Propuesta de una planta para la producción de jugo concentrado de cítricos en la región central de Cuba
Archivos
Fecha
2021
Autores
Guzmán Rios, Talia
Título de la revista
ISSN de la revista
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
Dentro de la industria de alimentos y bebidas, existe un sector de bebidas no alcohólicas que se conoce más comúnmente como refrescos, jugos y gaseosas. Es un sector amplio con crecimiento acelerado y se fabrica casi que en el 95% de los países del mundo. El presente trabajo tiene como objetivo el diseño de una planta para la elaboración de jugo concentrado de frutas cítricas mediante la evaporación, como son la naranja, mandarina, limón y la elaboración, además, de subproductos como aceites esenciales y alimento para ganado a partir de las cáscaras y hollejos. La planta estará localizada en el municipio de Santa Clara, provincia de Villa Clara. El proceso de obtención de los concentrados tiene como operaciones principales la desaireación, pasteurización y concentración del jugo, los criterios de diseños considerados incluyeron porcentajes de pérdida durante la selección y clasificación de las frutas. Se realizaron los balances de materiales y energía, donde se determinó que cantidad de jugo concentrado de cada cítrico se obtendrá al final del proceso así como la masa de vapor necesaria en el evaporador para llevar a cabo el proceso de concentración en el mismo. Se realizó, además, un análisis económico donde se calculó el costo de la inversión dando un valor de $ 24 676 010,737; se evaluó la rentabilidad de la inversión obteniendo 5 399 387,612 $/año de gastos y se obtuvieron los valores de los indicadores dinámicos: el VAN $26 305 678,60; la TIR 39% y el PRD de tres años y medio.
Palabras claves: jugo concentrado, cítricos, evaporación, diseño, costos.
Within the food and beverage industry, there is a nonalcoholic beverage sector that is more commonly known as soft drinks, juices, and sodas. It is a broad sector with accelerated growth and is manufactured in almost 95% of the countries of the world. The objective of this work is to design a plant for the production of concentrated citrus fruit juice through evaporation, such as orange, tangerine, and lemon, and the production, in addition, of by-products such as essential oils and livestock feed from the peels and skins. The plant will be located in the municipality of Santa Clara, province of Villa Clara. The process of obtaining the concentrates has as main operations the deaeration, pasteurization and concentration of the juice, the design criteria considered included loss percentages during the selection and classification of the fruits. The material and energy balances were carried out, where it was determined that the amount of concentrated juice of each citrus fruit will be obtained at the end of the process as well as the mass of vapor necessary in the evaporator to carry out the concentration process in it. In addition, an economic analysis was carried out where the cost of the investment was calculated giving a value of $ 24 676 010,737; the profitability of the investment was evaluated obtaining $ 5 399 387,612 $/year of expenses and the values of the dynamic indicators were obtained : the NPV $ 26 305 678,60, the IRR 39% and the PRD de tres años y medio. Keywords: concentrated juice, citrus, evaporation, design, costs.
Within the food and beverage industry, there is a nonalcoholic beverage sector that is more commonly known as soft drinks, juices, and sodas. It is a broad sector with accelerated growth and is manufactured in almost 95% of the countries of the world. The objective of this work is to design a plant for the production of concentrated citrus fruit juice through evaporation, such as orange, tangerine, and lemon, and the production, in addition, of by-products such as essential oils and livestock feed from the peels and skins. The plant will be located in the municipality of Santa Clara, province of Villa Clara. The process of obtaining the concentrates has as main operations the deaeration, pasteurization and concentration of the juice, the design criteria considered included loss percentages during the selection and classification of the fruits. The material and energy balances were carried out, where it was determined that the amount of concentrated juice of each citrus fruit will be obtained at the end of the process as well as the mass of vapor necessary in the evaporator to carry out the concentration process in it. In addition, an economic analysis was carried out where the cost of the investment was calculated giving a value of $ 24 676 010,737; the profitability of the investment was evaluated obtaining $ 5 399 387,612 $/year of expenses and the values of the dynamic indicators were obtained : the NPV $ 26 305 678,60, the IRR 39% and the PRD de tres años y medio. Keywords: concentrated juice, citrus, evaporation, design, costs.
Descripción
Palabras clave
Industria de Alimentos y Bebidas, Cítricos, Jugo Concentrado, Producción y Comercio