INTEGRATED SYSTEM FOR INCREASING ETHANOL RECOVERY AND CO-PRODUCTION OF ISOAMYL ALCOHOL, INTEGRATED PROCESS FOR INCREASING ETHANOL RECOVERY AND CO-PRODUCTION OF ISOAMYL ALCOHOL, AND PRODUCTS THUS OBTAINED

The technology enables higher ethanol recovery and production of isoamyl alcohol without major changes in the process

The growth in the demand for ethanol production enabled an increase in options for more profitable uses of by-products generated in the process, such as fusel oil. For every 1000 liters of produced ethanol, 1 to 11 liters of fusel oil are generated. However, mills have not been taking advantage of this by-product that contains not only ethanol but also isoamyl alcohol.

The technology allows the integration of a system in the conventional ethanol distillation process without changing its structure by simply attaching a new module to the existing plant. This enables fusel oil distillation increasing ethanol recovery and the production of high purity isoamyl alcohol. This kind of alcohol is often used as a reagent and solvent in the food, paint and varnishes, plasticizers and fragrance industries.

OBTAINED RESULTS USING THE TECHNOLOGY:

MAIN BENEFITS AND CHARACTERISTICS OF THIS INVENTION:

Increase in ethanol recovery and production of isoamyl alcohol by using only one distillation column

Greater efficiency in the production process maintaining ethanol purity

Solvents or alkaline agents are not used in the purification process.

It can be applied to ethanol mills or distilled spirits plants.

Structural changes in the ethanol distillation system are not required

Allows for taking advantage of fusel oil with higher profitability and energy savings

INVENTORES:

Eduardo Augusto Caldas Batista

• Food Engineer – UNESP – São Paulo State University, Brazil
• Master of Science in Food Engineering – UNICAMP – University of Campinas, Brazil
• Ph.D. in Food Engineering – UNICAMP – University of Campinas, Brazil
He is currently a Ph.D. professor at UNICAMP – University of Campinas, Brazil, and has experience in the area of Food Engineering with emphasis on separation processes.

Magno José de Oliveira

School of Food Engineering – FEA – UNICAMP – University of Campinas, Brazil

SCHOOL/INSTITUTE:

School of Food Engineering – FEA – UNICAMP – University of Campinas, Brazil

PATENT STATUS:

Patent application at the INPI – Brazilian National Institute of Industrial Property (Brazilian Patent Office)

Internal code: 811_RECUPERAÇÃO

FURTHER INFORMATION:

parcerias@inova.unicamp.br

(19) 3521.2607 / 5207