Título :	Non-conventional cuts in batch distillation to brazilian spirits (cachaça) production : a computational simulation approach
Autor :	Tenorio, Lhucas M. S. Batista, Fábio Rodolfo Miguel Silva, Simone Monteiro e
metadata.dc.identifier.orcid:	https://orcid.org/0000-0002-1268-9445 https://orcid.org/0000-0003-1661-0308 https://orcid.org/0000-0002-2774-1656
metadata.dc.contributor.affiliation:	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
Assunto::	Destilação Simulação (Computadores) Etanol Termodinâmica
Fecha de publicación :	28-dic-2022
Editorial :	MDPI
Citación :	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.
Abstract:	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.
metadata.dc.description.unidade:	Faculdade de Tecnologia (FT) Departamento de Engenharia Mecânica (FT ENM)
Licença::	(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/).
DOI:	https://doi.org/10.3390/pr11010074
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