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dc.contributor.author
Laoretani, Daniela Soledad  
dc.contributor.author
Iribarren, Oscar Alberto  
dc.date.available
2018-03-15T20:59:20Z  
dc.date.issued
2017-01  
dc.identifier.citation
Laoretani, Daniela Soledad; Iribarren, Oscar Alberto; Enhancing the productivity of batch deodorizers for edible oils; Elsevier; Journal of Food Engineering; 192; 1-2017; 72-78  
dc.identifier.issn
0260-8774  
dc.identifier.uri
http://hdl.handle.net/11336/39039  
dc.description.abstract
This paper addresses the potential of a process alternative aimed at improving the efficiency of batch deodorizers, coupling them to a small continuous desorption packed column: the steam exiting the batch deodorizer is fed to the bottom of the column, while the oil contained in the batch vessel is recycled through the top of the column and then returned to the vessel. This strongly increases the efficiency of separation, reducing stripping steam consumption by 16.5% and processing time by almost a half, from 3.0 h to 1.8 h. The required additional equipment consists of a small column section and a pump, that increase the cost of investment by 22% compared to conventional batch. Thus, the alternative here proposed achieved a pretty good preliminary economic assessment with a positive profit of 61,970 ($/year) above the conventional batch process. Overall, the semi-batch design proved to have a better performance than the batch mode in both economic and flexibility terms, while continuous is far better in economics but far worse in flexibility than both batch designs.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Optimization  
dc.subject
Process Design  
dc.subject
Semi-Batch Processing  
dc.subject.classification
Otras Ingeniería Química  
dc.subject.classification
Ingeniería Química  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Enhancing the productivity of batch deodorizers for edible oils  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-03-08T19:07:18Z  
dc.journal.volume
192  
dc.journal.pagination
72-78  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Laoretani, Daniela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina  
dc.description.fil
Fil: Iribarren, Oscar Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo y Diseño. Universidad Tecnológica Nacional. Facultad Regional Santa Fe. Instituto de Desarrollo y Diseño; Argentina  
dc.journal.title
Journal of Food Engineering  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2016.08.004  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877416302849