Thesis VALNUX: PRIMERA APLICACIÓN PARA EL MODELO DE VALORIZACIÓN DE CASCARAS DE LA INDUSTRIA CHILENA DE FRUTOS SECOS
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Date
2018
Authors
OLAVE ROCUANT, PATRICIA NOEMÍ
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Abstract
La presente memoria de titulo tiene como objetivo la valorización de cáscaras de la industria chilena de frutos secos, compuesta por nueces, almendras, castañas, avellanas, piñones y pistachos. Se plantea este objetivo debido a que descascarar es una agregación de valor bien pagada en el mercado, pero pese a ello la mayoría de los frutos sale del país completo. Esto en parte por el bajo – si es que no nulo – valor monetario de estos crecientes descartes que cada año, en su respectiva temporada, se desechan por toneladas a medida que aumenta su producción nacional y consumo global.Si bien existen proyectos que logran la valorización de residuos a nivel global, en Chile son pocos los que logran trascender. Por ello, antes de comenzar con la experimentación, se estudia el contexto local, evitando caer en lo mismo.A partir de ello se identifican dos grandes limitantes: la falta de cultura colaborativa y la acotada visión de transformación, buscando siempre el beneficio económico al menor esfuerzo, sin visión de largo plazo.Sin embargo, hay fortalezas mal aprovechadas, como el conocimiento científico de buen nivel en Chile, pero con mayor reconocimiento en el extranjero, donde ha trascendido del paper, llevándose a innovaciones.Aprovechando este potencial, se plantea un modelo de valorización de 4 fases: exploratoria, investigativa, interpretativa y materializadora, que se detalla al final del capítulo 1.Para validar el modelo, se decide comenzar por el principal descarte de la industria: la cáscara de la nuez. Conocida por su dureza y poder calorífico, no ha logrado mayor valor que al ser quemada - tal como se descarta o transformada en pellet-, o triturada para su uso como abrasivo.Sin embargo, la química ha descubierto en ellas potentes propiedades, como la adsorción de aceites y metales pesados o su actividad antifúngica, antibacteriana y antioxidante.Son estas últimas las que se deciden trabajar, principalmente la antibacteriana, pensando en lo valioso que puede resultar transmitir esta propiedad a distintos artículos de uso cotidiano, sin necesidad de recurrir a químicos (capítulo 2).Se decide iniciar con el mercado de artículos de cocina premium, aprovechando la oportunidad que otorga la tendencia nacional de la gourmetización: preocupación por la alimentación saludable, disfrutando su proceso completo, procurando ser conscientes con la salud personal, con la sociedad y con el medioambiente (capítulo 3).Se trabaja en el laboratorio de la Escuela de Alimentos de la PUCV poniendo a prueba la efectiva aglomeración con un bioplástico que no inhiba ni bloquee las propiedades de la cáscara de nuez.Se desarrolla como prototipo una tabla de corte, artículo esencial en cualquier cocina, con alto riesgo de contaminación cruzada. Se apuesta por una forma redonda, con ranura para líquidos en el borde y una silicona antideslizante en su contorno.Los costos del prototipo, pensando en su fabricación industrial, son sólo el 28% del precio de venta, el cual se determinó a partir de lo que ofrece el mercado y sus atributos. Con esto se tiene un producto atractivo y que logra poner en valor a la cáscara, no sólo por lo estético o por la posibilidad de optar a un sello ambiental, sino porque rescata una propiedad inherente de la que no se ha sacado provecho, mientras que las alternativas antibacterianas del mercado han resultado ampliamente cuestionadas por provenir de químicos que pueden provocar serios daños a la salud.
