Cachaça distillation investigated on the basis of model systems

Brazilian Journal of Chemical Engineering

H. F. A. Scanavini²  R. Ceriani¹  A. J. A. Meirelles¹ 

[1],Universidade Estadual de Campinas CEPETRO Campinas SP ,Brasil

关键词: Cachaça;    Distillation;    Simulation;    Heat transfer coefficient;   

DOI  :  10.1590/S0104-66322012000200022

来源: SciELO

【 摘 要 】

This work reports experimental tests using commercial spirits that were diluted and had their initial composition modified in order to better measure the distillation behavior of selected minor compounds of importance for the quality of alcoholic beverages. Such compounds were added to the commercial cachaça and the corresponding model wine, obtained after the spirits' dilution, was distilled. In this way a more precise distillation profile could be determined for those minor compounds. The alembic heating was performed by electrical resistance and the corresponding heat transfer coefficient was determined by analyzing the thermal behavior of the still during the distillations. A simulation algorithm was developed, including the mass and enthalpy balances as well as the heat transfer flux to the boiling wine. Good agreement between experimental and simulated results was obtained for the distillate rate, alcoholic graduation, temperature and most minor component profiles.

【 授权许可】

CC BY   
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