Propuesta de mejora tecnológica para el enfriamiento-calentamiento de Vinazas y Saccharomyces en fábrica de Torula
Technological improvement proposal for the cooling-heating of Vinasse and Saccharomyces in the Torula factory
Abstract
In the manufacture of yeasts obtained by fermentation, it is vitally important to control the process parameters, since there are physical-chemical factors such as oxygen, pH and temperature, which affect the performance of the fermentation process. In this sense, the objective of this study is to evaluate the technological, economic and environmental improvement proposal presented for the cooling-heating of Vinasse-Saccharomyces in the manufacture of Torula yeast. For this evaluation, the calculation methodology was presented and some appraisals were assumed. Initially, the improvement proposal was informed to the management of the company and then it was evaluated. As a result, a results report was presented and its implementation allowed to achieve the necessary temperature for the fermentation process and a reduction in overconsumption of water of 23,800 m3 / year with a saving of 19 992 CUP / year.
