Steam Ejector Used as a Substitute for Cooling Tower in the Ethanol Production Process

2009 ◽  
Author(s):  
Luiz Antonio Negro Martin Lopez ◽  
Daniel Kao Sun Ting ◽  
Alfredo Jose´ Alvim de Castro
Keyword(s):  
Global Warming ◽  
Production Process ◽  
Ethanol Production ◽  
Sugar Cane ◽  
Raw Materials ◽  
Cooling Water ◽  
Production Plant ◽  
Cooling Towers ◽  
Steam Ejector ◽  
Sugar Cane Juice

Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has an economical cost as well as it contributes to the global heating. Steam ejectors can substitute cooling towers thus improving the ethanol production plant efficiency and reducing world heating. Furthermore, steam ejectors are smaller, cheaper and are very simple equipment when compared with cooling towers. Furthermore, its use provides an improved thermal efficiency of the production plant resulting in the reduction of the global warming effects. In this work the use of steam ejector is proposed for the fermentation cooling of a typical Brazilian sugar and ethanol production plant. The steam which feeds the steam ejector is obtained from the plant utilities and the low temperature obtained from steam expansion within the ejector is used for sugar cane fermentation process cooling. The steam ejector discharge heat is recovered as it is used to sugar and ethanol production process heating. The sugar and ethanol production plant overall energy fluxes either using cooling towers as well as using steam ejectors are presented and the results are compared and discussed.

scholarly journals PRODUCCIÓN DE BIOETANOL A NIVEL BANCO USANDO INSUMOS NACIONALES: CAÑA DE AZÚCAR Y LEVADURA DE UVA QUEBRANTA

2017 ◽  
Vol 22 (2) ◽  
pp. 69
Author(s):  
Mario Ricardo De La Cruz Azabache ◽  
Emerson Alcides Collado Domínguez ◽  
César Lagos Liberato ◽  
Jacques Ramesh Barrueto Yanque
Keyword(s):  
Sugar Cane ◽  
Raw Materials ◽  
Scientific Basis ◽  
Process Efficiency ◽  
Azeotropic Point ◽  
Cane Juice ◽  
Palabras Clave ◽  
Alcohol Fuel ◽  
Sugar Cane Juice ◽  
Main Input

El alcohol carburante, bioetanol anhidro desnaturalizado o simplemente bioetanol se puede obtener de diversas materias primas renovables, tales como sustratos portadores de azúcares simples, amiláceos y lignocelulósicos, siendo necesario para ello el empleo de microorganismos específicos (biomasa) que sinteticen la materia orgánica contenida en las mismas. Este trabajo se enfoca en la obtención de bioetanol hidratado (etanol al 94,8 % en volumen, antes del punto azeotrópico) a partir de caña de azúcar usando levadura de uva quebranta, subproducto del proceso Pisco-UNI. Dicho bioetanol hidratado obtenido podrá luego ser empleado como insumo principal para la producción de bioetanol (deshidratación), biodiésel (transesterificación), entre otros. Los resultados demostraron satisfactoriamente el objetivo buscado, así como se lograron mejoras en la eficiencia del proceso por medio de un tratamiento previo, tanto del jugo de caña de azúcar como de la levadura empleada, permitiendo tener de esta manera una base científica para el diseño de un proceso no convencional en la producción de bioetanol hidratado. Palabras clave.- Bioetanol, Caña de azúcar, Levadura de uva quebranta. ABSTRACTThe alcohol fuel, denatured anhydrous bioethanol or just bioethanol can be obtained from different renewable raw materials, such as substrates bearing simple sugars, starch and lignocellulose, requiring the use of specific microorganisms (biomass) that synthesize the organic matter contained therein. This work focuses on obtaining hydrated bioethanol (ethanol at 94,8 % by volume, just before azeotropic point) from sugar cane by using quebranta grape’s yeast, byproduct of Pisco-UNI process. The hydrated bioethanol obtained could then be used as a main input for the production of bioethanol (dehydration), biodiesel (transesterification), among others. The results demonstrated the desired objective satisfactorily, as well as achieved obtaining improvements in the process efficiency through pretreatment, both the sugar cane juice and the yeast used, allowing to have by this way a scientific basis for the design of an unconventional process to produce hydrated bioethanol. Keywords.- Bioethanol, Sugar cane, Quebranta grape’s yeast.

