Diseño de un proceso industrial para la elaboración de panela granulada a base de caña de azúcar (Saccharum officinarum) para la asociación de cañicultores de Pastaza

Abstract

The objective of this work was to design an industrial process for the elaboration of granulated panela based on sugar cane (Saccharum officinarum) for the Sugar Cane Growers Association of Pastaza (ASOCAP). It began with the physical-chemical characterization of the sugarcane juice, giving the following results, pH 5.41, density 1.044 g / ml and 19.8 degrees brix, according to the methods described in the NTE INEN-389, 391, 380, respectively and the organoleptic tests such as colour, smell, taste and appearance, they are within the reference limits established for cane juice; subsequently, pilot-scale tests were carried out to determine the most relevant variables of the production process, such as clarification temperature at 55 ° C, evaporated at 98 ° C and concentrated at 120 ° C, soluble solids from evaporated 70 ° brix, from concentrate 90 ° brix, 5.93 pH of the granulated panela and finally the granulometry of 1.4 mm. With the data obtained, the sizing was made for a production capacity of 1000 kg/batch, therefore, a clarifier tank and a jacketed pan evaporator were designed, mounted by a flat blade agitation system of 0.45 m in length and 0.045 m wide, to validate the respective design, the characterization of the granulated panela was carried out based on the standard NTE INEN 2332: 2002. Granulated brown sugar. Requirements, meeting organoleptic, physicochemical, and microbiological parameters, making it suitable for consumption and commercialization. Finally, the financial analysis was determined, showing that this project is economically viable according to the financial indicators NPV and IRR. It is recommended to apply good manufacturing practices during the production process, as well as to carry out strict control of the operating variables.