Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice

Spirits play an important role in modern society due to their cultural, social, and economic impact in different countries. This study aims to create an orange-flavored Agricole rum made with sugar cane sub-products and flavored with Citrus sinensis using different raw materials and flavoring method...

Full description

Autores:
Aldana Heredia, Juan Felipe
Caicedo Nárvaez, Santiago
Tipo de recurso:
Trabajo de grado de pregrado
Fecha de publicación:
2021
Institución:
Universidad de los Andes
Repositorio:
Séneca: repositorio Uniandes
Idioma:
eng
OAI Identifier:
oai:repositorio.uniandes.edu.co:1992/51639
Acceso en línea:
http://hdl.handle.net/1992/51639
Palabra clave:
Bebidas alcohólicas
Caña de azúcar
Naranjas
Ron
Aromatizantes
Ingeniería
Rights
openAccess
License
http://creativecommons.org/licenses/by-nc-nd/4.0/
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dc.title.spa.fl_str_mv Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
title Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
spellingShingle Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
Bebidas alcohólicas
Caña de azúcar
Naranjas
Ron
Aromatizantes
Ingeniería
title_short Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
title_full Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
title_fullStr Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
title_full_unstemmed Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
title_sort Technical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juice
dc.creator.fl_str_mv Aldana Heredia, Juan Felipe
Caicedo Nárvaez, Santiago
dc.contributor.advisor.none.fl_str_mv Ríos Ratkovich, Nicolás
dc.contributor.author.none.fl_str_mv Aldana Heredia, Juan Felipe
Caicedo Nárvaez, Santiago
dc.subject.armarc.none.fl_str_mv Bebidas alcohólicas
Caña de azúcar
Naranjas
Ron
Aromatizantes
topic Bebidas alcohólicas
Caña de azúcar
Naranjas
Ron
Aromatizantes
Ingeniería
dc.subject.themes.none.fl_str_mv Ingeniería
description Spirits play an important role in modern society due to their cultural, social, and economic impact in different countries. This study aims to create an orange-flavored Agricole rum made with sugar cane sub-products and flavored with Citrus sinensis using different raw materials and flavoring methods. Once a product was chosen, its commercial viability was evaluated through a business plan. The samples of rum were created in a factorial 22 experimental design where the number of raw materials (panela and sugar cane juice) and a flavoring method (stripping and infusion) was varied. The samples were compared with commercial brands through a taste sensing system TS-5000Z to aim for statistical similarities in some flavor aspects. As a result, it was found that a 50% panela and 50% sugar cane juice flavored through a stripping distillation was the sample that will have the biggest impact. The business plan showed an excellent perspective and approximation...
publishDate 2021
dc.date.accessioned.none.fl_str_mv 2021-08-10T18:35:41Z
dc.date.available.none.fl_str_mv 2021-08-10T18:35:41Z
dc.date.issued.none.fl_str_mv 2021
dc.type.spa.fl_str_mv Trabajo de grado - Pregrado
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dc.format.extent.none.fl_str_mv 54 hojas
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dc.publisher.none.fl_str_mv Universidad de los Andes
dc.publisher.program.none.fl_str_mv Ingeniería Química
dc.publisher.faculty.none.fl_str_mv Facultad de Ingeniería
dc.publisher.department.none.fl_str_mv Departamento de Ingeniería Química y de Alimentos
publisher.none.fl_str_mv Universidad de los Andes
institution Universidad de los Andes
