Amaury Pérez-Martínez

Consideración de la incertidumbre en la propuesta de nuevas oportunidades de negocio en la Empresa Azucarera Ignacio Agramonte, Camagüey

Drying flour samples Californian red worm was evaluated using two types of dryers, tray-like circulation without air circulation. The drying conditions were fixed with temperatures associated literature in ranges 60, 90 and 120 °C. The initial moisture of all samples was 90 % and the value of the required final humidity is 12 %, the percentage Initial protein was 65, 31 %; denatured protein in all tests with forced air, due to the formation of a surface film that kept the moisture out and discontinued the process of extracting water from the bottom of the solid to dry, these samples were rejected. For samples without airflow better yields 90 °C., the percentage of protein remained at 61, 50 %, with a drying time of 360 min they were found. For the samples to 60 °C, drying times were up to 1200 min, with constant values of 62,51 % protein. The samples at 120 °C produced a significant reduction of up to 23, 14 % protein with a shorter drying time 220 min. A statistically significant difference between the type of dryer used to pilot scale and drying temperature on the response variable is the drying time is established. Finally establishing the conditions of operation at 90 °C without airflow.