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| Author(s): |
Helena Finardi Alvares Scanavini
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
| Defense date: | 2010-05-07 |
| Examining board members: |
Antonio José de Almeida Meirelles;
Fernando Valadares Novaes;
Luiz Fernando de Lima Luz Junior;
Eduardo Augusto Caldas Batista;
Roberta Ceriani
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| Advisor: | André Ricardo Alcarde; Antonio José de Almeida Meirelles |
| Abstract | |
The relevance of the cachaça in the Brazilian agribusiness is evidenced by its high production volume of 1.3 billion liters per year, a volume that places it as the most consumed distillate in Brazil and the third in the world. Annual exports represent only 1% of the volume, indicating a great potential for growth in the international market that, in recent years, has increased at a rate of 10%. In view of this promising market, it is necessary a more detailed study of the distillation of this sugar cane spirit, aimed at improving the quality of the final product and also its standardization from variations in processing conditions and the characteristics of equipment. In this work a study of the distillation of cachaça was conducted in order to evaluate the effects of process conditions in the final product and its congeners, in a single step distillation and also in a batch distillation with reflux. The process was also studied by applying a transient model to simulate the process of distillation of cachaça; and the validation of the simulation program was made by comparing with the results of laboratory experiments, conducted on the same process conditions. A good agreement was obtained between the experimental results and simulations, especially in terms of alcohol content, temperature profiles and the distillation of some minor compounds, such as ethyl acetate and propanol. Improvements were made in the simulation program, such as the possibility of calculating the vaporization rate based on a experimental heat transfer coefficient (AU) | |