Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UnB |
Texto Completo: | http://repositorio2.unb.br/jspui/handle/10482/46329 https://doi.org/10.3390/pr11010074 https://orcid.org/0000-0002-1268-9445 https://orcid.org/0000-0003-1661-0308 https://orcid.org/0000-0002-2774-1656 |
Resumo: | In this work, an algorithm was developed to determine different possibilities of distillation cuts to support productivity and improve the final quality of cachaça, a Brazilian spirit beverage. The distillation process was simulated using the Aspen Plus® software, considering a wide range of fermented musts compositions available in the literature obtained by fermentation with different yeast strains. Twenty-four simulations were carried out considering eight compounds as follows: water and ethanol (major compounds); acetic acid, acetaldehyde, ethyl acetate, 1-propanol, isobutanol, and isoamyl alcohol (minor compounds). The calculations considered a long-time process, i.e., until almost all the ethanol in the fermented must was distilled. The algorithm enabled the identification of countless distilling cuts, resulting in products with different alcoholic grades and process yields. One fermented must became viable to produce cachaça after the suggested non-traditional method of cuts proposed in this work. Furthermore, the non-traditional distilling cut provided a productivity gain of more than 50%. Finally, the ratio of acetaldehyde and ethanol concentration was the key parameter to determine whether the fermented musts could provide products meeting cachaça’s legislation. |
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Tenorio, Lhucas M. S.Batista, Fábio Rodolfo MiguelSilva, Simone Monteiro eUniversity of Brasília, Faculty of Technology, Department of Mechanical EngineeringUniversity of São Paulo, School of Engineering of Lorena, Department of Chemical EngineeringUniversity of Brasília, Faculty of Technology, Department of Mechanical Engineering2023-08-16T14:07:35Z2023-08-16T14:07:35Z2022-12-28TENORIO, Lhucas M. S; BATISTA, Fabio R. M. Batista; SILVA, Simone Monteiro. Non-conventional cuts in batch distillation to Brazilian spirits (cachaça) production: a computational simulation approach. Processes, [S.l.], v. 11, n.1, 74, 2023. DOI: https://doi.org/10.3390/pr11010074. Disponível em: https://www.mdpi.com/2227-9717/11/1/74. Acesso em: 13 ago. 2023.http://repositorio2.unb.br/jspui/handle/10482/46329https://doi.org/10.3390/pr11010074https://orcid.org/0000-0002-1268-9445https://orcid.org/0000-0003-1661-0308https://orcid.org/0000-0002-2774-1656engMDPI(CC BY) Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).info:eu-repo/semantics/openAccessNon-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approachinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleDestilaçãoSimulação (Computadores)EtanolTermodinâmicaIn this work, an algorithm was developed to determine different possibilities of distillation cuts to support productivity and improve the final quality of cachaça, a Brazilian spirit beverage. The distillation process was simulated using the Aspen Plus® software, considering a wide range of fermented musts compositions available in the literature obtained by fermentation with different yeast strains. Twenty-four simulations were carried out considering eight compounds as follows: water and ethanol (major compounds); acetic acid, acetaldehyde, ethyl acetate, 1-propanol, isobutanol, and isoamyl alcohol (minor compounds). The calculations considered a long-time process, i.e., until almost all the ethanol in the fermented must was distilled. The algorithm enabled the identification of countless distilling cuts, resulting in products with different alcoholic grades and process yields. One fermented must became viable to produce cachaça after the suggested non-traditional method of cuts proposed in this work. Furthermore, the non-traditional distilling cut provided a productivity gain of more than 50%. Finally, the ratio of acetaldehyde and ethanol concentration was the key parameter to determine whether the fermented musts could provide products meeting cachaça’s legislation.Faculdade de Tecnologia (FT)Departamento de Engenharia Mecânica (FT ENM)reponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINALARTIGO_NonConventionalCuts.pdfARTIGO_NonConventionalCuts.pdfapplication/pdf3698091http://repositorio2.unb.br/jspui/bitstream/10482/46329/1/ARTIGO_NonConventionalCuts.pdf35b742fd068b0618534a56f0c40d6578MD51open accessLICENSElicense.txtlicense.txttext/plain102http://repositorio2.unb.br/jspui/bitstream/10482/46329/2/license.txtaed4704d04bb260d4decd80db311aaa5MD52open access10482/463292023-08-16 11:07:35.834open accessoai:repositorio2.unb.br:10482/46329U3VibWlzc8OjbyBlZmV0aXZhZGEgZGUgYWNvcmRvIGNvbSBsaWNlbsOnYSBjb25jZWRpZGEgcGVsbyBhdXRvciBlL291IGRldGVudG9yIGRvcyBkaXJlaXRvcyBhdXRvcmFpcy4KBiblioteca Digital de Teses e DissertaçõesPUBhttps://repositorio.unb.br/oai/requestopendoar:2023-08-16T14:07:35Repositório Institucional da UnB - Universidade de Brasília (UnB)false |