Experience on anaerobic treatment of distillery effluent with the UASB process

1994 ◽  
Vol 30 (12) ◽  
pp. 193-201 ◽  
Author(s):  
W. J. B. M. Driessen ◽  
M. H. Tielbaard ◽  
T. L. F. M. Vereijken
Keyword(s):  
Sugar Cane ◽  
Raw Materials ◽  
Industrial Effluents ◽  
Anaerobic Treatment ◽  
Process Conditions ◽  
Distillery Effluent ◽  
Anaerobic Process ◽  
Sugar Cane Juice ◽  
High Concentrations ◽  
The Right

Since the development of the UASB process in the 1970s this process has been widely applied for the treatment of industrial effluents. Effluents from alcohol producing industries are mostly highly polluted and therefore in principle very suitable for anaerobic treatment. Distilleries use different kinds of raw materials such as sugar cane juice, sugar cane molasses, sugar beet molasses, wine or corn for the production of alcohol. The use of different materials and the different processes applied, result in a wide variety of effluents produced. The process conditions under which good results of the anaerobic process are obtained depend heavily on the type of distillery effluent being treated. The choice of the right set of process parameters for every type of distillery effluent has shown to be of crucial importance for the anaerobic process. Experience of anaerobic treatment on effluents from different alcohol-producing industries over a long term period are discussed. Special attention is given to the treatment of effluents from sugar cane based distilleries with very high COD concentration of 60 000 to 160 000 mg COD 1−1. Despite expected toxicity problems arising from the high concentrations of COD, sulfide and salts, anaerobic treatment with the UASB process proved to be successful in treating distillery effluent.

Improving the Ethanol Production From Sugar Cane Biomass

2006 ◽  
Author(s):  
Marcelo Modesto ◽  
Silvia A. Nebra ◽  
Roger J. Zemp
Keyword(s):  
Ethanol Production ◽  
Sugar Cane ◽  
Electrical Energy ◽  
Water Mixture ◽  
Alcohol Production ◽  
Cane Juice ◽  
Juice Extraction ◽  
Sugar Cane Juice ◽  
Energy And Exergy ◽  
Cogeneration System

The sugar and ethanol production is one of the most important economical activities in Brazil, mainly due to its efficiency and competitively. The alcohol production is made through the following steps: juice extraction, purification, fermentation and distillation. The process begins with the sugar cane juice extraction, usually made in mills, where the juice is extracted by compression of the sugar cane between great pronged cylinders. The extracted juice goes to purification and fermentation operations where it is converted in an ethanol/water mixture called wine, after, it is heated in a heat exchanger and through a distillation operation, as a sub product in the process, hydrated ethanol is finally obtained. Each step of this process consumes electric and thermal energy that coming from a cogeneration system whose fuel is the own sugar cane bagasse, obtained as a sub product, in the extraction operation., Energy and exergy balances along the process were performed, the exergy of water/sucrose and water/ethanol solutions were carefully calculated considering that them are non ideal solutions. The exergetic cost methodology was applied as a tool to suggest modifications to improving the use of energy in ethanol, electrical energy and bagasse production.

scholarly journals Using lean manufacturing tools to reduce waste and loss in the production process - A case study on a production plant for bottling water -: استخدام أدوات التصنيع الرشيق لتقليل الهدر والضياع في العملية الإنتاجية – دراسة حالة في معمل إنتاجي لتعبئة المياه –

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Hanan Saleh Jabr
Keyword(s):  
Production Process ◽  
Analytical Method ◽  
Lean Manufacturing ◽  
Raw Materials ◽  
Production Plant ◽  
Market Needs ◽  
Reducing Costs ◽  
Materials Used ◽  
Basic Hypothesis

The research aims to identify the problems that hinder the production process and the most important of these problems is the waste and waste of the available resources, whether in the raw materials used in production or the waste of the time it takes to complete the production process. And the obstacles and benefits achieved from them, using the descriptive analytical method to study the basic hypothesis that says that the use of lean manufacturing tools leads to reducing waste and loss in the production process. The research has concluded that the application of the lean system leads to reducing waste and loss in the production process and thus create value for the customer The use of lean manufacturing tools creates products that meet market needs and according to the level of demand. Among the most important recommendations is the necessity for productive institutions to take into account product quality and not focus on reducing costs in order to meet the customer's desire.

