Keywords
musts fermented
Agave cocui
Mathematical models
How to Cite
Abstract
One of the more interesting tools is currently available to analyze and predict the behavior of a system is the construction and subsequent simulation of a mathematical model. The cocuy, is an alcoholic beverage produced by hand from the distillation of fermented mash of Agave cocui. The aim of this study was the experimental model mathematically constant pressure of the concentrations obtained by chromatography Agave cocui musts representing vapor-liquid equilibrium in the distillation of said wort data. In the particular case of ELV must Agave cocui empirical, quantitative, stochastic and descriptive for adjusting the experimental data obtained mathematical models are used. The Centurion XV StatGraphics software was used to fit the data to the mathematical model and validated statistically. The mathematical models were fitted to the experimental data at constant pressure ELV describing and/or predicting the behavior of the components analyzed, serving as basis for the determination of the compositions of the ELV, which is important to model and simulate the process artisanal distillation of musts Agave cocui allowing contribute to improving the quality of alcoholic beverage obtained.
References
Yegres, F.; Fernández, G.; Padin, C.; Rovero, L.; Richard, N. 2003. "Saccharomyces cerevisiae en la fabricación del licor de Cocuy". Revista de la Sociedad Venezolana de Microbiología, 23: 51-54.
González, C. 2001. "Noticia histórica sobre el Cocuy (Agave cocui)". Croizatia, 2 (3): 173-176.
López, J.; Morales, R. 2000. "Evaluación química analítica de la calidad de la bebida alcohólica obtenida de la planta agave cocuy, a los fines de garantizar su consumo humano y su posible correlación con algunos parámetros de producción". Informe final para Fundacite Falcón, Coro, Venezuela: 57-68.
Servicio Autónomo de la Propiedad Intelectual. 2001. "Boletín de la Propiedad Industrial". No.445 Resolución 0287, Venezuela.
Ventura, J. 2001. "Caracterización del proceso de producción artesanal del Cocuy Pecayero", Universidad Nacional Experimental Francisco de Miranda, Tesis de Ingeniería Industrial, Venezuela.
Leal, I.; Moran, H.; Medina, J.; Jaimes, L. 2011. "Evaluación de la diferencia en la composición de volátiles mayoritarios entre cocuy de agave y licor fraudulento comercializado como cocuy". Multiciencias, 11 (4): 339-344.
Valderrama, J. O.; Faúndez, C. A.; Toselli, L. A. 2012. "Advances on modeling and simulation of alcoholic distillation. Part 1: Thermodynamic modeling". Food and Bioproducts Processing. 90 (4): 819-831. doi: http://dx.doi.org/10.1016/j.fbp.2012.04.004.
COVENIN. 2001. "Cocyu pecayero". Norma 3662, Fondonorma. Caracas - Venezuela: 9.
Iñiguez, J. 2010. "Algunas consideraciones teórico-prácticas sobre la destilación intermitente en alambique simple de mostos fermentados y ordinarios. Parte I: Algunas Definiciones y Conceptos fundamentales". Revista Electrónica Ingeniería Primero, 17: 31-51.
Ministerio del Poder Popular para la Ciencia, Tecnología e Innovación. 2010. "Inaugurada unidad piloto para procesamiento de Agave Cocui": 1-2 http://www.mcti.gob.ve/actualidad/noticias/inaugurada-unidad-piloto-para-procesamiento-de-agave-cocui.
Smith, J.; Van Ness, H.; Abbott, M. 2007. "Introducción a la Termodinámica en Ingeniería Química". McGraw Hill Interamericana, México.
Prausnitz, J.; Lichtenthaler, R.; Comes, E. 2001. "Termodinámica molecular de los equilibrios de fase líquida". Pretince Hall, Madrid.
Scanavini, H.; Ceriani, A.; Cassini, C.; Souza, E.; Maugeri, F.; Meirelles, A. 2010. "Cachaca una producción a escala de laboratorio en un alambique: modelado y simulación computacional". Food Process Eng, 33 (1): 226-252.
Skoog, D.; Leary, J. 1994. "Análisis Instrumental". Mc-Graw Hill Interamericana, España.
Copyright notice
Authors who publish in the journal ACI Avances en Ciencias e Ingenierías accept the following terms:
- The authors will retain their copyright and guarantee the journal the right of first publication of their work, which will be simultaneously subject to the Creative Commons Attribution License that allows third parties to share the work provided that its author and its first publication in this journal is indicated.
- Authors may adopt other non-exclusive license agreements for the distribution of the published version of the work, thereby being able to publish it in a monographic volume or reproduce it in other ways, provided that the initial publication in this journal is indicated.
- Authors are permitted and advised to disseminate their work over the Internet:
- Before submission to the journal, authors can deposit the manuscript in pre-publication files/repositories (preprint servers/repositories), including arXiv, bioRxiv, figshare, PeerJ Preprints, SSRN, and others, which can produce interesting exchanges and increase citations of the published work (see The effect of open access).
- After submission, it is recommended that authors deposit their article in their institutional repository, personal website, or scientific social network (such as Zenodo, ResearchGate or edu).