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dc.contributor.author
Vargas, Rafael Roque Alejandro
dc.contributor.author
Vecchietti, Aldo
dc.date.available
2017-08-15T13:55:02Z
dc.date.issued
2015-11
dc.identifier.citation
Vargas, Rafael Roque Alejandro; Vecchietti, Aldo; Influence of raw material moisture on the synthesis of black tea production process; Elsevier; Journal of Food Engineering; 173; 11-2015; 76-84
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/22422
dc.description.abstract
Tea industry is one of the main activities in the northeast of Argentina. It presents some particularities respect of tea production in other regions of the world, mainly in the high level of automation in tea shoots harvesting. Besides, the factory configurations in terms of the equipment used in tea production are different and it is not clear if they are efficient or not. The objective of this work is to study the effects of the moisture in the raw material (tea shoots) in the optimal design of a tea manufacturing plant not only in the investment but also in the operation costs. A superstructure that includes all the equipment involved in black tea manufacturing is proposed and a Generalized Disjunctive Programming model (GDP) is formulated to find the optimal flow sheet to produce black tea minimizing investment and operation cost, considering different wet contents in the tea shoots. A comparisonwas also made among the optimal plant and typical factories configurations to analyze their performance. From the results obtained can be observed that if the moisture of raw material is below of 4.5 kg of water per kg of dry matter the optimal plant configuration does not change; above this value more investment is needed to extract the extra water content. A similar conclusion can be obtained from the analysis of the operation costs. The optimal configuration is formed by conventional preservation chambers, continuous withering belts, Rotorvane crusher, continuous fermenting machines and fluid bed dryers. Comparing other typical configurations against the optimal one, the operative unit cost is about 20% - 60% greater.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Black Tea Production
dc.subject
Raw Material Moisture
dc.subject
Process System Optimization
dc.subject
Disjunctive Programming
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.subject.classification
Otras Matemáticas
dc.subject.classification
Matemáticas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Influence of raw material moisture on the synthesis of black tea production process
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-08-04T15:35:31Z
dc.journal.volume
173
dc.journal.pagination
76-84
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Vargas, Rafael Roque Alejandro. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
dc.description.fil
Fil: Vecchietti, Aldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina
dc.journal.title
Journal of Food Engineering
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2015.10.043
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877415300443
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