Operation Planning in the Rectification of Essential Oils

SILVINA D. ZAMAR; ENRIQUE SALOMONE; OSCAR IRIBARREN,

JOURNAL OF FOOD ENGINEERING

Elsevier Ltd.

Año: 2005 vol. 69 p. 207 - 215

0260-8774

This paper proposes a methodology that uses a recently developed shortcut model to represent each individual separation task, for planning the operation of a batch distillation column. For a given column and recycle policy, optimization of the recoveries of two key components at each separation renders the set of optimal reflux ratios and advances in each separation. The methodology is specially expedite for systems with a large number of components and whose performance can be upgraded by recycling intermediate cuts, as is the case in the rectification of essential oils. We illustrate the methodology by planning the rectification of crude orange oil to produce an oil essence depleted from light terpenes, which are responsible for rancidity of oils.