Advances on modeling and simulation of alcoholic distillation. Part 1: Thermodynamic modeling

Valderrama, José O.; Faúndez, Claudio A.; Toselli, Luis A.

doi:10.1016/j.fbp.2012.04.004

Cited by 27 publications

(30 citation statements)

References 37 publications

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“…In parallel to this experimental approach, many researchers have used simulation to explore the behaviour of the volatile compounds and the influence of the operating parameters on distillation. Many studies have been published on continuous distillation in multistage columns , batch distillation in columns or alembic . For batch distillation in alembic stills, Scanavini et al .…”

Section: Introductionmentioning

confidence: 99%

“…The ‘Non Random Two Liquids’ (NRTL) model was selected to represent the non‐ideality of the solution , as advised by Batista and Meirelles and Valderrama et al . . For modelling purposes, the interactions between the volatile compounds and the solvent (ethanol–water) were taken into account, whereas those between volatile compounds were ignored, owing to their low concentrations.…”

Section: Introductionmentioning

confidence: 99%

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Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

et al. 2019

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This paper focuses on the behaviour of volatile compounds during batch distillation of wine or low wine, in traditional Charentais copper stills, heated with a direct open flame at laboratory (600 L) and industrial (2500 L) scale. Sixty-nine volatile compounds plus ethanol were analysed during the low wine distillation in the 600 L alembic still. Forty-four were quantified and classified according to their concentration profile in the distillate over time and compared with previous studies. Based on the online recording of volume flow, density and temperature of the distillate with a Coriolis flowmeter, distillation was simulated with ProSim® BatchColumn software. Twenty-six volatile compounds were taken into account, using the coefficients of the 'Non-Random Two Liquids' model. The concentration profiles of 18 compounds were accurately represented, with slight differences in the maximum concentration for seven species together with a single compound that was poorly represented. The distribution of the volatile compounds in the four distillate fractions (heads, heart, seconds and tails) was well estimated by simulation. Finally, data from wine and low wine distillations in the large-scale alembic still (2500 L) were correctly simulated, suggesting that it was possible to adjust the simulation parameters with the Coriolis flowmeter recording and represent the concentration profiles of most of the quantifiable volatile compounds.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

et al. 2019

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“…Moreover, the vapor-liquid equilibrium in each distillation stage may be sensitive to the presence of minor components, and the successful design and operation of a distillation column for complex systems heavily relies on thermodynamic models (Poling et al, 2000). Valderrama et al (2012) presented a review about VLE thermodynamic modeling for the alcoholic food industry. The work analyzed binary and ternary systems and concluded that better results were obtained using Raoult's modified law rather than equations of state.…”

Section: Introductionmentioning

confidence: 99%

“…Further, a systematic assessment is accomplished, to verify the sensitivity of the VLE calculations with respect to usual simplifying assumptions, vapor pressure correlations and thermodynamic models for activity coefficients, highlighting the performance of the F-SAC model. Valderrama et al (2012) used the gamma-phi approach (Poling et al, 2000) for their equilibrium calculations to study alcoholic distillations of musts made from fermented grapes.…”

Section: Introductionmentioning

confidence: 99%

Vapor-Liquid Equilibrium Calculation for Simulation of Bioethanol Concentration From Sugarcane

Matugi

Chiavone‐Filho

Ribeiro

et al. 2018

Braz. J. Chem. Eng.

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The robustness of the simulation of bioethanol concentration from sugarcane faces two major challenges: the presence of several minor components and the nonlinear behavior of vapor-liquid equilibrium (VLE) calculations. This work assesses the effect of simplifications to overcome these difficulties. From a set of seventeen substances, methanol, n-propanol, isobutanol, 2-methyl-1-butanol and 3-methyl-1-butanol were selected through the examination of the influence of each minor component on vapor-liquid equilibrium calculations of ethanol-water-third component systems. The selection procedure was based on Txy diagrams built using the modified Raoult's law. The influence of the ratio between the vapor phase fugacity coefficients and of the Poynting correction factor were verified. The accuracy of four correlations for vapor pressure was evaluated, and two functional-group activity coefficient models were scrutinized: the recent Functional-Segment Activity Coefficient (F-SAC) and the UNIFAC-Do model.