The objective of this thesis report is the valorization of the husk of Chilean nut industry, composed of walnuts, almonds, chestnuts, hazelnuts, pine puts and pistachios. This objective is proposed because the kernel without shell is an aggregation of value well paid in the market, but despite this, most of the fruits leave the country in shell. This partly because the low - if not null - monetary value of these rising discards that each year, in their respective season, are refused per tons, as their national production and global consumption increase.Although globally there are projects that successfully achieve the valorization of wastes, in Chile only a few manage to transcend. Therefore, before starting with experimentation, the local context is studied, avoiding falling into the sameTwo major limitations are identified: the lack of collaborative culture and the limited vision of transformation, always seeking the economic benefit at the least effort, without long-term vision.However, there are strengths that are badly exploited, such as scientific knowledge of a good level in Chile, but with greater recognition abroad, where it has transcended of the paper, leading to innovations.Taking advantage of this potential, a four-phase valorization model is proposed: exploratory, investigative, interpretative and materializing, which is detailed at the end of chapter 1.To validate the model, it is decided to start with the main discarding of the industry: the walnut shell. Known for its hardness and calorific value, it has not achieved more value than being burned - as it is discarded or transformed into pellets - or crushed for use as an abrasive.However, chemistry has discovered in them powerful properties, such as the adsorption of oils and heavy metals or their antifungal, antibacterial and antioxidant activity.This latest are selected to work, mainly the antibacterial property, thinking about how valuable it can be to transmit this feature to different articles of daily use, without the need to resort to synthetic chemicals (chapter 2).The market with which it is decided to start are premium kitchen items, taking advantage of the opportunity provided by the national trend of the gourmetization: concern for healthy nutrition, enjoying its complete process, striving to be aware of personal health, society and the environment (chapter 3)Working in the Food School laboratory of PUCV, the effective agglomeration with a bioplastic that does not inhibit or block the properties of the nutshell is tested.As a prototype a cutting board is developed, an essential item in any kitchen, with a high risk of cross contamination. A round shape is the chosen, with a groove for liquids on the edge and a non-slip silicone on its edge.The costs of the prototype, considering its industrial manufacturing, are only 28% of the sale price, which was determined from what the market offers and its attributes. With this have an attractive product that achieves the value of the walnut shell, not only for the aesthetic or the possibility of an environmental seal, but because it rescues an inherent property that has not been exploited, while the antibacterial alternatives of the market have been widely questioned because they come from chemicals that can cause serious risk to health.
The objective of this thesis report is the valorization of the husk of Chilean nut industry, composed of walnuts, almonds, chestnuts, hazelnuts, pine puts and pistachios. This objective is proposed because the kernel without shell is an aggregation of value well paid in the market, but despite this, most of the fruits leave the country in shell. This partly because the low - if not null - monetary value of these rising discards that each year, in their respective season, are refused per tons, as their national production and global consumption increase.Although globally there are projects that successfully achieve the valorization of wastes, in Chile only a few manage to transcend. Therefore, before starting with experimentation, the local context is studied, avoiding falling into the sameTwo major limitations are identified: the lack of collaborative culture and the limited vision of transformation, always seeking the economic benefit at the least effort, without long-term vision.However, there are strengths that are badly exploited, such as scientific knowledge of a good level in Chile, but with greater recognition abroad, where it has transcended of the paper, leading to innovations.Taking advantage of this potential, a four-phase valorization model is proposed: exploratory, investigative, interpretative and materializing, which is detailed at the end of chapter 1.To validate the model, it is decided to start with the main discarding of the industry: the walnut shell. Known for its hardness and calorific value, it has not achieved more value than being burned - as it is discarded or transformed into pellets - or crushed for use as an abrasive.However, chemistry has discovered in them powerful properties, such as the adsorption of oils and heavy metals or their antifungal, antibacterial and antioxidant activity.This latest are selected to work, mainly the antibacterial property, thinking about how valuable it can be to transmit this feature to different articles of daily use, without the need to resort to synthetic chemicals (chapter 2).The market with which it is decided to start are premium kitchen items, taking advantage of the opportunity provided by the national trend of the gourmetization: concern for healthy nutrition, enjoying its complete process, striving to be aware of personal health, society and the environment (chapter 3)Working in the Food School laboratory of PUCV, the effective agglomeration with a bioplastic that does not inhibit or block the properties of the nutshell is tested.As a prototype a cutting board is developed, an essential item in any kitchen, with a high risk of cross contamination. A round shape is the chosen, with a groove for liquids on the edge and a non-slip silicone on its edge.The costs of the prototype, considering its industrial manufacturing, are only 28% of the sale price, which was determined from what the market offers and its attributes. With this have an attractive product that achieves the value of the walnut shell, not only for the aesthetic or the possibility of an environmental seal, but because it rescues an inherent property that has not been exploited, while the antibacterial alternatives of the market have been widely questioned because they come from chemicals that can cause serious risk to health.
Description
Catalogado desde la version PDF de la tesis.
Keywords
CASCARAS DE NUEZ , FRUTOS SECOS , MODELO DE VALORIZACION