Analysis and statistical modelling in the aging process of rums in a Cuban rum factory
Abstract
The rum aging process shows volume losses, called wastage. The operation variables: product, boardwalk, horizontal and vertical positions, date, volume, alcoholic degree, temperature, humidity and aging time, recorded in databases, contain valuable information to study the process. The qualitative variables were processed using Weka 3.8.0 software while the quantitative variables underwent a statistical analysis using Statgraphics Centurion XVII.2. The biggest reductions correspond to barrels located in areas which solar irradiation, favoring the evaporation of the product. The variable temperature and humidity present very high variation coefficients; these factors are uncontrolled so a regulation process is suggested. A regression model was obtained that predicts the losses based on the variables: numerical month volume and aging time with mean square error values (ECM) and R2 of 0.115 and 95.88 % respectively.
Downloads
References
[2] P.E. Rico. “Reducción del porcentaje de merma de etanol en el proceso de añejamiento para la elaboración de ron”, Tesis presentada en opción del Título de Ingeniero Químico, Universidad Simón Bolívar, Venezuela, 2008.
[3] M. Boscolo, B. S. Lima-Neto, and D. W. Franco, “Envelhecimento de aguardente de cana-de-açucar em tonéis de madera”, Engarrafador Moderno, vol. 6 (41), pp. 30-33, Set. 1995.
[4] J. Marcano, (2019, Septiembre 15). “El ron. Tradición en Las Antillas” [Online]. Available: https://mipais.jmarcano.com/economia/ron.html
[5] C. A. Martí, J. A. Fabelo, E. González, A. Lago y Y. Rodríguez, “Comportamiento de parámetros ambientales en las naves de añejamiento en la ronera central “Agustín Rodríguez Mena” Centro Azúcar, vol 45 (4), pp. 41-50, Oct. 2018.
[6] E, Zayas, M. Lorenzo, D. Hernández, I. Blanco. “Clasificación multivariante de rones añejos cubanos”. Revista Cubana de Ingeniería, vol. 5 (2), pp. 62-67, May. 2014.
[7] L. E. López, L. Zumalacárregui, y O. Pérez, “Análisis de componentes principales aplicado a la fermentación alcohólica”, Revista Científica de la UCSA, vol. 6 (2), pp. 11-19, Ago. 2019.
[8] M. D. González, M. A. Vázquez, y D. Redondo, “Estudio comparativo de rones y aguardientes añejados en barriles de roble y por el proceso acelerado”, ICIDCA, vol. XL (3), pp. 12-19, Sept. 2006.
[9] M. A Espinoza. “Weka, áreas de aplicación y sus algoritmos: una revisión sistemática de literatura”, Revista Científica Ecociencia, vol. 5, pp. 1-26. Dic. 2018.
[10] StatPoint Technologies, Inc. Statgraphics Centurion XVll. User's Manual. 2014.
[11] CAMO Software products. The Unscrambler X v10.4. User's Manual. 2016.
[12] I. T. Jolliffe, and. J. Cadima, “Principal component analysis a review and recent developments”. Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, 374, Apr. 2016. DOI: https://doi.org/10.1098/rsta.2015.0202
[13] A. Tharwat, “Principal component analysis - A tutorial”, International Journal of Applied Pattern Recognition, vol. 3 (3), pp. 197- 238. 2016. DOI: https://doi.org/10.1504/ijapr.2016.079733
[14] A. Dean, D. Voss, and D. Draguljić, Design and analysis of experiments. Berlin: Springer International Publishing, 2017. DOI: https://doi.org/10.1007/978-3-319-52250-0.
[15] W. K. Hardle, and L. Simar, Applied multivariate statistical analysis. Berlin: Springer-Verlag, 2015. DOI: https://doi.org/10.1007/978-3-662-45171-7