Diseño y construcción de un clarificador para la bebida del Tzawar Mishki en la producción de alcohol.

Abstract

he present investigation was carried out with the purpose of constructing a clarifier to obtain a clarified drink from the Tzawar Mishki (Honey water), which is extracted from the Cabuya penque (Agave) from the province of Tungurahua, Pelileo Canton ( Parish of Salasaka) and is taken to the laboratories of the Polytechnic School of Chimborazo Faculty of Sciences to analyze the physical aspects (humidity, pH, viscosity, quantity of solids), chemicals (calcium, potassium, phosphorus, iron), bromatological (color, flavor), microbiological (absence or presence of micro organisms) and nutritional with reference to the food standards of Ecuador. According to the tests it was determined that there is a large amount of solids that cause its turbidity, as well as a high content of bacteria (total Coliforms, molds, yeasts, Eschericha-coli) presenting risk of the drink to consumed. After the analysis, a simulation of the process was performed using sedimentation, filtration, and clarification operations to determine variables in the equipment dimensioning. The simulation gives us data such as volume, flow, area, filtration time and suitable filters with different porosity based on activated carbon, cellulose pastes, diatomaceous earth, zeolite. Emphasizing these filtering components, a drink with similar organoleptic characteristics is obtained that complies whit the parameters established for subsequent fermentation (oxidation of the sugars) to obtain alcohol. After reducing the maximum amount of solids and microbiological aspects, it is indicated that the equipment works properly (efficiency), obtaining a clarified drink in which laboratory analysis is performed, resulting in parameters based on the normative with which it is determined that it is fit for human consumption. In addition, the equipment can be used to clarify other beverages having similar characteristics as to their turbidity.