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First steps of the development of a catalytic reactive distillation process for the production of n-propyl acetate based on experiments and simulations are proposed. The kinetics for homogeneously (sulphuric acid) and heterogeneously (Amberlyst 15) catalysed reaction were investigated and the constants for a pseudo-homogeneous model are presented. Pilot(More)
A procedure that combines feasibility analysis, synthesis and design of reactive distillation columns is introduced. The main interest of this methodology lies on a progressive introduction of the process complexity. From minimal information concerning the physicochemical properties of the system, three steps lead to the design of the unit and the(More)
The study contributes to the characterization of an original reactive pressure swing distillation system. The methyl acetate (MeAc) transesterifi-cation with ethanol (EtOH) to produce methanol (MeOH) and ethyl acetate (EtAc) is shown as illustrative example. The streams outside the units are evaluated by the ∞/∞ analysis to provide insights on the process(More)
Different processes can be considered to separate multicomponent mixtures involving azeotropes. Among them, the pressure swing distillation is particularly interesting when the azeotropic composition is very pressure sensitive. The main advantage of this process is that the separation is performed without any extractive agent or entrainer. The main(More)
Firstly, a non-equilibrium model (or NEQ model) has implemented for multi component reactive separation processes. The mass transfer description is based on the Maxwell Stefan approach and the hydrodynamics on the film theory model. We have excluded other restrictive assumptions. The code calculation is implemented in the simulation software ProSim Plus¥.(More)
During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed. It consists of: (i) the identification of the key compounds or precursors responsible for the off-flavour(More)
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