Diseño de un proceso industrial para obtención de bebida fermentada “KVAS” a partir de remolacha (Beta vulgaris)

Abstract

The objective of this research work was the design of an industrial process to obtain a fermented drink "KVAS" from beets. To carry out this project, the bromatological analysis was carried out for the raw material based on the NTE INEN 1832: 92 standard, resulting in humidity: 87%; ash: 1.30%; protein: 2.30%; fibre: 1.90%; pH: 6.0; ºBrix: 9.5%; fat: 0.0%; carbohydrates: 7.15%; acidity: 0.11%; calories: 36 Kcal; vitamin C: 6.9%, later the variables and unit operations of said process were determined. With the help of the values achieved, the necessary calculations were made for the sizing of the equipment, which is the reception/selection table and the fermenter, which is where the process will be carried out to produce 363 L of KVAS of beet from 370 L of raw materials and supplies. The product obtained was validated using the NTE INEN 2395 standard, with a result of 0.8% alcohol, being this suitable for consumption. From 370 L of beet and inputs, 363 L of KVAS of beet were obtained, generating a total of 726 units. In conclusion, the beet KVAS meets the quality standards required by the standard and makes it a very beneficial product for health and suitable for consumption. It is recommended to use the organic waste that is generated in this production as fertilizer for the plants since this does not cause any damage to the environment.