Browsing by Subject "Spirit drink production"

Now showing 1 - 2 of 2

Foam-resilient distillation processes—influence of pentosan and thermal energy input on foam accumulation in rye mash distillation
(2021) Heller, Daniel; Einfalt, Daniel
Foaming of mashes during distillation is a common problem encountered in spirit drink production. It has a negative impact on the purity of the final product. This research article presents the key aspects of foam accumulation in rye mashes during distillation. Foam accumulation was influenced by substrate characteristics and process parameters. The experiments showed that pentosan levels and thermal energy input were the crucial parameters for foam accumulation in rye mashes. Foam accumulation was significantly enhanced by higher pentosan levels, due to the higher viscosity imparted by pentosan. Hence, degradation of pentosans prior to distillation presents a way to reduce foam accumulation. In terms of thermal energy input, foam accumulation was significantly lower when the thermal energy input was reduced from 400 to 200 W/L. Substantial foaming only occurred in a narrow temperature range of 89.5 to 98.2 C. The results allowed for the first time to make recommendations to prevent problematic foam accumulation during distillation of rye mashes.
Tackling foam-based process disruptions in spirit distillation by thermal energy input adaptations
(2022) Heller, Daniel; Roj, Simon; Switulla, Julia; Kölling, Ralf; Einfalt, Daniel
Process impairing foam formation occurs regularly in batch distillation devices of the spirit industry. It negatively influences process and product quality. Up to now, such foam-related problems have not been in the focus of scientific investigations. This study aimed at preventing impairing foam formations by adapting the thermal energy input in fruit and grain mash distillations in larger scale batch distillations. The results showed that a reduction of the thermal energy input to 43 ± 1 W·L −1 during the initial heating of the mash leads to less flooding of the distillation apparatus and to a higher concentration of lower boiling compounds like methanol, acetaldehyde, and ethyl acetate as well as ethanol in the first fractions of the distillates. A standard process time and less energy consumption could be achieved by increasing the energy input again after prior reduction. However, this led to a reduction of the ethanol concentration in the distillate fractions of up to 4.3%vol, also most severe in the first fractions. A significant influence on analyzed volatile compounds in the distillate besides ethanol could not be detected. This is the first study that uses defined thermal energy input adaptations for foam management in larger scale distillation devices. The results lead the way to a more efficient distillation process with less foam formation.