Estudio técnico-económico de la producción de leche de cabra en polvo

En el presente trabajo se determinó la rentabilidad económica de una planta de producción de leche de cabra en polvo en Cuba, con una capacidad de 106 ton/año (508 kg/lote) mediante el empleo del simulador de procesos SuperPro Designer® versión 8.5. También se evaluó la influencia de la adición de u...

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Autores:: Pérez-Sánchez, Amaury
Crespo-Zafra, Lourdes
Ramos-López, Lisandro
García-Noa, Eduardo
Matos-Mosqueda, Luisa

Tipo de recurso:: Article of journal

Fecha de publicación:: 2020

Institución:: Universidad EIA .

Repositorio:: Repositorio EIA .

Idioma:: spa

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dc.title.spa.fl_str_mv	Estudio técnico-económico de la producción de leche de cabra en polvo
dc.title.translated.eng.fl_str_mv	Techno-economic study of the goat milk powder production
title	Estudio técnico-económico de la producción de leche de cabra en polvo
spellingShingle	Estudio técnico-económico de la producción de leche de cabra en polvo Estudio de sensibilidad Leche de cabra en polvo Producción Rentabilidad Super Pro Designer® Sensitivity study Goat milk powder Production Profitability SuperPro Designer®
title_short	Estudio técnico-económico de la producción de leche de cabra en polvo
title_full	Estudio técnico-económico de la producción de leche de cabra en polvo
title_fullStr	Estudio técnico-económico de la producción de leche de cabra en polvo
title_full_unstemmed	Estudio técnico-económico de la producción de leche de cabra en polvo
title_sort	Estudio técnico-económico de la producción de leche de cabra en polvo
dc.creator.fl_str_mv	Pérez-Sánchez, Amaury Crespo-Zafra, Lourdes Ramos-López, Lisandro García-Noa, Eduardo Matos-Mosqueda, Luisa
dc.contributor.author.spa.fl_str_mv	Pérez-Sánchez, Amaury Crespo-Zafra, Lourdes Ramos-López, Lisandro García-Noa, Eduardo Matos-Mosqueda, Luisa
dc.subject.spa.fl_str_mv	Estudio de sensibilidad Leche de cabra en polvo Producción Rentabilidad Super Pro Designer®
topic	Estudio de sensibilidad Leche de cabra en polvo Producción Rentabilidad Super Pro Designer® Sensitivity study Goat milk powder Production Profitability SuperPro Designer®
dc.subject.eng.fl_str_mv	Sensitivity study Goat milk powder Production Profitability SuperPro Designer®
description	En el presente trabajo se determinó la rentabilidad económica de una planta de producción de leche de cabra en polvo en Cuba, con una capacidad de 106 ton/año (508 kg/lote) mediante el empleo del simulador de procesos SuperPro Designer® versión 8.5. También se evaluó la influencia de la adición de un segundo secador por aspersión (Variante) sobre la rentabilidad global del proceso productivo. Por último, se realizó un estudio de sensibilidad para obtener correlaciones estadísticas que relacionen tres variables iniciales con tres indicadores económicos: 1) Valor Actual Neto (VAN); 2) Tasa Interna de Retorno (TIR); y 3) Periodo de Recuperación de la Inversión (PRI). Se requiere una inversión total de $ 2 772 000 pesos cubanos (PC) para erigir la planta, se obtienen ganancias totales anuales de PC $ 1.173.000, mientras que el VAN, TIR y PRI tuvieron valores de PC $ 3.842.000; 33,83 % y 2,70 años, respectivamente, calificando el proceso de económicamente rentable. La aplicación de la Variante reduce la rentabilidad económica global del proceso productivo.
publishDate	2020
dc.date.accessioned.none.fl_str_mv	2020-02-03 00:00:00 2022-06-17T20:20:25Z
dc.date.available.none.fl_str_mv	2020-02-03 00:00:00 2022-06-17T20:20:25Z
dc.date.issued.none.fl_str_mv	2020-02-03
