. They were carried out diverse experiments where the impact of the vinazas recirculation was evaluated by diverse percents about the efficiency fermentative. The reached results were optimized, being obtained the good one for 18 vinazas% with an efficiency of 77, 61%. he/she was carried out to the economic analysis of this variant, turning out to be feasible and it recovers the investment in a 1,7 year-old term.
The present work was developed in the still Heriberto Duquesne belonging to the municipality of Remedies with the objective of to evaluate the impact of the vinazas recirculation about the efficiency in the fermentative stage in the process of obtaining of alcohol and to mitigate the impact that has in the environment, problematic current of the industry. It was carried out it an exhaustive revision of the bibliography, capturing a series of conceptual aspects related with the thematic one. It was carried out a design of experiment of the simple put bars on type to evaluate the impact of the use of juice of the mills and vinazas on the fermentation and the values of alcoholic percent and yield were determined. The results were processed statistically, allowing us to determine the polynomial that gives the change in the efficiency for any mixture point. The good mixture point was determined for this variant, turning out to be of a contribution of sugars of 53% on the part of the juice of the mills and of 47% on the part of the honey diluted with vinazas for an efficiency of 78,7%. It was carried out the economic analysis of this variant, turning out to be feasible with a term of recovery of the Investment 4, 4 years old. They were carried out diverse experiments where the impact of the vinazas recirculation was evaluated by diverse percents about the efficiency fermentative. The reached results were optimized, being obtained the good one for 18 vinazas% with an efficiency of 77, 61%. he/she was carried out to the economic analysis of this variant, turning out to be feasible and it recovers the investment in a 1,7 year-old term.
Descripción
Palabras clave
Etanol, Ethanol, Fermentación Alcohólica, Destilería Heriberto Duquesne, Vinaza, Alcohol, Eficiencia, Efficiency