OPTIMAL AND ECONOMIC DESIGN OF THE CONCENTRATION STAGE OF CREAM FOR THE OBTENTION OF TORULA YEAST IN ALCOHOL DISTILLERY
Keywords:
design good economic, cream, yeast Torula, distillery, and ethanolAbstract
The work objective was to design in a good and economic way the teams that integrate the stage of cream concentration in the process of Torula yeast production. It was designed an heat exchanger of tubes and shells to carry out the termless, along with a multiple evaporation effect, the alternative analysis contributed that the good temperature in the case of the exit of the heat exchanger and entrance to the evaporation was of 800C. When analyzing the quantity of good effects, three were the conclusive result. These certain parameters decide the good work conditions of the designed teams and they are in function of the decrease of influential operation costs.
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Published
2015-09-01
How to Cite
Isaac Pérez, E., González Morales, V. M., Miño Valdés, J. E., & González Suárez, E. (2015). OPTIMAL AND ECONOMIC DESIGN OF THE CONCENTRATION STAGE OF CREAM FOR THE OBTENTION OF TORULA YEAST IN ALCOHOL DISTILLERY. Centro Azúcar Journal, 42(3). Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/223
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