Problems of variability in the design of equipment, the availability of equipment, the changes in the environment and in future changes which have been extensively investigated in order to determine the chances of success in environmental, technological and economic matters. This research considers the variability of the operational parameters in the quality of the final product, as an element in the process design, this approach is not an usual activity. Some previous studies on the production of sugarcane syrup were related to sensory attributes (viscosity, flavor and presence of crystals) with operational parameters (pH and °Brix). It was generated the pH and °Brix using different probability distributions and the results were plotted by control charts. It was determined the influence of the variability of the °Brix in the sensorial acceptance of the final product.
Inulin is a polysaccharide with several applications within the chemical, pharmaceutical, and food industry. It is considered a dietary fibre that provides multiple health benefits. In this work, the yield of raw inulin obtained from garlic agro-industrial useless waste was maximized, by applying the response surface methodology in a central composite design (CCD), in which different distilled-water (DW)-to-garlic-agro-industrial-waste (GAIW) ratios (3 and 5 mL/g) and different temperatures (60 and 80 °C) were evaluated. Optimal condition was obtained with a DW/GAIW ratio of 4.3 mL/g and a temperature of 80.2 °C. Under this condition, the quadratic model showed a maximum yield of crude inulin of 8.17 ± 0.89 g/100 g. Further, the CCD model obtained was validated with three additional experiments at the same optimal condition. The FTIR spectra of inulin obtained from garlic agro-industrial residues and chicory inulin showed similarities and differences, presumably related to the different degrees of polymerization of the fructans present.
RESUMENEl objetivo de este trabajo fue desarrollar un procedimiento para determinar si la producción de D-Xilosa y Glucosa a partir de bagazo de caña, es una oportunidad de negocio en la industria azucarera cubana. Se diseñó un Diagrama Heurístico para la evaluación del objetivo propuesto, donde se incluyeron herramientas de gestión de desarrollo, análisis complejo de procesos, balances de masa y energía, criterios: técnicos, ambientales, económicos, sociales y factores de riesgo. Se utilizaron los software: SuperPro Designer® 9.0, Statgraphics Centurión XVI y KeyWordSpy. Se concluyó que el procedimiento metodológico aplicado fue apto para evaluar la propuesta de negocio; donde la producción de D-Xilosa y Glucosa a partir de residuos presentó indicadores técnico económicos viables para la industria azucarera. ABSTRACTThe objective of this study was to develop a procedure to determine if the production of D-xylose and glucose from bagasse, is an opportunity for business in the Cuban sugar industry. We designed a Heuristic Diagram for the evaluation of the proposed objective, where we included management tools development, complex analysis of processes, mass and energy balances, criteria: technical, environmental, economic, social and risk factors. Used software: SuperPro Designer® 9.0, Statgraphics Centurion XVI and KeyWordSpy. It was concluded that applied methodological procedure was suitable for assessing the business proposal; where the production of d-Xylose and glucose using waste presented viable economic and technical indicators for the sugar industry.
This work proposes to increase the acceptability of the sensory quality attributes of sugarcane honey by simulating and decreasing the uncertainty of operational parameters. To this effect, it relies on the development of a case study through a strategy that contemplates the analysis of the initial data and performs calculations through the use of mathematical models, the determination of the Sigma quality level, and the use of the GUM methodology (Guide to the expression of uncertainty in measurement). It was demonstrated that a range with a great variability in the initial operational parameters generated a Sigma level of less than three and a decrease in revenues of 30-52% due to low product sales for the studied productions. By decreasing pH uncertainty from 3,79 to 4,21, and Brix degrees from 75,13 to 76,88, an increase in the Sigma level of quality was observed, which exceeded six, in compliance with product quality specifications, as well as a reduction in economic losses due to defective products. The importance of quality in the product design and the process is evinced, given its influence on the acceptability of the product and the feasibility of the process.
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