Advances on modeling and simulation of alcoholic distillation. Part 2: Process simulation

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

doi:10.1016/j.fbp.2012.04.003

Cited by 29 publications

(24 citation statements)

References 12 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%

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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%

“…A good knowledge of liquid–vapour equilibria is indispensable to simulate a distillation process . Puentes et al .…”

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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“…Currently, the adaptation and evolution of this process remains very limited, as the operation of the distillation units is mainly based on traditional methods derived from empirical knowledge. Thus, the implementation of chemical engineering methods, in particular process simulation, turns out be an efficient approach to represent, understand and optimize this separation process for a better quality control (Batista and Meirelles, 2011;Valderrama et al, 2012b;Esteban-Decloux et al, 2014).…”

Section: Introduction and State Of The Artmentioning

confidence: 99%

“…A synthesis of the main reports published since 2000 is presented in Table 1. This synthesis includes studies on diverse spirits: Cachaça (Scanavini et al, 2010(Scanavini et al, , 2012Batista and Meirelles, 2011), Fruits spirits (Claus and Berglund, 2009), Pisco (Osorio et al, 2004;Carvallo et al, 2011), Whisky (Gaiser et al, 2002;Valderrama et al, 2012b), pear distillate (Sacher et al, 2013) and bitter orange distillate (Esteban- Decloux et al, 2014). Works on bioethanol (Batista and Meirelles, 2009;Batista et al, 2012Batista et al, , 2013Tgarguifa et al, 2017), neutral alcohol (Decloux and Coustel, 2005;Valderrama et al, 2012b;Batista et al, 2013;Esteban-Decloux et al, 2014) and anhydrous ethanol (Bastidas et al, 2012) are also summarized, as these products are also derived from agricultural raw material, sugar cane juice and molasses in this specific case.…”

Section: Introduction and State Of The Artmentioning

confidence: 99%

Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production

Puentes

Joulia

Vidal³

et al. 2018

Food and Bioproducts Processing

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a b s t r a c tA methodology for the simulation of spirits continuous distillation was developed and applied to the analysis of an Armagnac unit, using the software ProSimPlus ® . Distillation data for 66 aroma compounds were acquired during an experimental campaign and 32 of these species were simulated with the NRTL model, using interaction parameters estimated from equilibria data at high dilution.Validation of static simulations against reconciled experimental data showed that the recovery of aroma compounds from wine to distillate can be predicted with good precision. Considering relative volatilities and composition profiles, three main groups of aroma compounds were proposed: (I) light compounds (recovered in distillate), (II) intermediary compounds (distributed between distillate and vinasse) and (III) heavy compounds (recovered in vinasse).After validation of the nominal point, the influence of some operating parameters was investigated. According to simulation, three parameters, namely, tails extractions, ethanol concentration in distillate and distillate temperature, have a real impact on Spirit composition. They permit a preferential reduction of intermediary and heavy species with respect to ethanol. Comparison with experimental and literature data confirms that simulation is a powerful and reliable approach to analyze the synergy between process operation, its performance and Spirit composition.

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“…Unfortunately, it is not known when this phenomenon will occur during operating conditions. Two to 6.5% of the total feed ethanol must be purged to remove fusel oil from the distillate (neutral distillate) (Valderrama et al, 2012). Batista and Meirelles (2011) reported that, in the distillation of drinking ethanol, the higher alcohols become more concentrated in the distillate at low distillate flow rates and low reflux ratios.…”

Section: Fusel Oil Removal In Beveragesmentioning

confidence: 99%

Influence of Fusel Oil Components on the Distillation of Hydrous Ethanol Fuel (Hef) in a Bench Column

Mayer

Féris

Marcílio

et al. 2015

Braz. J. Chem. Eng.

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-The components of fusel oil form azeotropes with water, resulting in challenges in obtaining hydrous ethanol fuel (HEF) and increasing investment and operating costs. The aim of this study was to evaluate how the presence of fusel oil affected HEF distillation. Mixtures of ethanol (6.0 to 6.5 % w/w) and water (93.0 to 94 % w/w) containing different concentrations (zero to 0.5 % w/w) of 3-methyl-1-butanol, 2-methyl-1-propanol, propan-1-ol and propan-2-ol were distilled in a laboratory apparatus. Under total reflux conditions, HEF concentrations in compliance with Brazilian legislation specifications were obtained, but the desired concentration could not be attained under continuous operation. All of the experiments resulted in a high loss of ethanol in the bottom product under multiple operating conditions. The results demonstrated that fusel oil affects HEF distillation, but that HEF concentrations can still be obtained in compliance with Brazilian legislation.

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Advances on modeling and simulation of alcoholic distillation. Part 2: Process simulation

Cited by 29 publications

References 12 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

Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production

Influence of Fusel Oil Components on the Distillation of Hydrous Ethanol Fuel (Hef) in a Bench Column

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