Techno-economic and Environmental Evaluation of Cheesemaking Waste Valorization Through Process Simulation Using SuperPr
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ORIGINAL PAPER
Techno‑economic and Environmental Evaluation of Cheesemaking Waste Valorization Through Process Simulation Using SuperPro Designer James A. Gómez1 · Óscar J. Sánchez1 · Leonardo F. Correa1 Received: 30 May 2019 / Accepted: 23 September 2019 © Springer Nature B.V. 2019
Abstract Purpose The objective of this work was to perform a techno-economic and environmental assessment of several technological alternatives for production of whey syrups and protein concentrate (WPC) via process simulation under two scenarios: Stand-alone process and process attached to a cheese production plant. Methods Information related to different industrial dairy processes (parameters, variables and diagrams) was consulted and gathered. A base case and three alternative technological configurations for production of whey syrups and WPC were designed. SuperPro Designer was employed as the process simulation tool and for the techno-economic assessment of the technological configurations, and WARGUI software was used for their environmental evaluation. A combined technoeconomic and environmental indicator was calculated to identify the best alternative. Results The alternative involving the production of WPC, glucose syrup, and glucose and fructose syrup had the best economic indicators (net present value of $3,381,000 and $16,354,000 for the stand-alone and attached processes, respectively). This alternative had a Potential Environmental Impact of 14,510 PEI/kg products for both scenarios. Water recovery from different waste streams was simulated, managing to reuse 322,338,477 kg water/year. Conclusions The implementation of a process for producing whey syrups and WPC attached to a cheese production facility has the potential to generate a significant profitability for the dairy industries in a middle-income country like Colombia. Simulation techniques employed are a powerful supporting tool when making decisions in investment projects for valorization of waste from the food industry in order to find the most appropriate process configuration.
* Óscar J. Sánchez [email protected] 1
Research Group on Food and Agro‑Industry, Department of Engineering, Oficina de Posgrados, Universidad de Caldas, Edificio del Parque, Piso 3, Calle 65 No. 26‑10, 170004 Manizales, Colombia
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Vol.:(0123456789)
Waste and Biomass Valorization
Graphical Abstract
Keywords Glucose and fructose syrup · WAR algorithm · Whey · Whey protein concentrate · Whey utilization
Statement of Novelty Whey valorization has the potential to contribute significantly to the development of environmentally–friendly and cost-effective technologies. In this work, a technological configuration for simultaneous production of glucose syrup, glucose and fructose syrup, and whey protein concentrate (WPC) exhibiting a high economic feasibility and a suitable environmental performance was obtained. The work impact is focused on offering to the dairy sector valuable simulation results on alternative technological configurations to obtain value-added p
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