| Élément Dublin Core | Valeur | Langue |
|---|
| dc.contributor.author | Tenorio, Lhucas M. S. | - |
| dc.contributor.author | Batista, Fábio Rodolfo Miguel | - |
| dc.contributor.author | Silva, Simone Monteiro e | - |
| dc.date.accessioned | 2023-08-16T14:07:35Z | - |
| dc.date.available | 2023-08-16T14:07:35Z | - |
| dc.date.issued | 2022-12-28 | - |
| dc.identifier.citation | 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. | pt_BR |
| dc.identifier.uri | http://repositorio2.unb.br/jspui/handle/10482/46329 | - |
| dc.language.iso | eng | pt_BR |
| dc.publisher | MDPI | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Destilação | pt_BR |
| dc.subject.keyword | Simulação (Computadores) | pt_BR |
| dc.subject.keyword | Etanol | pt_BR |
| dc.subject.keyword | Termodinâmica | pt_BR |
| dc.rights.license | (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/). | pt_BR |
| dc.identifier.doi | https://doi.org/10.3390/pr11010074 | pt_BR |
| dc.description.abstract1 | 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. | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-1268-9445 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-1661-0308 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-2774-1656 | pt_BR |
| dc.contributor.affiliation | University of Brasília, Faculty of Technology, Department of Mechanical Engineering | pt_BR |
| dc.contributor.affiliation | University of São Paulo, School of Engineering of Lorena, Department of Chemical Engineering | pt_BR |
| dc.contributor.affiliation | University of Brasília, Faculty of Technology, Department of Mechanical Engineering | pt_BR |
| dc.description.unidade | Faculdade de Tecnologia (FT) | pt_BR |
| dc.description.unidade | Departamento de Engenharia Mecânica (FT ENM) | pt_BR |
| Collection(s) : | Artigos publicados em periódicos e afins
|
