OPTIMAL AND ECONOMIC DESIGN OF THE CONCENTRATION STAGE OF CREAM FOR THE OBTENTION OF TORULA YEAST IN ALCOHOL DISTILLERY

Abstract

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.