Optimización del tiempo de operación de un evaporador de marmita para la concentración de saborizantes en una industria de cereales

Abstract

This project focuses on optimizing the flavor concentrate process (Vanilla, Chocolate, Passion Fruit, and Panela) for quinoa-based cereal flavoring through evaporation in a cereal plant located in Guano, Chimborazo, province of Ecuador. The main objective is to reduce the evaporation time of the flavoring agent using the ASPEN PLUS process software to enhance efficiency and competitiveness in the industry. The hypothesis proposed that implementing a vapor circulation system would significantly decrease concentration times. This research was particularly relevant as the current inefficiency in the process not only increases operational costs but also affects the ability to meet market demand. During the project, a comprehensive analysis of the performance of the existing kettle evaporator was conducted, and a new process was designed, incorporating a boiler to supply steam to the jacket. Simulation techniques and cost analysis were employed to validate the proposed improvements. Keywords: Evaporation, Cereal industry, Concentrate flavour, Quinoa.