Energy-Economic Evaluation in the Production of Canned Tuna in Ecuadorian Industry

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Published: Nov 16, 2017
Keywords:
tuna, steam, cooking, sterilization, energetic-economic indicators.

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Ángel Rafael Arteaga-Linzan
Universidad Técnica de Manabí

Abstract

The lack of indicators for the energetic - economic evaluation of the canned tuna canning process motivated the present work aimed at establishing those indicators that contribute to the establishment of benchmarking that serve as reference for the evaluation of this process. The methodology used combined, from the literature consulted, a method to determine the energetic efficiency of a pyrotubular steam generator with a procedure to calculate the cost of saturated steam generated by the system, and finally adapts the proposal of key indicators of performance for the improvement of an industry performance, establishing the indicators for the energetic - economic evaluation of the process under study. The main results showed that the consumption of specific steam was 1,142 t of steam/t of raw material, with a specific cost of 27,074 USD/t of raw material, concentrating 72.67% of steam consumption in cooking and sterilization processes. The implementation of the proposed indicators corroborated the relevance.

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How to Cite
Arteaga-Linzan, Ángel R. (2017). Energy-Economic Evaluation in the Production of Canned Tuna in Ecuadorian Industry. Revista Ciencias Técnicas Agropecuarias, 26(3), 94–102. Retrieved from https://revistas.unah.edu.cu/index.php/rcta/article/view/785
Issue
Vol. 26 No. 3 (2017): July-August-September
Section
Original Articles

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Author Biography

Ángel Rafael Arteaga-Linzan, Universidad Técnica de Manabí

M.Sc., Profesor Principal tiempo completo

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