Diseño de un sistema de extracción de aceites esenciales de naranja por arrastre de vapor para la industria alimenticia
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Date
2023
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Institución Universitaria Pascual Bravo
Abstract
Debido al cultivo extensivo de la naranja que se da en el departamento de Antioquia, y la demanda de productos naturales para la elaboración de saborizantes, conservantes y esencias a base de residuos de la actividad agroindustrial de este fruto, se propone el siguiente diseño de sistema de extracción de aceites esenciales de naranja por arrastre de vapor para la industria alimenticia, el cual permite el aprovechamiento de dicha cáscara y la extracción de subproductos de ella con valor agregado para el mercado alimenticio; a parte de los que se podrían dar en otros sectores como la salud y farmacéutico. El sistema propuesto consta de los tres principales componentes para la extracción como es la caldera, el condensador, y el decantador, y se contempla para una cantidad de procesamiento de cáscara de aproximadamente 40 kg por cada lote de extracción. El diseño conceptual constó del dimensionamiento de los componentes y de algunos accesorios necesarios para el sistema, la definición de las características y de los materiales requeridos para su fabricación, la elaboración de planos en un software CAD, la elaboración de cálculos termodinámicos básicos, la definición de algunos procesos de manufactura para la elaboración de sus partes, y la estimación de algunos costos básicos mayores necesarios para la fabricación del sistema.
Abstract The design of an essential orange oil extraction system is proposed based on the extensive orange cultivation in the Antioquia department and the demand for natural flavouring, preservatives, and essence products with a high added value obtained from these kinds of residues for the food industry, apart from those that could occur in other sectors such as health and pharmaceuticals. The proposed system consists of three main components: the boiler, the condenser, and the decanter, which have a processing capability of approximately 40 kg for each extraction batch. The conceptual design consisted of the sizing of the components and some accessories necessary for the system, the definition of the characteristics and materials required for its manufacture, the preparation of plans in CAD software, the practice of basic thermodynamic calculations, the purpose of some manufacturing processes to produce its parts, and the estimation of some significant basic costs necessary for the system manufacture.
Abstract The design of an essential orange oil extraction system is proposed based on the extensive orange cultivation in the Antioquia department and the demand for natural flavouring, preservatives, and essence products with a high added value obtained from these kinds of residues for the food industry, apart from those that could occur in other sectors such as health and pharmaceuticals. The proposed system consists of three main components: the boiler, the condenser, and the decanter, which have a processing capability of approximately 40 kg for each extraction batch. The conceptual design consisted of the sizing of the components and some accessories necessary for the system, the definition of the characteristics and materials required for its manufacture, the preparation of plans in CAD software, the practice of basic thermodynamic calculations, the purpose of some manufacturing processes to produce its parts, and the estimation of some significant basic costs necessary for the system manufacture.