乳清基碳酸饮料生产过程的经济情景建模与分析

Weskley da Silva Cotrim, Keyla Cristina Francisco Cotrim, Jamille C. Coimbra
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引用次数: 0

摘要

由于其巨大的污染潜力,乳清的工业利用采用了不同的策略。然而,在巴西,大部分乳清仍然没有得到充分处理。在这种情况下,以乳清为基础的碳酸饮料的生产是一种可以考虑的选择。但是,在决定是否执行项目之前,必须评估现有技术的适当性以及项目在不同情况下的经济可行性。因此,本文提出了数学建模和仿真方法来分析以添加芙蓉花提取物(hibiscus sabdariffa L.)的发酵乳清为基础的碳酸饮料生产过程的经济情景。工业过程分为四个部分:发酵乳清的制备,葡萄糖浆的制备,木槿花提取物的制备和最终饮料的制备。当乳清处理量为每批7000公斤时,获得最佳效果。项目内部收益率为49.77%,资本回收期为10个月。这些结果显示了乳清在碳酸饮料生产中的潜在用途。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Modeling and analysis of economic scenarios of the whey-based carbonated beverage production process
Due to its great polluting potential, different strategies for the industrial use of whey have been adopted. However, in Brazil, a large part of the whey is still not adequately disposed. In this context, the production of carbonated beverages based on whey is an alternative to be considered. However, it is necessary to evaluate the adequacy of the available technology as well as the economic viability of the project in different scenarios before deciding on its implementation. Thus, in this work, mathematical modeling and simulations were proposed to analyze the economic scenarios of the production process of a carbonated beverage based on fermented milk whey added with hibiscus flower extract (Hibiscus sabdariffa L.). The industrial process was structured in four sections: preparation of the fermented whey, preparation of the glucose syrup, preparation of the hibiscus flower extract and preparation of the final drink. The best results were obtained for a whey processing volume of 7,000 kg per batch. The project presented an Internal Rate of Return of 49.77% and a Time of Return of Capital of 10 months. These results show the potential use of whey in the production of carbonated beverages.
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