dc.title.pt_BR.fl_str_mv |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
title |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
spellingShingle |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach Tenorio, Lhucas M. S. Destilação Simulação (Computadores) Etanol Termodinâmica |
title_short |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
title_full |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
title_fullStr |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
title_full_unstemmed |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
title_sort |
Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach |
author |
Tenorio, Lhucas M. S. |
author_facet |
Tenorio, Lhucas M. S. Batista, Fábio Rodolfo Miguel Silva, Simone Monteiro e |
author_role |
author |
author2 |
Batista, Fábio Rodolfo Miguel Silva, Simone Monteiro e |
author2_role |
author author |
dc.contributor.affiliation.pt_BR.fl_str_mv |
University of Brasília, Faculty of Technology, Department of Mechanical Engineering University of São Paulo, School of Engineering of Lorena, Department of Chemical Engineering University of Brasília, Faculty of Technology, Department of Mechanical Engineering |
dc.contributor.author.fl_str_mv |
Tenorio, Lhucas M. S. Batista, Fábio Rodolfo Miguel Silva, Simone Monteiro e |
dc.subject.keyword.pt_BR.fl_str_mv |
Destilação Simulação (Computadores) Etanol Termodinâmica |
topic |
Destilação Simulação (Computadores) Etanol Termodinâmica |
description |
In this work, an algorithm was developed to determine different possibilities of distillation cuts to support productivity and improve the final quality of cachaça, a Brazilian spirit beverage. The distillation process was simulated using the Aspen Plus® software, considering a wide range of fermented musts compositions available in the literature obtained by fermentation with different yeast strains. Twenty-four simulations were carried out considering eight compounds as follows: water and ethanol (major compounds); acetic acid, acetaldehyde, ethyl acetate, 1-propanol, isobutanol, and isoamyl alcohol (minor compounds). The calculations considered a long-time process, i.e., until almost all the ethanol in the fermented must was distilled. The algorithm enabled the identification of countless distilling cuts, resulting in products with different alcoholic grades and process yields. One fermented must became viable to produce cachaça after the suggested non-traditional method of cuts proposed in this work. Furthermore, the non-traditional distilling cut provided a productivity gain of more than 50%. Finally, the ratio of acetaldehyde and ethanol concentration was the key parameter to determine whether the fermented musts could provide products meeting cachaça’s legislation. |
publishDate |
2022 |
dc.date.issued.fl_str_mv |
2022-12-28 |
dc.date.accessioned.fl_str_mv |
2023-08-16T14:07:35Z |
dc.date.available.fl_str_mv |
2023-08-16T14:07:35Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
TENORIO, Lhucas M. S; BATISTA, Fabio R. M. Batista; SILVA, Simone Monteiro. Non-conventional cuts in batch distillation to Brazilian spirits (cachaça) production: a computational simulation approach. Processes, [S.l.], v. 11, n.1, 74, 2023. DOI: https://doi.org/10.3390/pr11010074. Disponível em: https://www.mdpi.com/2227-9717/11/1/74. Acesso em: 13 ago. 2023. |
dc.identifier.uri.fl_str_mv |
http://repositorio2.unb.br/jspui/handle/10482/46329 |
dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.3390/pr11010074 |
dc.identifier.orcid.pt_BR.fl_str_mv |
https://orcid.org/0000-0002-1268-9445 https://orcid.org/0000-0003-1661-0308 https://orcid.org/0000-0002-2774-1656 |
identifier_str_mv |
TENORIO, Lhucas M. S; BATISTA, Fabio R. M. Batista; SILVA, Simone Monteiro. Non-conventional cuts in batch distillation to Brazilian spirits (cachaça) production: a computational simulation approach. Processes, [S.l.], v. 11, n.1, 74, 2023. DOI: https://doi.org/10.3390/pr11010074. Disponível em: https://www.mdpi.com/2227-9717/11/1/74. Acesso em: 13 ago. 2023. |
url |
http://repositorio2.unb.br/jspui/handle/10482/46329 https://doi.org/10.3390/pr11010074 https://orcid.org/0000-0002-1268-9445 https://orcid.org/0000-0003-1661-0308 https://orcid.org/0000-0002-2774-1656 |
dc.language.iso.fl_str_mv |
eng |
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