Hyperazeotropic ethanol salted-out by extractive distillation. Theoretical evaluation and experimental check
✍ Scribed by Diego Barba; Vincenzo Brandani; Gabriele di Giacomo
- Publisher
- Elsevier Science
- Year
- 1985
- Tongue
- English
- Weight
- 634 KB
- Volume
- 40
- Category
- Article
- ISSN
- 0009-2509
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✦ Synopsis
A distillation process for the production of hy-perazeotropic ethanol from a dilute wine obtained from the fermentation of biomass has been studied. This process utilizes the coupling of a soft preconcentration stage and of a dehydration stage based on the salting-out effect produced by calcium chloride on the ethanol in an aqueous solution, with the disappearance of the azeotrope. The salt is employed in a closed cycle, due to the presence of a regeneration stage, therefore no consumption of calcium chloride is noticed.
The distillation process utilizes one column consisting of two wtions operating at different pressures in order to reach an efficient heat recovery.