Processo de produção de enxerto ósseo e enxerto ósseo assim obtido
Biotecnologia / Medicina
The technology enables higher ethanol recovery and production of isoamyl alcohol without major changes in the process
The growth in the demand for ethanol production enabled an increase in options for more profitable uses of by-products generated in the process, such as fusel oil. For every 1000 liters of produced ethanol, 1 to 11 liters of fusel oil are generated. However, mills have not been taking advantage of this by-product that contains not only ethanol but also isoamyl alcohol.
The technology allows the integration of a system in the conventional ethanol distillation process without changing its structure by simply attaching a new module to the existing plant. This enables fusel oil distillation increasing ethanol recovery and the production of high purity isoamyl alcohol. This kind of alcohol is often used as a reagent and solvent in the food, paint and varnishes, plasticizers and fragrance industries.
OBTAINED RESULTS USING THE TECHNOLOGY:
MAIN BENEFITS AND CHARACTERISTICS OF THIS INVENTION:
Increase in ethanol recovery and production of isoamyl alcohol by using only one distillation column
Greater efficiency in the production process maintaining ethanol purity
Solvents or alkaline agents are not used in the purification process.
It can be applied to ethanol mills or distilled spirits plants.
Structural changes in the ethanol distillation system are not required
Allows for taking advantage of fusel oil with higher profitability and energy savings
INVENTORES:
Eduardo Augusto Caldas Batista
• Food Engineer – UNESP – São Paulo State University, Brazil
• Master of Science in Food Engineering – UNICAMP – University of Campinas, Brazil
• Ph.D. in Food Engineering – UNICAMP – University of Campinas, Brazil
He is currently a Ph.D. professor at UNICAMP – University of Campinas, Brazil, and has experience in the area of Food Engineering with emphasis on separation processes.
Antonio José de Almeida Meirelles
• Food Engineer – UNICAMP – University of Campinas, Brazil
• Master of Sciences in Food Engineering – UNICAMP – University of Campinas, Brazil
• Ph.D. in Economic Sciences – UNICAMP – University of Campinas, Brazil
• Ph.D. in Thermal Process Engineering – Martin Luther Universität, Germany
He is currently a full professor at UNICAMP – University of Campinas, Brazil
Magno José de Oliveira
School of Food Engineering – FEA – UNICAMP – University of Campinas, Brazil
SCHOOL/INSTITUTE:
School of Food Engineering – FEA – UNICAMP – University of Campinas, Brazil
PATENT STATUS:
Patent application at the INPI – Brazilian National Institute of Industrial Property (Brazilian Patent Office)
Internal code: 811_RECUPERAÇÃO
FURTHER INFORMATION:
parcerias@inova.unicamp.br
(19) 3521.2607 / 5207
ESPAÇO PARA TEXTO EM INGLÊS
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