Hyperazeotropic ethanol salted-out by extractive distillation. Theoretical evaluation and experimental check

A distillation process for the production of hyperazeotropic ethanol from a dilute wine obtained from the fermentation of biomass has been studied. This process utilizes the coupling of a soft preconcentration stage and of a dehydration stage based on the salting-out effect produced by calcium chloride on the ethanol in an aqueous solution, with the disappearance of the azeotrope. The salt is employed in a close cycle, due to the presence of a regeneration stage, therefore no consumption of calcium chloride is noticed.

The distillation process utilizes one column consisting of two sections operating at different pressures in order to reach an efficient heat recovery.

In this paper, a simplified flow-sheet of the process and the principal operating conditions of the distillation column are illustrated. When compared with other processes, conventional or under development, this one is characterized by the promising reduction of the specific energy requirement.

The operating conditions chosen for the distillation with salt have been experimentally checked using a laboratory column running continuously with calcium chloride as salting-out agent. Moreover, the experiments confirmed the reliability of the mathematical model of the process. Further experiments are in progress with the aim of utilizing a mixture of salts which can be fed from the bottom of the dehydration section back to the fermentor, so that the salt regeneration stage can be reduced.