Returnable baking waste — a new type of raw materials for distillates production (Part III. Distillation stage)

The distillation stage is a key step in distillate-based alcoholic beverage technology. The use of a new non-traditional type of raw materials to obtain distillates requires comprehensive research. The purpose of this work was to study the processes at the distillation stage of the discharged wort from the recyclable baking waste, in identifying significant factors and determining the optimal technological values of these factors. The objects of the study served 9 samples of fermented wort from various types of recyclable baking waste, distillate fractions and samples of distillates. The distillation was performed on the installation of direct distillation “KOTHE DESTILLATIONSTECHNIK” (Germany). In the objects of the study, the volume, the volume fraction of ethyl alcohol and the mass concentration of the main volatile components were determined. The composition and concentration of basic volatile components were determined using gas chromatography on the device “Thermo Trace GC Ultra” (Thermo, United States). The wide range of variation of the mass concentration of the main volatile components, depending on the composition of the initial raw materials, is revealed. It has been established that the nature of the distribution of volatile components according to distillate fractions does not depend on the physicochemical composition of the fermented wort from different types of recyclable baking waste. It is shown that the nature of the distribution of volatile components according to fractions in obtaining a distillate from the recyclable baking waste has certain differences from their distribution in the preparation of cognac and fruit distillates. A comparative assessment of distillates obtained by single fractionated distillation and double distillation showed the advantage of the first alcohol output and the composition of volatile components. It has been established that the distillation rate with a direct fractionated has a significant effect on the dynamics of the distribution of the main volatile components and the output of the distillate for anhydrous alcohol. With an optimal distillation rate (5.9 cm3 / min), an anhydrous alcohol output increases, on average, by 4% and reduced the losses of valuable aroma-forming volatile components with head and tail fractions.

The Effect of MoS2 Active Site Dispersion on Suppression of Polycondensation Reactions during Heavy Oil Hydroconversion

In this work, the composition, structural and morphological features, and particle size of the active phase of the catalyst (MoS2), synthesized in-situ during the heavy oil hydroconversion performed in continuous flow reactor on lab-scale pilot flow unit at T = 450 °C, P = 6.0–9.0 MPa, V = 1.0 h−1, H2/feed = 1000 nL/L, catalyst concentration C (Mo) = 0.01–0.08%wt have been studied. It has been shown that MoS2 formed during hydroconversion is represented by nanosized particles stabilized by polycondensation products as a result of strong adsorption and aggregation with the components of the hydroconversion reaction medium. The influence of morphological characteristics of catalyst nanoparticles on the feed conversion, the yield of gaseous and liquid products, and the quality of distillate fractions, as well as the yield of polycondensation products, have been studied. It has been established that an increase in MoS2 active site dispersion, both due to a decreased plate length and lower stacking numbers in MoS2 cluster, enhances hydroconversion effectivity, particularly, in suppressing polycondensation reactions.

Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits

There is a large economic interest to characterize heads, hearts and tails fractions during fruit spirit distillation by simple, fast, low-volume and low-cost analytical methods. This study evaluated the potential of ultraviolet (UV)-visible-infrared spectroscopy (230–1000 nm) to characterize and differentiate these distillate fractions. Heads, hearts and tails fractions of 10 different fruit spirits were separated by sensory evaluation and investigated by absorbance spectroscopy. Principal component analysis indicated that UV spectroscopy at a wavelength range from 230 to 310 nm had the highest potential to differentiate all three distillate fractions. While all tails fractions showed significantly different UV spectra, a clear differentiation between heads and hearts fractions was limited. However, an additional UV spectroscopy of 100 mL subfractions sampled during the shift from heads to hearts in three additional distillations did reveal significant differences. The calculated integrals of the according best-fit trendline functions of the spectra indicated a trend towards reduced area-under-the-curve and zero-point values during the shift. This could be a new lead to implement an analytical method for in-line process control during fruit spirit production.

Hydrogen distribution in primary coke oventar and its fractions

The aim of this work is to determine the hydrogen distribution in primary coke oven tar and its fractions. The hydrogen distribution in the primary coke oven tar of «ShubarkolKomir» JSC, its distillate fractions and dis-tillation residue have been determined by the methods of elemental analysis, IR and PMR spectroscopy. The atomic ratio of C: H in the primary coke oven tar is 0.79. All fractions of the tar contain a large amount of al-kyl-substituted aromatic compounds, phenols and other substances with alkyl groups. The initial tarcharac-terized by a high content of hydrogen in the α-and β-positions to the aromatic ring, 29% and 34% respec-tively, which indicates a large number of alkyl substituents in the aromatic rings and near double bonds. The total amount of aliphatic and aromatic hydrogen in the tar is 79% and 21% respectively. Olefinic hydrogen is presented in the initial tar in an amount of 8%. It is possible to make a choice of techniques for further processing (hydrogenation, coking, thermal cracking) to obtain products with high added value on the basis of determination of the elemental composition, quantitative distribution of hydrogen in the primary coke oven tar and its fractions by the using of above mentioned physical and chemical methods.

