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Food Science and Technology International
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Concentración de aromas del vino: estudio mediante un simulador general (ProSim) / Wine aroma concentration by using a general purpose simulator (ProSim)

A. Berna

DDpto de Ingeniería Química, Universitat de València, Dr. Moliner. Burjassot. valencia, Spain

J. Bon

Dpto de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain

N. Sanjuán

Dpto de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain

A. Mulet

Dpto de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain

In this work is proposed the application of the ProSim process simulator for the analysis of wine aroma concentration by performing a two-level simulation: First, ProSim is used to attain a preliminary design of a distillation tower, and afterward the simulator is employed to analyze the behavior of the tower in a more precise way. The UNIFAC model was used for nonideal behavior description of the mixtures. In this application, the concentration of a 13-compound mixture was simulated. In fact, the numerical methods implemented in ProSim made it possible to attain the convergence quickly even with minor compounds. The results obtained showed that the use of ProSim results to be very advantageous because it is timesaving and improvements are attained with respect to the specific programs developed by researchers.

Key Words: wine aroma • distillation • simulation • ProSim • UNIFAC.

Food Science and Technology International, Vol. 1, No. 2-3, 117-127 (1995)
DOI: 10.1177/108201329500100207
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