Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal
Artisanal panela is a product derived from sugar cane and is widely consumed in many regions of the world. In Ecuador it is a very popular product, especially in rural areas; there are around 30,602 hectares for panela production. Optimizing the extraction of cane juice through the mill for the prod...
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| Formato: | bachelorThesis |
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2024
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| Acceso en liña: | http://dspace.utb.edu.ec/handle/49000/16374 |
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Engadir etiqueta | _version_ | 1840021776717840384 |
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| author | Alvear Herrera, Wendy Silvana |
| author_facet | Alvear Herrera, Wendy Silvana |
| author_role | author |
| collection | Repositorio Universidad Técnica de Babahoyo |
| dc.contributor.none.fl_str_mv | Arias Toro, Daniel |
| dc.creator.none.fl_str_mv | Alvear Herrera, Wendy Silvana |
| dc.date.none.fl_str_mv | 2024-04-30T17:11:21Z 2024-04-30T17:11:21Z 2024 |
| dc.format.none.fl_str_mv | 26 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://dspace.utb.edu.ec/handle/49000/16374 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Babahoyo instname:Universidad Técnica de Babahoyo instacron:UTB |
| dc.subject.none.fl_str_mv | Optimización Caña de azúcar Eficiencia Calidad |
| dc.title.none.fl_str_mv | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | Artisanal panela is a product derived from sugar cane and is widely consumed in many regions of the world. In Ecuador it is a very popular product, especially in rural areas; there are around 30,602 hectares for panela production. Optimizing the extraction of cane juice through the mill for the production of artisanal panela implies improving the efficiency and quality of the final product. According to research, it is considered that juice extraction in mills is satisfactory when it ranges between 58% and 63%, however, these percentages are achieved when the equipment is in high wear conditions. The present investigation details the various difficulties, limitations and other aspects that occur in the mills at the time of extraction, since this can negatively influence the juice yield and therefore also the panela production, reaching the conclusion that To optimize this process, we seek to achieve a balance between maximizing the yield of sugarcane juice and minimizing losses, which translates into greater efficiency and production of artisanal panela of high quality and nutritional value. This approach not only benefits producers by increasing profitability, but also guarantees a final product that meets the quality and food safety standards required by consumers. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTB_a441fc8d28601cae24afd8d40e055547 |
| instacron_str | UTB |
| institution | UTB |
| instname_str | Universidad Técnica de Babahoyo |
| language_invalid_str_mv | es |
| network_acronym_str | UTB |
| network_name_str | Repositorio Universidad Técnica de Babahoyo |
| oai_identifier_str | oai:dspace.utb.edu.ec:49000/16374 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| reponame_str | Repositorio Universidad Técnica de Babahoyo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanalAlvear Herrera, Wendy SilvanaOptimizaciónCaña de azúcarEficienciaCalidadArtisanal panela is a product derived from sugar cane and is widely consumed in many regions of the world. In Ecuador it is a very popular product, especially in rural areas; there are around 30,602 hectares for panela production. Optimizing the extraction of cane juice through the mill for the production of artisanal panela implies improving the efficiency and quality of the final product. According to research, it is considered that juice extraction in mills is satisfactory when it ranges between 58% and 63%, however, these percentages are achieved when the equipment is in high wear conditions. The present investigation details the various difficulties, limitations and other aspects that occur in the mills at the time of extraction, since this can negatively influence the juice yield and therefore also the panela production, reaching the conclusion that To optimize this process, we seek to achieve a balance between maximizing the yield of sugarcane juice and minimizing losses, which translates into greater efficiency and production of artisanal panela of high quality and nutritional value. This approach not only benefits producers by increasing profitability, but also guarantees a final product that meets the quality and food safety standards required by consumers.Artisanal panela is a product derived from sugar cane and is widely consumed in many regions of the world. In Ecuador it is a very popular product, especially in rural areas; there are around 30,602 hectares for panela production. Optimizing the extraction of cane juice through the mill for the production of artisanal panela implies improving the efficiency and quality of the final product. According to research, it is considered that juice extraction in mills is satisfactory when it ranges between 58% and 63%, however, these percentages are achieved when the equipment is in high wear conditions. The present investigation details the various difficulties, limitations and other aspects that occur in the mills at the time of extraction, since this can negatively influence the juice yield and therefore also the panela production, reaching the conclusion that To optimize this process, we seek to achieve a balance between maximizing the yield of sugarcane juice and minimizing losses, which translates into greater efficiency and production of artisanal panela of high quality and nutritional value. This approach not only benefits producers by increasing profitability, but also guarantees a final product that meets the quality and food safety standards required by consumers.La panela artesanal es un producto derivado de la caña de azúcar y tiene un amplio consumo en muchas regiones del mundo. En Ecuador es un producto muy popular especialmente en las zonas rurales, existen alrededor de 30.602 hectáreas para la producción de panela. Optimizar la extracción del jugo de caña mediante el trapiche para la elaboración de panela artesanal implica mejorar la eficiencia y calidad del producto final. Según investigaciones se considera que la extracción de jugos en los trapiches es satisfactoria cuando oscila entre el 58% y 63%, sin embargo, estos porcentajes se logran cuando los equipos están en condiciones de desgaste elevados. La presente investigación detalla las diversas dificultades, limitaciones y otros aspectos que se presentan en los trapiches al momento de la extracción, ya que esto puede influenciar negativamente en el rendimiento del jugo por ende también en la producción de la panela, llegando a la conclusión que para la optimización de este proceso se busca alcanzar un equilibrio entre la maximización del rendimiento del jugo de caña de azúcar y la minimización de las perdidas, lo que se traduce en una mayor eficiencia y una producción de panela artesanal de alta calidad y valor nutricional. Este enfoque no solo beneficia a los productores al aumentar la rentabilidad, sino que también garantiza un producto final que cumple con los estándares de calidad y seguridad alimentaria requerido por los consumidores.BABAHOYO: UTB, 2024Arias Toro, Daniel2024-04-30T17:11:21Z2024-04-30T17:11:21Z2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis26 p.application/pdfhttp://dspace.utb.edu.ec/handle/49000/16374esAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Babahoyoinstname:Universidad Técnica de Babahoyoinstacron:UTB2024-05-01T08:01:28Zoai:dspace.utb.edu.ec:49000/16374Institucionalhttp://dspace.utb.edu.ec/Universidad públicahttps://utb.edu.ec/http://dspace.utb.edu.ec/oai.Ecuador...opendoar:02024-05-01T08:01:28Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyofalse |
| spellingShingle | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal Alvear Herrera, Wendy Silvana Optimización Caña de azúcar Eficiencia Calidad |
| status_str | publishedVersion |
| title | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| title_full | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| title_fullStr | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| title_full_unstemmed | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| title_short | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| title_sort | Optimización del proceso de extracción del jugo de la caña de azúcar Saccharum officinarum por medio del Trapiche, para la elaboración de panela artesanal |
| topic | Optimización Caña de azúcar Eficiencia Calidad |
| url | http://dspace.utb.edu.ec/handle/49000/16374 |