Processing temperature effect on the chemical content of concentrated aguamiel syrups obtained from two different Agave species

González-Montemayor, Ángela-Mariela; Flores‐Gallegos, Adriana C.; Serrato-Villegas, Lilia E.; Rúelas-Chácon, Xochitl; López, Mercedes G.; Rodríguez‐Herrera, Raúl

doi:10.1007/s11694-020-00421-4

Cited by 6 publications

(2 citation statements)

References 27 publications

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“…In Tables 5 and 8, it is observed that to achieve a lower consumption of saturated water vapor and heat supplied to the evaporator, according to the results obtained, indicate that operating conditions to reduce consumption of saturated water vapor and heat supplied to the evaporator are 88.24 ° C inside the evaporator and 30 ° C the aguamiel, achieving an agave syrup production of 4.17 kg / h by feeding 25 kg / h of aguamiel. A evaluation of thee results with those reported by González Montemayor et al, (2020) [2], it can be seen the impact of temperature during the process of making agave honey also affects processing time, that using the maximum operating conditions would reduce the processing time but a greater consumption of saturated water vapor, supplied heat would be obtained.…”

Section: Discussionmentioning

confidence: 68%

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Optimization of parameters of a single effect evaporator for agave syrup production

Lara¹,

Rubio-Ríos

Rosales-Marines

et al. 2021

DYNA

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The objective of this study was the design and simulation of a single effect evaporator for an agave syrup production line, using as the main raw material, the aguamiel obtained from Agave salmiana produced in the ejido "Las Mangas" municipality of Saltillo Coahuila, Mexico. The design of the single effect evaporator was carried out by evaluating the equipment design variables (such as the raw material feed to the evaporator and its outlet streams) by the response surface methodology (RSM), with which it was possible to determine saturation temperature inside the evaporator (F1) and the feed temperature (F2), which allow optimizing the consumption and supply of the flow required for saturated steam entering the evaporator (S, kg/h) and the heat required for the operation of the evaporator (q, kJ/h) in yield to obtain agave syrup.

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Section: Discussionmentioning

confidence: 68%

“…concentration [1]. Studies such as standardization of the process to obtain agave syrup [2] have opened the doors for the production of this syrup with good commercial and industrial potential.…”

Section: Introductionmentioning

confidence: 99%