RESUMEN
The present work deals with the biotechnological valorization of the vinasse through a sustainable biorefinery. The aim was to design and analyze, through process simulation, a biorefinery for the valorization of vinasse in products such as organo-mineral fertilizers, supplements for animal feed, and biogas. For this purpose, the SuperPro Designer software was used, and a modified hierarchical decomposition method was applied. One base case and three scenarios were techno-economically assessed, and the net present value was used as a selection criterion. The technological configuration with the best techno-economic criterion was analyzed socially and environmentally. The results suggest that the best configuration of the biorefinery corresponded to scenario 3, with a net present value of USD$73,364,000, a number of direct employees of 38, and a blue water footprint of 16.16 m3/h. These findings highlight the potential of the design of biorefineries to address the valorization of vinasses in Colombia and worldwide.
Asunto(s)
Alimentación Animal , Biocombustibles , Fertilizantes , Saccharomyces cerevisiae , Saccharomyces cerevisiae/metabolismo , Simulación por Computador , Residuos Industriales , Biotecnología/métodosRESUMEN
The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally. The data gathered experimentally and collected from different databases were used to design a production process of isomalto-oligosaccharides (IMO) syrup. The plantain flour contains high levels of starch (87 ± 2%) and amylose (31.2 ± 0.8%). The flour showed stability at high temperatures (pasting temperature of 79.26 ± 0.02 °C), allowing its use in high temperature processes. In vitro gastrointestinal digestion of the plantain flour showed that when cooked, the glycemic index of the flour increased from 47.7 ± 2.2 to 84.2 ± 1.8, while its resistant starch content only slightly decreased from 71.7 ± 1% to 52.6 ± 2%, suggesting that this type of flour preserves high content of dietary fibre after digestion. The conceptual process design showed that 24.48 g of IMO are theoretically obtained from 53.24 g of plantain flour maltose. These results suggest that the rejected plantain pulp holds high potential as an ingredient for the production of prebiotic compounds such as IMO.