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.relation.references.spa.fl_str_mv	Altieri, G.; Renzo, G. C. D.; Genovese, F. (2008). Preliminary results using a new method to optimize a spray dryer process for producing high quality milk powder from cow, goat and she-ass milk concentrates. J. of Ag. Eng., 4, pp. 35-41. https://doi.org/10.4081/jae.2008.4.35 Auli, N. A.; Sakinah, M.; Bakri, A. M. M. A.; Kamarudin, H.; Norazian, M. N. (2013). Simulation Of Xylitol Production: A Review. Australian Journal of Basic and Applied Sciences, 7(5), pp. 366-372. Baca, G. (2005). Ingenieria Económica (8va ed.). Bogotá D.C, Fondo Educativo Panamericano, pp. 112-159. Baca, G. (2010). Evaluación de proyectos. México D.F., McGraw-Hill/Interamericana Editores S.A de C.V, pp. 56-94. Correia, R. T. P.; Magalhães, M. M. d. A.; Pedrini, M. R. d. S.; Cruz, A. V. F. d.; Clementino, I. (2008). Ice cream made from cow and goat milk: chemical composition and melting characteristics. Revista Ciencia Agronomica, 39(2), pp. 251-256. https://doi.org/10.12691/jfnr-1-4-6 Domagala, J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. Int. J. Food Prod., 12, pp. 605-615. https://doi.org/10.1080/10942910801992934 Fox, P. F., McSweeney, P. L. H. (1998). Dairy Chemistry and Biochemistry (1st ed.). London: Blackie Academic & Professional. Gomes, A. M. P.; Malcata, F. X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analyses via technological manufacture. J. Dairy Sci., 81, pp. 1492-1507. https://doi.org/10.3168/jds.S0022-0302(98)75715-7 Guo, M.; Park, Y. W.; Dixon, P. H.; Gilmore, J. A.; Kindstedt, P. S. (2004). Relationship between the yield of cheese (Chevre) and chemical composition of goat milk. Small Ruminant Research, 52, pp. 103-107. https://doi.org/10.1016/S0921-4488(03)00247-5 Kücükcetin, A.; Demir, M.; Ascı, A.; Comak, E. M. (2011). Graininess and roughness of stirred yoghurt made with goat’s, cow’s or a mixture of goat’s and cow’s milk. Small Ruminant Research, 96, pp. 173-177. https://doi.org/ 10.1016/j.smallrumres.2010.12.003 Lam, K. F.; Leung, C. C. J.; Lei, H. M.; Lin, C. S. K. (2014). Economic feasibility of a pilot-scale fermentative succinic acid production from bakery wastes. Food and Bioproducts Processing, 92, pp. 282–290. https://doi.org/10.1016/j.fbp.2013.09.001 Mukdsi, M. C. A.; Haroc, C.; Gonzȧlez, S. N.; Medina, R. B. (2013). Functional goat milk cheese with feruloyl esterase activity. Journal of Functional Foods, 5, pp. 801-809. https://doi.org/10.1016/j.jff.2013.01.026 Pal, M. (2014). Goat milk and its potential in dairy industry, (MSc Thesis), Debre Zeit, Ethiopia, Addis Ababa University, College of Veterinary Medicine, 116 pp. Pal, M.; Dudhrejiya, T. P.; Pinto, S. (2017). Goat Milk Products and their significance. Beverage & Food World, 44(7), pp. 21-25. Pandya, A. J.; Ghodke, K. M. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68, pp. 193-206. https://doi.org/10.1016/j.smallrumres.2006.09.007 Park, Y. W. (1990). Nutrient profiles of commercial goat milk cheeses manufactured in the United States. J. Dairy Sci., 73, pp. 3059-3067. https://doi.org/10.3168/jds.S0022-0302(90)78993-X Perry, R. H., Green, D. (2008). Chemical Engineers' Handbook. New York, McGraw-Hill, pp. 9-1 – 9.56. Peters, M., Timmerhaus, K., West, R. (2003). Plant design and Economics for Chemical Engineers. Boston, McGraw-Hill, pp. 226-275. Prosser, C. G.; McLaren, R. D.; Frost, D.; Agnew, M.; Lowry, D. J. (2008). Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae. International Journal of Food Sciences and Nutrition, 59, pp. 123-133. https://doi.org/10.1080/ 09637480701425585 Qureshi, N.; Saha, B. C.; Cotta, M. A.; Singh, V. (2013). An economic evaluation of biological conversion of wheat straw to butanol: A biofuel. Energy Conversion and Management, 65, pp. 456–462. https://doi.org/10.1016/j.enconman.2012.09.015 Ranadheera, C. S.; Evans, C. A.; Adams, M. C.; Baines, S. K. (2013). Production of probiotic ice cream from goat’s milk and effect of packaging materials on product quality. Small Ruminant Research, 112, pp. 174-180. https://doi.org/10.1016/ j.smallrumres.2012.12.020 Ravula, S. R.; Ramachandra, C.; Ravula, P. R.; Hiregoudar, S.; Nidoni, U. K. (2018). Sensory evaluation of spray dried and agglomerated goat milk powder and their comparison. The Pharma Innovation Journal, 7(7), pp. 835-838. Reddy, R. S.; Ramachandra, C. T.; Hiregoudar, S.; Nidoni, U.; Ram, J.; Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research, 119, pp. 130-137. https://doi.org/10.1016/ j.smallrumres.2014.01.013 Rodriguez, A.; Bunger, A.; Castro, E.; Sousa, I.; Empis, J. (2003). Development and optimization of cultured goat cream butter. Journal of American Oil Chemical Society, 80, pp. 987–992. https://doi.org/10.1007/s11746-003-0808-8 Seifu, E.; Buys, E. M.; Donkin, E. F. (2004). Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system. International Dairy Journal, 14, pp. 581-589. https://doi.org/10.1016/j.idairyj.2003.12.006 Towler, G., Sinnott, R. (2008). Chemical Engineering Design - Principles, Practice and Economics of Plant and Process Design. London, Butterworth-Heinemann, pp. 297-392. Vargas, M.; Chafer, M.; Albors, A.; Chiralt, A.; Gonzalez-Martinez, C. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows’ and goats’ milk. International Dairy Journal, 18, pp. 1146-1152. https://doi.org/10.1016/j.idairyj.2008.06.007 Yangilar, F. (2013). As a Potentially Functional Food: Goats’ Milk and Products. Journal of Food and Nutrition Research, 1(4), pp. 68-81. https://doi.org/10.12691/ jfnr-1-4-6
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dc.relation.citationedition.spa.fl_str_mv	Núm. 33 , Año 2020
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spelling	Pérez-Sánchez, Amaurya313c5892d8ca00cb91d3e4010adddf1300Crespo-Zafra, Lourdes847b13b5627a530a4bcd681c0979831f300Ramos-López, Lisandro34a6b96203b159982e4d16c29b16ee55300García-Noa, Eduardo435c68c44f3650f83fe414e440399d84300Matos-Mosqueda, Luisacc31067971fdec45023508fc53ca24b93002020-02-03 00:00:002022-06-17T20:20:25Z2020-02-03 00:00:002022-06-17T20:20:25Z2020-02-031794-1237https://repository.eia.edu.co/handle/11190/508710.24050/reia.v17i33.13302463-0950https://doi.org/10.24050/reia.v17i33.1330En el presente trabajo se determinó la rentabilidad económica de una planta de producción de leche de cabra en polvo en Cuba, con una capacidad de 106 ton/año (508 kg/lote) mediante el empleo del simulador de procesos SuperPro Designer® versión 8.5. También se evaluó la influencia de la adición de un segundo secador por aspersión (Variante) sobre la rentabilidad global del proceso productivo. Por último, se realizó un estudio de sensibilidad para obtener correlaciones estadísticas que relacionen tres variables iniciales con tres indicadores económicos: 1) Valor Actual Neto (VAN); 2) Tasa Interna de Retorno (TIR); y 3) Periodo de Recuperación de la Inversión (PRI). Se requiere una inversión total de $ 2 772 000 pesos cubanos (PC) para erigir la planta, se obtienen ganancias totales anuales de PC $ 1.173.000, mientras que el VAN, TIR y PRI tuvieron valores de PC $ 3.842.000; 33,83 % y 2,70 años, respectivamente, calificando el proceso de económicamente rentable. La aplicación de la Variante reduce la rentabilidad económica global del proceso productivo.In the present work, the economic profitability of a powder goat milk production plant in Cuba, with a production capacity of 106 tons/year (508 kg/batch) was determined by using the SuperPro Designer® process simulator version 8.5. The influence of the addition of a second spray dryer (Variant) on the overall profitability of the production process was also