Publication: DISEÑO ÓPTIMO DE PLANTAS DE FERMENTACIÓN DISCONTINUA.
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Date
2017
Authors
REYES CAMP, NICOLÁS EDUARDO
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Abstract
El diseño de plantas de fermentación es un desafío donde se debe considerar la viabilidad técnica de la operación, la optimización del proceso y maximizar las utilidades. La fermentación es un proceso discontinuo, pero la planta debe tener una operación continua. Para ello Borzani en los años 80 desarrolló un método simple para estimar el tamaño y cantidad de fermentadores, permitiendo obtener una salida continua de producto mientras minimiza el costo de inversión.En 2005, Simpson et al publica una extensión al método de Borzani, en el cual se considera una línea de propagación y los equipos anexos, junto con flexibilizar la simplificación de Borzani de igualdad entre tiempos de preparación y descarga, utilizando un rango entre 1 y 2, mostrando con ello el impacto de esta consideración en el valor óptimo.Se propone en esta memoria una generalización al método de diseño, en la cual la cantidad de equipos en cada etapa de propagación se obtiene de forma explícita, considerando que no hay espera entre cada etapa. Además se aumenta el rango de evaluación de tiempo de preparación y descarga en comparación con los métodos de Borzani y Simpson et al., y se sensibiliza frente al factor de escalamiento entre propagadores, el tiempo de fermentación del proceso y un aumento en la producción.Como resultado de este trabajo se tienen planillas de cálculo que permiten diseñar planta de fermentación por lotes de forma sencilla, definiendo la producción deseada y el tiempo de trabajo anual, más seleccionar el rango de sensibilización. (Link: http://tinyurl.com/glmrldv)
The design of fermentation plants is a challenge where one must consider the technical viability of the operation, optimize the process and maximize profits. Fermentation is a batch process, but the plant must have continuous operation. For this, Borzani developed a simple method to estimate the size and quantity of fermenters in the 1980s, allowing continuous product output while minimizing the investment cost.In 2005, Simpson et al published an extension to the Borzani method, in which a propagation line and associated equipment were considered, along with a simplification of Borzani's simplification of equal preparation and discharge times, using a range between 1 and 2, thus showing the impact of this consideration on the optimum value.In this report we propose a generalization to the design method, in which the amount of equipment in each stage of propagation is obtained explicitly, considering that there is no waiting between each stage. In addition, the preparation and discharge time evaluation range is increased compared to the methods of Borzani and Simpson et al., And it is sensitized against the ratio of preparation and discharge time, scaling factor between propagators, fermentation time Of the process and an increase in production.As a result of this work we have calculation sheets that allow designing batch fermentation plant in a simple way, defining the desired production and the annual working time, plus select the range of sensitization (Link: http://tinyurl.com/glmrldv)
The design of fermentation plants is a challenge where one must consider the technical viability of the operation, optimize the process and maximize profits. Fermentation is a batch process, but the plant must have continuous operation. For this, Borzani developed a simple method to estimate the size and quantity of fermenters in the 1980s, allowing continuous product output while minimizing the investment cost.In 2005, Simpson et al published an extension to the Borzani method, in which a propagation line and associated equipment were considered, along with a simplification of Borzani's simplification of equal preparation and discharge times, using a range between 1 and 2, thus showing the impact of this consideration on the optimum value.In this report we propose a generalization to the design method, in which the amount of equipment in each stage of propagation is obtained explicitly, considering that there is no waiting between each stage. In addition, the preparation and discharge time evaluation range is increased compared to the methods of Borzani and Simpson et al., And it is sensitized against the ratio of preparation and discharge time, scaling factor between propagators, fermentation time Of the process and an increase in production.As a result of this work we have calculation sheets that allow designing batch fermentation plant in a simple way, defining the desired production and the annual working time, plus select the range of sensitization (Link: http://tinyurl.com/glmrldv)
Description
Catalogado desde la version PDF de la tesis.
Keywords
FERMENTACION DISCONTINUA , FERMENTACION POR LOTES , METODO DE BORZANI , PLANTAS DE FERMENTACION