Resumo

JIMENEZ LOPEZ, Odenmy; GONZALEZ MORALES, Víctor Manuel; MINO VALDES, Juan Esteban  e  GONZALEZ SUAREZ, Erenio. OPTIMAL AND ECONOMIC DESIGN OF ETHANOL DISTILLERY RESIDUALS IN THE PREPARATION STAGE FOR PRODUCING NUTRITIOUS CREAM. cen. az. [online]. 2015, vol.42, n.2, pp. 61-71. ISSN 2223-4861.

The work objective was to make, with minimum cost, the optimal design of the equipment in the preparation stage of vinasse for obtaining the optimal conditions for the fermentation stage in the process of production of torula cream in an ethanol distillery. It was used matter and energy balance, standard methodologies of measurements and operation parameters of equipment calculation, the Sector Aureo optimization method and Excel worksheets. It was obtained the optimal and economic design of equipment of ethanol distillery residuals in the preparation stage of Torula nutritious cream production.

Palavras-chave : optimal and economic design; distillery residuals; nutritious torula cream; ethanol.

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