Diseño de un proceso industrial para la obtención de una bebida carbonatada a base de Zea mays L. (maíz morado) para la Asociación de Producción Alimenticia Sariv “ASOPROSARIV”

Abstract

The microenterprise ASOPROSARIV produces the drink “Maíztea” based on purple corn, however, consumer demand points to a carbonated drink, therefore, the objective of this project was to design an industrial process for obtaining a carbonated drink based on purple corn. The “Maíztea” production process was identified and characterized according to NTE INEN 2304:2017. Anthocyanin analysis was performed using the differential pH method. A factorial 32 design was proposed where pressure and time were the indepe ndent variables, while CO2 and pH volumes were considered as dependent variables. The carbonation tank (100 l nominal) was designed at an operating pressure of 40 psi and a time of 2 hours to obtain 2.5 volumes of CO2 and a pH of 3.71 in the product; and a static forces analysis was performed to ensure the behavior of the carbonation tank structure. The process was validated through physicochemical, microbiological and economic tests. The carbonated drink complied with NTE INEN 1101: 2017 standards. The num ber of anthocyanins decreased by 24.33%. The process was economically viable through the analysis of PVP, PE, NPV and IRR with their respective values of $1.15; $1480.51; $2323.01; 157%, which allows ASOPROSARIV to obtain benefits from 1 year and 8 months with an initial investment of $6900, after the implementation of the industrial carbonation process.