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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

CACHACA DISTILLATION INVESTIGATED ON THE BASIS OF MODEL SYSTEMS

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Author(s):
Scanavini, H. F. A. [1, 2] ; Ceriani, R. [3] ; Meirelles, A. J. A. [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Engn Alimentos, Lab EXTRAE, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, CEPETRO, UNISIM, BR-13083862 Campinas, SP - Brazil
[3] Univ Estadual Campinas, Fac Engn Quim, BR-13083852 Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Brazilian Journal of Chemical Engineering; v. 29, n. 2, p. 429-440, APR-JUN 2012.
Web of Science Citations: 6
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. (AU)