Dimensionamiento de una planta para la producción de maltina a partir del malteado de sorgo ISIAP Dorado
Fecha
2021
Autores
Ferras Osorio, Islan
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
En el trabajo investigativo se estudió la elaboración de maltina a partir del malteado del sorgo ISIAP Dorado para ampliar la dieta en la alimentación de los niños con padecimiento celíaco, con el propósito de diseñar una planta para la elaboración de este producto basado en la experiencia desarrollada en algunos trabajos que han sido realizados a escala experimental, con vistas al ahorro por sustitución de importaciones. Constó de un estudio preciso para la selección de los principales equipos que conforman las plantas de acuerdo con los requisitos indispensables de cada etapa. Para obtener las corrientes de entrada y salida del proceso de malteado del sorgo y de la producción de maltina, se realizó los balances de masa y de energía, donde se consideró una capacidad de producción de maltina de 5000L/día, trabajando 200 días al año. Se elaboró el diseño geométrico de los equipos más importantes del proceso, así como de los sistemas auxiliares involucrados. Se realizó un estudio óptimo de las principales etapas del proceso, donde se buscó el mejor resultado del proceso de malteado, con la optimización del secadero de bandejas mediante el estudio de las variables más influyentes en el mismo, apoyado en la herramienta de análisis Statgraphic, y se analizó la etapa de maceración, con el objetivo de obtener una mayor conversión de los ART, con vista a disminuir la cantidad de sacarosa a añadir en la etapa de cocimiento, dando como resultado la opción de prolongarse más el tiempo de contacto en cada una de las etapas de macerado hasta llegar a los 150 min. Además, se presentó una propuesta innovativa en el enfriamiento de la maltina, con la inclusión de un intercambiador de calor, diseñado en condiciones óptimas con apoyo del método de Lagrange. Finalmente se realizó el análisis económico de la planta donde arrojó un costo total de producción de 242546,512 $/año, con ganancia igual a 2553225,94 $/año por la venta de los productos y subproductos, alcanzando un valor actual neto de $ 6769296,53 y un período de recuperación de la inversión de aproximadamente 1,7 años, lo que demostró que se puede realizar la inversión atendiendo a los resultados de la misma.
In the investigative work the elaboration of maltina from the malting of the sorghum ISIAP Dorado is studied to expand the diet in the feeding of children with celiac disease, with the purpose of designing a plant for the elaboration of this product based on experience developed in some works that have been carried out on an experimental scale, with a view to saving by import substitution. It consisted of a precise study for the selection of the main equipment that make up the plants in accordance with the essential requirements of each stage. To obtain the input and output streams of the sorghum malting process and the maltina production, the mass and energy balances were carried out, where a maltina production capacity of 5000L / day was considered, working 200 days a year. The geometric design of the most important equipment in the process was elaborated, as well as the auxiliary systems involved. An optimal study of the main stages of the process was carried out, where the best result of the malting process was sought, with the optimization of the tray dryer by studying the most influential variables in it, supported by the Statgraphic analysis tool, and The maceration stage was analyzed, in order to obtain a higher conversion of ART, with a view to reducing the amount of sucrose to be added in the cooking stage, resulting in the option of prolonging the contact time in each one. of the mashing stages until reaching 150 min. In addition, an innovative proposal was presented in the cooling of maltina, with the inclusion of a heat exchanger, designed in optimal conditions with the support of the Lagrange method. Finally, the economic analysis of the plant was carried out, which yielded a total production cost of $ 242 546.512 / year, with a profit equal to $ 2553225.94 / year from the sale of products and by-products, reaching a net present value of $ 6769296.53 and a payback period of the investment of approximately 1.7 years, which showed that the investment can be made based on its results.
In the investigative work the elaboration of maltina from the malting of the sorghum ISIAP Dorado is studied to expand the diet in the feeding of children with celiac disease, with the purpose of designing a plant for the elaboration of this product based on experience developed in some works that have been carried out on an experimental scale, with a view to saving by import substitution. It consisted of a precise study for the selection of the main equipment that make up the plants in accordance with the essential requirements of each stage. To obtain the input and output streams of the sorghum malting process and the maltina production, the mass and energy balances were carried out, where a maltina production capacity of 5000L / day was considered, working 200 days a year. The geometric design of the most important equipment in the process was elaborated, as well as the auxiliary systems involved. An optimal study of the main stages of the process was carried out, where the best result of the malting process was sought, with the optimization of the tray dryer by studying the most influential variables in it, supported by the Statgraphic analysis tool, and The maceration stage was analyzed, in order to obtain a higher conversion of ART, with a view to reducing the amount of sucrose to be added in the cooking stage, resulting in the option of prolonging the contact time in each one. of the mashing stages until reaching 150 min. In addition, an innovative proposal was presented in the cooling of maltina, with the inclusion of a heat exchanger, designed in optimal conditions with the support of the Lagrange method. Finally, the economic analysis of the plant was carried out, which yielded a total production cost of $ 242 546.512 / year, with a profit equal to $ 2553225.94 / year from the sale of products and by-products, reaching a net present value of $ 6769296.53 and a payback period of the investment of approximately 1.7 years, which showed that the investment can be made based on its results.
Descripción
Palabras clave
Inocuidad de los Alimentos, Sorghum, Malta