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spelling Al consultar y hacer uso de este recurso, está aceptando las condiciones de uso establecidas por los autores.http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ríos Ratkovich, Nicolásvirtual::5187-1Aldana Heredia, Juan Felipe18faa366-ab57-4fc3-81bb-d63e0a31bcc6500Caicedo Nárvaez, Santiagoac798b13-57c9-4db0-bd71-f79f2c04415a5002021-08-10T18:35:41Z2021-08-10T18:35:41Z2021http://hdl.handle.net/1992/5163922899.pdfinstname:Universidad de los Andesreponame:Repositorio Institucional Sénecarepourl:https://repositorio.uniandes.edu.co/Spirits play an important role in modern society due to their cultural, social, and economic impact in different countries. This study aims to create an orange-flavored Agricole rum made with sugar cane sub-products and flavored with Citrus sinensis using different raw materials and flavoring methods. Once a product was chosen, its commercial viability was evaluated through a business plan. The samples of rum were created in a factorial 22 experimental design where the number of raw materials (panela and sugar cane juice) and a flavoring method (stripping and infusion) was varied. The samples were compared with commercial brands through a taste sensing system TS-5000Z to aim for statistical similarities in some flavor aspects. As a result, it was found that a 50% panela and 50% sugar cane juice flavored through a stripping distillation was the sample that will have the biggest impact. The business plan showed an excellent perspective and approximation...Las bebidas espirituosas desempeñan un papel importante en la sociedad moderna debido a su impacto cultural, social y económico en los diferentes países. El presente estudio tiene por objeto crear un ron Agricol con sabor a naranja, elaborado con subproductos de la caña de azúcar y aromatizado con Citrus sinensis, utilizando diferentes materias primas y métodos de aromatización. Una vez elegido el producto, se evaluó su viabilidad comercial mediante un plan de negocios. Las muestras de ron se crearon en un diseño experimental factorial 2-2 en el que se varió el número de materias primas (panela y jugo de caña de azúcar) y un método de saborización (arrastre e infusión). Las muestras se compararon con marcas comerciales a través de un sistema de detección de sabores TS-5000Z para buscar similitudes estadísticas en algunos aspectos del sabor. Como resultado, se encontró que un 50% de panela y un 50% de jugo de caña de azúcar...Ingeniero QuímicoPregrado54 hojasapplication/pdfengUniversidad de los AndesIngeniería QuímicaFacultad de IngenieríaDepartamento de Ingeniería Química y de AlimentosTechnical and commercial viability study for agricole rum flavored with Valencia oranges (Citrus sinensis) using panela and sugar cane juiceTrabajo de grado - Pregradoinfo:eu-repo/semantics/bachelorThesishttp://purl.org/coar/resource_type/c_7a1fhttp://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/TPBebidas alcohólicasCaña de azúcarNaranjasRonAromatizantesIngeniería201629566Publicationhttps://scholar.google.es/citations?user=7ISqcHUAAAAJvirtual::5187-10000-0003-2094-3420virtual::5187-1https://scienti.minciencias.gov.co/cvlac/visualizador/generarCurriculoCv.do?cod_rh=0001509207virtual::5187-1b11b7f3b-5856-46a2-8e45-86d408c8f25fvirtual::5187-1b11b7f3b-5856-46a2-8e45-86d408c8f25fvirtual::5187-1ORIGINAL22899.pdfapplication/pdf1384161https://repositorio.uniandes.edu.co/bitstreams/2b7a7b51-0590-4165-8d4d-54d4da5d2629/downloadfe2bad6c807e08cd6cefc5c8ae62df9cMD51THUMBNAIL22899.pdf.jpg22899.pdf.jpgIM Thumbnailimage/jpeg21062https://repositorio.uniandes.edu.co/bitstreams/5f25028d-f9aa-4046-999f-c0a5278962c1/download8064a62689de59e316fbf46979838b86MD55TEXT22899.pdf.txt22899.pdf.txtExtracted texttext/plain85491https://repositorio.uniandes.edu.co/bitstreams/f9129809-ebd9-4874-88b4-0b03e4cb1e6d/download68716f05fda9ca5e99db2707804c0389MD541992/51639oai:repositorio.uniandes.edu.co:1992/516392024-03-13 12:52:45.019http://creativecommons.org/licenses/by-nc-nd/4.0/open.accesshttps://repositorio.uniandes.edu.coRepositorio institucional Sénecaadminrepositorio@uniandes.edu.co

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