scholarly journals Structural Changes of Sugar Cane Bagasse Lignin during Cellulosic Ethanol Production Process

2016 ◽  
Vol 4 (10) ◽  
pp. 5483-5494 ◽  
Author(s):  
Tana Tana ◽  
Zhanying Zhang ◽  
Lalehvash Moghaddam ◽  
Darryn W. Rackemann ◽  
Jorge Rencoret ◽  
...  
Keyword(s):  
Production Process ◽  
Ethanol Production ◽  
Sugar Cane ◽  
Cellulosic Ethanol ◽  
Structural Changes ◽  
Sugar Cane Bagasse

ANALISIS NILAI TAMBAH AGROINDUSTRI GULA MERAH TEBU DI KABUPATEN KERINCI

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
Armen Mara Mara
Keyword(s):  
Production Process ◽  
Sugar Cane ◽  
Research Method ◽  
Raw Materials ◽  
Added Value ◽  
Labor Income ◽  
Field Observations ◽  
Average Price ◽  
Analysis Method ◽  
Brown Sugar

This study is entitled "Analysis of the added value of sugar cane agro-industry in Kerinci Regency". This study aims to analyze the added value of sugar cane agro-industry and the factors that influence it.The research method is a survey, namely by conducting field observations of a number of samples of what has been done by sugar cane farmers and sugar cane agro-industry craftsmen. The data analysis method is economometricsand statistical testing.The results showed that on average every 1 kg of sugar cane would produce 0.15 kg of brown sugar. A sugar cane farmer harvests an average of 600 kg of sugar cane, equivalent to 90 kg of brown sugar. For one time the production process will take 10 hours. The average price of brown sugar is Rp.750,000, and the average price of sugar cane is Rp.700 per kg and other inputs Rp.100 per kg of brown sugar so that once the production process produces an output value put of Rp.1,125, - with an added value of Rp.325, or 28.88%. The workforce will receive a reward of Rp. 250, - amounting to 76.92% of the added value. A craftsman will get a profit of Rp.75, - for each kg or 23.07% of the added value. In each production process a margin will be obtained as compensation for an owner, which is a margin of Rp.425, - consisting of labor income of 58.82%, contribution of other inputs of 23.53%, and manager's profit of 17, 65%. The analysis shows the factors of capital, raw materials, labor, and the price of brown sugar cane have a positive and significant effect on the added value of brown sugar.

scholarly journals Dekkera bruxellensis and Lactobacillus vini Form a Stable Ethanol-Producing Consortium in a Commercial Alcohol Production Process

2007 ◽  
Vol 73 (13) ◽  
pp. 4354-4356 ◽  
Author(s):  
Volkmar Passoth ◽  
Johanna Blomqvist ◽  
Johan Schnürer
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Production Process ◽  
Product Quality ◽  
Ethanol Production ◽  
Production Plant ◽  
Dekkera Bruxellensis ◽  
Alcohol Production ◽  
Quality Process ◽  
Process Productivity

ABSTRACT The ethanol production process of a Swedish alcohol production plant was dominated by Dekkera bruxellensis and Lactobacillus vini, with a high number of lactic acid bacteria. The product quality, process productivity, and stability were high; thus, D. bruxellensis and L. vini can be regarded as commercial ethanol production organisms.

scholarly journals Optimization of Scheduling in Ethanol Production from Oil Palm Empty Fruit Bunch Process

2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Nattamon Sirikanchittavon ◽  
Worameth Chitcharoen ◽  
Thongchai Rohitatisha Srinophakun
Keyword(s):  
Production Process ◽  
Ethanol Production ◽  
Oil Palm ◽  
Processing Time ◽  
Raw Materials ◽  
Batch Process ◽  
Production Cycle ◽  
Empty Fruit Bunch ◽  
Time Consumption ◽  
Fermentation Tank

