Simulación y modelamiento de un proceso de producción de cerveza artesanal a base de quinua (Chenopodium quinoa)

Abstract

The present work was based on the simulation of a craft beer process based on quinoa (Chenopodium quinoa), using the DWSIM software. The mass flow value of quinoa was determined at 2.9 kg / h by the amount of starch present in the 5kg of quinoa, later the composition of this stream was determined, whose concentration referring to maltose and glucose is 83% and 16% respectively. For the stream of malted quinoa and boil water, the inlet temperature is 25 degrees Celsius and the temperature for the mash water is 76 degrees Celsius, taking into account that in the mashing stage the temperature must be kept at 67 degrees Celsius. The results of the simulation are obtained in the beer stream, in this stream the alcoholic percentage was determined which presented a value of 5.34% ethanol in comparison with the 5% of ethanol present in the developed beer. To determine the efficiency of the simulation, the ethanol flow currents obtained both in the simulation and in the experimental development were compared, obtaining an error of 6.8%, said value being less than 10% reflects a closeness between the values of the ethanol streams thus validating our simulation. Once the alcoholic percentage present in the simulated beer had been determined, the modeling was carried out in the FLEXIM software, which allows to observe how the craft beer production process should be carried out. In, addition to obtaining the time necessary to carry out the production of this beer which was 21.35 days. The correct choice of thermodynamic packages is recommended, as different packages will yield different responses obtained data very far from the results on which the simulation is to be based.