Whiskey Distillation Column Heat Recovery via Mechanical Vapor Compression
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Solution Overview
Problem
Conventional stills for potable alcohol, such as whiskey, require a large amount of external energy for distillation and can affect the sensory properties of the alcohol due to temperature and pressure changes, leading to potential cracking reactions that alter the flavor.
Innovation Solution
A distillation system that uses the heat of condensation from the distillation column to generate steam, which is compressed and used to heat the distillation column, reducing energy requirements and avoiding the use of expensive live steam, while maintaining optimal temperatures to preserve sensory properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Use of energy by moving object
If conventional distillation plants use external energy sources like live steam for heating, then the distillation process can be maintained, but the energy consumption increases and the sensory properties of the alcohol may be affected
Solution Approach 1:
The patent combines the condenser and evaporator into a single integrated unit where the condensation of alcohol vapors and the evaporation of water occur simultaneously. This merging allows the system to use the heat released during condensation to generate steam for heating the distillation column, eliminating the need for external energy sources and reducing both energy consumption and harmful thermal effects on the alcohol.
Solution Approach 2:
The patent converts the heat energy that would otherwise be wasted during the condensation of alcohol vapors into a useful resource by using it to generate steam through the evaporator. This converted heat energy is then used to heat the distillation column, transforming a potential source of overheating into a beneficial heating source that maintains optimal temperature conditions.
2Productivity
If the distillation column is heated with high temperature steam, then the distillation efficiency increases, but cracking reactions occur that alter the flavor of the whiskey
Solution Approach 1:
The patent changes the temperature parameter of the steam used for heating by generating it through an evaporator that utilizes the heat of condensation rather than supplying high-temperature live steam. This parameter change ensures the steam temperature remains within the optimal range for distillation efficiency while preventing thermal cracking reactions that would alter the whiskey's flavor.
Solution Approach 2:
The system establishes a feedback loop where the heat released from condensing alcohol vapors is immediately utilized to generate steam for heating the distillation column. This closed-loop feedback mechanism automatically regulates the heating temperature, ensuring it remains sufficient for efficient distillation without exceeding the threshold that would cause cracking reactions.
3Quantity of substance
If the rectification column operates at higher temperature and pressure, then the alcohol concentration increases, but the sensory properties of the drinking alcohol deteriorate
Solution Approach 1:
The patent carefully controls the temperature and pressure parameters in the rectification column by using the integrated condenser-evaporator system to provide regulated heating. This ensures the column operates at optimal conditions for achieving high alcohol concentration through effective rectification, while maintaining temperatures and pressures that prevent degradation of the whiskey's sensory properties.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system operates more energy-efficiently and maintains the sensory quality of the whiskey by utilizing electrical energy for compression, avoiding overheating, and ensuring that only preheated fresh water generates steam, thus preventing denaturing reactions.
Implementation Method 1
an evaporator that utilizes the heat of condensation of at least a portion of the alcohol vapor from the distillation column to generate steam
Implementation Method 2
an evaporator that utilizes the heat of condensation of at least a portion of the alcohol vapor from the distillation column to generate steam
Implementation Method 3
a mechanical compressor that increases the pressure and/or temperature of the steam
Implementation Method 4
a rectification column that increases the alcohol concentration, the head vapors of which heat a reboiler of the distillation column
Implementation Method 5
at least one distillation column that draws off alcoholic vapors from the fermented mash
Data Source
Figure 1
AI summary
The invention relates to an installation for the distillation of drinking alcohol, especially whiskey, comprising a distillation column (5) stripping the crude alcohol vapors from the fermented mash and a rectification column (17) increasing the alcohol content of the crude alcohol. At least a part of the crude alcohol vapors of the first distillation column (5) is condensed in an evaporator, especially a falling film evaporator (39), thereby producing low pressure water vapor from preheated fresh water or the distiller's wash or expansion vapors from the distiller's wash, the pressure and/or temperature thereof being increased in a mechanical condenser (49) and being fed to the distillation column (5) or another distillation column stripping the alcohol vapors from the fermented mash, to heat the same. The energy requirement of the distillation installation can therefore be reduced. Since the mechanical condenser does not condense alcoholic vapors but water vapor, the condenser (49) does not require an explosion-protected design.