OPTIMAL AND ECONOMIC DESIGN OF ETHANOL DISTILLERY RESIDUALS IN THE PREPARATION STAGE FOR PRODUCING NUTRITIOUS CREAM

Authors

  • Odenmy Jiménez López Departamento de Ingeniería Química, Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de las Villas; Carretera a Camajuaní Km 5 ½. Santa Clara, Villa Clara. Cuba
  • Víctor Manuel González Morales Departamento de Ingeniería Química, Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de las Villas; Carretera a Camajuaní Km 5 ½. Santa Clara, Villa Clara. Cuba
  • Juan Esteban Miño Valdés Facultad de Ingeniería. Universidad Nacional de Misiones. Calle Rosas Nº325. CP 3360 Oberá, Misiones, Posadas, Argentina
  • Erenio González Suárez Departamento de Ingeniería Química, Facultad de Química y Farmacia. Universidad Central “Marta Abreu” de las Villas; Carretera a Camajuaní Km 5 ½. Santa Clara, Villa Clara. Cuba

Keywords:

optimal and economic design, distillery residuals, nutritious torula cream, ethanol

Abstract

The work objective was to make, with minimum cost, the optimal design of the equipment in the preparation stage of vinasse for obtaining the optimal conditions for the fermentation stage in the process of production of torula cream in an ethanol distillery. It was used matter and energy balance, standard methodologies of measurements and operation parameters of equipment calculation, the Sector Aureo optimization method and Excel worksheets. It was obtained the optimal and economic design of equipment of ethanol distillery residuals in the preparation stage of Torula nutritious cream production.

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Published

2015-04-01

How to Cite

Jiménez López, O., González Morales, V. M., Miño Valdés, J. E., & González Suárez, E. (2015). OPTIMAL AND ECONOMIC DESIGN OF ETHANOL DISTILLERY RESIDUALS IN THE PREPARATION STAGE FOR PRODUCING NUTRITIOUS CREAM. Centro Azúcar Journal, 42(2). Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/218

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Original Articles

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