DEVELOPMENT OF AGROINDUSTRIAL PROCESSES STRATEGIC PROCEDURE SUPPLEMENTED WITH TECHNOLOGICAL ASSIMILATION

Abstract

Introduction:
Because the need to increase business and investor effectiveness in Cuban agro-food industry, it is urgent to establish methodological principles for its processes development complemented by technological assimilation.
Objective:
To elaborate a strategic procedure that guides in scientific and methodological way the development of agro-industrial processes complemented with technologies assimilation.
Materials and methods:
Strategic procedure is defined according to precedents and required improvements. This methodology is applied for following assortments: flour, native starch and acetylated gelatinized cassava starch by technologies assimilation and of the gelatinization, acetylation and spray drying stages were development.
Results and Discussion:
It is demonstrated through procedure application to cassava products, that the increase in material, energy, technological complexity and investment requirements of designed process for acetylated gelatinized starch in relation to assimilated processes allows increasing applicability and added value to primary assortments, allowing favorable technical-economic and sensitivity results for all variants under planned or managed conditions.
Conclusions:
This procedure integrates and improves previous methodologies, considering the association with research and development of processes, management raw materials availability and assortments combination and modification to maximum applicability
degree. The best technical economic performance for cassava products was achieved for native starch and acetylated gelatinized, demanding greater investment effectiveness in materials with lower added value.