Academic Journal
Modelling methanol recovery in wine distillation stills with packing columns
| العنوان: | Modelling methanol recovery in wine distillation stills with packing columns |
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| المؤلفون: | Carvallo, J., Labbe, M., Perez Correa, J. R., Zaror, C., Wisniak, J. |
| بيانات النشر: | ELSEVIER SCI LTD |
| سنة النشر: | 2024 |
| المجموعة: | Pontificia Universidad Católica de Chile: Repositorio UC |
| مصطلحات موضوعية: | Differential algebraic system, Dynamic simulation, Mass transfer, Orthogonal Collocations, Spirits, Vapour-liquid equilibrium, VAPOR-LIQUID-EQUILIBRIA, MASS-TRANSFER, SEPARATION PROCESSES, BINARY-SYSTEMS, SIMULATION, WATER, ETHANOL, ALCOHOLS, STAGE, 13 Climate Action, 13 Acción por el clima |
| الوصف: | Methanol is a well known toxic congener that contaminates many spirits. Chilean legislation indicates that methanol content in wine distillates should not exceed 1.5 g/L absolute alcohol (a. a.). To achieve this stringent limit, distillers need new tools to improve their operational policies since trial and error experiments are too slow. In this paper, a fast pseudo-stationary simulator for batch distillations in packed bed columns was developed. Packed bed columns are preferable for batch productions of fruit wine distillations since they have a wider range of stable hydraulic operations. The model was solved using orthogonal collocations and considers a liquid vapour equilibrium model of the ternary water-ethanol-methanol mixture, which accounts for most of the volatiles in wine. Simulations compared favourably with our own laboratory batch distillations of water-ethanol-methanol mixtures. In addition, our model simulations were able to qualitatively reproduce the results reported in the literature for methanol recovery in experimental batch distillations. Ethanol recovery errors were within measurement errors, while methanol simulations showed a 3% bias by the end of the distillation. Hence, the developed model is accurate and could be used to explore optimal operational policies in order to minimize methanol content in the heart cut used in the final product. (C) 2011 Elsevier Ltd. All rights reserved. ; School of Graduates ; Labour Union of the Univ. de Concepcion ; School of Engineering at P. Univ. Catolica de Chile ; Generalitat de Catalunya ; P. Univ. Catolica de Chile ; Fondecyt |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | 11 páginas; application/pdf |
| اللغة: | English |
| تدمد: | 1873-7129 0956-7135 |
| Relation: | https://doi.org/10.1016/j.foodcont.2011.02.007; https://repositorio.uc.cl/handle/11534/76197; WOS:000290505700029 |
| DOI: | 10.1016/j.foodcont.2011.02.007 |
| الاتاحة: | https://repositorio.uc.cl/handle/11534/76197 https://doi.org/10.1016/j.foodcont.2011.02.007 |
| Rights: | acceso restringido |
| رقم الانضمام: | edsbas.16C5C427 |
| قاعدة البيانات: | BASE |
| تدمد: | 18737129 09567135 |
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| DOI: | 10.1016/j.foodcont.2011.02.007 |