Resumo

ISAAC PEREZ, Elizabeth; GONZALEZ MORALES, Víctor Manuel; MINO VALDES, Juan Esteban  e  GONZALEZ SUAREZ, Erenio. Optimal and economic design of the concentration stage of cream for the obtention of Torula yeast in alcohol distillery. cen. az. [online]. 2015, vol.42, n.3, pp.10-23. ISSN 0253-5777.

The work objective was to design in a good and economic way the teams that integrate the stage of cream concentration in the process of Torula yeast production. It was designed an heat exchanger of tubes and shells to carry out the termless, along with a multiple evaporation effect, the alternative analysis contributed that the good temperature in the case of the exit of the heat exchanger and entrance to the evaporation was of 80⁰C. When analyzing the quantity of good effects, three were the conclusive result. These certain parameters decide the good work conditions of the designed teams and they are in function of the decrease of influential operation costs.

Palavras-chave : design good economic; cream; yeast Torula; distillery; ethanol.

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