In this research, the scheduling Batch process had done for minimizing the processing time and the highest equipment efficiency of the ethanol production process. Aspen Plus program was used to perform the mass and balances in the steady state part, and Aspen Batch Process Developer program was used to schedule batch parts of the process. The production process from oil palm empty fruit bunch has the ethanol capacity of 9,200 kg per day. The raw materials are oil palm empty fruit bunch 47,000 kg per day. There are four production schedules: one hydrolysis tank and one fermentation tank, four hydrolysis tanks and a fermentation tank, one hydrolysis tank and four fermentation tanks, four tanks of hydrolysis and four tanks of fermentation. This can reduce time consumption in one production cycle and less cycle time

scholarly journals Efecto de tres concentraciones de guarapo de caña de azúcar (Saccharum) sobre las características físico-químicas en la elaboración de vino de piña (Ananas comosus)

2018 ◽  
pp. 41
Author(s):  
Luis Cornejo Solórzano ◽  
Manuel Flores Vera ◽  
María Zambrano Vélez ◽  
Wagner Antonio Gorozabel Muñoz ◽  
Jordán García Mendoza
Keyword(s):  
Sugar Cane ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Cane Sugar ◽  
Wine Industry ◽  
Soluble Solids ◽  
Ananas Comosus ◽  
Cane Juice ◽  
Sugar Cane Juice ◽  
Alcohol Conversion

Effect of three concentrations of sugar cane guarapo (Saccharum) and its impact on the physicochemical characteristics in the production of pineapple wine (Ananas comosus) Resumen Dentro de los procesos agroindustriales el vino es considerado como una alternativa viable para la industrialización de frutas, ya que estas materias primas poseen las características necesarias para poder inducir la fermentación alcohólica, además el jugo de caña por ser una fuente importante de sacarosa la misma que puede ser considerada para incluirla dentro de la industria vinícola.  Por lo tanto, el objetivo de la presente investigación fue evaluar el efecto de tres concentraciones de guarapo de caña de azúcar (Saccharum) sobre las características físico-químicas en la elaboración de vino de piña (Ananas comosus), que se realizó en la Facultad de Ciencias Zootécnicas extensión Chone. Para la elaboración del vino de fruta se utilizó un DCA unifactorial con tres replicas, donde el factor en estudio fue reemplazar guarapo de caña al 15% (T1), 30% (T2), y 45% (T3), más un testigo T0 (100% mosto de piña). El proceso fermentativo fue evaluado en un periodo de 20 días, cuyas variables medidas fueron: pH, comportamiento de los S.S (actividad fermentativa), y conversión de alcohol. Los resultados obtenidos indicaron que el T3 obtuvo un pH de 3,81 a diferencia del T0 con un pH menor de 3,25. De acuerdo al comportamiento de los sólidos solubles en el T0 se observó S.S finales de 8,1°Brix, mientras que el T3 presento 6°Brix finales. La conversión del grado alcohólico en el T3 reflejó 10.7°GL siendo este el mayor promedio. Palabras clave: Fermentación; vinícola, guarapo de caña; vino. Abstract Within the agro industrial processes, wine is considered as a viable alternative for the industrialization of fruits, since these raw materials possess the necessary characteristics to be able to induce alcoholic fermentation, besides the cane juice for being an important source of sucrose the same as It can be considered to include it within the wine industry. Therefore, the objective of the present investigation was to evaluate the effect of three concentrations of sugar cane juice (Saccharum) on the physico-chemical characteristics in the elaboration of pineapple wine (Ananas comosus), which was carried out in the Faculty of Zootechnical Sciences extension Chone. For fruit wine elaboration, a unifactorial DCA with three replicates was used, where the factor under study was replacing cane sugar cane at 15% (T1), 30% (T2), and 45% (T3), plus a T0 control (100% pineapple must). The fermentative process was evaluated in a period of 20 days, whose measured variables were: pH, behavior of S.S (fermentative activity), and alcohol conversion. The results obtained indicated that T3 obtained a pH of 3.81 unlike T0 with a pH of less than 3.25. According to the behavior of the soluble solids in the T0, the final S.S of 8.1 ° Brix was observed, while the T3 presented the final 6 ° Brix. The conversion of the alcoholic strength in T3 reflected 10.7 ° GL, this being the highest average. Keywords: Fermentation; wine, cane juice; wine.

Sign in / Sign up

Export Citation Format

Share Document