Catalytic processing of distillate fractions of a resin in the presence of finely dispersed catalysts

The article describes the catalytic cracking of heavy oil residue in the presence of a finely dispersed catalyst. It was determined that in the processing of high molecular weight hydrocarbons, catalysts are effective, which are uniformly distributed in the volume of raw materials and are introduced into the technological process in the form of small particles. Coke tar mainly consists of 27.00 wt.% asphaltenes, 60.00 wt.% of polyaromatic hydrocarbons that have been studied and identified as a potential source of raw materials to produce motor fuels in the future.

Method for producing low-viscosity marine fuel oil

Low-viscosity marine fuel oil that is obtained from the products of residual raw materials and middle distillate fractions of oil is intended for use in ship engines instead of a diesel fuel. A real-world application of this new composition is of great importance A proposed new composition of low-viscosity marine fuel oil is created by compounding a mixture of oil distillates in accordance with the following parameters. The oil distillate mixture should contain a vacuum distillate fraction 420-490°C, a vacuum distillate fraction 350-420°C and a straight-run diesel fraction 180-350°C taken in certain ratios. This study presents the new fuel composition and its technical advantages over previous analogues. The benefits include improvements in the coking properties and storage stability due to the stability in the pour point indicator.

Industrial technologies for processing waste oils

A brief review of the state of collection, disposal and processing of used oils shows the availability of their resource in the country and the main trends in the organization of qualified collection, disposal and processing according to the lubricating oil version. The relevant technologies are given for individual stages and in general for enterprises, the choice of which depends on the quality and characteristics of raw materials. The advantage of the technological scheme, including coagulation purification at the stage of raw material preparation and vacuum distillation with the selection of distillate fractions and the residue, followed by additional purification of the residue, is shown. The use of this technology makes it possible to increase the yield and quality of the target product, which is practically impossible for the raw materials currently available in the Russian Federation using other technologies.

Recycling of Waste from Oil Refining and Petrochemical Industries – a New, Eco-friendly Approach to Commercial Products

In order to integrate and improve the environmental friendliness of oil refining and petrochemical industries, the possibility of using by-products of existing enterprises of SC "APC" and SC "APP" in the preparation of low-viscosity marine fuel that meets the requirements of TU (Specification) 38.101567-2014 and TR CU 013/2011 was considered. According to the results of research, a new way of using low-molecularweight polyethylene was found, its effectiveness on the pour point of low-viscosity marine fuel with a content of weighted average distillate fractions of up to 75%, including by-products (heavy diesel fraction of the GK-3 unit, weighted diesel fractions from the vacuum columns of the AVT-6 and GK-3 units, light delayed coker gas). It is shown that the use of low-molecular-weight polyethylene will eliminate the use of expensive depressant additives from the preparation of low-viscosity marine fuel and obtain a positive economic effect.

Fruit Spirit Production from Coffee Cherries—Process Analysis and Sensory Evaluation

Coffee fruit production is an important agricultural sector in more than 70 tropical countries. However, the production of fruit spirits based on coffee fruits has not been investigated to date. This study evaluated, for the first time, its fermentation and distillation performance, ethanol yield and sensorial attributes. A selected yeast strain (Saccharomyces cerevisiae L.) fermented coffee cherry mash within five days and produced ethanol concentrations of 31.0 g/L. The mash was distilled and distillate fractions were categorized for heads/hearts/tails by sensory evaluation, resulting in an ethanol mass ratio of 1.0:4.2:0.8 with a total yield of 1.8% (w/w) ethanol based on coffee cherry mash. Analysis of fermentative volatiles indicated comparatively high methanol contents of 26 ± 4 g/L ethanol in the hearts fraction. Sensory evaluation of the hearts fraction resulted in 15 spirit specific descriptors, with vegetal and nutty indicating the most important terms to describe the perception of coffee cherry spirit. The results suggested that there is a high potential to introduce a fruit spirit based on coffee fruits.