Hydrodynamic and tray efficiency behavior in parastillation column

Belincanta, Juliana; Ravagnani, Teresa Massako Kakuta; Pereira, João Alexandre Ferreira da Rocha

doi:10.1590/s0104-66322006000100015

Cited by 10 publications

(10 citation statements)

References 5 publications

(6 reference statements)

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“…The sudden change in differential pressure and weeping in the column may affect the tray efficiency. 54,55 After fault F 3 occurs, it affects most of the variable. For instance, the reflux flow valve has fully opened to maintain the top composition of the column; however, due to a low level in the reflux drum, it has then decreased.…”

Section: Behavior Of Distillation Column At Simultaneous Faultsmentioning

confidence: 99%

Simultaneous fault diagnosis based on multiple kernel support vector machine in nonlinear dynamic distillation column

Taqvi

Zabiri

Uddin

et al. 2022

Energy Science & Engineering

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Section: Behavior Of Distillation Column At Simultaneous Faultsmentioning

confidence: 99%

Simultaneous fault diagnosis based on multiple kernel support vector machine in nonlinear dynamic distillation column

Taqvi

Zabiri

Uddin

et al. 2022

Energy Science & Engineering

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“…S t r i k i n g d i f f e r e n c e s i n t h e E C l e v e l s m e a s ured were also observed for the different continuous distillation columns. Poorly conducted rectification, usually due to the excess of vapor and of wine feeding into the columns (Belincanta et al, 2006;Kalid, 2002) could explain the high EC levels found in most of these systems. In those cases, flooding (in the trays) and entrainment can occur at the same time (Kalid, 2002, Tham, 2006APV, 1998).…”

Section: Influence Of Distillation Systems and Processes On The Ethylmentioning

confidence: 99%

Distillation of Brazilian Sugar Cane Spirits (Cachaças)

Bruno¹

2012

Distillation - Advances From Modeling to Applications

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Cachaça é, de acordo com a legislação brasileira, um produ-to com denominação típica e exclusiva da bebida produzida no Brasil, com graduação alcoólica de 38 a 48% em volume, medida a 20 °C. Deve ser obtida pela destilação do mosto fermentado de cana-de-açúcar com características sensoriais peculiares, podendo ser adicionada de açúcares até seis gramas por litro, expressos em sacarose (BRASIL, 2003). A história da cachaça se confunde com a própria história do Brasil. Foi a primeira bebida destilada na América Latina, descoberta no século XVI, durante a implantação da indústria açucareira pelos colonizadores portugueses. Atualmente é a terceira bebida mais consumida no mundo, com cerca de 5 mil marcas, 30 mil produtores no Brasil e volume anual em torno de 1,4 bilhões de litros (ABRABE, 2007). As cachaças artesanais são aquelas produzidas em pequenos alambiques, onde normalmente se emprega mão-de-obra familiar. A produção destas cachaças é, em geral, feita utilizando-se fermen-to "caipira" ou selvagem, destilado em alambiques de cobre, com separação das frações do destilado, dentre outros procedimentos, que diferenciam sensorial e quimicamente a cachaça artesanal das industriais. A produção chega a 400 milhões de litros anuais, segundo o Ministério da Agricultura (OLIVEIRA et al., 2005). Apesar de o processo fermentativo para produção desta aguar-Abstract The aim of this study was to produce Brazilian sugar cane spirits (cachaça) in a laboratory scale using yeasts isolated from distilleries of different regions in Minas Gerais state evaluating and comparing their chemical composition to those of commercial brands of cachaça. The selected distilleries are from the segment of cachaça artisanal production, which includes different sensorial and chemical procedures from the ones produced in an industrial scale. Some kinetic processes were evaluated analyzing the alcoholic content and acidity produced during fermentation. Some fermenting musts showed 9 °GL of ethanol and 55 mg.100 mL-1 of acidity. The compounds analyzed by gas chromatography were acetaldehyde, ethyl acetate, methanol, 1-propanol, isobutyl alcohol, isoamyl alcohol, furfural, and acetic acid. The concentration of the total higher alcohols were the greatest, mainly the isoamyl alcohol (the, highest) and acetic acid. The chemical profiles of the cachaças varied considerably (40,59 to 671,86 mg of acetic acid.100 mL-1 anhydrous alcohol and 20,68 to 178,6 mg of acetaldehyde.100 mL-1 anhydrous alcohol) and all compositions were contrasted with the legal standards of the Brazilian legislation. Resumo Procurou-se neste trabalho produzir cachaças em escala de laboratório a partir de leveduras isoladas de alambiques de diferentes regiões de Minas Gerais, avaliando-se e comparando-se a composição química destas em relação a cachaças de marcas comerciais. Os alambiques selecionados para isolamento das leveduras produzem tradicionalmente cachaças com características artesanais, cujos procedimentos as diferenciam sensorial e quimicamente das cachaças industriais. Av...

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Section: Introductionmentioning

confidence: 99%

“…The construction of laboratory-scale parastillation columns for ethanol-water distillation was reported by Belincanta et al, , de Moraes, and Di Domenico . Belincanta et al , did not have operational problems related to the division of phases, in parastillation columns with 12 stages. The authors reported that in the parastillation column, a foam (cellular and homogeneous) regime occurred more often than expected for a conventional column.…”

Section: Introductionmentioning

confidence: 99%

“…Most of the published works considered the distillation of binary mixtures in parastillation and metastillation columns with two vapor phases. The experimental works of Belincanta et al, , de Moraes, and Di Domenico considered the binary ethanol-water distillation in parastillation columns with two phase divisions. Gouvêa et al simulated parastillation columns for separation of benzene-toluene, methanol-water, methyl alcohol-water and benzene-styrene mistures.…”

Section: Introductionmentioning

confidence: 99%

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Distillation Columns with Multiple Phase Divisions: How They Improve Thermodynamic Efficiency and Decrease Energy Consumption

Biasi

Romano

Zemp

et al. 2021

Ind. Eng. Chem. Res.

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Distillation efficiency can be improved by columns with multiple phase divisions, also known as parastillation (vapor division) and metastillation (liquid division). Although, previous studies demonstrate that these configurations improve separation efficiency, little is known about the mechanisms that cause this improvement. These mechanisms are elucidated through exergetic and driving force analyses. Methanol-ethanol and multicomponent hydrated bioethanol purifications were investigated. Thermodynamic efficiency and exergy losses are improved when the number of phase divisions is increased. In methanol-ethanol distillation, the increase of the number of phase divisions from one to eight decreases both the operational costs and CO 2 emissions by 34% and increases thermodynamic efficiency by 23%. Considering a more feasible number of phase divisions, from the construction point of view, four divisions improve operational costs by 31%, over one division. In the production of hydrated bioethanol, four-vapor divisions lead to a reduction in energy consumption by 18% when compared with conventional distillation. This study shows that it is possible to reduce operating costs to a value close to the theoretical minimum, without a significant increase in capital costs. This observation contrasts with the conventional process, in which the reduction in operating costs necessarily leads to higher distillation columns and capital costs.

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Hydrodynamic and tray efficiency behavior in parastillation column

Cited by 10 publications

References 5 publications

Simultaneous fault diagnosis based on multiple kernel support vector machine in nonlinear dynamic distillation column

Simultaneous fault diagnosis based on multiple kernel support vector machine in nonlinear dynamic distillation column

Distillation of Brazilian Sugar Cane Spirits (Cachaças)

Distillation Columns with Multiple Phase Divisions: How They Improve Thermodynamic Efficiency and Decrease Energy Consumption

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