Environmentally benign chemical processes (EBChemP)
Transcript of Environmentally benign chemical processes (EBChemP)
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Environmentally benign chemical
processes (EBChemP)
Technologies at elevated pressureErika Vági, Edit Székely
BME, Department of Chemical and Environmental Process Engineering
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Scope
• Distillation at elevated pressures
• Pressure swing distillation
• Pasteurization with pressure
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Column distillation at elevated pressures
Separation of volatile components (with close boiling points)
• With P change the phase diagram shifts
• Applied in oil and gas refining
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Separation of light hydrocarbons (C1-C4)
Components
methane ~0.7
Ethane 0.4 - 0.55
Propane 0.35 - 0.50
Pc
PPr
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Purification of monomers
pressure (bar) Condensation temperature
(°C)
ethylene 4-6 -68
20 -29
propylene 4-6 -12
16 10
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Distillation of monomers at elevated P
Distillation of propylene and propane at 2 MPa
J.D Seader, E. J. Henley, D. K. Roper, Separation Process Principles, Wiley, 2010.
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Column distillation at elevated pressures
Volatile components
Separation of azeotropes:
• If the binary azeotrope:
• disappears at some P or;
• changes composition by 5 mol% or more over a moderate pressure range.
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Bubble point – dew point curve and the equilibrium curve
mixture of isopropyl-ether–isopropanol at atmospheric pressure
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Minimum-boiling-point azeotrope
isopropyl-ether–isopropanol system
More common;For example: • EtOH:water• EtOH: hexane• Acetone:
formamide• i-prop-ether:i-
propanol
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Bubble point – dew point curve and the equilibrium curve
mixture of acetone-chloroform at atmospheric pressure
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Maximum-boiling-point azeotrope
Acetone - chloroform system
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Minimum-boiling-point heteroazeotrope
Bubble point-dew point curve and equilibrium curve of mixture of ethyl-acetate – water at atmospheric pressure
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Minimum-boiling-point two liquid phases azeotrope
Water – n- butanol system
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Modifying the azeotropic composition
The azeotropic composition frequently changes with pressure of even it might disappear
acetone - methanol:
0,26 bar ‹ azeotropic composition‹ 21 bar
Addition of a third component can be avoided
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Effect of pressure on azeotropes
J.D Seader, E. J. Henley, D. K. Roper, Separation Process Principles, Wiley, 2010.
Effect of pressure on azeotrope conditions a) temperature of azeotrope; b) composition of azeotrope
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Pressure swing distillation
J.D Seader, E. J. Henley, D. K. Roper, Separation Process Principles, Wiley, 2010.
a) T-y-x curves at pressures P1 and P2 for minimum-boiling azeotropes; b) distillation sequence for minimum-boiling azeotrope; c) distillation sequence for maximum-boiling azeotrope.
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Pressure swing distillation (THF-water)
P1 = 1 atm, P2 = 7.8 atm
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tetrahydrofuran (THF) - water
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THF – water separation (with distillation and membrane separation)
Feed
Water
Azeotrope
Permeate
Water
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Industrial examples
THF – water
Acetonitrile – water
methanol – methyl-ethyl ketone (MEK)
acetone – methanol
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Further possibilities
ethanol – ethyl-acetate
benzene – n-propanol
benzene – iso-propanol
ethanol – 1,4-dioxane
methanol – methyl-acetate
MEK – cyclohexane
methanol - dichloromethane
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The effect of elevated pressure
If P increases:Tbp → increases
reboiler → disadvantage
condenser → beneficial
Increase of R and / or N is needed
Plate efficiency (ηplate )→ increases• ηplate (1 bar) ~ 60-75 %
• ηplate (1 bar‹P) ~ 90-100%
Wall thickness → increases → weight of column increases → capital cost increases.
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Pasteurization of food
• Most widely used: heat
• Other possibilities• X-ray
• UV
• gases
• High pressure
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Fundamental of pasteurization
B. Caballero, P. Finglas, Encyclopedia of Food Sciences and Nutrition, 2003.
Time-temperature conditions for destruction of Mycobacterium tuberculosis in milk
• Widely used and accepted term to destruct vegetative pathogens in food products with at least possible damage to the sensory qualities of products.
• Prolonged shelf-life.
• Bacterial-spores and heat-resistance enzymes can survive.
Caballero B., Trugo L. C., Finglas P. M., Encyclopedia of Food Science and Nutrition, 2003.
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• Continuous operation
• High surface: volume ratio (500:1)
• Turbulent flow on rippled plates
• Residence time: ~10 min
• Pasteurization T: 72-73°C
Heat exchanger panels, 1) Cold product in, 2) Cool water out, 3) Hot water in, 4) Hot water out
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Continuous milk pasteurization process
Dairy processing handbook, by Tetra Pak, 2015.
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Pasteurization at high P
• HPP – High pressure processing:
– Shelf-life extension process
– Without the application of heat or chemicals
– Applies ultra high pressure (103422 – 620000 kPa)
– For few minutes
– Spores and common food enzymes tolerate high P
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Effect of HPP on milk processing
Mussa D. M., Ramaswamy H. S., Ultrahigh pressure pasteurization of milk, LWT, 1997.
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Application of HPP
• Higher quality
• But higher equipment cost and limited scale
• Specialty products (Bioactive milk protein hydrolysates, lactoferrin-enriched jelly, probiotic drinks, etc.)
Avure HPP (20-35 million liter / year)
Huppertz T., High pressure processing of milk, Woodhead Publ, 2010.
• For seafood, fruit and vegetables, juices and meat products….