evaluated. Finally, a sensitivity study was conducted in order to obtain statistical correlations that relate three initial variables with three economic indicators: 1) Net Present Value (NPV); 2) Internal Rate of Return (IRR); and 3) Payback Period (PP). It’s required a total investment of $ 2,772,000 Cuban pesos (CP) to erect the plant, total annual profits of CP $ 1,173,000 are obtained, while the NPV, IRR and PP had values of CP $ 3,842,000; 33.83% and 2.70 years, respectively, qualifying the process as economically profitable. The application of the Variant reduces the overall economic profitability of the production process.application/pdfspaFondo Editorial EIA - Universidad EIARevista EIA - 2020https://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.http://purl.org/coar/access_right/c_abf2https://revistas.eia.edu.co/index.php/reveia/article/view/1330Estudio de sensibilidadLeche de cabra en polvoProducciónRentabilidadSuper Pro Designer®Sensitivity studyGoat milk powderProductionProfitabilitySuperPro Designer®Estudio técnico-económico de la producción de leche de cabra en polvoTechno-economic study of the goat milk powder productionArtículo de revistaJournal articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Altieri, G.; Renzo, G. C. D.; Genovese, F. (2008). Preliminary results using a new method to optimize a spray dryer process for producing high quality milk powder from cow, goat and she-ass milk concentrates. J. of Ag. Eng., 4, pp. 35-41. https://doi.org/10.4081/jae.2008.4.35Auli, N. A.; Sakinah, M.; Bakri, A. M. M. A.; Kamarudin, H.; Norazian, M. N. (2013). Simulation Of Xylitol Production: A Review. Australian Journal of Basic and Applied Sciences, 7(5), pp. 366-372.Baca, G. (2005). Ingenieria Económica (8va ed.). Bogotá D.C, Fondo Educativo Panamericano, pp. 112-159.Baca, G. (2010). Evaluación de proyectos. México D.F., McGraw-Hill/Interamericana Editores S.A de C.V, pp. 56-94.Correia, R. T. P.; Magalhães, M. M. d. A.; Pedrini, M. R. d. S.; Cruz, A. V. F. d.; Clementino, I. (2008). Ice cream made from cow and goat milk: chemical composition and melting characteristics. Revista Ciencia Agronomica, 39(2), pp. 251-256. https://doi.org/10.12691/jfnr-1-4-6Domagala, J. (2009). Instrumental texture, syneresis and microstructure of yoghurts prepared from goat, cow and sheep milk. Int. J. Food Prod., 12, pp. 605-615. https://doi.org/10.1080/10942910801992934Fox, P. F., McSweeney, P. L. H. (1998). Dairy Chemistry and Biochemistry (1st ed.). London: Blackie Academic & Professional.Gomes, A. M. P.; Malcata, F. X. (1998). Development of probiotic cheese manufactured from goat milk: response surface analyses via technological manufacture. J. Dairy Sci., 81, pp. 1492-1507. https://doi.org/10.3168/jds.S0022-0302(98)75715-7Guo, M.; Park, Y. W.; Dixon, P. H.; Gilmore, J. A.; Kindstedt, P. S. (2004). Relationship between the yield of cheese (Chevre) and chemical composition of goat milk. Small Ruminant Research, 52, pp. 103-107. https://doi.org/10.1016/S0921-4488(03)00247-5Kücükcetin, A.; Demir, M.; Ascı, A.; Comak, E. M. (2011). Graininess and roughness of stirred yoghurt made with goat’s, cow’s or a mixture of goat’s and cow’s milk. Small Ruminant Research, 96, pp. 173-177. https://doi.org/ 10.1016/j.smallrumres.2010.12.003Lam, K. F.; Leung, C. C. J.; Lei, H. M.; Lin, C. S. K. (2014). Economic feasibility of a pilot-scale fermentative succinic acid production from bakery wastes. Food and Bioproducts Processing, 92, pp. 282–290. https://doi.org/10.1016/j.fbp.2013.09.001Mukdsi, M. C. A.; Haroc, C.; Gonzȧlez, S. N.; Medina, R. B. (2013). Functional goat milk cheese with feruloyl esterase activity. Journal of Functional Foods, 5, pp. 801-809. https://doi.org/10.1016/j.jff.2013.01.026Pal, M. (2014). Goat milk