Diseño de proceso industrial por vía seca usando la mezcla entre papa Gabriela y zanahoria blanca como materia prima para la obtención de vodka en la empresa Primicia de la ciudad de Riobamba

Abstract

This technical project designed a dry industrial process using the mixture of Gabriela potato and white carrot as raw material to obtain vodka in the Primicia company in Riobamba, based on a previously conducted research. Starch was obtained from the Gabriela potato with a yield of 12.11 % and white carrot with a yield of 14.21%. Afterwards, the starch was characterized through a physical-chemical analysis, where the following results were obtained for the Gabriela potato: pH of 6.47; reducing substances 0.54g/100g and residue by calcination 0.14g/100g. The white carrot starch presented the following values: pH 6.91; reducing substances 0.32g/100g and 0.162g/100g of calcination residue. Both types of starch showed solubility and blue coloration in the sensitivity test. The vodka production process consists of malt activation, starch gelatinization, enzymatic hydrolysis, filtration, inoculation, fermentation and 3 distillations. The validation of the vodka obtained was carried out using the NTE INEN 369;2016 standard, where the following results were obtained: alcohol content 41°GL, furfural <0.01mg/100cm3, methanol 0.21mg/100cm3 and higher alcohols 0.31mg/100cm3, all within the established regulations. A cost-benefit analysis concluded the profitability of the project with a payback period of 2 years and 10 months, net present value of $7690.12 and an internal rate of return of 18%, with an initial investment of $37091.04. It is recommended for future projects to use other types of yeast and enzymes to obtain a higher alcohol content, in addition to using an activated carbon filter to eliminate undesired flavors and odors and thus obtain a higher quality product.