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“…Los esteres etílicos de los ácidos orgánicos superiores otorgan a la bebida sabores y olores a fruta y flores con excepción del acetato de etilo el cual proporciona un aroma a solvente similar al acetato de etilo. Adicionalmente, altas concentraciones de metanol y furfural pueden conferirle propiedades tóxicas a la bebida [6,7].…”

Section: Introductionunclassified

Modelado matemático del equilibrio líquido vapor de mostos de <em>Agave cocui</em>

Pérez

Camacho

Guillén

et al. 2015

Av. Cienc. Ing. (Quito)

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AVANCESOne of the more interesting tools is currently available to analyze and predict the behavior of a system is the construction and subsequent simulation of a mathematical model. The cocuy, is an alcoholic beverage produced by hand from the distillation of fermented mash of Agave cocui. The aim of this study was the experimental model mathematically constant pressure of the concentrations obtained by chromatography Agave cocui musts representing vapor-liquid equilibrium in the distillation of said wort data. In the particular case of ELV must Agave cocui empirical, quantitative, stochastic and descriptive for adjusting the experimental data obtained mathematical models are used. The Centurion XV StatGraphics software was used to fit the data to the mathematical model and validated statistically. The mathematical models were fitted to the experimental data at constant pressure ELV describing and / or predicting the behavior of the components analyzed , serving as basis for the determination of the compositions of the ELV , which is important to model and simulate the process artisanal distillation of musts Agave cocui allowing contribute to improving the quality of alcoholic beverage obtained.Keywords. liquid-vapor equilibrium, musts fermented Agave cocui, Mathematical models. ResumenUna de las herramientas más interesantes que actualmente se tiene disponible para analizar y predecir el comportamiento de un sistema es la construcción y posterior simulación de un modelo matemático. El cocuy, es una bebida alcohólica producida artesanalmente de la destilación de mostos fermentados de Agave cocui. El objetivo de este estudio fue modelar matemáticamente los datos experimentales a presión constante de las concentraciones obtenidas por cromatografía de los mostos de Agave cocui que representan el equilibrio líquido-vapor en la destilación de dicho mosto. En el caso particular del ELV de mostos de Agave cocui se emplean modelos matemáticos empíricos, cuantitativos, estocásticos y descriptivos para el ajuste de los datos experimentales obtenidos. Se empleó el software StatGraphics Centurion XV para ajustar los datos al modelo matemático y validarlos estadísticamente. Los modelos matemáticos que se ajustaron a los datos experimentales del ELV a presión constante permiten describir y/o predecir el comportamiento de los componentes analizados, sirviendo como base a la determinación de las composiciones del ELV, lo cual es importante para modelar y simular el proceso de destilación artesanal de mostos de Agave cocui permitiendo así contribuir con el mejoramiento de la calidad de la bebida alcohólica obtenida.Palabras Clave. Equilibrio líquido-vapor, Mostos fermentados, Agave cocui, Modelos matemáticos. IntroducciónEl Cocuy Pecayero, es una bebida alcohólica que se obtiene por destilación y rectificación artesanal de mostos preparados a partir de las cabezas maduras (cormo central) de la planta Agave cocui Trealese previamente hidrolizados o cocidos y sometidos a fermentación alcohólica con levaduras naturales o cultivada...

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Advances on modeling and simulation of alcoholic distillation. Part 1: Thermodynamic modeling

Cited by 27 publications

References 37 publications

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds

Vapor-Liquid Equilibrium Calculation for Simulation of Bioethanol Concentration From Sugarcane

Modelado matemático del equilibrio líquido vapor de mostos de <em>Agave cocui</em>

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