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Defining still parameters using Chemcad batch distillation model for modeling fruit spirits distillations
Department of Chemistry, Adrian College.
Luleå University of Technology, Department of Civil, Environmental and Natural Resources Engineering, Sustainable Process Engineering.
2009 (English)In: Journal of food process engineering, ISSN 0145-8876, E-ISSN 1745-4530, Vol. 32, no 6, p. 881-892Article in journal (Refereed) Published
Abstract [en]

Fruit spirits production has always been and continues to be heavily dependent upon the sensory evaluation of the distillate by the distiller. Sensory fatigue can lead to many problems of analysis for the distiller during production. As such, it is desirable to have a method of analysis that is not heavily dependent upon the senses of the distiller. Modeling of the distillation process is difficult because of the number of components present in the fruit mash and distillate, as well as because of the constantly changing thermodynamic interactions present on each tray as a result of the batch distillation process. This paper identifies a method for identifying the still parameters needed to perform predictive modeling. This involves setting a distillate flow rate and reflux ratio, as well as time or volume cutoff frames of analysis. After identifying the still characteristics, it is possible to model the distillation using the CHEMCAD batch distillation program.

Place, publisher, year, edition, pages
2009. Vol. 32, no 6, p. 881-892
National Category
Bioprocess Technology
Research subject
Biochemical Process Engineering
Identifiers
URN: urn:nbn:se:ltu:diva-4865DOI: 10.1111/j.1745-4530.2008.00251.xISI: 000272380200007Scopus ID: 2-s2.0-71549164601Local ID: 2de16e40-ebda-11de-bae5-000ea68e967bOAI: oai:DiVA.org:ltu-4865DiVA, id: diva2:977739
Note
Validerad; 2009; 20091218 (ysko)Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2018-07-10Bibliographically approved

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Berglund, Kris

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