Diseño de una línea de producción de etanol a partir de lactosuero generado en una productora de alimentos, para exportación

Abstract

En la actualidad se buscan alternativas que permitan aprovechar los residuos para promover alternativas sustentables en la región de Cajamarca, según datos estadísticos alrededor del 80% al 85% de la leche fresca que se utiliza para elaborar concentrados proteicos se convierte en lactosuero [10], el cual no es aprovechado, generando un subproducto con alto potencial nutritivo, por lo cual el estudio plantea el diseño de una línea de producción de etanol a partir de suero lácteo con el fin de buscar su exportación, tiene como objetivo general diseñar una línea de producción de etanol a partir de lactosuero generado en una productora de alimentos, para exportación. En la evaluación de la viabilidad comercial se obtuvo la existencia de capacidad para la exportación del etanol propuesto hacia el mercado colombiano porque existen acuerdos comerciales que lo permiten y una demanda histórica que respalda el estudio; también se logró determinar la viabilidad técnico-tecnológica debido a que es posible la obtención de etanol partiendo del uso de la materia prima que es el lactosuero utilizando la fermentación y el agente fermentativo Kluyveromyces marxianus, y la tecnología que se debe utilizar se puede obtener del mercado extranjero; igualmente al realizar el estudio financiero de la propuesta se obtuvo un Valor Actual Neto de S/ 145 264,56 de y una Tasa Interna de Retorno de 26,7%, que permite la evidenciar la rentabilidad del proyecto.Currently, alternatives are being sought to make use of waste to promote sustainable options in the Cajamarca region. According to statistical data, around 80% to 85% of the fresh milk used to produce protein concentrates becomes whey [10], which is not utilized, generating a byproduct with high nutritional potential. Therefore, the study proposes the design of an ethanol production line from whey with the aim of exporting it. The general objective is to design an ethanol production line from whey generated by a food production company for export purposes. In the evaluation of commercial viability, it was determined that there is the capacity to export the proposed ethanol to the Colombian market due to existing trade agreements thet allow it, and a historical demand that supports the study. Additionally, the technicaltechnological viability was established, as it is possible to obtain ethanol using whey as raw material, through fermentation and the fermentative agent Kluyveromyces marxianus, and the technology needed can be sourced from foreign markets. Furthermore, a financial study of the proposal resulted in a Net Present Value (NPV) of S/ 145 264,56 and an Internal Rate of Return (IRR) of 26,7%, indicating the project's profitability.Currently, alternatives are being sought to make use of waste to promote sustainable options in the Cajamarca region. According to statistical data, around 80% to 85% of the fresh milk used to produce protein concentrates becomes whey [10], which is not utilized, generating a byproduct with high nutritional potential. Therefore, the study proposes the design of an ethanol production line from whey with the aim of exporting it. The general objective is to design an ethanol production line from whey generated by a food production company for export purposes. In the evaluation of commercial viability, it was determined that there is the capacity to export the proposed ethanol to the Colombian market due to existing trade agreements thet allow it, and a historical demand that supports the study. Additionally, the technicaltechnological viability was established, as it is possible to obtain ethanol using whey as raw material, through fermentation and the fermentative agent Kluyveromyces marxianus, and the technology needed can be sourced from foreign markets. Furthermore, a financial study of the proposal resulted in a Net Present Value (NPV) of S/ 145 264,56 and an Internal Rate of Return (IRR) of 26,7%, indicating the project's profitability.