Propuesta de modificaciones tecnológicas del esquema de destilación de la destilería “Heriberto Duquesne” para su acercamiento al de Alficsa Plus S.A
Fecha
2020
Autores
Carrazana Díaz, Orisleidy
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Editor
Universidad Central ‘‘Marta Abreu’’ de Las Villas. Facultad de Química y Farmacia. Departamento de Ingeniería Química
Resumen
En el trabajo se analizaron los procesos de obtención de alcohol extrafino en la destilería Heriberto Duquesne y en la destilería Alficsa Plus S.A haciendo énfasis en la etapa de destilación. Mediante balances de masa y energía se calcularon los consumos de miel y agua empleada en la fermentación en ambos procesos productivos, incluyendo la utilización del jugo de los filtros en el caso de la destilería de Heriberto Duquesne. Este aspecto disminuye en un 38,2 % el consumo de miel y en un 45,3 % el consumo de agua en la etapa. Se calcularon los consumos de vapor y agua de enfriamiento en cada columna para ambas industrias, obteniendo un índice de consumo de vapor de 0,566 t/hL de alcohol en Heriberto Duquesne y 0,172 t/hL de alcohol en Alficsa Plus S.A provenientes del generador de vapor, así como un índice de agua de enfriamiento de 13,34 m3/hL alcohol en Heriberto Duquesne y 6,98 m3/hL alcohol en Alficsa Plus S.A. Mediante una propuesta de acercamiento de la tecnología en la etapa de destilación de Heriberto Duquesne a la instalada en Alficsa Plus S.A, se logran reducir los índices de consumo para el vapor y el agua hasta valores de 0,46 t vapor/hL y 8,63 m3 de agua/hL de alcohol producido. A través de un diseño experimental 23 se identificaron como variables más significativas en el cálculo de la ganancia, el precio de la miel y el empleo del jugo de los filtros en la fermentación
The work analyzed the processes for obtaining extra fine alcohol at the distillery Heriberto Duquesne and at the Alficsa Plus S.A. distillery. emphasizing the distillation stage. Using mass and energy balances, the consumption of honey and water used in the fermentation in both production processes was calculated, including the use of the juice from the filters in the case of the Heriberto Duquesne distillery. This aspect reduces honey consumption by 38.2% and water consumption in the stage by 45.3%. The consumption of steam and cooling water in each column were calculated for both industries, obtaining a steam consumption index of 0.566 t / hL of alcohol in Heriberto Duquesne and 0.172 t / hL of alcohol in Alficsa Plus S.A. from the steam generator, as well as a cooling water index of 13.34 m3 / hL alcohol in Heriberto Duquesne and 6.98 m3 / hL alcohol in Alficsa Plus S.A. By means of a proposal to bring the technology in the Heriberto Duquesne distillation stage to that installed in Alficsa Plus SA, it is possible to reduce the consumption rates for steam and water to values of 0.46 t steam / hL and 8, 63 m3 of water / hL of alcohol produced. Through an experimental design 23 were identified as the most significant variables in the calculation of the profit, the price of honey and the use of filter juice in fermentation.
The work analyzed the processes for obtaining extra fine alcohol at the distillery Heriberto Duquesne and at the Alficsa Plus S.A. distillery. emphasizing the distillation stage. Using mass and energy balances, the consumption of honey and water used in the fermentation in both production processes was calculated, including the use of the juice from the filters in the case of the Heriberto Duquesne distillery. This aspect reduces honey consumption by 38.2% and water consumption in the stage by 45.3%. The consumption of steam and cooling water in each column were calculated for both industries, obtaining a steam consumption index of 0.566 t / hL of alcohol in Heriberto Duquesne and 0.172 t / hL of alcohol in Alficsa Plus S.A. from the steam generator, as well as a cooling water index of 13.34 m3 / hL alcohol in Heriberto Duquesne and 6.98 m3 / hL alcohol in Alficsa Plus S.A. By means of a proposal to bring the technology in the Heriberto Duquesne distillation stage to that installed in Alficsa Plus SA, it is possible to reduce the consumption rates for steam and water to values of 0.46 t steam / hL and 8, 63 m3 of water / hL of alcohol produced. Through an experimental design 23 were identified as the most significant variables in the calculation of the profit, the price of honey and the use of filter juice in fermentation.
Descripción
Palabras clave
Destilería, Proceso Tecnológico, Balances de Masa y Energía, Destilación, Análisis Económico