A procedure for the design of agro-industrial processes considering product quality is proposed. It is exemplified with a case study to produce non-centrifugal cane sugar at the artisanal level. Modeling and simulation are valuable tools for the adequate selection of operating parameters. For this purpose, cane juice with 5.35 pH and 12.55 °Brix were considered as process limits. For concentration, random values of pH 5.5 - 7, °Brix 89 - 93, and concentration time of 20 - 30 minutes were generated. In crystallization, random values of pH 5.5 - 7, °Brix 90 - 94, agitation time of 10 - 20 minutes, and temperature of 40 - 60 °C were generated. Ten batches equivalent to one day, 120 batches equivalent to one month, and 1560 batches equivalent to one year were simulated. The inclusion of quality attributes in the process design allowed reducing defective products, a Sigma level higher than 3 was obtained, the economic and financial indicators are positive when the color in ICUMSA units fluctuates between 9000 - 11000.

This work proposes to increase the acceptability of the sensory quality attributes of sugarcane honey by simulating and decreasing the uncertainty of operational parameters. To this effect, it relies on the development of a case study through a strategy that contemplates the analysis of the initial data and performs calculations through the use of mathematical models, the determination of the Sigma quality level, and the use of the GUM methodology (Guide to the expression of uncertainty in measurement). It was demonstrated that a range with a great variability in the initial operational parameters generated a Sigma level of less than three and a decrease in revenues of 30-52% due to low product sales for the studied productions. By decreasing pH uncertainty from 3,79 to 4,21, and Brix degrees from 75,13 to 76,88, an increase in the Sigma level of quality was observed, which exceeded six, in compliance with product quality specifications, as well as a reduction in economic losses due to defective products. The importance of quality in the product design and the process is evinced, given its influence on the acceptability of the product and the feasibility of the process. El trabajo propone incrementar la aceptabilidad de atributos de calidad sensorial del jarabe de caña de azúcar mediante la simulación y disminución de la incertidumbre de parámetros operacionales. Para ello, se apoya en el desarrollo de un estudio de caso a través de una estrategia que contempla el análisis de los datos iniciales y efectúa cálculos a través del empleo de modelos matemáticos, la determinación del nivel Sigma de calidad y de la metodología de la GUM (Guide to the Expression of Uncertainty in Measurement). Se demostró que un rango con gran variabilidad de los parámetros operacionales iniciales generaba un nivel Sigma menor que tres y una disminución de los ingresos del 30 al 52 %, debido a las bajas ventas de productos en las producciones estudiadas. Al disminuir la incertidumbre del pH de 3,79 a 4,21 y los grados Brix de 75,13 a 76,88, se garantizó un incremento del nivel Sigma de calidad superior a seis, en cumplimiento de las especificaciones de calidad del producto, y una reducción en las pérdidas económicas por productos defectuosos. Se evidencia la importancia de la calidad en el diseño del producto y del proceso, dada su influencia en la aceptabilidad del producto y la factibilidad del proceso.

Problems of uncertainty in the design of equipment, the availability of equipment, the changes in the environment and in future changes which have been extensively investigated in order to determine the chances of success in environmental, technological and economic matters. This research considers the uncertainty of the operational parameters in the quality of the final product, as an element in the process design, this approach is not an usual activity. Some previous studies on the production of sugarcane syrup were related to sensory attributes (viscosity, flavor and presence of crystals) with operational parameters (pH and ° Brix). It was generated the pH and ° Brix using different probability distributions and the results were plotted by control charts. It was determined the influence of the uncertainty of the ° Brix in the sensorial acceptance of the final product. The uncertainty was calculated according to the GUM methodology.

A local data acquisition, processing and storage system were implemented by means of an open source micro-controlled development card. To continuously measure the variables of the cane honey production process, it was performed using five temperature sensors, pH sensor and a level sensor. Each sensor was associated with a component set with its respective upper and lower reference values, during the processing of a batch of product. The main objective was to determine the effectiveness of using sensors and wireless communication technology to monitor operational parameters, in real time. In general, the recorded temperature, pH and level data obtained from sensors corresponded closely to the changes that occurred in the process, and the wireless communication nodes developed successfully measured and monitored the temperature, pH and level readings in real time. The study also found that the temperature, pH and level readings obtained by the sensors began to standardize more closely within the upper and lower limits. Furthermore, operational parameters could be reasonably predicted by applying a statistical model to measure temperature, pH and level. The present study also found that the operational parameters analyzed showed variability with its consequent effect on the quality of the final product. The findings of this study should serve as the first step towards any future research and development that may take place in the field of agro-industrial process design

(1) Background: A proposal for the automatic control of sugar cane honey factories based on simulation with real data is presented. (2) Methods: The P&ID diagram of the artisanal process is designed, as well as the measurement and control systems of the different process variables. A data acquisition and monitoring system is proposed with all the required equipment. Using GNU Octave software, the process was simulated, where the transfer functions and parameters of the different stages were determined. The transient responses of these systems are determined before step-jump type disturbances, as well as that of the controllers. (3) Results: A correct adjustment of the controllers is obtained, indicating those that work in a stable way before disturbance variations in the real ranges of plant work. (4) Conclusions: Simulation of controllers before different forcing functions in the ranges of the operating parameters allowed for establishing dynamic responses of each one, demonstrating that they are capable of adjusting the value of the variable of interest or the control, and determining control of the main operating variables.

Proteins are not only sources of amino acids, but because of their polymeric nature, their presence directly influences the rheological characteristics of the food, which makes it more acceptable to the consumer. A protein can have a high nutritional quality and yet not possess functional properties suitable for incorporation in a particular food system or process. The functionality of proteins is therefore of great technological importance, and there is a great interest to gain insight into the mechanisms involved in the functionality itself, in order to be able to modify them and extend their range of applicability. Several physical chemical analyzes of each sample demonstrated that the product presents the most adequate protein characteristics to obtain a flour that is better adapted to the technology of baking and noodles. It was proposed the use of five flours from different cereals and tubercle (wheat, maize, barley, quinoa and potato), where a randomized single factor design was applied. The parameters that were used as indicators of the adaptation of the flour for baking technology and noodles were the solvent retention capacity and the determination of disulfide and sulfhydryl groups. The main objective of the present research is to study the functional properties of flour proteins of different products in order to intend their use for baking and noodles