<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2223-4861</journal-id>
<journal-title><![CDATA[Centro Azúcar]]></journal-title>
<abbrev-journal-title><![CDATA[cen. az.]]></abbrev-journal-title>
<issn>2223-4861</issn>
<publisher>
<publisher-name><![CDATA[Editorial Feijóo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2223-48612020000400103</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[PROCEDIMIENTO PARA EL DISEÑO ÓPTIMO DE PROCESOS CONSIDERANDO LA CALIDAD: APLICACIÓN EN LA ELABORACIÓN DE MIEL DE CAÑA]]></article-title>
<article-title xml:lang="en"><![CDATA[PROCEDURE FOR OPTIMAL PROCESS DESIGN CONSIDERING QUALITY: APPLICATION IN MOLASSES PRODUCTION]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cerda-Mejía]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez Martínez]]></surname>
<given-names><![CDATA[Amaury]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Suárez]]></surname>
<given-names><![CDATA[Erenio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal Amazónica Facultad de Ciencias de la Tierra ]]></institution>
<addr-line><![CDATA[Puyo Pastaza]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Camagüey &#8220;Ignacio Agramonte Loynaz&#8221; Facultad de Ciencias Aplicadas a la Industria ]]></institution>
<addr-line><![CDATA[Camagüey ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Central &#8220;Marta Abreu&#8221; de Las Villas Facultad de Química y Farmacia Departamento de Ingeniería Química]]></institution>
<addr-line><![CDATA[Santa Clara Villa Clara]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>47</volume>
<numero>4</numero>
<fpage>103</fpage>
<lpage>113</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2223-48612020000400103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2223-48612020000400103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2223-48612020000400103&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción: El diseño de procesos alimenticios, con frecuencia, ha sido abordado utilizando metodologías desarrolladas para el diseño de procesos químicos. Las particularidades demandan que el ingeniero de diseño explore otras alternativas enfocadas a garantizar la calidad del producto. En el contexto de la amazonía ecuatoriana el procesamiento de derivados de caña se realiza en pequeñas unidades artesanales diseñadas con insuficientes criterios técnicos. Esto afecta la calidad del producto final y la economía de los productores.  Objetivo: El objetivo de este trabajo es proponer un procedimiento que, desde el diseño conceptual, considere la calidad del producto.  Materiales y Métodos: Se utilizó un procedimiento que considera la calidad del producto desde el diseño conceptual, que consta de once actividades y tres tomas de decisión. Se apoya del software GNU Octave para la simulación y optimización del proceso utilizando la función objetivo (FO) que maximiza el valor actual neto (VAN) y como aspecto novedoso, se optimiza la FO que minimiza la varianza de los indicadores de calidad.  Resultados y Discusión: En el caso de estudio aplicado se determinaron como rango operacional el pH de 3,63 a 4,16 y °Brix de 75,12 a 76,73 y el VAN fluctúa entre 2 603 469,38 USD a 6 669 971,27 USD con nivel sigma mayor a tres.  Conclusiones: La disminución de la incertidumbre de las variables operacionales incrementa la aceptabilidad del producto y esto se ve reflejado en los valores óptimos obtenidos del VAN y de los atributos de calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction: Food process design has often been approached using methodologies developed for chemical process design. These particularities demand that the design engineer explore other alternatives focused on guaranteeing product quality. In Ecuadorian Amazon context, cane derivatives process is carried out in small artisanal units designed with insufficient technical criteria. This affects final product quality and producers economy.  Objective: To propose a procedure that, from the conceptual design, considers product quality.  Materials and methods: A procedure was used that considers product quality from the conceptual design, which consists of eleven activities and three decision-making. It is supported by GNU Octave software for process simulation and optimization using the objective function (FO) that maximizes the net present value (NPV) and as a novel aspect, the FO minimizes quality indicators variance.  Results and Discussion: In the applied study case, the operational range was determined as: a pH of 3.63 to 4.16, °Brix from 75.12 to 76.73 and NPV fluctuates between 2 603 469.38 USD to 6 669 971.27 USD with a sigma level greater than three.  Conclusions: Uncertainty of operational variables decrease increases product acceptability and this is reflected in optimal values obtained from the NPV and quality attributes.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentos]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[diseño de procesos]]></kwd>
<kwd lng="es"><![CDATA[miel de caña]]></kwd>
<kwd lng="es"><![CDATA[optimización]]></kwd>
<kwd lng="en"><![CDATA[food]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[process design]]></kwd>
<kwd lng="en"><![CDATA[molasse]]></kwd>
<kwd lng="en"><![CDATA[optimization.]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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