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Type: Artigo de periódico
Author: Scanavini, HFA
Ceriani, R
Meirelles, AJA
Abstract: 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 cachaca 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.
Subject: Cachaca
Heat transfer coefficient
Country: Brasil
Editor: Brazilian Soc Chemical Eng
Citation: Brazilian Journal Of Chemical Engineering. Brazilian Soc Chemical Eng, v. 29, n. 2, n. 429, n. 440, 2012.
Rights: aberto
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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