and its potential in dairy industry, (MSc Thesis), Debre Zeit, Ethiopia, Addis Ababa University, College of Veterinary Medicine, 116 pp.Pal, M.; Dudhrejiya, T. P.; Pinto, S. (2017). Goat Milk Products and their significance. Beverage & Food World, 44(7), pp. 21-25.Pandya, A. J.; Ghodke, K. M. (2007). Goat and sheep milk products other than cheeses and yoghurt. Small Ruminant Research, 68, pp. 193-206. https://doi.org/10.1016/j.smallrumres.2006.09.007Park, Y. W. (1990). Nutrient profiles of commercial goat milk cheeses manufactured in the United States. J. Dairy Sci., 73, pp. 3059-3067. https://doi.org/10.3168/jds.S0022-0302(90)78993-XPerry, R. H., Green, D. (2008). Chemical Engineers' Handbook. New York, McGraw-Hill, pp. 9-1 – 9.56.Peters, M., Timmerhaus, K., West, R. (2003). Plant design and Economics for Chemical Engineers. Boston, McGraw-Hill, pp. 226-275.Prosser, C. G.; McLaren, R. D.; Frost, D.; Agnew, M.; Lowry, D. J. (2008). Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae. International Journal of Food Sciences and Nutrition, 59, pp. 123-133. https://doi.org/10.1080/ 09637480701425585Qureshi, N.; Saha, B. C.; Cotta, M. A.; Singh, V. (2013). An economic evaluation of biological conversion of wheat straw to butanol: A biofuel. Energy Conversion and Management, 65, pp. 456–462. https://doi.org/10.1016/j.enconman.2012.09.015Ranadheera, C. S.; Evans, C. A.; Adams, M. C.; Baines, S. K. (2013). Production of probiotic ice cream from goat’s milk and effect of packaging materials on product quality. Small Ruminant Research, 112, pp. 174-180. https://doi.org/10.1016/ j.smallrumres.2012.12.020Ravula, S. R.; Ramachandra, C.; Ravula, P. R.; Hiregoudar, S.; Nidoni, U. K. (2018). Sensory evaluation of spray dried and agglomerated goat milk powder and their comparison. The Pharma Innovation Journal, 7(7), pp. 835-838.Reddy, R. S.; Ramachandra, C. T.; Hiregoudar, S.; Nidoni, U.; Ram, J.; Kammar, M. (2014). Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying. Small Ruminant Research, 119, pp. 130-137. https://doi.org/10.1016/ j.smallrumres.2014.01.013Rodriguez, A.; Bunger, A.; Castro, E.; Sousa, I.; Empis, J. (2003). Development and optimization of cultured goat cream butter. Journal of American Oil Chemical Society, 80, pp. 987–992. https://doi.org/10.1007/s11746-003-0808-8Seifu, E.; Buys, E. M.; Donkin, E. F. (2004). Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system. International Dairy Journal, 14, pp. 581-589. https://doi.org/10.1016/j.idairyj.2003.12.006Towler, G., Sinnott, R. (2008). Chemical Engineering Design - Principles, Practice and Economics of Plant and Process Design. London, Butterworth-Heinemann, pp. 297-392.Vargas, M.; Chafer, M.; Albors, A.; Chiralt, A.; Gonzalez-Martinez, C. (2008). Physicochemical and sensory characteristics of yoghurt produced from mixtures of cows’ and goats’ milk. International Dairy Journal, 18, pp. 1146-1152. https://doi.org/10.1016/j.idairyj.2008.06.007Yangilar, F. (2013). As a Potentially Functional Food: Goats’ Milk and Products. Journal of Food and Nutrition Research, 1(4), pp. 68-81. https://doi.org/10.12691/ jfnr-1-4-6https://revistas.eia.edu.co/index.php/reveia/article/download/1330/1277Núm. 33 , Año 2020133333008 pp. 117Revista EIAPublicationOREORE.xmltext/xml2717https://repository.eia.edu.co/bitstreams/e0617690-875f-46f1-9b42-daadb2845518/download82d5976f291d5b8e81ee8ff9c7a25f04MD5111190/5087oai:repository.eia.edu.co:11190/50872023-07-25 16:49:00.988https://creativecommons.org/licenses/by-nc-nd/4.0Revista EIA - 2020metadata.onlyhttps://repository.eia.edu.coRepositorio Institucional Universidad EIAbdigital@metabiblioteca.com

Estudio técnico-económico de la producción de leche de cabra en polvo

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