Actualidad del sistema productivo tradicional de panela en Colombia: análisis de mejoras y alternativas tecnológicas
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Panela, or unrefined non centrifugal brown sugar, is a natural sweetener obtained from the evaporation
and concentration of sugarcane juice (Saccharum officinarum), essential for food security, agricultural
economics and rural development in Latin America. The degree of process efficiency and the marketing
evaluation for this product in Colombia is as yet incipient. This study presents the traditional system for
panela production, from a technical and engineering perspective, also highlighting some aspects of quality
and innovation. Improvements to the traditional furnace design, extraction and milling, clarification,
and heat transfer are analyzed. By criteria of competitiveness and efficiency, was evidenced the need to
continue the development and transfer of innovative technological alternatives. It is also imperative the
participation of the panela producers in new and potential markets
- Melissa López-Mejía, Sebastián Arias-Giraldo, Uses, nutritional properties and sensory evaluation for amaranth, quinoa, and grape and coffee by-products , Ingeniería y Competitividad: Vol. 24 No. 1 (2022): Ingenieria y Competitividad
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