Diseño de un proceso de producción industrial para la obtención de una bebida alcohólica a partir de la guayaba (Psidium guajava L)

Abstract

Guava production is carried out in limited quantities since, out of the total fruit produced, 10% is destined for commercialization, while the remaining 90% is discarded due to its high perishability. This situation is attributable to environmental conditions and management practices; therefore, the objective of this project was the design of an industrial production process to obtain an alcoholic beverage from discarded guava. For the development of this project, different methods were applied in the methodology, such as inductive, deductive and experimental, being the most important the experimental, since tests and experiments were carried out by manipulating the process variables to determine the most appropriate production parameters and conditions for obtaining the liquor. In addition, the Ecuadorian technical standards already established, NTE INEN 1911:2009 Fresh Fruits. Guava and NTE INEN 1932: 1992-07 Alcoholic Beverages. Fruit Liquors. Through this methodology, specific results were obtained for a density of 1,005 Kg/L, pH of 4.66, humidity of 77.20%, total ash of 1.05 g, total solids of 9.66, acidity of 0.59 and a maturity index of 16.37. These parameters contributed to the alcoholic beverage produced reaching 15 ºGL. In this context it is concluded by the process yield 69.3% and the cost analysis that, the project is viable with a rate of return of 15%, an IRR of 36% and a PR of 2 years and 7 months, time in which the company will generate profits and recover the investment.